INFORM October 2024

inform October 2024, Vol. 35 (9) • 23

an intermediate level. Iodine values were highest in the US soy bean oil and lowest in oil from Brazil, although the differences were not always significant due to the substantial differences in iodine values among the samples. This is expected due to the inverse relationship between fatty acid unsaturation and seed maturation temperature which varies by region. The percentage of unsaponifiable material and sapon ification values among the samples were small, but signifi cant. However, there was no clear association to the soybean seeds’ source. Mineral levels among the sources varied with Argentine oil having the lowest levels of calcium and magne sium. The iron levels depend on the soil where soybeans are grown, in addition to storage and handling conditions. For example, seed damage reportedly increases iron levels. IMPLICATIONS OF THE FINDINGS According to the analyses, the US-derived soybean meal had better protein quality, less fiber, and more sucrose and lysine than South American and Chinese grown soybean meal. Meta-analysis validated Brazil and the US as the top soybean exporters since the meal from these countries had a preferred chemical composition, nutritional values, mineral levels and amino acid composition. Soybeans from Brazil had higher lev els of protein and fiber than the US soybeans but the later had more soluble protein. Furthermore, the composition of the US soybean oil was superior in NOL, and FAA. Quantifying soybean oil composition differences by ori gin has important implications for refiners. If a refiner pur chases crude oil from different origins (or whole soybeans to crush), these quality differences will have economic implica tions during the refining process. Differences in NOL will have a direct impact on revenue as higher neutral oil loss results in lower refining yields and lower volumes available to sell. Higher FFA content will increase input costs as a more caus tic solution will be required to neutralize the oil. Based on this analysis, end users should be aware that soybean oil compo sition is different by origin. This also suggests that there is a need to quantify these economic differences to better inform end users. Conducting multi-year sample surveys to capture variation in crop years is critical for understanding composi tional differences and refining cost implications. This article is based on a review paper in the Journal of the American Oil Chemists’ Society titled “Comparison of the quality of soybean meal and oil by soybean production origin.” For a more in-depth analysis of the study’s results visit https://doi.org/10.1002/aocs.12835 to read the full article, including references. Hauzhen Liu is a postdoctoral associate in plant pathology at the University of Kentucky, Lexington. His co-authors include: also from the University of Kentucky, Pradeep Kachroo, plant pathology professor, Mohammad Fazel Soltani Gishini, postdoctoral student, and David Hildebrand, professor of plant biochemistry and genetics, as well as, Micah Pope and Todd Doehring from the Centrec Consulting Group.

2023–2024

Olive Oil Sensory Panel

AOCS would like to thank all of the panels that participated during the 2023-2024 Olive Oil Sensory Panel test. Several labs have been awarded for excellence in testing. AOCS Recognized Panels Panels that scored a low SPN score in the AOCS proficiency testing program in 2023–2024. Congratulations to the winners.

1 st Place (tie) Modern Olives , Australia Modern Olives Laboratory , USA Japan Inspection Institute of Fats & Oils, Japan NSW Dept of Primary Industries, Australia Shozu Olive Research Institute, Japan 3 rd Place (tie)

2 nd Place (tie) Chemiservice Srl, Italy

The Nisshin OilliO Group, Ltd., Japan Applied Sensory LLC, USA

Honorable Mentions Pompeian Inc, USA J-Oil Mills Inc, Japan Laboratorio Tello, S.L, Spain

AOCS Accredited Panels SPN score of 7 or less in the 2023–2024 proficiency program. Must be an AOCS member in good standing and have a signed agreement that states all of the requirements for testing were met.

Modern Olives Laboratory , USA NSW Dept of Primary Industries, Australia