Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals

Soybean meal (SBM) is a premier source of protein for feeding food-producing animals. However, its nutritional value can be compromised by oxidation. In this study, total 54 sources solvent extracted SBM (SSBM) and eight mechanically (MSBM), collected from different commercial producers geographic locations in the United States during years 2020 2021, were examined chemometric analysis to determine extent oxidation correlation with soybean oil extraction methods non-protein components. The results showed substantial differences between SSBM MSBM proximate composition, carbonyl content, lipidic aldehydes, antioxidants, as well subtle 2021 samples moisture content. Correlation further positive correlations content multiple lipid parameters, including ether extract, p-anisidine value, individual aldehydes. Among antioxidants SBM, negative observed phenolic isoflavone glycoside concentrations, but not Trolox equivalent antioxidant capacity (TEAC), α-tocopherol, γ-tocopherol. Overall, methods, together other factors such enzyme treatment environmental conditions, significantly affect status, profile SBM. Lipidic aldehydes play counteracting roles soy protein. range measured study could serve reference evaluate quality various used animal feed.