Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures

Abstract

Seeds with different roasting (140°C to 180°C) and expelling (110°C to 150°C) temperatures were evaluated. The color development of their oils increased as both temperatures increased. The fatty acid compositions did not change, the major one being linoleic acid (80%). There were significant differences in the phosphorus content of oils prepared at different roasting temperatures, which was not the case with oils prepared at different expelling temperatures. The major phospholipid component of oil is phosphatidylinositol. The proportion of phosphatidylinositol in oil increased as both temperatures increased. Phosphatidylethanolamine in oil decreased as roasting temperatures increased. Tocopherols and tocotrienols were identified. The oxidative stabilities increased as both temperatures increased.

Effect of microwave heating of linseed oil on the formation of primary and secondary oxidation products

“…Little has been published on the changes in composition and oxidative stability of the oils during microwave oven heating (8)(9)(10).…”

Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil

“…The effects of microwave heating on different animal and vegetable fats have been investigated (7) as have its influences on thermo-oxidative stability of common oils and fats in household use (1,8). Little has been published on the changes in composition and oxidative stability of the oils during microwave oven heating (9).…”

“…Roasting and expelling are key steps for making condiment oils because the color, flavor, composition, and quality of the oil all are influenced by processing conditions (1). Microwave ovens are present in the majority of homes and today more people use microwave ovens for cooking and reheating than ever before.…”

Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation

“…Recently, the utilisation of microwave heating, defrosting or cooking in household, catering, restaurants and fast food preparation is rapidly increasing during the past few decades because of its swiftness, easy of operation, and cost benefits (Yoshida et al 2002;Lee et al 2004). Changes of fats and oils have been intensively studied as the temperature of fat and oils can substantially increase during the operation.…”