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Phytic Acid Content of Crude, Degummed and Retail Soybean Oils and Its Effect on Stability (1984)

WINTERS, D. D. ; HANDEL, A. P. ; LOHRBERG, J. D.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 49 (1984), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: An anion exchange method was employed to determine phytate content of industrial crude and degummed soybean oil and soybean oil purchased at retail. The phytate content of crude oil ranged from 48.9–339.4 ppm and degummed oil ranged from 3.9–50.9 ppm phytate. Degumming removed from 16.1–97.1% of the phytate. Retail oil did not contain detectable amounts of phytate. Peroxide values were measured to test the effect of added phytate on the stability of oil exposed to heat, light and copper. In these tests phytate did not affect oil stability.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10406.x

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