EFFECT OF MICROWAVE HEATING ON QUALITY AND FATTY ACIDS COMPOSITION OF VEGETABLE OILS
DOI:
https://doi.org/10.24193/subbchem.2018.2.04Keywords:
fatty acids profile, microwave heating, peroxide index, iodine indexAbstract
The research was conducted in order to evaluate the microwave effect on fatty acids profile and quality parameters of safflower and rapeseed oils. To simulate conventional times used in microwave domestic cooking, different exposure times were tested: 1, 3, and 5, respectively. After 5 minutes of microwave exposure, the peroxide index showed a significant increase for both types of oil (P≤0.05). Rapeseed fatty acids profile was rich in olei (C18:1), vaccenic (C18:1i), linoleic (C18:2), palmitic (C16:0) and linolenic (C18:2) fatty acids, followed by miristic (C17:0) and stearic (C18:0) acids. Microwave heating inflicted changes in fatty acids profile of both oils, the most affected fraction was the polyunsaturated fatty acids, directly related with their higher number of double bonds, with higher susceptibility to oxidation. Microwave heating exerted more aggressive effects on safflower oil, and rapeseed oil can be exposed for 5 minutes without negative effects.
References
B. Sultana, F. Anwar, R. Przybylski, Food Chemistry, 2007, 104, 997.
C.A. Costa, A.S. Carlos, G.P. Gonzalez, R.P. Reis, European Journal of Nutrition, 2012, 51, 191.
S. Wang, K.A. Meckling, M.F. Marcone, Y. Kakuda, R. Tsao, Journal of Agricultural and Food Chemistry, 2011, 59, 960.
E. Choe, D.B. Min, Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 169.
O. Roman, B. Heyd, B. Broyart, R. Castillo, M. N. Maillard, LWT - Food Science and Technology, 2013, 52, 49.
B. Roszkowska, M. Tanska, S. Czaplicki, I. Konopka, European Journal of Lipid Science and Technology, 2015, 117, 673.
S. Azadmard-Damirchi, F. Habibi-Nodeh, J. Hesari, M. Nemati, B.F. Achachloei, Food Chemistry, 2010, 121, 1211.
M. Wroniak, K. Krygier, M. Kaczmarczyk, Polish Journal of Food and Nutrition Sciences, 2008, 58, 85.
A. Biswas, A. Adhvaryu, D.G. Stevenson, B.K. Sharma, Industrial Crops and Products, 2007, 25, 1.
A. Bendini, E. Valli, L. Cerretani, E. Chiavaro, G. Lercker, Journal of Agricultural and Food Chemistry, 2009, 57, 1055.
F. Caponio, A. Pasqualone, T. Gomes, European Food Research and Technology, 2002, 215, 114.
R.M. El-Abassy, P. Donfack, A. Materny, Food Research International, 2010, 43, 694.
N. Rodrigues, R. Malheiro, S. Casal, M.C. Manzanera, Food and Chemical Toxicology, 2012, 50, 2894.
T.H. Borges, R. Malheiro, A. Marques de Souza, S. Casal, J.A. Pereira, European Journal of Lipid Science and Technology, 2015, 117, 503.
K. Warner, Journal of Agricultural and Food Chemistry, 2005, 23, 9906.
H. Yoshida, S. Takagi, Journal of the Science of Food and Agriculture, 1999, 62, 41.
F.A. Aladedunye, European Journal of Lipid Science and Technology, 2014, 116, 688.
F. Caponio, A. Pasqualone, T. Gomes, International Journal of Food Science and Technology, 2003, 38, 481.
F. Kreps, L. Vrbiková, S. Schmidt, S. Sekretár, O. Híreš, European Journal of Lipid Science and Technology, 2014, 116, 1685.
F. Pop, L. Mihalescu, International Journal of Food Properties, 2017, 20, 1085.
F. Pop, L. Giurgiulescu, A. Dumuța, Z. Voșgan, Studia Universitatis Babes-Bolyai Chemia, 2013, 58, 31.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2018 Studia Universitatis Babeș-Bolyai Chemia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
