The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil

The effect of microwave roasting process on the compositional parameters and bioactive contents fig seed oil were investigated. Fig seeds ground roasted in a oven at 350, 460 600 Watt for 5 10 minutes processed to obtain oil. results showed that peroxide, K232 K270 values adversely affected by roasting. was prosperous source ?-tocopherol significant losses observed due pre-treatment. major fatty acids linolenic, linoleic oleic acids; whereas triacylglycerols LnLO, LnLnL, LnLnLn LnLnO, according acid profile. most abundant sterol samples ?-sitosterol with 3235.90 3625.62 mg/kg, followed ?5- ?7-avenasterols. principal component analysis agglomerative hierarchial clustering served differentiate between intense mild microwave-treated oils as well unroasted samples.