Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein

The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (PO). The blend was prepared in the volume ratio of 40:60 (PO: SFO, PSF). The samples were exposed to microwave heating at medium p...

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Main Authors: Abbas Ali, M., Bamalli Nouruddeen, Z., Ida I. Muhamad, Abd Latip, R., Hidayu Othman, N.
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/7516/
http://journalarticle.ukm.my/7516/
http://journalarticle.ukm.my/7516/1/10_M._Abbas.pdf
id ukm-7516
recordtype eprints
spelling ukm-75162016-12-14T06:44:20Z http://journalarticle.ukm.my/7516/ Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein Abbas Ali, M. Bamalli Nouruddeen, Z. Ida I. Muhamad, Abd Latip, R. Hidayu Othman, N. The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (PO). The blend was prepared in the volume ratio of 40:60 (PO: SFO, PSF). The samples were exposed to microwave heating at medium power setting, for different periods. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, total oxidation (TOTOX), specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as microwave heating progressed. Microwave heating temperature increased with increasing heating time and longer heating times resulted in a greater degree of oil deterioration. The percentage of linoleic acid tended to decrease, whereas the percentage of palmitic acid increased. The effect of adding PO to SFO on the formation of free fatty acids and conjugated dienes during microwave treatment was not significant (p< 0.05). No significant differences in food oil sensor value was observed between SFO and PSF. Based on the most oxidative stability criteria, it can be concluded that the microwave heating caused the formation of comparatively lower amounts of oxidation products in PSF compared to SFO, indicating a lower extent of oxidative degradation of PSF. Universiti Kebangsaan Malaysia 2014-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7516/1/10_M._Abbas.pdf Abbas Ali, M. and Bamalli Nouruddeen, Z. and Ida I. Muhamad, and Abd Latip, R. and Hidayu Othman, N. (2014) Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein. Sains Malaysiana, 43 (8). pp. 1189-1195. ISSN 0126-6039 http://www.ukm.my/jsm
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description The aim of this study was to evaluate on how heat treatments by microwave oven may affect the oxidative degradation of sunflower oil (SFO) and its blend with palm olein (PO). The blend was prepared in the volume ratio of 40:60 (PO: SFO, PSF). The samples were exposed to microwave heating at medium power setting, for different periods. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, total oxidation (TOTOX), specific extinction, viscosity, polymer content, polar compounds and food oil sensor value of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as microwave heating progressed. Microwave heating temperature increased with increasing heating time and longer heating times resulted in a greater degree of oil deterioration. The percentage of linoleic acid tended to decrease, whereas the percentage of palmitic acid increased. The effect of adding PO to SFO on the formation of free fatty acids and conjugated dienes during microwave treatment was not significant (p< 0.05). No significant differences in food oil sensor value was observed between SFO and PSF. Based on the most oxidative stability criteria, it can be concluded that the microwave heating caused the formation of comparatively lower amounts of oxidation products in PSF compared to SFO, indicating a lower extent of oxidative degradation of PSF.
format Article
author Abbas Ali, M.
Bamalli Nouruddeen, Z.
Ida I. Muhamad,
Abd Latip, R.
Hidayu Othman, N.
spellingShingle Abbas Ali, M.
Bamalli Nouruddeen, Z.
Ida I. Muhamad,
Abd Latip, R.
Hidayu Othman, N.
Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
author_facet Abbas Ali, M.
Bamalli Nouruddeen, Z.
Ida I. Muhamad,
Abd Latip, R.
Hidayu Othman, N.
author_sort Abbas Ali, M.
title Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
title_short Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
title_full Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
title_fullStr Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
title_full_unstemmed Effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
title_sort effect of microwave heating on oxidative degradation of sunflower oil in the presence of palm olein
publisher Universiti Kebangsaan Malaysia
publishDate 2014
url http://journalarticle.ukm.my/7516/
http://journalarticle.ukm.my/7516/
http://journalarticle.ukm.my/7516/1/10_M._Abbas.pdf
first_indexed 2023-09-18T19:49:56Z
last_indexed 2023-09-18T19:49:56Z
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