Isolation of Sn-α-Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 3, pages 786–790, May 1987
How to Cite
MISTRY, B. S. and MIN, D. B. (1987), Isolation of Sn-α-Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability. Journal of Food Science, 52: 786–790. doi: 10.1111/j.1365-2621.1987.tb06727.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 6/30/86; revised 11/24/86; accepted 1/21/87.
SN-α-monolinolein was isolated from refined. bleached and deodorized soybean oil by silicic acid column chromatography and low temperature fractional crystallization. The concentration of this compound in soybean oil was 0.01%. The compound was identified by a combination of infrared. mass and NMR spcctrometry. The effect of SN-α-monolinolein on the oxidative stability of soybean oil was determined by measuring peroxide values and volatile compounds formation by gas chromatography. It had prooxidant activity in soybean oil.