Variations of quality characteristics among oils of different soybean varieties

A study was carried out to evaluate the variation of quality attributes among oils from different soybean varieties (bovender special,foster and f-8827).oils were extracted using n-hexane as solvent. results indicated that contents of seed oil among the tested varieties varied from 15.85% to 19.49%,moisture 8.4–10.2%,protein 41.67–45.64%,fiber 6.6–7.6% while ash 5.5–6.9%. the physical and chemical characteristics among the tested oils varied as: color (4.2–5.3r + 40–50y),iodine value (119–128 g of i/100 g of oil),refractive index (1.4590–1.468),density (0.8698–0.8712 g/cm3 at 36 °c),free fatty acid content (0.39–0.67% as oleic acid),saponification value (181–187 mg koh/g) and unsaponifiable matter (0.42–0.74%). the oxidation parameters including peroxide value,conjugated dienes and conjugated triene were recorded as 1.80–2.64 meq/kg,0.41–0.65 and 1.50–1.91,respectively. the fatty acid composition showed the presence of palmitic acid (11.00–13.50%),stearic acid (3.02–4.90%),oleic acid (22.60–24.00%),linoleic acid (49.03–53.00%) and linolenic acid (6.50–8.00%). the amounts of α,γ and δ-tocopherols ranged from 66.5 to 90.7 mg/kg,907.5–1011.9 mg/kg and 399.8–411.5 mg/kg,respectively. results indicated a significant variation for most of the physicochemical parameters among three soybean oils which can be mainly linked to the specific genetic makeup of each variety as well as the agro-climatic conditions of the harvest. © 2015 the authors