Novel Edible Oil Sources: Microwave Heating And Chemical Properties

dc.creatorHashemi
dc.creatorSeyed Mohammad Bagher; Khaneghah
dc.creatorAmin Mousavi; Koubaa
dc.creatorMohamed; Lopez-Cervantes
dc.creatorJaime; Yousefabad
dc.creatorSeyed Hossein Asadi; Hosseini
dc.creatorSeyedeh Fatemeh; Karimi
dc.creatorMasoumeh; Motazedian
dc.creatorAzam; Asadifard
dc.creatorSamira
dc.date2017
dc.datefev
dc.date2017-11-13T13:12:56Z
dc.date2017-11-13T13:12:56Z
dc.date.accessioned2018-03-29T05:51:01Z
dc.date.available2018-03-29T05:51:01Z
dc.identifierFood Research International. Elsevier Science Bv, v. 92, p. 147 - 153, 2017.
dc.identifier0963-9969
dc.identifier1873-7145
dc.identifierWOS:000394071900018
dc.identifier10.1016/j.foodres.2016.11.033
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0963996916305828?via%3Dihub
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326960
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363985
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe 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. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description92
dc.description147
dc.description153
dc.descriptionCNPq-TWAS Postgraduate Fellowship [3240274290]
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationFood Research International
dc.rightsfechado
dc.sourceWOS
dc.subjectSeed Oils
dc.subjectMicrowave Heating
dc.subjectOxidative Stability
dc.subjectOil Quality
dc.titleNovel Edible Oil Sources: Microwave Heating And Chemical Properties
dc.typeArtículos de revistas


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