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Oxidation Changes of Vegetable Oils during Microwave Heating

Author

Listed:
  • D. Lukešová
  • J. Dostálová

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

  • E. El-Moneim Mahmoud

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

  • M. Svárovská

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

Abstract

Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.

Suggested Citation

  • D. Lukešová & J. Dostálová & E. El-Moneim Mahmoud & M. Svárovská, 2009. "Oxidation Changes of Vegetable Oils during Microwave Heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 178-181.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:929-cjfs
    DOI: 10.17221/929-CJFS
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