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Soybean oil from GM seeds: chemical characterization along the fat extraction and refining processes
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Soybean is one of the most important genetically modified (GM) crops, totalizing 83.8 millions of planted hectares, which correspond to 57% biotechnological planted area1. Soybeans are an exceptional source of polyunsaturated fat, high quality proteins and high levels of vitamin E, a very important class of antioxidants that occur naturally in vegetable oils2. This oilseed supplies 30% of total oil production.
The aim of this work was to determine the compositional evolution during the extraction and refining processes of soybean oil production from GM crops. Samples were collected during the pre-extraction steps (cracking, lamination
and extrusion-expelling), the extracted crude oil, and the 4 oil refining steps (neutralization, washing, bleaching and deodorization). Chemical characterization included total fat content, moisture and fatty acid profile evaluated according to official methods. Vitamin E profile was also evaluated by HPLC-DAD-FL3.
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Costa , J. ; Amaral , J.S ; Casal , S. ; Mafra , I. ; Oliveira , M.B.P.P. (2008). Soybean oil from GM seeds: chemical characterization along the fat extraction and refining processes. In II Encontro Nacional de Bromatologia, Hidrologia e Toxicologia and AOAC Europe Section International Workshop: “Enforcement of European Legislation on Food and Water: Analytical and Toxicological Aspects”. Lisbon, Portugal.