Grasas y Aceites, Vol 43, No 6 (1992)

Studies on carotenoids and oxidative stability of winter squash seed and soybean oils


https://doi.org/10.3989/gya.1992.v43.i6.1125

H. E. Helmy
Oil and Fats Department. National Research Centre. Dokki. Cairo, Egypt

Abstract


Winter squash seed and soybean oils were extracted with commercial hexane. Carotenoids and other pigments m the oils were studied using spectrophotometric and thin layer chromatographic analysis. Three types of pigments were identified: carotenoids. mainly lutein and β-carotene, chlorophyll and some unidentified pigments. Carotenoids content were 70, 60, 0 ppm in crude, refined and bleached winter squash seed oil, and 80, 65, 0 ppm in crude, refined and bleached soybean oil respectively.
Stability was evaluated for crude, refined and bleached winter squash seed and soybean oils and an 1:1 admixture. Mixing winter squash seed oil with soybean oil increased the stability of soybean oil. Crude oil showed greater stability than refined and bleached oils.

Keywords


Carotenoid; Chlorophyll; Oxidative stability; Soybean oil; Winter squash seed oil

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