Optimization strategies for black soybean oil development: Investigating the effects of different processing and storage methods on nutritional value and oxidative stability

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI:10.1016/j.lwt.2025.117846

Yu-Shan Shih , Yu-Chi Ho , Selina C. Wang , Wei-Ju Lee

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Abstract

This study aims to propose an optimized strategy for developing black soybean oil as a novel edible oil by evaluating its oxidative stability and nutritional composition. A commercially refined soybean oil and three Taiwanese soybean varieties, including Tainan No. 10 (TN10), Tainan No. 5 (TN5), and Tainan No. 3 (TN3) were used to prepare nine oil samples via solvent extraction (SE), screw pressing (SP), and hydraulic pressing (HP). The oil yields across different soybean varieties and extraction methods were similar, ranging from 11.53 % to 13.80 %. SP oils exhibited the lowest acid (0.49–1.37 mg KOH/g oil) and peroxide values (2.11–3.88 mEq O₂/kg oil). The fatty acid composition of SP oils was similar to that of SE oils, while HP oils contained a lower proportion of essential fatty acids. SP oils retained the highest chlorophyll (158.76 ± 1.51 mg/kg) and carotenoid (122.53 ± 3.55 mg/kg) levels, particularly in TN3 oil. SP TN3 oil also exhibited the highest vitamin E content (1616.74 ± 43.90 μg/g), significantly exceeding that of HP and SE oils (p < 0.05). The phytosterol content in SP oils ranged from 417.54 to 495.54 mg/100 g, with no significant differences between TN5 and TN3 oils. Under both light and dark storage conditions, the oxidative stability of the oils followed the order of TN3 ≌ TN5 > TN10, which related to antioxidant contents. Based on these results, TN3 black soybean oil produced via SP and stored under light-protected conditions demonstrated the highest nutritional value and oxidative stability.

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黑豆油开发的优化策略：研究不同加工和储存方法对其营养价值和氧化稳定性的影响

本研究旨在通过评价黑豆油的氧化稳定性和营养成分，提出一种开发新型食用油的优化策略。以一种商品精制大豆油和3个台湾大豆品种台南10号（TN10）、台南5号（TN5）和台南3号（TN3）为原料，通过溶剂萃取（SE）、螺旋压榨（SP）和液压压榨（HP）制备了9个油样。不同大豆品种和不同提取方法的油脂得率相似，在11.53% ~ 13.80%之间。SP油的酸性最低（0.49 ~ 1.37 mg KOH/g油），过氧化值最低（2.11 ~ 3.88 mEq O2/kg油）。SP油的脂肪酸组成与SE油相似，HP油所含的必需脂肪酸比例较低。SP油中叶绿素（158.76±1.51 mg/kg）和类胡萝卜素（122.53±3.55 mg/kg）含量最高，TN3油中含量最高。SP TN3油的维生素E含量最高（1616.74±43.90 μg/g），显著高于HP和SE油(p <；0.05)。SP油中植物甾醇含量为417.54 ~ 495.54 mg/100 g， TN5和TN3油中植物甾醇含量差异不显著。在明暗贮藏条件下，油脂的氧化稳定性依次为TN3≌TN5 >；TN10，与抗氧化剂含量有关。综上所述，SP法制备的TN3黑豆油在光保护条件下储存的营养价值和氧化稳定性最高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.