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Microwave Energy Effects on Quality of Some Seed Oils
Author(s) -
YOSHIDA HIROMI,
HIROOKA NOBUHISA,
KAJIMOTO GORO
Publication year - 1990
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.1365-2621.1990.tb03947.x
Subject(s) - food science , peroxide value , chemistry , tocopherol , linseed oil , polyunsaturated fatty acid , peroxide , thiobarbituric acid , chemical composition , soybean oil , fatty acid , organic chemistry , antioxidant , vitamin e , lipid peroxidation
Effects of microwave heating were investigated on chemical properties of seed oils in relation to tocopherol contents. For assessing quality of oils (linseed, soybean, corn, olive, and palm) during microwave treatments, peroxide, thiobarbituric acid, carbonyl and anisidine values were determined. As the amount of polyunsaturated fatty acids in oils increased the index for the chemical properties increased. After 8‐10 min heating the amount of tocopherols decreased substantially in linseed, olive and palm oils, whereas that in corn and soybean oils was still ca. 90%. Thus, the reduction in tocopherols in oils is not necessarily in agreement with chemical properties of the oils.