Roasting influences on molecular species of triacylglycerols in sunflower seeds (Helianthus annuus L.)

Yoshida, Hiromi; Hirakawa, Yuki; Abe, Sayaka

doi:10.1016/s0963-9969(01)00079-5

Cited by 20 publications

(20 citation statements)

References 19 publications

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“…Similarly Yoshida et al (3) reported that with continuous roasting, small but significant differences were observed in the patterns of the FA composition. However in contrast to our results Yoshida et al (4,6) reported no significant (P > 0.05) loss in the FA distribution within 12 min of roasting in sunflower seed oil. Yen (23), Yoshida and Kojimoto (9), and Kim et al (24) found no differences in FA composition of rice germ and sesame seed oils prepared at different roasting temperatures and times.…”

Section: Resultscontrasting

confidence: 99%

“…The longer the roasting time, the greater was the loss in weight of the seeds. This trend agreed with the findings of Yoshida et al (2,4), who reported the loss in weight of sunflower seeds. This loss in weight may reflect total volatile substances, but it was considered to be mostly due to the loss of moisture.…”

Section: Resultssupporting

confidence: 93%

“…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.…”

mentioning

confidence: 99%

“…It is rich in polyunsaturates (linoleic acid) and monounsaturates (oleic acid) and low in saturates (14). Because of the high level of PUFA, though, sunflower oil is susceptible to oxidation during frying and roasting (2,4).…”

mentioning

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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Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 93%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

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

View full text Add to dashboard Cite

show abstract

“…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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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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Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols

Yoshida

Hirakawa

Tomiyamaa

et al. 2003

Euro J Lipid Sci & Tech

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Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerolsPeanut seeds (Arachis hypogaea) were roasted for 6, 12, 20, or 30 min at a frequency of 2450 MHz using a microwave oven. The quality characteristics and the compositions of the oils, i.e. their tocopherol distributions and the molecular species of the triacylglycerols (TAGs) were investigated. These results were compared with those of an unroasted oil sample. Only minor increases (p <0.05) in chemical and physical properties of the oils, such as the carbonyl value, the p-anisidine value and the color development occurred after a prolonged roasting period. Compared to the original level, more than 92 wt-% tocopherols remained after 30 min of roasting. A modified thin-layer chromatography argentation procedure provided 12 different groups of TAGs, based on both the degrees of unsaturation and the total fatty acid chain-length. Although significant increases (p <0.05) generated in these chemical and physical changes of the oils after 20 min of roasting, no significant loss (p >0.05) was observed in the molecular species of the TAGs during microwave roasting. These results indicate that phospholipids may be attributed to the quality characteristics of peanut oils during microwave roasting.

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Roasting influences on molecular species of triacylglycerols in sunflower seeds (Helianthus annuus L.)

Cited by 20 publications

References 19 publications

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

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

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

Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols

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