Premium
The content of tocopherols and oxidative quality of oils prepared from sunflower ( Helianthus annuus L.) seeds roasted in a microwave oven
Author(s) -
Yoshida Hiromi,
Hirakawa Yuki,
Abe Sayaka,
Mizushina Yoshiyuki
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200202)104:2<116::aid-ejlt116>3.0.co;2-p
Subject(s) - helianthus annuus , sunflower , roasting , tocopherol , food science , chemistry , sunflower oil , sunflower seed , polyunsaturated fatty acid , microwave oven , botany , horticulture , microwave , antioxidant , fatty acid , vitamin e , biology , biochemistry , physics , quantum mechanics
Sunflower seeds ( (Helianthus annuus were roasted for 6, 12, 20 or 30 min at a frequency of 2450 MHz using a domestic microwave oven. After the kernels were separated from the sunflower seeds, the quality characteristics and the compositions of the oils were investigated in relation to their tocopherol distributions, and they were further evaluated as compared with an unroasted oil sample. Only minor increases (p < 0.05) in chemical and physical changes of the oils, such as the carbonyl value, the p ‐anisidine value and the color development, occurred at a prolonged roasting period. Significant decrease (p < 0.05) was observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original level, more than 92 wt‐% tocopherols still remained after 30 min of roasting. With a few exceptions, these results indicate that the exposure of sunflower seeds to microwaves for 12 min caused no significant (p < 0.05) loss or change in the content of tocopherols and polyunsaturated fatty acids in the kernels.