Oxidative and flavor stabilities of soybean oils with low- and ultra-low-linolenic acid composition

The effects of linolenic acid (18:3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32degreesC, the SBO with ultra-low-18:3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low 18:3 concentration (2.2%, LLSBO). The LLSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower) sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage. In all tests, oils stored at 32 degreesC were less stable than oils stored at 21 degreesC. The TBHQ had a better antioxidant capacity when the 18:3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over LLSBO were more easily detected when the storage temperature was higher.