OXIDATIVE STABILITIES OF SOYBEAN OILS WITH ELEVATED PALMITATE AND REDUCED LINOLENATE CONTENTS

Oils from soybean lines, developed to contain different amounts of pal mitate (16:0) and linolenate (18:3), were evaluated for oxidative stab ility. Oils were extracted in the laboratory from the soybean seeds an d refined, bleached, and deodorized. Two replications, separated at th e point of conditioning, were evaluated for each genotype, including H ardin 91 (normal beans), P9322 (10.6% 16:0 and <2.6% 18:3), A91-282036 (26.3% 16:0 and 9.8% 18:3), and HPLL (23.2% 16:0 and 3.5 % 18:3). Ele vating 16:0 and/or lowering 18:3 in creased the oxidative stability of soybean oils as measured by peroxide values. Soybean oils with elevat ed 16:0 had higher solidification temperatures than did oils with norm al 16:0 content, and soybean oils with low 18:3 content had higher sol idification temperatures than did oils with normal 18.3 contents.