| dc.description.abstract | Soybean is the most commonly produced oil crop in the world. Soybean oil is primarily used in the production of shortenings, margarines, cooking/frying oils, salad dressings, and mayonnaise. Due to the lower oil content ( 20%) of soybean, its oil is mostly recovered by solvent extraction. Hence, mechanically pressed soybean oil comprises a very small part of the soybean oil market. Cold pressed soybean oil consists of different lipid and lipid derivatives groups such as neutral lipids, polar lipids, phytosterols, phenolic compounds, tocopherols (mainly ?- and d-tocopherol), and hydrocarbons (squalene). ?- and d-tocopherols are well-known antioxidants. Relatively high levels of essential fatty acids (linoleic and linolenic acid) increase the nutritional value of soybean oil. The absence of high heat treatment and refining process provides preservation of bioactive compounds of cold pressed soybean oil. These compounds contribute to the reduction of serum cholesterol, coronary heart disease, and cancer. This chapter covers the production of soybean and properties of cold pressed soybean oil as well as its possible health benefits. © 2020 Elsevier Inc. | |
