A Research Note
Effects of Fatty Acids on the Oxidative Stability of Soybean Oil
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 52, Issue 3, pages 831–832, May 1987
How to Cite
MISTRY, B. S. and MIN, D. B. (1987), Effects of Fatty Acids on the Oxidative Stability of Soybean Oil. Journal of Food Science, 52: 831–832. doi: 10.1111/j.1365-2621.1987.tb06741.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 6/30/86; revised 11/29/86; accepted 1/20/87.
Effects of 0, 0.5, and 1.0% levels of stearic, oleic, linoleic or linolenic acid or octadecane on the oxidative stability of soybean oil were determined by a combination of peroxide values and measurements of volatile compounds and oxygen in the headspace of samples by gas chromatography. These fatty acids showed similar prooxidant activities which were not statistically different at α= 0.05. However, octadecane which had the same number of carbons as stearic, oleic, linoleic or linolenic acid but no carboxylic group, did not show prooxidant activity.