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Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality.

Bhagya, S. and Srinivas, H. (1992) Extraction of soybean (Glycine max) with hexane-acetic acid: effect on oil quality. Food Chemistry, 44 (2). 123-125, 11 ref..

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Abstract

Soybean [Clark-63 var.] flakes were extracted in a Soxhlet extractor with hexane and hexane containing different concn. of acetic acid for different periods. A concn. of 3% acetic acid in hexane and extraction for 3 h were found to be optimum for max. extraction of total lipids and phospholipids. Compared to hexane, acidic hexane extracted 5.8% and 191.3% more total lipids and phospholipids, resp. Quality characteristics of acidic hexane-extracted oil showed that the Lovibond colour intensity and free fatty acid (FFA) content were higher compared to hexane-extracted oil. However, the fatty acid composition did not show any changes.

Item Type: Article
Uncontrolled Keywords: EXTRACTION-; SOY-PRODUCTS; SOYBEAN-OILS
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 10:38
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7969

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