[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-177742-105":53,"doc-detail-177742-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","fatty-acid-composition-of-various-soybean-products","Fatty Acid Composition of Various Soybean Products","","The study investigates the fatty acid composition of soybean and several soybean-derived products to assess their nutritional suitability from a fatty-acid perspective. Samples analyzed include whole soybean seeds, soybean oil, soybean cake, and full-fat soybean grits. Lipids were extracted using supercritical fluid extraction with CO2, followed by fatty acid analysis via GC-FID. Fatty acid methyl esters were prepared using a boron trifluoride/methanol method, then quantified through gas chromatography equipped with flame ionization detection.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/fatty-acid-composition-of-various-soybean-products/177742/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/fatty-acid-composition-of-various-soybean-products/177742.png","ImageObject",442,249,{"name":88,"@type":89},"Kyle","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-15","2026-09-02",true,{"@type":98,"interactionType":99,"userInteractionCount":47},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"Which soybean products were analyzed for fatty acid composition?","Question",{"text":108,"@type":109},"The study analyzed whole soybean seeds, soybean oil, soybean cake, and full-fat soybean grits, with three samples of each.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How were fats extracted from the soybean samples?",{"text":113,"@type":109},"Fats were extracted using supercritical fluid extraction (SFE) with CO2, using instrument settings and conditions based on existing procedures.",{"name":115,"@type":106,"acceptedAnswer":116},"How were fatty acids measured after extraction?",{"text":117,"@type":109},"Extracted lipids were converted to fatty acid methyl esters using a boron trifluoride/methanol method, then analyzed by gas chromatography with a flame ionization detector (GC-FID).","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},177742,1790317457,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":47,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":76},3985741905716,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","FATTY ACID COMPOSITION OF VARIOUS SOYBEAN PRODUCTS\nDušica S. Ivanov*1, Jovanka D. Lević1, Slavica A. Sredanović1\n1University of Novi Sad, Institute of Food Technology, 21000 Novi Sad,\nBulevar cara Lazara 1, Serbia\nIntroduction\nSoybean (Glycine max (L.) Merrill) originated from China, where it is considered the oldest agricultural crop. It is known in Europe for over 200 years. A large number of soybean varieties exist, producing soybeans that vary greatly in shape and colour (Karlović & Andrić, 1996). The soybean consist of two cotyledons which represent approximately 90% of the weight, a seed coat of hull (8% of weight), and two much smaller and lighter structures, the hypocotyls and the plumose (Van Eys, Offner & Bach, 2004). The mature soybean is about 38% protein, 30% carbohydrate, 18% oil, and 14% moisture, ash, and hull. Soybeans contain all three of the macronutrients required for good nutrition: complete protein, carbohydrate and fat, as well as vitamins and minerals, including calcium, folic acid, and iron (Sauvant, Perez & Tran, 2004).\nThe use of soybean products in feed and food industry has increased steadily over the past decade. Soybean is especially interesting because of its non-gluten proteins (Torbica, Hadnađev, Dokić & Sakač, 2008). A large array of different manufacturing processes is applied to obtain the many soy products used in animal and human nutrition (Berk, 1992). Soybean can be classified into oil bean and food bean according to its end uses. Oil soybean, i.e. commodity bean, is the primary source of vegetable oil and soy protein products, such as defatted soy flour and soy protein concentrate (Van Eys et al., 2004). Graphic illustration of process production of various products is shown in Figure 1 (Van Eys et al., 2004). Soybean cake is the product gained from pressing of soybean, with 15% of proteins soluble in water. Soybean grit is the meal product resulting from extrusion of whole soybeans without removing any of the component parts (Pravilnik o kvalitetu hrane za životinje, 2009).\nRecently, there has been growing interest for fatty acid composition of food, since there has been reported a great influence of these components on human health. The beneficial health effects of ω-3 fatty acids were described first in the Greenland Eskimos (Rose et al., 1999) who consumed a diet rich in seafood and had low rates of coronary heart disease, asthma, type 1 diabetes mellitus, and multiple sclerosis, since that observation, the beneficial effects of ω-3 fatty acids have been extended to include benefits related to cancer, inflammatory bowel disease, rheumatoid arthritis, and psoriasis (Rose & Connoly, 1999; Connor, 2000; Simopoulos, 2002; Simopoulos, 2008). At the same time increased levels of ω-6 fatty acids are associated with an increase in chronic diseases (Givens, Kliem & Gibbs, 2006).\nHowever, these beneficial, health promoting effects are limited by the fact that the modern Western diet is rather low in ω-3 fatty acids and is very high in ω-6 fatty acids content (Enser, Richardson, Wood, Gill & Sheard, 2000).\nThe aim of the study presented in this paper was to investigate fatty acid composition in soybean and various soybean products, and to obtain overall picture about their nutritional suitability, from the point of fatty acids.\nFigure 1. Schematic presentation of the manufacturing of soybean products (Reproduced with permission from Van Eys et al., 2004)\nMATERIALS AND METHODS\nThree samples of each analyzed product: whole soybean seed, soybean oil, soybean cake and full-fat soybean grits, commercially available on the market, were analyzed in aim to determine complete fatty acid profiles of soybean products. Fats were extracted by using supercritical fluid extraction (SFE) with CO2, and further analysis were done by gas chromatograph equipped with flame ionization detector (GC-FID).\nSupercritical fluid extractions\nLECO TFE-2000 fat analyzer (LECO, St. Joseph, MI, USA) was used for SFE, using C","cbCaik74nBrJoncf","https://ap.wps.com/l/cbCaik74nBrJoncf","docx",324992,7,"English","# Introduction\n# Materials and Methods\n## Supercritical fluid extractions\n## Fatty acid determination","[{\"question\":\"Which soybean products were analyzed for fatty acid composition?\",\"answer\":\"The study analyzed whole soybean seeds, soybean oil, soybean cake, and full-fat soybean grits, with three samples of each.\"},{\"question\":\"How were fats extracted from the soybean samples?\",\"answer\":\"Fats were extracted using supercritical fluid extraction (SFE) with CO2, using instrument settings and conditions based on existing procedures.\"},{\"question\":\"How were fatty acids measured after extraction?\",\"answer\":\"Extracted lipids were converted to fatty acid methyl esters using a boron trifluoride/methanol method, then analyzed by gas chromatography with a flame ionization detector (GC-FID).\"}]","Fatty Acid Composition of Various Soybean Products | DOCX",1788329041]