A comparative study on the deterioration of oils by microwave and conventional heating

Parag, Radwan S.; Hewedi, F. M.; Abo-Raya, S. H.; El-Baroty, Gamal S.

doi:10.3989/gya.1991.v42.i3.1243

Cited by 8 publications

(7 citation statements)

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“…On the contrary, the minor exothermic peak (peak b in Fig. 2) was generally found to significantly shift towards higher temperature (except for ItLe‐Co) and this could be related to the formation of more saturated TAG, as an increase of saturated (16:0) and a decrease of unsaturated (18:1 and 18:2) FA profiles has also been evinced in microwave‐treated vegetable oils 34. Similar changes of thermal properties were already observed in EvOo sample after microwaving 18.…”

Section: Resultsmentioning

confidence: 99%

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Chiavaro

Rodríguez‐Estrada

Bendini

et al. 2010

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 99%

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Chiavaro

Rodríguez‐Estrada

Bendini

et al. 2010

J. Sci. Food Agric.

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“…The author attributed this reduction to the breakage of the trypsin inhibitory structure with the radiation treatment. Farag et al [58] observed an increase in the inactivation level with increase in the doses used (41.8%, 56.3%, 62.7% and 72.5% of loss in the trypsin inhibitory activity) for doses of 5, 15, 30 and 60 kGy, respectively.…”

Section: Page 4 Ofmentioning

confidence: 97%

Effect of Gamma-Irradiation or/and Extrusion on the Nutritional Value of Soy Flour

Hamza¹,

Afifi²

2012

Biochem Anal Biochem

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This study was designed to assess the effects of gamma irradiation or/and extrusion processing on the anti-nutritional factors, amino acid content, fatty acids and phenolic compound of soy flour. Material and Methods MaterialFreshly dried soybean seeds were obtained from the Agriculture Research Institute, Ministry of Agriculture and Land Reclamation, Giza, Egypt. Seeds were sorted by discarding damaged and immature ones. They were stored in air-tight containers at room temperature (25 ± 1°C) prior to further use. AbstractAlthough soybean is rich with high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients. Therefore, this study was assessed to use gamma irradiation or/and extrusion for inactivation or removal of certain antinutritional factors as well as study the effect of these processing method on the nutritional value of soy flour (the simplest form of soy protein). Analyses included proximate composition, the level of total phenols and levels of antinutrients (phytic acid, tannins and trypsin inhibitors) of raw and processed soy flour. In addition, amino acid contents were analyzed by using high performance amino acid analyzer-Biochrom 20, gas chromatography was used for analysis of fatty acids as well as phenolic compounds were determined by high performance liquid chromatography. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation (5 and 10 KGy) or/and extrusion except the moisture content was decreased by extrusion. γ-irradiation or/and extrusion processing significantly reduced the levels of phytic acid, tannins, and trypsin inhibitor while the total phenols was increased relative to unprocessed control samples. All essential amino acids, fatty acids and phenolic compound were changed by different values. From these results, it could be possible to demonstrate the benefits of γ-irradiation or/ and extrusion processing on the nutritional properties of soy flour by reducing its antinutritional contents and improving some of functional nutrients.

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“…Microwave heating of different vegetable oils and fats causes the formation of free radicals that rapidly react with atmospheric oxygen to produce hydroperoxides and secondary oxidation products (Albi et al, 1997b;Farag et al, 1992;Hassanein et al, 2003). The oxidative degradation of oils caused by microwave heating can reduce their sensory and physicochemical quality.…”

Section: Introductionmentioning

confidence: 99%

Microwave Heating Induces Oxidative Degradation of Extra Virgin Olive Oil

Kishimoto¹

2019

FSTR

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Heating vegetable oil in a microwave oven can lead to the formation of reactive free radicals, which are responsible for causing lipid oxidation. The thermo-oxidative stability of olive oil has previously been studied under microwave heating for short processing periods that simulate typical cooking times. This study compares the effect of the oxidative degradation of extra virgin olive oil (EVOO) during extended heating times under different microwave powers (150 and 500 W) or conventional heating. The results showed that intense microwave heating of EVOO significantly increased the free acidity and specific extinction coefficients (K270), and resulted in more severe loss of phenolic compounds, compared with conventional heating. Microwave treatment also resulted in higher amounts of acrolein in EVOO after a short processing period compared with conventional heating. These results demonstrate that intene microwave heating has a more severe effect on EVOO compared with conventional heating.

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A comparative study on the deterioration of oils by microwave and conventional heating

Cited by 8 publications

References 0 publications

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Effect of Gamma-Irradiation or/and Extrusion on the Nutritional Value of Soy Flour

Microwave Heating Induces Oxidative Degradation of Extra Virgin Olive Oil

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