Abstract
'Microwave heating of oil seeds (peanut, sesame and soybean) was conducted to study the influence of heating on their oil constituents. Each seed sample was microwave heated for certain heating intervals avoiding charring and any damage of. its components. Acid value, oxidation parameters (represented by peroxide and para-anisidine value and the calculated total oxidation value) and conjugation of polyunsaturated fatty acids have been followed during the course of microwave heating. Fatty acids, as their methylesters, and tocopherols, as their trimethylsilyl (TMS) derivatives, were determined by GLC. Total tocopherols, isolated by preparative TLC from the unsaponifiable matter, were quantitatively determined. It was found that acid value, oxidation Parameters and fatty acid conjugation showed considerable changes during microwave heating. It was also found that unsaturated fatty .acids were decreased as a result of the formation of the primary arid secondary oxidation products. Meanwhile, individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating, however marked decrease in individual tocopherols was observed in case of soybean oil, In conclusion 2m in heating of seeds is more reasonable for obtaining high quali!y oils from seeds probably having some acceptable taste characteristics .
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Claims 6
Claim · model-written summary
Microwave heating caused considerable changes in acid value, oxidation parameters and fatty acid conjugation in the oil seeds.
- Taxon
- PEANUT, SESAME AND SOYBEANt0
- Treatment
- microwave heatinge0
- Outcome
- acid value, oxidation Parameters and fatty acid conjugatione0
- Direction
- considerable changese0
Not reportedComparator
Verbatim
e0“acid value, oxidation Parameters and fatty acid conjugation showed considerable changes during microwave heating”
t0“PEANUT, SESAME AND SOYBEAN SEEDS”
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 reportedComparator
Verbatim
e0“unsaturated fatty .acids were decreased as a result of the formation of the primary arid secondary oxidation products”
e1“during microwave heating. It was also found that unsaturated fatty .acids”
t0“PEANUT, SESAME AND SOYBEAN SEEDS”
Claim · model-written summary
Individual tocopherols in sesame oil decreased slightly during microwave heating.
- Taxon
- sesame
Sesamum indicume0 - Treatment
- microwave heatinge0
- Outcome
- individual tocopherolse0
- Direction
- slight decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating”
Claim · model-written summary
Individual tocopherols in peanut oil decreased slightly during microwave heating.
- Taxon
- peanut
Arachis hypogaeae0 - Treatment
- microwave heatinge0
- Outcome
- individual tocopherolse0
- Direction
- slight decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating”
Claim · model-written summary
Individual tocopherols in soybean oil decreased markedly during microwave heating.
- Taxon
- soybean
Glycine maxe0 - Treatment
- microwave heatinge1
- Outcome
- individual tocopherolse0
- Direction
- marked decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“marked decrease in individual tocopherols was observed in case of soybean oil”
e1“during microwave heating, however marked decrease”
Claim · model-written summary
The authors recommend two minutes of seed heating to obtain high-quality oils.
Verbatim
e0“2m in heating of seeds is more reasonable for obtaining high quali!y oils from seeds”
t0“PEANUT, SESAME AND SOYBEAN SEEDS”
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