The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating
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 oxi...
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists Society
2018
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| Online Access: | http://eprints.utm.my/79947/1/LiKhuSay2018_TheEffectofMicrowaveRoasting.pdf |
| _version_ | 1796863139788095488 |
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| author | Li, K. S. Ali, M. A. Muhammad, I. I. Othman, N. H. Md. Noor, A. |
| author_facet | Li, K. S. Ali, M. A. Muhammad, I. I. Othman, N. H. Md. Noor, A. |
| author_sort | Li, K. S. |
| collection | ePrints |
| description | 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. |
| first_indexed | 2024-03-05T20:22:14Z |
| format | Article |
| id | utm.eprints-79947 |
| institution | Universiti Teknologi Malaysia - ePrints |
| language | English |
| last_indexed | 2024-03-05T20:22:14Z |
| publishDate | 2018 |
| publisher | Japan Oil Chemists Society |
| record_format | dspace |
| spelling | utm.eprints-799472019-01-28T07:02:20Z http://eprints.utm.my/79947/ The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating Li, K. S. Ali, M. A. Muhammad, I. I. Othman, N. H. Md. Noor, A. TP Chemical technology 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. Japan Oil Chemists Society 2018 Article PeerReviewed application/pdf en http://eprints.utm.my/79947/1/LiKhuSay2018_TheEffectofMicrowaveRoasting.pdf 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 http://dx.doi.org/10.5650/jos.ess17203 DOI:10.5650/jos.ess17203 |
| spellingShingle | TP Chemical technology Li, K. S. Ali, M. A. Muhammad, I. I. Othman, N. H. Md. Noor, A. The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title | The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title_full | The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title_fullStr | The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title_full_unstemmed | The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title_short | The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating |
| title_sort | effect of microwave roasting over the thermooxidative degradation of perah seed oil during heating |
| topic | TP Chemical technology |
| url | http://eprints.utm.my/79947/1/LiKhuSay2018_TheEffectofMicrowaveRoasting.pdf |
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