Original scientific paper

Eff ect of microwave heating on oxidative stability of sunfl ower oil

Tihomir Moslavac ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Anita Pichler ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Milica Vilušić ; Tehnološki fakultet, Univerzitet u Tuzli
Aleksandra Tomić ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek

Abstract

Microwave heating is a modern and widely used method for food preparation. This study researched the effects of microwave heating on the oxidative stability of cold pressed sunflower oil, high oleic sunflower oil and their blends. Vegetable oils were heated in a microwave oven at different power levels for five minutes. Also, the samples were heated in a microwave oven at 300 W of power at different times. The results of test are presented as the value of peroxide number during microwave heating. High oleic sunflower oil has a better stability to oxidation because of the high content of oleic acid. The adding of high-oleic sunflower oil in cold pressed oil results in the change of oxidation stability of oil mixtures. By applying higher power and time of microwave heating results in a greater oxidative deterioration of test oil.

Keywords

sunflower oil; oxidative stability

Hrčak ID:

163053

URI

https://hrcak.srce.hr/163053

Publication date:

9.8.2012.

Article data in other languages: croatian

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