MICROWAVE HEATING EFFECT ON THE OXIDATION AND QUALITY OF COLD-PRESSED SUNFLOWER OIL

Petrovski, Boshko and Jankuloska, Vezirka and PAVLOVSKA, Gorica and NIKOLOVKSA NEDELKOSKA, Daniela and STOJANOVSKA, Tanja (2024) MICROWAVE HEATING EFFECT ON THE OXIDATION AND QUALITY OF COLD-PRESSED SUNFLOWER OIL. IJFTN International Journal of Food Technology and Nutrition, 7 (13-14). pp. 17-25. ISSN 2671-3071

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Abstract

Sunflower oil is widely used in the human diet, primarily due to its constituent components and its applications in producing functional products. The use of microwave ovens in food preparation has become widespread in recent years due to certain advantages that include saving time, energy and convenience. As a result of heat treatment of oils, various chemical reactions can occur, leading to the formation of products that may indicate deterioration or a reduction in quality. For this purpose, untreated oil (not subjected to heating) and oil heated in a microwave oven for varying durations (ranging from 4 to 20 minutes) were analyzed in this study. The quality assessment of cold-pressed sunflower oil was conducted using standard official methods to measure peroxide, acid, and iodine values. The progression of oil oxidation was tracked by analyzing conjugated dienes and conjugated trienes through UV-spectroscopy (method AOCS Ch 5-91). Additionally, considering the theoretical link between microwave heating and changes in fatty acid composition, the fatty acid profile of the oil was determined according to MKC EN ISO 12966-4:2015. The results indicate a notable shift in the peroxide value (PV). Specifically, after heating the oil for 4 minutes, the PV exceeds the permitted limits. Furthermore, a decrease in the iodine value is observed with increasing heating time, while no significant changes are noted in the acid value. Additionally, changes in the content of fatty acids are observed in cold-pressed sunflower oil. At specific wavelengths (232 and 268 nm), conjugated dienes and trienes were detected as oxidation products, i.e. the extinction coefficients (K232) and (K268) fell within the ranges of 3,72-4,16 and 1,25-2,56, respectively. These findings lead to the conclusion that microwave heating induces changes in the quality of cold-pressed sunflower oil. To maintain its quality, an appropriate choice of heat treatment is required.

Item Type:	Article
Uncontrolled Keywords:	food quality, sunflower oil, microwave heating, products of oxidation
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Sep 2024 08:55
Last Modified:	23 Sep 2024 08:55
URI:	http://eprints.unite.edu.mk/id/eprint/1667

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