Intervention effectmodel-written summary

Unsaturated fatty acids decreased during microwave heating as oxidation products formed.

A claim from MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS · 2002

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Unsaturated fatty acids decreased during microwave heating as oxidation products formed.

Taxon
PEANUT, SESAME AND SOYBEANt0
Treatment
microwave heatinge1
Outcome
unsaturated fatty .acidse0
Direction
decreasede0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Verbatim

e0

“unsaturated fatty .acids were decreased as a result of the formation of the primary arid secondary oxidation products”

✓ located verbatim in the source · abstract, characters 874–991
e1

“during microwave heating. It was also found that unsaturated fatty .acids”

✓ located verbatim in the source · abstract, characters 825–898
t0

“PEANUT, SESAME AND SOYBEAN SEEDS”

✓ located verbatim in the source · title, characters 28–60

Title

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

Minar Hassanein Journal of Soil Sciences and Agricultural Engineering /Journal of Soil Sciences and Agricultural Engineering 2002. doi:10.21608/jssae.2002.255134

Other claims from this paper (5)

Record rev-15ff5d9f06ecb329b8c9e6d7ad5dfd7ff085c4dfe38fa5aef33dfeae4d6fc6a7 · schema claims-v0.9 · position 2 in the model’s answer

heat · molecular: metabolites · Arachis hypogaea (peanut)Positive and negative results

6 papers: 3 positive, 3 negative or no effect

2 papers in the same direction as this claim · 3 in the opposite direction

  1. positive
    Inositol and hexoses (glucose and fructose) content increased about 2.5-fold under elevated temperature in tolerant genotypes.

    Rapid induction of small heat shock proteins improves physiological adaptation to high temperature stress in peanut · 2018

    Opposite direction

  2. positive
    Heat and recovery upregulated antioxidant activities.

    Oxidative stress in wild‐derived and cultivated peanut genotypes caused by heat stress at flowering · 2025

    Opposite direction

  3. positive
    Heat shock induced several low molecular weight polypeptides in the studied plants.

    Gene expression during wound shock in leaf segments of C sub 3 and C sub 4 plants · 1989

    Opposite direction

  4. no effect
    After microwave heating, contents of resveratrol, ferulic acid and sinapic acid did not change.

    Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut · 2023

    Same direction

  5. negative
    Lignin and silica in groundnut haulms increased under elevated temperature and carbon dioxide.

    Temperature and carbon dioxide elevation effects on yield and quality of groundnut haulms as livestock feed · 2025

    Same direction

See all 6 papers →

processing · molecular: metabolites · Sesamum indicum (sesame)Positive and negative results

7 papers: 4 positive, 3 negative or no effect

2 papers in the same direction as this claim · 4 in the opposite direction

  1. positive
    Microwave cooking resulted in the smallest GABA loss in sesame.

    GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content · 2016

    Opposite direction

  2. positive
    Roasting increased γ-tocopherol in six cultivars up to 200 °C for 10 min.

    Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum). · 2013

    Opposite direction

  3. positive
    Roasting yielded oil with low peroxide value.

    Effect of seed processing treatments on oil quality of Ethiopian sesame varieties · 2023

    Opposite direction

  4. positive
    Germination increased the contents of tocopherol, phytosterols and carotene in sesame oil.

    Changes in Functional Compounds and Antioxidant Activities of Sesame Oil with Germination · 2023

    Opposite direction

  5. negative
    Microwave treatment gradually decreased tocopherols, sesamin and sesamolin, with about 20% lost after 30 minutes.

    Microwave Heating Affects Composition and Oxidative Stability of Sesame ( Sesamum indicum ) Oil · 1994

    Same direction

  6. negative
    Roasting for ten minutes at 220 °C significantly decreased diene and triene species, with exceptions.

    Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum) · 2000

    Same direction

See all 7 papers →

processing · molecular: metabolites · Arachis hypogaea (peanut)Positive and negative results

15 papers: 4 positive, 11 negative or no effect

10 papers in the same direction as this claim · 4 in the opposite direction

  1. positive
    The product decreased soil 4-hydroxybenzoic acid by 57.4% versus no treatment.

    Liquid laccase production byPhomopsis liquidambariB3 accelerated phenolic acids degradation in long-term cropping soil of peanut · 2014 · compared with no-treatment control

    Opposite direction

  2. positive
    Sucrose increased up to 2.1-fold during peanut roasting.

    Comparison of Peanut Compounds during Roasting and the Effect of Peanut Shells · 2022

    Opposite direction

  3. positive
    Germination was the best method to increase peanut nutraceutical compounds.

    Effect of Processing on Specific Phenolic Compounds of Two Market Peanuts Grown in Mexico: Possible Health Implications · 2023

    Opposite direction

  4. positive
    Mechanically dried peanut samples had significantly lower acid and peroxide values than natural drying.

    Effects of different drying methods on the drying characteristics, microstructure, physicochemical quality, and seed coat anthocyanins of black peanut · 2025 · compared with ND group

    Opposite direction

  5. negative
    Above 45°C, oil peroxide value increased significantly.

    Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying · 2020

    Same direction

  6. no effect
    Microwave roasting caused no significant loss of peanut oil triacylglycerol molecular species.

    Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols · 2003

    Same direction

  7. negative
    Roasting decreased α-tocopherol content.

    Tocopherol content, peroxide value and sensory attributes in roasted peanuts during storage · 2010

    Same direction

  8. no effect
    After microwave heating, contents of resveratrol, ferulic acid and sinapic acid did not change.

    Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut · 2023

    Same direction

6 papers more in this group

See all 15 papers →

3 of 5 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.