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Oxidative changes of vegetable oils during microwave heating

Dostálová, Jana ; Hanzlík, Pavel ; Réblová, Zuzana ; Pokorný, Jan

Czech Journal of Food Sciences, 2005-01, Vol.23 (6), p.230-239 [Periódico revisado por pares]

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Título:
Oxidative changes of vegetable oils during microwave heating
Autor: Dostálová, Jana ; Hanzlík, Pavel ; Réblová, Zuzana ; Pokorný, Jan
Assuntos: Edible oils ; Heating ; Lipids ; Microwave heating ; Microwave oven ; oxidation ; Peanut oil ; Peanuts ; Peroxide ; polymerisation ; Polymers ; Pork ; pork lard ; Rapeseed ; Rapeseed oil ; Sunflower oil ; Sunflowers ; Tocopherol ; Vegetable oils ; Vegetables
É parte de: Czech Journal of Food Sciences, 2005-01, Vol.23 (6), p.230-239
Descrição: The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.
Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
Idioma: Inglês;Tcheco;Eslovaco

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