Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 9, 2006, Pages 777-784

  Anjum, Fozia ^a   Anwar, Farooq ^a   Jamil, Amer ^a   Iqbal, M ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Chemical composition; Fatty acid composition; Microwave roasting; Oxidative stability; Sunflower oilseeds; Tocopherol

Indexed keywords

OXIDATIVE STABILITY; PALMITIC ACID; SUNFLOWER SEED OILS; TOCOPHEROL;

ALCOHOLS; COMPOSITION; MICROWAVE HEATING; OLEIC ACID; PARAFFINS; PROTEINS; SAPONIFICATION;

VEGETABLE OILS;

HELIANTHUS; HELIANTHUS ANNUUS;

EID: 33749844405     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5014-1     Document Type: Article

References (43)

1. Lee, Y.C., I.H. Kim, J. Chang, Y.K. Rhee, H.I. Oh, and H.K. Park, Chemical Compositions and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures. J. Food Sci. 69:33-38 (2004).
2. Yoshida, H., Y. Hirakawa, and S. Abe, Influence of Microwave Roasting on Positional Distribution of Fatty Acids of Triacylglycerols and Phospholipids in Sunflower Seeds (Helianthus annuus L.), Eur. J. Lipid Sci. Technol. 103:201-207 (2002).
3. Yoshida, H., S. Abe, Y. Hirakawa, and S. Takagi, Roasting Effects on Fatty Acid Distributions of Triacylglycerols and Phospholipids in Sesame (Sesamum indicum) Seeds, J. Sci. Food Agric. 81:620-626 (2001).
4. Yoshida, H., Y. Hirakawa, and S. Abe, Roasting Influence on Molecular Species of Triacylglycerols in Sunflower Seeds (Helianthus annuus L.), Food Res. Int. 34:613-619 (2001).
5. Yoshida, H., Y. Hirakawa, Y. Tomiyama, and Y. Miz, Effect of Microwave Treatment on the Oxidative Stability of Peanut (Arachis hypogeae) Oils and the Molecular Species of Their Triacylglycerols, Eur. J. Lipid Sci. Technol. 105:351-358 (2003).
6. Yoshida, H., Y. Hirakawa, S. Abe, and Y. Mizushina, The Contents of Tocopherols and Oxidative Quality of Oils Prepared from Sunflower (Helianthus annuus L.) Seeds Roasted in a Microwave Oven, Eur. J. Lipid Sci. Technol. Ibid. 104:116-122 (2002).
7. Yoshida, H., I. Kondo, and G. Kojimoto, Effects of Microwave Energy on the Relative Stability of Vitamin E in Animal Fats, J. Sci. Food Agric. 55:531-534 (1992).
8. Albie, T., A. Lanzon, A. Guinda, M. Leon, and M. C. Perez-Camino, Microwave and Conventional Heating Effects on the Thermoxidative Degradation of Edible Fats, J. Agric. Food Chem. 45:3795-3798 (1997).
9. Yoshida, H., and G. Kojimoto, Microwave Heating Effects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil, J. Food Sci. 55:616-625 (1994).
10. Yoshida, H., J. Shigezaki, S. Takagi, and G. Kojimoto, Variations in the Composition of Various Acyl Lipids, Tocopherols and Lignans in Sesame Seed Oils Roasted in a Microwave Oven, J. Sci. Food Agric. 65:407-415 (1995).
11. Takagi, S., H. Lenaga, C. Tsuchiya, and H. Yoshida, Microwave Roasting Effects on the Composition of Tocopherols and Acyl Lipids Within Each Structural Part and Section of a Soybean, J. Sci. Food Agric. Ibid. 79:1155-1162 (1999).
12. Anwar, F., T. Anwar, and Z. Mehmood, Methodical Characterization of Rice Bran Oil from Pakistan, Grasas Aceites 56:126-127 (2005).
13. Yoshida, H., K. Matsuda, Y. Hirakawa, and Y. Mizushina, Roasting Effects on the Distribution of Tocopherols and Phospholipids Within Each Structural Part and Section of Soybeans, J. Am. Oil Chem. Soc. 80:665-674 (2003).
14. Shahbaz, A., and F. Hassain, Oil Yield and Fatty Acid Composition of Spring Sunflower, Pak. J. Biol. Sci. 72:2063-2064 (2000).
15. ISO (International Standard Organization), Oilseed Determination of Hexane Extract (or light petroleum ether extract) Called "Oil Contents," ISO, Geneva, Standard No. 659 (1979).
16. AOAC, Official Methods of the Association of Official Analytical Chemists, 14th edn., AOAC, Arlington, VA, 1984, Method 28. 110.
17. ISO, Animal Feeding Stuff, Determination of Nitrogen and Calculation of Crude Protein Contents, ISO, Geneva, Standard No. 5983 (1981).
18. ISO, Oilseeds Residues, Determination of Total Ash, ISO, Geneva, Standard No. 749 (1977).
19. International Union of Pure and Applied Chemistry (IUPAC), Standard Methods for the Analysis of Oils and Fats and Derivatives, 7th revised and enlarged edn., edited by C. Paquot and A. Hautfenne, Blackwell Scientific, London 1987.
20. Lee, B.L., A.L. New, and C.N. Ong, Simultaneous Determination of Tocotrienols, Tocopherol, Retinol and Major Carotenoids in Human Plasma, Clin. Chem. 49:2056-2066 (2003).
21. Steel, R.G.D., and J.H. Torrie, Principles and Procedures of Statistics, 2nd edn., McGraw-Hill, Singapore, 1992.
22. Oomah, B.D., and G. Mazza, Microwave Oven Drying for Moisture Determination in Flax, Canola and Yellow Mustard Seeds, Lebensm. Wiss. Technol. 25:523-526 (1992).
23. Yen, G.C., Influence of Seed Roasting Process on the Changes in Composition and Quality of Sesame (Sesamum indicum) Oil, J. Sci. Food Agric. 50:563-570 (1990).
24. Kim, I.H., C.J. Kim, M.J. You, K.W. Lee, C.T. Kim, S.H. Chung, and B.S. Tae, Effect of Roasting Temperature and Time on the Chemical Composition of Rice Germ Oil, J. Am. Oil Chem. Soc. 79:413-418 (2002).
25. Megahad, M.G., Microwave Roasting of Peanuts: Effects on Oil Characteristics and Composition, Nahrung 45:255-257 (2001).
26. Hafez, Y.S., G. Singh, M.E. Mclellan and L. Montore-Lord, Effects of Microwave Heating on Nutritional Quality of Soybean, Nutr. Rep. Int. 28:413-421 (1983).
27. Husain, S.R., J. Tarao, and S. Matsushita, Effect of Browning Reaction Products of Phopholipids on Autoxidation of Methyl Linoleate, J. Am. Oil Chem. Soc. 63:1457-1460 (1986).
28. Hassanein, M.M., S.M. El-Shami, and M.H. Al-Mallah, Changes Occurring in Vegetable Oils Composition Due to Microwave Heating, Grasas Aceites 54:343-349 (2003).
29. Ko., S.-N., C.-J. Kim, C.-T. Kim, H. Kim, S.-H. Chung, S.-M. Lee, H.-H. Yoon, and I.-H. Kim, Changes of Vitamin E Content in Rice Bran with Different Heat Treatment, Eur. J. Lipid Sci. Technol. 5:225-228 (2003).
30. Cossignani, L., M.S. Simontti, A. Neri, and P. Damiani, Changes in Olive Oil Composition Due to Microwave Heating, J. Am. Oil Chem. Soc. 75:931-937 (1998).
31. Fukuda, Y., Food Chemical Studies on the Antioxidants in Sesame Seed, Nippon Shokuhin Kogyo Gakkaishi (J. Jpn. Soc. Food Sci.) 37:484-492 (1990).
32. Jung, M.Y., J.Y. Bock, S.O. Baik, J.H. Lee, and T.K. Lee, Effects of Roasting on Pyrazine Contents and Oxidative Stability of Red Pepper Seed Oil Prior to Its Extraction, J. Agric. Food Chem. 47:2203-2206 (1999).
33. Yoshida, H., S. Takagi, and Y. Hirakawa, Molecular Species of Triacylglycerols in the Seed Coats of Soybeans (Glycine max L.) Following Microwave Treatment, J. Food Chem. 70:63-69 (2000).
34. Gray, J.I., Measurement of Lipid Oxidation; A Review, J. Am. Oil Chem. Soc. 55:539-546 (1978).
35. Vieira, T.M.F.S., and M.A.B. Regitano D'Arce, Stability of Oils Heated by Microwave: UV Spectrophotometeric Evaluation, Ciên. Tecnol. Aliment. 18:433-437 (1998).
36. Vieira, T.M., and M.A.B. Regitano D'Arce, UV Spectrophotometric Evaluation of Corn Oil Oxidative Stability During Microwave Heating and Oven Test, Nahrung 46:279-282 (2002).
37. Yoshida, H., S. Takagi, and S. Mitsuhashi, Tocopherol Distribution and Oxidative Stability of Oils Prepared from the Hypocotyl of Soybeans Roasted in a Microwave Oven, J. Am. Oil Chem. Soc. 76:915-920 (1999).
38. Yoshida, H., and S. Takagi, Vitamin E and Oxidative Stability of Soybean Oil Prepared with Beans at Various Moisture Contents Roasted in a Microwave Oven, J. Sci. Food Agric. 72:111-119 (1996).
39. Barrera-Arellano, D., V. Ruiz-Mendez, J. Velasco, G. Marquez-Ruiz, and M.C. Dobarganes, Loss of Tocopherol and Formation of Degradation Compounds in Triacylglycerol Model Systems Heated at High Temperature, J. Sci. Food Agric. 79:1923-1928 (1999).
40. Moreau, R.A., K.B. Hicks, and M.J. Powell, Effects of Heat Pretreatment on the Yield and Composition of Oil Extracted from Corn Fiber, J. Agric. Food Chem. 47:2867-2871 (1999).
41. Tomioka, F., and M. Morioka, Oxidative Deterioration of Neutral Lipids and Phospholipids in Pacific Saury by Microwave Heating, Nippon Kaseigaku Kaishi 43: 1103-1110 (1992).
42. Ramezanzadeh, F.M., R.M. Rao, W. Prinyawiwatkul, W.E. Marshall, and M. Windhauser, Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran, Nahrung. 45:129-132 (2001).
43. Echarte. M., D. Ansorena, and I. Astiasaran, Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties, J. Agric. Food Chem. 49:5662-5667 (2001).