Oxidation Changes of Vegetable Oils during Microwave Heating

D. Lukešová, J. Dostálová, E. El-Moneim Mahmoud and M. Svárovská
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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

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S178-S181

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.

Keywords: microwave heating; peroxide value; conjugated dienes and trienes; vegetable oils (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:929-cjfs

DOI: 10.17221/929-CJFS

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