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Changes in Canarium schweinfurthii Engl. oil quality during microwave heating
Author(s) -
Dandjouma Almeck K. Aboubakar,
Tchiégang Clergé,
Kapseu César,
Fanni Jacques,
Parmentier Michel
Publication year - 2006
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/ejlt.200500269
Subject(s) - chemical composition , chemistry , food science , fatty acid , organic chemistry
The changes in some physical and chemical characteristics of Canarium schweinfurthii Engl. oil during microwave heating were investigated. This oil was subjected to heating at three power settings (160, 750 and 900 W) for three different exposure durations (5, 10 and 20 min). The changes in physical characteristics were studied in comparison to the changes in several chemical characteristics. The physical evaluation of the oil was based on viscosity and ultraviolet absorption, whereas chemical evaluation was based on free fatty acid content, peroxide and anisidine values, fatty acid composition and C18:2/C16:0 ratio. The experimental results showed a significant increase ( p <0.05) in chemical and physical characteristics with heating power setting and exposure duration. Changes also appeared in oil fatty acid composition.