scholarly journals Microwave Heating: A Time Saving Technology or a Way to Induce Vegetable Oils Oxidation?

10.5772/14175 ◽  
2011 ◽  
Author(s):  
Ricardo Malheiro ◽  
Susana Casal ◽  
Elsa Ramalhosa ◽  
Jos Alberto
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Time Saving

scholarly journals Oxidative changes of vegetable oils during microwave heating

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 230-239 ◽  
Author(s):  
J. Dostálová ◽  
P. Hanzlík ◽  
Z. Réblová ◽  
J. Pokorný
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Acid Content ◽  
Peanut Oil ◽  
Polyenoic Acid ◽  
Lipid Degradation ◽  
Gamma Tocopherol ◽  
High Oleic ◽  
Pork Lard ◽  
Low Levels

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.    

scholarly journals Flavonoids are preserving phenolic acids in vegetable oils under microwave heating

2016 ◽  
Vol 75 (OCE2) ◽  
Author(s):  
L. Iosif ◽  
L.E. Gaman ◽  
M. Gilca ◽  
E. Torac ◽  
I. Crihana ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Phenolic Acids ◽  
Vegetable Oils

Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

LWT ◽  
2010 ◽  
Vol 43 (7) ◽  
pp. 1104-1112 ◽  
Author(s):  
Emma Chiavaro ◽  
Maria Teresa Rodriguez-Estrada ◽  
Elena Vittadini ◽  
Nicoletta Pellegrini
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Thermal Parameters

scholarly journals Oxidation Changes of Vegetable Oils during Microwave Heating

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S178-S181 ◽  
Author(s):  
D. Lukešová ◽  
J. Dostálová ◽  
E. Abd El-Moneim Mahmoud ◽  
M. Svárovská
Keyword(s):  
Czech Republic ◽  
Microwave Heating ◽  
Vegetable Oils ◽  
Corn Oil ◽  
Conjugated Dienes ◽  
Microwave Oven ◽  
The Czech Republic ◽  
Different Types ◽  
Before And After ◽  
Conjugated Dienes And Trienes

Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.

scholarly journals Effect of Microwave Heating On Fatty Acid Profiles of Three Nigerian Vegetable Oils

2014 ◽  
Vol 7 (4) ◽  
pp. 51-54
Author(s):  
Ojeyemi M. Olabemiwo ◽  
◽  
A.O. Esan ◽  
A. J. Adepoju ◽  
Niyi B Omodara
Keyword(s):  
Fatty Acid ◽  
Microwave Heating ◽  
Vegetable Oils ◽  
Fatty Acid Profiles

scholarly journals Changes occurring in vegetable oils composition due to microwave heating

2003 ◽  
Vol 54 (4) ◽  
Author(s):  
Minar M. Hassanein ◽  
Safinaz M. El-Shami ◽  
M. Hassan El-Mallah
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

2017 ◽  
Vol 68 (8) ◽  
pp. 1927-1930
Author(s):  
Liviu Iosif ◽  
Laura Gaman ◽  
Marilena Gilca ◽  
Mugurel Radoi ◽  
Eugenia Kovacs ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Thermal Conditions ◽  
Conjugated Dienes ◽  
Oxidation Products ◽  
Toxic Effects ◽  
Oil Sand ◽  
Total Polyphenols ◽  
Oxidative Processes

Microwave heating is a common cooking procedure.Heating can accelerate oxidative processes in oil sand oxidation products are known to have potential toxic effects on human health.Therefore it would be useful to have a method to anticipate the vegetable oils behaviour under thermal conditions. Several methods to evaluate total oxidant activity were developed but unfortunatelly their ability to predict the oxidative changes during heating are poorly estimated. In this study we evaluated the relation of TEAC FRAP and CUPRAC values together with total polyphenols and flavonoids content of several commercial available vegetable oils with conjugated dienes and TBAR�s products during 15 min microwave heating. FRAP values were correlated with oxidative parameters after 15 min heating.

scholarly journals STUDY OF THE OXIDATIVE STABILITY OF SEVERAL TYPES OF VEGETABLE OILS WITH DIFFERENT TECHNOLOGICAL PARAMETERS

2020 ◽  
pp. 82-90
Author(s):  
N. V. Makarova ◽  
M. S. Voronina
Keyword(s):  
Fatty Acids ◽  
Microwave Heating ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Processing Time ◽  
Elevated Temperatures ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Treatment Time ◽  
Oxidative Processes

Vegetable oils are currently not only one of the most popular foods in the world, having a reputation for being healthy, but also the main source of unsaturated fatty acids, which prevent numerous cardiovascular and other diseases. In order to study the depth of oxidative changes in the chemical composition of the fatty acid phase in real technological processing processes and the preparation of culinary dishes using vegetable oils, the peroxide, acid, anisidine, Totox, thiobarbituric numbers for vegetable oil were studied under various conditions of model conditions: cooking (temperature 95-100 °C, processing time 30 min), frying (temperature 195-200 °C, processing time 15 min), short-term heating (microwave heating power 90 W, processing time 2 min), breaking the condition ovy storage (temperature 35-40 °C, and treatment time 3 to 7 days). With a comparative description of oxidative processes in coconut, palm, and sunflower oil, it was established that sunflower oil is prone to deep oxidative damage processes. A high propensity to increase the studied parameters was found for all treatment options, which indicates a deep occurrence of oxidative processes in vegetable oils. A particularly large effect, accelerating the oxidation of unsaturated fatty acids of sunflower oil, is observed in the case of storage at elevated temperatures and microwave heating. Based on these data, recommendations are made on the need to use natural antioxidants in the processing of vegetable oils, food production using vegetable oils, cooking culinary dishes, in the formulation of which vegetable oils are present.

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