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Journals / Akademik Gıda / 2019 / Cilt: 17 - Sayı: 1

Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils

Mikrodalga Isıtmanın Fındık, Kanola ve Mısır Yağı Kalite Parametreleri Üzerindeki Etkisi

Nazan ARİFOĞLU
Mustafa ÖĞÜTÇÜ
Pages
23–29
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that oxidation changes occurred in all oil samples.

📌 3 Key Takeaways

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Objective & Hypothesis:This study was conducted to determine the effect of microwave heating on the turbidity, free fatty acids (FFA),peroxide values (PV), conjugated dienes (K232) and trienes (K270) and oxidative induction times (OIT) of hazelnut,canola and corn oils.
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Key Findings & Data:Microwave heatingwas applied to oil samples for 3, 5, 10, 15, 20 and 30 min.
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Conclusion & Impact:Results indicated that oxidation changes occurred in all oil samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was conducted to determine the effect of microwave heating on the turbidity, free fatty acids (FFA),peroxide values (PV), conjugated dienes (K232) and trienes (K270) and oxidative induction times (OIT) of hazelnut,canola and corn oils. The OIT values were determined via differential scanning calorimeter (DSC). Microwave heatingwas applied to oil samples for 3, 5, 10, 15, 20 and 30 min. Untreated oil samples were also analysed. The FFA, PV,K232, and K270 values of all oil samples increased with an increase in microwave heating time while a decrease in theOIT values was detected. Physico-chemical parameters as well as thermal measurements were effective in detectingthe oxidative changes occurring in oils during microwave heating. No changes in oil turbidity during microwaveheating were determined. Results indicated that oxidation changes occurred in all oil samples. Although there was anincrease in the PV and FFA values of the oils, these values still remained within the legal limits required for oils.

Özet

Bu çalışma, mikrodalga ısıtmanın fındık, kanola ve mısır yağlarının türbidite, serbest yağ asitliği (FFA), peroksit değeri (PV), konjüge dienler (K232) ve trienler (K270) ve oksidatif indüksiyon süresine (OIT) olan etkisini değerlendirmek amacıyla yapılmıştır. OIT değerleri diferansiyel taramalı kalorimetre (DSC) ile belirlenmiştir. Mikrodalga ısıtma her bir yağa, 3, 5, 10, 15, 20 ve 30 dakika süreyle uygulanmıştır. Herhangi bir mikrodalga ısıtmaya maruz kalmayan yağ örnekleri de analiz edilmiştir. Tüm yağ örneklerinin FFA, PV, K232, K270 değerleri mikrodalga ısıtma süresine bağlı olarak artış göstermiş, buna karşın, OIT değerlerinde düşüş saptanmıştır. Fiziko-kimyasal parametreler kadar DSC sonuçlarının da, yağlarda mikrodalga ısıtmaya bağlı olarak gerçekleşen oksidatif değişimlerin belirlenmesinde etkili olduğu bulunmuştur. Mikrodalga ısıtmanın yağların türbidite değerlerini etkilemediği saptanmıştır. Sonuçlar, mikrodalga ısıtmanın araştırılan yağlarda oksidatif değişikliğe sebep olduğunu göstermiştir. PV ve FFA değerlerinde artış gözlenmesine rağmen, bu değerler yasal limitler dahilinde tespit edilmiştir.

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Cite This Article

ARİFOĞLU, N., ÖĞÜTÇÜ, M. (2022). Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils. Akademik Gıda, Cilt: 17 - Sayı: 1, 23–29. https://ajindex.com/articles/432533

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