Novel edible oil sources: Microwave heating and chemical properties

作者：Hashemi Seyed Mohammad Bagher^*; Khaneghah Amin Mousavi; Koubaa Mohamed^*; Lopez Cervantes Jaime; Yousefabad Seyed Hossein Asadi; Hosseini Seyedeh Fatemeh; Karimi Masoumeh; Motazedian Azam; Asadifard Samira

来源：Food Research International, 2017, 92: 147-153.

DOI：10.1016/j.foodres.2016.11.033

• Seed oils
• Microwave heating
• Oxidative stability
• Oil quality

The aim of this work was to investigate the effect of various microwave heating times (1,3, 5, 10, and 15 min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents. Results showed that extended microwave heating involves decreased quality of the seed oils, mainly due to the formation of primary and secondary oxidation products. Microwave heating time also affects the total contents of chlorophylls, carotenoids, phenolics and tocopherols, which clearly decrease by increasing the exposure time. The order of oxidative stability of the analyzed edible oils was pumpkin > Mashhadi melon> Iranian watermelon > yellow apple. The obtained results demonstrated the promising potential of these novel edible oils for different food applications.

• 出版日期2017-2