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Abstract 59 waS 11.09 % - 13.20 % in all treatments. Stearic ranged from 2.43 % to 2.91 % ,while unsaturated tatty acids ranged from 83.65% to 86.00~ !he principal fatty acid waS linoleic as it ranged from 58.67% to 63.02 % while oleic ranged from 10.13% to 18.20% and linolenic from 3.39% to 4.77%. In treatment, 4 (soaked seeds oil) palmitoleic and heptadecenoic were detected,their relative percentages were 0.97% and 5.45% respectively. 3- The unsaponiflable matter constituents were fractionated using column chromatographic, neutral aluminum oxide for non polar and polar fractions. The highest percentage of non polar fraction in the case of the oil from soaked seeds in boiling water was 74.45%, while it was 28.08.; 16.87% and 14.12% in crude soybean oil ; degummed oil and roasted seeds oil. Total unsaturated hydrocarbons as squalene was determined, its concentration was 15.86 mg./IOO g. oil in crude soybean oil t while degummed 011 and roasted seeds oil contain 23.38 and 20.77 mg./IOO g. oil, it was not detected in the case of oil frca .oaked -seeds in boiling water’.· 4- The unsaponifiable matter of soybean oils were identified by G.L.C. and the unsaponifiable in crude soybean oil contained 43.61% hydrocarbons, C2? was a major hydrocarbon compound, 1IIhichamount:ed to 25.52%, while squalene compound was 7. 67.~.other hydrocarbon compounds °22;°23; 60 025; 029; 0;1 and 032 were detected and their relative percentages were 1.65%; 1.68%; 1.91%; 2.01; 0.75% and 0.75 % respectively. The relative percentage of hydrocarbOni decreased from 43.61% in crude oil to 37.4~nd 20.75% in both degUmmed oil and roasted seed oil respectively, while total hydrocarbons increased in case of soaked seeds oil in boiling water, it increased to 86.71%. The relative percentage of C27 decreased from 25.52% in crude oil to 2.65%; 1.7;% and 21.58 % in degummed oil; roasted seeds all and soaked seeds oil respectively. ’Moreover degummed all and roasted seeds oil increased the relative percentage of squalene to 29.18 % and 16.58%, while it was not detected in the case of soaked seeds oil in boiling water. 022; C23snd 025 hydrocarbon compounds, increased to 20.41%, 20.41% and 11.62% respectively for soaked seeds oil. 028 was detected only in oil of roasted and soaked seeds. The relative percentage of ~-tocopherol was 3.27 % ; 3.50; 4~40 % and 0.66 respectively. The unsaponifiable of crude oil contained 53.11 % sterols, fractionated to B-sltostero1, the. JD.8jorsterol compound, it waS 34.40% of UD88ponlfiable; caapesterol was found in a moderate conteat 8.30’1 while cholesterol,stigmasterol, ? unknown and ~ -aveaasterol were found also. Degummed oil and roasted seeds 011 8h0W84 1Do:Naa~ o:f.. to’taJ. sterol. ----- ---~-~-- 61 from 53.11 % in the crude oil to 62.06 % and 74.84 respectively, while in oil of soaked seeds it decreased to 12.61%. B-si tosterol increased to 39. 73/~ and 46.20% for degummed oil and roasted seeds oil, while it decreased to 8.96’i; in oil of’ soaked seeds in boiling water. 5- GLC headspace analysis of volatile compounds of soybean oils were carried out. In crude oil hex-2-ena1 octanal, heptanul und 2-octanol were identified where their relative percentages were 82.03%,9.37%,7.03% and 1.5&% respectively. The volatile components in degummed oil were also identified to hexanal, which was the major compound (73.74%). The unkno\vu was found in a moderate percentage of 22.26%, while hex-2-enal was identified in a lower percentage of 3.89% and 2-octanol amounted to 0.14%. Tha oil of roasted seeds contained only pentanal,hexanal, and hex-2-enal with relative percentages 80.91;, 18.277~ and 0.80% respectively. In oil obtained from soaked seeds, the major compound was hex-2-enal which reached 84.)8 %, while heptanel, pen.anal and 2-octanol amounted to 1.86, 7.52 and 0.22% resp.ctively. 6- The stability of soybean oils was evaluated by the oven test at 6)Oc. The longest induction period was detected in case of roasted .oybean seeds 011 as it was 12 days, while the shortest induction period was observed in case of degl.1mlledsoybean oil. ».reover crude soybean oil end the oil fram soaked seeds in boiling w~ter had an induction period of 9 ant 10 days respectively. |