HPLC analysis of whole soybean (Glycine max L.) seed oil

Authors

  • Nada Nikolić Faculty of Technology, Department of Food and Biotechnology,University of Niš, Leskovac, Serbia
  • Mihajlo Stanković Faculty of Technology, Department of Food and Biotechnology,University of Niš, Leskovac, Serbia
  • Zoran Todorović Faculty of Technology, Department of Food and Biotechnology,University of Niš, Leskovac, Serbia
  • Miodrag Lazić Faculty of Technology, Department of Food and Biotechnology,University of Niš, Leskovac, Serbia
  • Goran Nikolić Faculty of Technology, Department of Food and Biotechnology,University of Niš, Leskovac, Serbia

Keywords:

soybean seed, oil, extraction, HPLC analysis, characterization

Abstract

Soybean oil is among the most common vegetable oils containing a significant amount of unsaturated fatty acids, tocopherols and triacylglycerols as the major component of soybean total lipids. An examination was made of oil extraction from whole soybean seed using different solvents: carbontetrachloride, trichloroethylene, chloroform, hexan and diethylether. The maximum oil yield was achived by trichloroethylene and was 23.1 g/100 g of dry seed, the extraction degree being 87.93% relative to the oil content in the plant material used. The obtained oil contained 26.9 % of free fatty acids, 0.4% of methyl esters, 0.3% of monoacilgycerols, 1.6% of diacilglycerols, and 70.9% of triacilglycerols. The oil chemical and physical properties were characterized by the saponification value of 225.4, acid value of 2.24, iodine value of 140, peroxide value of 19.2 mmol/kg and the refractive index (nD15) of 1.4712. 

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Published

06.02.2026

Issue

Vol. 13 No. 25 (2008)

Section

Articles