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Oxidative changes of vegetable oils during microwave heating

Author

Listed:
  • Jana Dostálová

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Pavel Hanzlík

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Zuzana Réblová

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan Pokorný

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • Jana Dostálová & Pavel Hanzlík & Zuzana Réblová & Jan Pokorný, 2005. "Oxidative changes of vegetable oils during microwave heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(6), pages 230-239.
    • Handle: RePEc:caa:jnlcjf:v:23:y:2005:i:6:id:3396-cjfs
    DOI: 10.17221/3396-CJFS
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    References listed on IDEAS

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    1. A. Zainuddin & J. Parkányiová & L. Parkányiová & J. Pokorný & H. Sakurai, 2004. "Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 136-139.
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    Cited by:

    1. E. Abd El-Moneim Mahmoud & J. Dostálová & J. Pokorný & D. Lukešová & M. Doležal, 2009. "Oxidation of Olive Oils during Microwave and Conventional Heating for Fast Food Preparation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 173-177.

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