کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768317 1628458 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel edible oil sources: Microwave heating and chemical properties
ترجمه فارسی عنوان
منابع روغن خوراکی جدید: گرمایش مایکروویو و خواص شیمیایی
کلمات کلیدی
روغن دانه، گرمایش مایکروویو، پایداری اکسیداتیو، کیفیت روغن،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Melon, watermelon, pumpkin and apple seeds as novel sources of edible oils
- Investigation of the effect of microwave heating on the chemical properties of edible oils
- Oil quality decreased with longer exposition to microwave heating.
- The investigated novel edible oils have promising potential for food applications.

The 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.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 92, February 2017, Pages 147-153
نویسندگان
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