Czech J. Food Sci., 2009, 27(10):S178-S181 | DOI: 10.17221/929-CJFS

Oxidation Changes of Vegetable Oils during Microwave Heating

D. Lukešová*, J. Dostálová, E. El-Moneim Mahmoud, M. Svárovská
Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Czech Republic

Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.

Keywords: microwave heating; peroxide value; conjugated dienes and trienes; vegetable oils

Published: June 30, 2009  Show citation

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Lukešová D, Dostálová J, El-Moneim Mahmoud E, Svárovská M. Oxidation Changes of Vegetable Oils during Microwave Heating. Czech J. Food Sci. 2009;27(Special Issue 1):S178-181. doi: 10.17221/929-CJFS.
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