Oxidative Changes of Vegetable Oils during Microwave Heating
نویسندگان
چکیده
DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.
منابع مشابه
Application of Satureja hortensis L. and Zataria multiflora Boiss. Essential Oils as Two Natural Antioxidants in Soybean Oil During Microwave Heating
Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, ...
متن کاملEffect of microwave heating on the quality characteristics of canola oil in presence of palm olein.
BACKGROUND Microwave heating is one of the most attractive cooking methods for food preparation, commonly employed in households and especially in restaurants for its high speed and convenience. The chemical constituents of oils that degrade during microwave heating do so at rates that vary with heating temperature and time in a similar manner to other type of processing methods. The rate of qu...
متن کاملKolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value.
In this study, in order to introduce natural antioxidative vegetable oil in food industry, the kolkhoung hull oil and kernel oil were extracted. To evaluate their antioxidant efficiency, gas chromatography analysis of the composition of kolkhoung hull and kernel oil fatty acids and high-performance liquid chromatography analysis of tocopherols were done. Also, the oxidative stability of the oil...
متن کاملA novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools
The oxidative stability of seven oils with different fatty acid profiles was assessed. Oxidation at 0, 2 and 4h at 180oC was monitored by measuring the absorbance of thiobarbituric acid reactive substances (TBARS) along the absorption spectrum (300600 nm), the volatile aldehydes (HS-SPME-GC-MS) and the fatty acid profile (FIDGC). TBARS absorption spectrum behavior depended on the lipid composit...
متن کاملDetermination of Metal Contents in Edible Vegetable Oils Produced in Iran Using Microwave-assisted Acid Digestion
The concentration of heavy metals in vegetable oils is an important criterion for the assessment of oil qualities with regard to freshness, keeping properties, storage and their influence on human nutrition and health. Trace heavy metals in vegetable oils are known to have an effect on the rate of oil oxidation. In this work, the contents of lead (Pb), cadmium (Cd), nickel (Ni), manganese (Mn),...
متن کامل