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

Change in the Profile of Fatty Acids with a Very Long Chain under the Influence of the Microwave Electromagnetic Field and Drought

“…Important is the fact that the action of the electromagnetic field does not in itself lead to a change in the profile of fatty acidsthis has been proven in the microwave treatment of various vegetable oils. Only the active response of the plant as a living organism to the action of the abiotic factor leads to quantitative changes in the composition of fatty acids (Olabemiwo et al, 2014).…”

Physicochemical Properties and Structural Characterisation of Fatty Acids Derived from Jatropha curcas Oil Using Microwave Assisted Alkaline Hydrolysis

“…However, as mentioned by Olabemiwo et al, this method appeared to be inefficient and time consuming due to the fact that the conventional method transfers energy from the shell of reaction vessel into the core of reaction system media and thus, leading to a large amount of energy and contributing to slower process kinetic. 2 As reported by Cristina and Paolo, microwave irradiation has become a worldwide popular heating method to substitute the conventional method because it is proven to be clean, convenient, and most importantly, it produces higher yields and can be applied in a shorter reaction time. 3 In polar medium, microwave irradiation transfers energy from core to the shell and throughout the process, the sample itself will generate heat on its own through penetration of microwave irradiation.…”