Quality assessment and safety measurement of different industrial processing stages of soybean oil

Year 2019, Volume: 1 Issue: 2, 28 - 33, 30.12.2019

Nasrullah Syed Sarfaraz Mahesar Syed Tufail H. Sherazi Mustafa Soylak

Abstract

The impact of industrial processing on physical and chemical properties
as well as fatty acid    composition of
soybean oil (SBO) was analyzed.  These
physicochemical parameters were tested by standard (IUPAC and AOCS) methods.
The observed results of physical properties showed that, at some stages in
neutralization, bleaching and deodorization of crude SBO, the value of the  freezing point, color, moisture content and
smoke point greatly decreased whereas a slight reduction in refractive index
was obtained. Likewise, in the instance of chemical parameters,   saponification value, free fatty acids,
peroxide value and iodine value were decreased from 177.0 to 176.1 mg KOH/g
oil, 1.26 to 0.05%, 3.5 to 1.8 mEq O₂ /kg oil and 125.0 to 124.1 g I₂/100g
of oil, correspondingly. Refining processing did not obtain major impact on the
fatty acid composition. During chemical neutralization step, soap contents were
generated. Consequently, soap content was reduced from 61.0 to 15.2 ppm in
bleaching and deodorization stages. Additionally, this study indicates that
overall deodorization step has significant influence on physicochemical
parameters to enhance the quality, stability and safety measurement of soybean
oil. 

Keywords

Soybean oil, Physiochemical properties

Supporting Institution

Erciyes University, Fen Faculty, Department of Chemistry, 38039, Kayseri, Turkey

Project Number

Tubitak-2221 fellowship Program for Postdoctoral

Thanks

Tubitak

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