The effects of microwave heating on edible oils and lipid‐containing food | Zendy

Inchingolo Raffaella | Zendy; Cardenia Vladimiro | Zendy; RodriguezEstrada Maria Teresa | Zendy

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The effects of microwave heating on edible oils and lipid‐containing food

Author(s) -

Inchingolo Raffaella,

Cardenia Vladimiro,

RodriguezEstrada Maria Teresa

Publication year - 2013

Publication title -

lipid technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.189

H-Index - 21

eISSN - 1863-5377

pISSN - 0956-666X

DOI - 10.1002/lite.201300259

Subject(s) - lipid oxidation , microwave heating , food science , lipolysis , microwave , chemistry , microwave power , degradation (telecommunications) , biochemistry , antioxidant , telecommunications , physics , adipose tissue , quantum mechanics , computer science

Lipids and lipid‐containing foods are particularly sensitive to microwave heating as the specific heat of lipids is low and thus they are quickly warmed up. Microwave heating mainly promotes lipid oxidation, but it can also cause lipolysis and polymerization. This cooking method can differently impact lipid oxidation depending on the treatment conditions used (power, temperature and time), as well as on food composition. This review provides a picture of the main degradation effects of microwave heating on vegetable oils and lipid‐containing foods with emphasis on both fatty acids and cholesterol oxidation.

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