Fatty acid composition of various soybean products
2010
Ivanov, D.S., Institute for Food Technology, Novi Sad (Serbia) | Lević, J.D., Institute for Food Technology, Novi Sad (Serbia) | Sredanović, S.A., Institute for Food Technology, Novi Sad (Serbia)
The use of soybean products in feed and food industry has increased steadily over the past decade. According to its end uses, it can be classified as oil bean and food bean. A wide rage of processes is known today, in aim to produce large variety of soybean products for human and animal nutrition. The aim of the study presented in this paper was to investigate fatty acid composition in soybean and various soybean products, and to get overall picture about their nutritional suitability, regarding fatty acid composition. Whole bean of soy, soybean oil, soybean cake and soybean grits were investigated. Total fat content was extracted from the samples by supercritical fluid extraction with CO2, and fatty acid profile was determined on gas chromatograph equipped with flame ionization detector. Most prevalent fatty acids in soybean and soybean products, except in soybean oil, were C18:2omega-6, C18:1, and C18:3omega-3. All examined samples have had PUFA/SFA ratio higher than 0.4, and thus, soybean and its products can be considered as favorable. Examined soybean and soybean products have had omega–6/omega–3 ratio higher than 4 (preferred ratio is less than 4), and therefore cannot be used as the only source of fatty acids in human and animal nutrition.
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