Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils
[ X ]
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Microwave use has become quite common and microwave ovens are being used increasingly due to their fast heating technology. In this study, the effects of microwave heating on the deterioration of olive oil quality parameters like free fatty acidity, peroxide value, ultraviolet absorbance values (K232, K270) and also antioxidant compounds as chlorophyll and carotenoid content, ?-tocopherol content, total phenolic content in addition oxidative stability and DPPH• radical scavenging activity which are related to chemical characteristics of Turkish olive oils, were investigated, at different times of the microwave treatment, in 2015/16. All analytical data were processed through univariate and multivariate data analysis (Principal Component Analysis). It was determined that heating time significantly influences quality parameters and chemical characteristics. This heating treatment produces significant losses in olive oil quality parameters and also in bioactive components. Therefore, heating time should be reduced to minimum to preserve olive oil nutritional content. © 2018, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Microwave heating, Olive oil, Oxidative stability, PCA
Kaynak
Rivista Italiana delle Sostanze Grasse
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
95
Sayı
4
