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Umesh Rudrappa

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Soybean oil is the edible oil extracted from soybean seeds. It is the most popular and largely used cookingoils in the world according to the US agricultural services data information. Soybean is one of the ancientcrops cultivated in Chinese inlands and only a few hundred years ago, was introduced to rest of the world.Today, it is one of the widely cultivated commercial field crops grown in the U.S, Brazil, Argentina, Chinaand India.

Soybean is an annual dicotyledonous plant belonging to the family of Fabaceae (Leguminosae) in thegenus; Glycine. Scientific name: Glycine max. (L.) Merr.

Soybean seeds and oil.

Soybean flourishes well under moisture, nutrient-rich, and well-drained soils. It is a short term crop, thewhole crop requires about 120 days from plantation to harvest. Yellow soybean seeds are specially chosenfor oil pressing.

Physical characteristics of soybean oil

Dry soybean seeds compose about 18-20% ofextractable oil by weight. The seeds are then subject topressing to obtain oil and the residue soybean meal which is used as animal feed. Crude soybean oil isdeep yellow in color and contains impurities such as moisture, lecithin, free-fatty acids, and certain volatilecompounds. These impurities are removed through further refininement to obtain acceptable standard oil.

Refined oil is clear light yellow liquid, and features neutral odor and taste. Fresh oil has very low free fattyacids (FFA) less than 0.1%. Its specific gravity @ 25 °C is 0.9150–0.9280, Iodine value-75 – 94, andsaponification value-184 – 195.

Soybean oil nutrition facts

Soybean oil is one of the cheif poly-unsaturated cooking oils in currnet usage. 100 g oil provides884 calories.

It is one of the cooking oils with high smoke point; 495 °F, similar to peanut oil. The property whichcan be employed in setting oil temperature while deep frying food items.

Soybean oil has a very good lipid profile. It has saturated, monounsaturated and polyunsaturated(SFA: MUFA: PUFA= 16: 24: 58) fats in healthy proportions.

It is one of the stable cooking oils; having a long shelf life.

Health benefits of soybean oil

Soybean oil is chiefly a poly-unsaturated fats rich vegetable oil. Linoleic acid (omega-6) is the majorpoly-unsaturated fatty acid found in it. Additionally it is low in saturated fats, and free fromcholesterol; making it as one of the healthiest cooking oils.

Soybean, being a vegetable oil, is a good source of plant sterols, especially β-sitosterol. The FDAhas approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving ofplant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of adiet low in saturated fat and cholesterol, may reduce the risk of heart disease." Phyto-sterolscompetitively inhibit cholesterol absorption in the gut and thereby can reduce blood cholesterollevels by 10% to 15%

Soybean oil is a moderate source of anti-oxidant vitamin E. 100 g fresh oil has 8.18 mg of α-tocopherol and 64.26 mg of gamma-tocopherol. Vitamin E is a powerful lipid soluble antioxidant,required for maintaining the integrity of cell membrane of mucus membranes and skin by protectingit from harmful oxygen-free radicals.

The oil has vitamin K in high concentrations; 100 g of oil compose of 183.9 mcg. Vitamin K haspotential role bone health by promoting osteotrophic (bone formation and strengthening) activity.Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, hasestablished role in the treatment of patients suffering from Alzheimer's disease.

See the table below for in depth analysis of nutrients:

Soybean oil (Glycine max. (L.) Merr),Nutritional value per 100 g.

(Source: USDA National Nutrient data base)Principle Nutrient Value Percentage of RDA

Energy 884 Kcal 44%

Carbohydrates 0 g 0%

Protein 0 g 0%

Total Fat 100 g 500%

Cholesterol 0 mg 0%

Dietary Fiber 0 g 0%

Vitamins

Folates 0 µg 0%

Niacin 0 mg 0%

Pantothenic acid 0 mg 0%

Pyridoxine 0 mg 0%

Riboflavin 0 mg 0%

Thiamin 0 mg 0%

Vitamin A 0 IU 0%

Vitamin C 0 0%

Vitamin E (α-tocopherol) 8.18 mg 54%

Vitamin K 183.9 µg 153%

Electrolytes

Sodium 0 mg 0%

Potassium 0 mg 0%

Minerals

Calcium 0 mg 0%

Copper 0 mg 0%

Iron 0.05 mg <0.5%

Magnesium 0 mg 0%

Manganese 0 mg 0%

Phosphorus 0 mg 0%

Selenium 0 µg 0%

Zinc 0.01 mg <1%

Phyto-nutrients

Carotene-β 0 µg --

Crypto-xanthin-β 0 µg --

Lutein-zeaxanthin 0 µg --

Phytosterols 172 mg --

Selection and storage

Soybean oil commercially sold in the markets as cooking, and salad oil. It is also used in the products likemargarine and shortenings. Mechanically pressed oil is superior in terms of vitamin E, however, it maycompose more free fatty acids and lecithin. Solvent extraction method is widely in practice to extract thisoil worldwide.

In the stores, choose fresh oil, especially packed in containers, since being high in poly-unsaturated fatssoybean oil tends to undergo early oxidation on exposure to air, light and moisture. Commercially availableoil oftentimes added with vitamin E, oleic acid (mono-unsaturated fatty acid) to improve its nutrition profile.

At home, store unpacked pack at room temperature in cool dark place. Transfer small amounts into oildispensing bottle for daily use. At places where average day temperature exceeds > 25 C, it is preferablyin cold storage.

Culinary use

Soya bean oil is amongst the widely used cooking oils in the world. It is one of the affordable and readilyavailable oils that is greatly supported by the American Agriculture department.

Commercially available soybean oil is clear yellow, and has neutral taste and having high smoke point, itcan be used in wide range of cooking styles from light cooking to high-temperature frying.

Soybean oilFat profile per 100 g.

(Source: USDA National Nutrient database)

Principle Nutrient Value

Fats (Lipids)

Total 100 g

Saturated 15.65 g

Mono Unsaturated 22.78 g

Poly unsaturated 57.74 g

18:2, n-6 50.418 g

18:3, n-3 (ALA) 6.789 g

Safety profile

Soy seeds and its products are one of the common allergogenic food substances around. Symptoms ofSoybean oil allergy are a type of hypersensitivity response in some people to food substances preparedwith using this oil. Common reactions may include allergic skin problems like urticaria, hives, eczematousdermatitis. In severe cases symptoms may include vomiting, gastritis, pain abdomen, swelling of lips andthroat leading to breathing difficulty, wheezing, chest congestion, and in rare cases may lead to death. It is,therefore, people with known soy product allergy may be advised to avoid any food preparations thatcontain soy food stuffs.

Research studies, however, suggests that highly refined soybean oil, which has had all the allergic-proteins and impurities removed, does not cause a hypersensitive-response even in severely allergicindividuals. (Medical Disclaimer).

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