The Susceptibility of Soybean Seed Lipids to Artificially-Enhanced Atmospheric Oxidation

• Published in: Journal of experimental botany Vol. 36; no. 10; pp. 1653 - 1659
• Main Authors: PRIESTLEY, DAVID A., WERNER, BRENDA G., LEOPOLD, A. CARL
• Format: Journal Article
• Language: English
• Published: Oxford Oxford University Press 01-10-1985; Clarendon Press
• Subjects: Atmospherics; Biological and medical sciences; Cotyledons; Cylinders; Fat industries; Fatty acids; Food industries; Fundamental and applied biological sciences. Psychology; Lipids; Material degradation; Oxidation; Oxygen; seed lipids; Seeds; Soybean; Soybeans; Lipids; Oxidation; Soybean; Soybean oil; Structure; Spoilage
• ISSN: 0022-0957; 1460-2431
• DOI: 10.1093/jxb/36.10.1653

Priestley, D. A., Werner, B. G. and Leopold, A. C. 1985. The susceptibility of soybean seed lipids to artificially-enhanced atmospheric oxidation.—J. exp. Bot. 36: 1653–1659. As a model system for studying possible oxidation changes in soybeans with ageing, whole soybean seeds, ground soybeans or soybean oil were exposed to a heated oxygen atmosphere (105°C) for periods of up to 6 d. With the exception of polar lipids of the embryonic axis, seed lipids were highly resistant to oxidative degradation provided seed structure was maintained intact; however, the non-lipid fraction of the seed rapidly became discoloured. Polar lipids of ground seed material, and both total and polar lipids in isolated oil, were less stable to oxidation than similar lipids within whole seeds. These results indicate that seed organization protects the lipid components from atmospheric autoxidation.