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

Authors

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

DOI:

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

Keywords:

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

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.

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Published

1992-12-30

How to Cite

1.
Helmy HE. Studies on carotenoids and oxidative stability of winter squash seed and soybean oils. grasasaceites [Internet]. 1992Dec.30 [cited 2021Dec.9];43(6):313-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1125

Issue

Section

Research