Antioxidative potential of soybean grain and extrusion, 1: Liposoluble antioxidants of soybean grain
2002
Sakac, M. | Filipovic, S. | Ristic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju stocne hrane)
Two kinds of qualitative and quantitative equal feeds - full-fat extruded soybean grits have been produced by extruding procedure with conditioning and dry extruding procedure. Lipids of soybean grain and full-fat feeds of soybean grain can be subjected to oxidation during storage of raw material (soybean grain), thermal treatments (thermal oxidative degradation), due to relatively high contents of catalytic active metal ions (catalytical oxidative degradation) as well as during the storage and distribution, due to greater surface in contact with air and under influence of light (photooxidation). One of the possible ways for suppressing oxidative changes of full-fat extruded soybean grits lipids is protection of natural antioxidative potential of soybean grain during extrusion, i.e. using procedure with technological parameters which can provide as low as possible losses of soybean grain antioxidants. Extruding procedure with conditioning and dry extruding procedure result in relative high content reduction of some liposoluble antioxidants of soybean grain - alfa-tocopherol, beta-carotene and total xanthophylles, where dry extruding procedure is much aggressive.
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