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Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation
Author(s) -
Yoshida Hiromi
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740620106
Subject(s) - degree of unsaturation , food science , microwave irradiation , chemistry , vegetable oil , microwave , biochemistry , chromatography , catalysis , physics , quantum mechanics
Purified vegetable oils (soya bean, safflower and rapeseed) containing stearic, oleic, linoleic or linolenic acid at different levels (0.5–10.0 g kg −1 ), were exposed to microwave irradiation for several periods of time to study the contribution of fatty acids of different unsaturation to the oxidative stability of these oils. The evaluation of the oils was based on peroxide value or carbonyl and anisidine values as an indicator for the primary or secondary oxidation products, respectively. A pro‐oxidative effect of the added fatty acids was established. The extent of this effect depended on the degree of unsaturation of added fatty acids and/or purified vegetable oils. During microwave treatment the oxidative rate of purified vegetable oils was rapid in the presence of the unsaturated fatty acids, but comparatively lower for the corresponding saturated fatty acid or hydrocarbon. The oxidative state of the oils was lower in the rapeseed oil than in the soya bean oil or safflower oil. In assessing the propensity to oxidation particular attention should be paid to not only the type of free fatty acids, but also the difference of glyceride structure in the purified vegetable oils.