caa a22 4500 465796389 CHVBK 20180323112039.0 cr unu---uuuuu 170327e19900301xx s 000 0 eng 10.1007/BF02539618 doi (NATIONALLICENCE)springer-10.1007/BF02539618 Effect of extraction solvents on oxidative stability of crude soybean oil [Elektronische Daten] [In Kim, Suk Yoon] Oxidative stabilities of crude soybean oils obtained by different extraction solvents such as hexane, water and Folch's solvent (mixture of two volumes of chloroform and one volume of methanol) were determined by gas chromatographic analyses of headspace and peroxide value of oil samples. For the determination of oxidative stability of oil samples, total volatile compounds formation, molecular oxygen disappearance in the headspace and peroxide value of oil samples were measured. Iodine value (133-136), saponification value (195-198), unsaponifiable matters (0.3-0.4%), iron (0.6 ppm), sterols content (2,400-2,590 ppm), tocopherols content (1,250-1,520 ppm) and fatty acid composition of crude oils obtained by different solvent extraction were not significantly different. Acid value of Folch-extracted oil was the highest as 1.3, whereas those of hexane-and aqueous-extracted oils were 0.5 and 0.4, respectively. Crude soybean oil extracted by Folch's method was found to contain the most phosphorus, while hexane- and aqueous-extracted oils contained similar amounts of phosphorous. Crude soybean oil obtained by Folch extraction was most stable in oil oxidation, and oxidative stabilities of oils obtained by hexane and aqueous extraction, which were significantly much less stable than Folch-extracted oil, were not significantly different during ten weeks storage. American Oil Chemists' Society, 1990 Kim In Food System Laboratory, Korea Food Research Institute, c/o KIST, Chongryang, P.O. Box 131, Seoul, Korea aut Yoon Suk Food System Laboratory, Korea Food Research Institute, c/o KIST, Chongryang, P.O. Box 131, Seoul, Korea aut Journal of the American Oil Chemists' Society Springer-Verlag 67/3(1990-03-01), 165-167 0003-021X 67:3<165 1990 67 11746 https://doi.org/10.1007/BF02539618 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02539618 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kim In Food System Laboratory, Korea Food Research Institute, c/o KIST, Chongryang, P.O. Box 131, Seoul, Korea aut NATIONALLICENCE 700 1- Yoon Suk Food System Laboratory, Korea Food Research Institute, c/o KIST, Chongryang, P.O. Box 131, Seoul, Korea aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/3(1990-03-01), 165-167 0003-021X 67:3<165 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer