Physicochemical properties, nutritional and health benefits of soybean oil: A review

Abstract

Soybean oil ranks among the most widely consumed and commercially significant edible vegetable oils worldwide because of its nutritional value, functional properties, and diverse food applications. This review comprehensively examines the chemical composition of soybean seed and oil, physicochemical characteristics, fatty acid profile, minor bioactive compounds, extraction methods, genetic modification, and nutritional and health-promoting properties of soybean oil. Soybean seed contains substantial amounts of proteins, lipids, carbohydrates, minerals, vitamins, and biologically active compounds, Soybean oil contains a substantial proportion of unsaturated fatty acids, with linoleic acid, oleic acid, and α-linolenic acid being the predominant components. Its physicochemical characteristics are evaluated using parameters such as iodine value, saponification value, peroxide value, free fatty acid content, density, viscosity and oxidative stability, are important determinants of oil quality, processing behavior, storage stability, and suitability for food applications. In addition to major lipid components, soybean oil and associated soybean fractions contain several minor compounds, including phytosterols, phospholipids, saponins, ferritins, and isoflavones, which contribute to their functional and biological significance. Different soybean oil extraction methods influence oil yield, composition, quality, and retention of bioactive constituents, while genetic modification provides opportunities to alter fatty acid composition and improve desirable technological and nutritional characteristics. Particular attention is given to the health effects of soy carbohydrates, lipids, isoflavones, and soy-derived phosphatidylserine. Evidence indicates that these constituents may contribute to improved lipid metabolism, cardiovascular health, blood pressure regulation, bone health, cognitive and memory function, and reduced risks associated with certain chronic diseases. Soy isoflavones are also discussed in relation to menopausal symptoms, cardiovascular disease, bone health, and cancer prevention. Overall, soybean oil and other soybean-derived bioactive components represent valuable nutritional resources with considerable potential for promoting human health. A better understanding of their composition, processing, and biological activities can support the development of improved soybean varieties, optimized extraction and processing technologies, and healthier food products. © 2026 The Author(s)