Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)

Yoshida, Hiromi; Hirakawa, Yuki; Abe, Sayaka

doi:10.1002/1438-9312(200104)103:4<201::aid-ejlt201>3.0.co;2-6

Cited by 23 publications

(20 citation statements)

References 19 publications

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“…Microwave ovens are present in the majority of homes and today more people use microwave ovens for cooking and reheating (1)(2)(3).…”

Section: Introductionmentioning

confidence: 99%

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

Megahed¹

2011

ABJNA

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The purpose of the present study was to explore the influence of microwave heating for different periods on the primary and secondary oxidation, total oxidation as well as conjugation of stripped and non-stripped linseed oils. Color index of the oil samples was also evaluated to show changes of color during periodical heating. It was generally found that a significant increase in peroxide value, p-anisidine, total oxidation, conjugated diene and conjugated triene for microwave heating periods of 1,2,3,4 and 5 min. Two samples (stripped and non-stripped) of linseed oil (microwave treated) were analyzed individually in triplicate, and the results were reported as mean ±SD. Statistical significance of the differences between mean values was assessed by one-way ANOVA. It was found that stripped linseed oil (absence of antioxidants) is prone to heat effect than the non-stripped oil (with antioxidants). Generally, it is recommended that polyunsaturated oils have to be prevented from heat treatment for cooking purposes (e.g. soybean and linseed oils), since they contain linoleic and linolenic acids which are sensitive to oxidation.

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“…Microwave ovens are present in the majority of homes and today more people use microwave ovens for cooking and reheating (1)(2)(3).…”

Section: Introductionmentioning

confidence: 99%

“…Heating of food in a microwave oven is caused by interaction of an electromagnetic field with the chemical constituents of food. These interaction comprising molecular friction and excitation generate heat necessary for cooking purposes (2,3,6).…”

Section: Introductionmentioning

confidence: 99%

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

Megahed¹

2011

ABJNA

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“…Microwave ovens are present in the majority of homes and today more people use microwave ovens for cooking and reheating than ever before. Nowadays convenience foods that have been subjected to minimal processing are flooding the market (2,3).…”

mentioning

confidence: 99%

“…The heating of food in a microwave oven is caused by interaction of an electromagnetic field with the chemical constituents of food. These interactions instantaneously generate heat because of molecular friction and excitation (2)(3)(4) and suggest applications in cooking, baking, dehydrating, thawing, tempering, pasteurizing, and sterilizing.…”

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confidence: 99%

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

Anjum

Anwar

Jamil

et al. 2006

J Americ Oil Chem Soc

166

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The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds (Helianthus annuus L.) of two varieties, KL-39 and FH-330, were extracted using n-hexane. Roasting decreased the oil content of the seeds significantly (P < 0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p-anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant (P < 0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α-tocopherol homologs was still over 76 and 81% of the original levels for the KL-39 and FH-330 varieties, respectively. In the same time period, the level of δ-tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16-42% and decreased linoleic acid 17-19%, but palmitic and stearic acid contents were not affected significantly (P > 0.05).

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The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave oven

Yoshida

Hirakawa

Abe

et al. 2002

Eur. J. Lipid Sci. Technol.

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The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave ovenSunflower seeds (Helianthus annuus L.) were roasted for 6, 12, 20 or 30 min at a frequency of 2450 MHz using a domestic microwave oven. After the kernels were separated from the sunflower seeds, the quality characteristics and the compositions of the oils were investigated in relation to their tocopherol distributions, and they were further evaluated as compared with an unroasted oil sample. Only minor increases (p < 0.05) in chemical and physical changes of the oils, such as the carbonyl value, the p-anisidine value and the color development, occurred at a prolonged roasting period. Significant decrease (p < 0.05) was observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original level, more than 92 wt-% tocopherols still remained after 30 min of roasting. With a few exceptions, these results indicate that the exposure of sunflower seeds to microwaves for 12 min caused no significant (p < 0.05) loss or change in the content of tocopherols and polyunsaturated fatty acids in the kernels.

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Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)

Cited by 23 publications

References 19 publications

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

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

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

The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave oven

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