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The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating

Li, K. S. and Ali, M. A. and Muhammad, I. I. and Othman, N. H. and Md. Noor, A. (2018) The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating. Journal of Oleo Science, 67 (5). pp. 497-505. ISSN 1345-8957

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Official URL: http://dx.doi.org/10.5650/jos.ess17203


The impact of microwave roasting on the thermooxidative degradation of perah seed oil (PSO) was evaluated during heating at a frying temperature (170℃). The roasting resulted significantly lower increment of the values of oxidative indices such as free acidity, peroxide value, p-anisidine, total oxidation (TOTOX), specific extinctions and thiobarbituric acid in oils during heating. The colour L* (lightness. Value dropped gradually as the heating time increased up to 12 h, whereas a*(redness. and b* (yellowness). Tended to increase. The viscosity and total polar compound in roasted PSO was lower as compared to that in unroasted one at each heating times. The tocol retention was also high in roasted samples throughout the heating period. The relative contents of polyunsaturated fatty acids (PUFAs. were decreased to 94.42% and saturated fatty acids (SFAs. were increased to 110.20% in unroasted sample, after 12 h of heating. On the other hand, in 3 min roasted samples, the relative contents of PUFAs were decreased to 98.08% and of SFAs were increased to 103.41% after 12 h of heating. Outcome from analyses showed that microwave roasting reduced the oxidative deteriorations of PSO during heating.

Item Type:Article
Uncontrolled Keywords:fatty acids, microwave roasting, perah seed, polar compounds,
Subjects:T Technology > TP Chemical technology
Divisions:Chemical and Energy Engineering
ID Code:79947
Deposited By: Narimah Nawil
Deposited On:28 Jan 2019 15:02
Last Modified:28 Jan 2019 15:02

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