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ARS Home » Research » Publications at this Location » Publication #101193
Title: OXIDATIVE STABILITY OF NATURAL AND RANDOMIZED HIGH PALMITIC AND STEARIC ACID OILS FROM GENETICALLY MODIFIED SOYBEAN VARIETIES

Author
item Neff, William
item List, Gary

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/27/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Genetically modified vegetable oils, such as high palmitic and high stearic soybean oils, are expected to become increasingly important as major components of human foods. Vegetable oils are subject to deterioration during processing and storage of foods. This deterioration can cause these foods to become poor in quality. In this research, the effect of the composition and structure of the basic components of vegetable oils on the rate of oil deterioration was examined. Results showed that oils that contain components that produce products that are solid at room temperature could have longer shelf life than oils that are liquid at room temperature. This knowledge is important to plant breeders for development of oilseed varieties with oils of improved storage and shelf life for formulation of foods.

Technical Abstract: The oxidative stability of soybean oil triacylglycerols (TAG) obtained from genetically modified soybeans was determined before and after chemical randomization. Soybean oil oxidative studies were carried out under static oxygen headspace at 60 deg C in the dark and oxidative deterioration was monitored by peroxide value, monomeric and oligomeric oxidation products, and volatile compounds. Randomization of the soybean oil TAG improved the oxidative stability compared to the natural soybean oil TAG. Results indicated that oxidative stability was improved by three factors: 1) Genetic modification of the fatty acid composition in which polyunsaturated acids such as linolenic and linoleic acids were decreased and in which monounsaturated fatty acids such as oleic and saturated acids palmitic and stearic were increased; 2) TAG compositional modification with a decrease in linolenic and linoleic containing TAG and an increase in TAG with stearic and palmitic acids in combination with oleic acid; 3) TAG structure modification accomplished by an increase in saturated fatty acids and a decrease in linoleic and linolenic acids at the glycerol moiety carbon 2.