Prediction of the Quality Changes of Soybean Oil during Storage

doi:10.7506/spkx1002-6630-201618041

Abstract

Abstract:

In this investigation, the effects of storage time, the amount of antioxidants and moisture content on the quality of
soybean oil (commercially available, grade 1) were studied during storage at 40 ℃. These three factors were investigated by
one-factor-at-a-time method and then they were taken as independent variables for further optimization by response surface
methodology using Box-Behnken design. The quality parameters peroxide value and oxidative stability index were selected
as response variables. A quadratic polynomial predictive model for each response was developed. The results showed that all
the three factors had a significant impact on peroxide value and oxidative stability index in soybean oil. Analysis of variance
demonstrated that the two models were highly statistically significant (P < 0.001) and had small error. They had high
goodness of fit at the same time.

Key words: soybean oil, peroxide value (POV), oxidative stability index (OSI), response surface methodology, prediction model

CLC Number:

TS221

TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong. Prediction of the Quality Changes of Soybean Oil during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618041.

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Prediction of the Quality Changes of Soybean Oil during Storage

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