Effects of gamma irradiation on soybean oil stability by enhancing tocopherol content in soybean
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Effects of gamma irradiation on soybean oil stability by enhancing tocopherol content in soybean Navita Bansal1,2 · Praveen Dahiya2 · G. Rama Prashat3 · Deepanyeta Goswami1 · Sweta Kumari1 · Suchitra Pushkar4 · Arun Kumar5 · Bhupinder Singh6 · Archana Sachdev1 · T. Vinutha1 · Shelly Praveen1 Received: 17 June 2020 / Accepted: 2 October 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Abstract Soybean oil has high contents of polyunsaturated fatty acids and hence susceptible to deterioration due to the presence of lipase and lipoxygenase (LOX) enzymes. These enzymes cause the severe impact in the reduction of shelf life. Therefore it is indispensable to adopt a stabilization step to increase antioxidant levels and to decrease the activity of lipase and LOX enzymes. To carry out this study soybean varieties were irradiated by low gamma doses radiation (0.5 kGy and 1.0 kGy) and oil was stored up to 60 days at 40 °C with 45% relative humidity. Results indicated the lowest activities of lipase (20.9%) and LOX (17.1%) at 60 days of storage respectively and also observed significantly low hydrolytic (22.6%) and oxidative rancidity (64%) respectively in Bragg oil under the condition of 0.5 kGy gamma irradiation. Total antioxidants were found to be increased including lipid soluble antioxidants like tocopherols and also found low level of reactive oxygen species (ROS) deposition in Bragg seeds irradiated with 0.5 kGy which suggests that low dose of gamma irradiation is highly effective in enhancing the oil stability and also in retaining antioxidants. Keywords Gamma irradiation · Oxidative rancidity · Lipase · LOX · Tocopherol · Soybean oil · Oil stability
Introduction Worldwide annual production of soybean oil is 56.52 million metric tons. Global demand for soybean is because of its highly nutritive value with 20% oil having higher amount of poly unsaturated fatty acids (PUFAs) (57–58%) Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10967-020-07445-6) contains supplementary material, which is available to authorized users. * T. Vinutha [email protected]; [email protected] * Shelly Praveen [email protected]; [email protected] 1
Division of Biochemistry, IARI, New Delhi 110012, India
2
Amity Institute of Biotechnology, Amity University UP, Sec. 125, Noida 201313, India
3
Division of Genetics, IARI, New Delhi 110012, India
4
Division of Plant Physiology, IARI, New Delhi 110012, India
5
National Phytotron Facility, IARI, New Delhi 110012, India
6
Nuclear Research Laboratory, IARI, New Delhi 110012, India
[1] and highly valuable ω3 fatty acids (7.43%) [2] and also it is rich source of fat soluble bioactive compounds like isoflavanoids and tocopherols [3–6]. Despite its enormous health benefits, most of the soybean produced is used as a soymeal/animal feed (62.5%) than vegetable oil production (57.4 million tons) [7].The widespread limitation of soybean oil production is due to rapid rancidity development during storage of oil l
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