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EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION
Author(s) -
MAI J.,
TSAI C. H.,
ARMBRUSTER G.,
CHU P.,
KINSELLA J. E.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07604.x
Subject(s) - isomerization , chemistry , food science , polyunsaturated fatty acid , fatty acid , tallow , peanut oil , organic chemistry , biochemistry , catalysis , raw material
Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.