Influence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils

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dc.contributor.authorSevim, D.
dc.contributor.authorKöseoğlu, O.
dc.contributor.authorCasale, M.
dc.contributor.authorAltunoğlu, Y.
dc.contributor.authorKadiroğlu, P.
dc.date.accessioned2025-01-06T17:30:30Z
dc.date.available2025-01-06T17:30:30Z
dc.date.issued2018
dc.description.abstractMicrowave 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.
dc.identifier.endpage237
dc.identifier.issn0035-6808
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85059102639
dc.identifier.scopusqualityQ4
dc.identifier.startpage229
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1663
dc.identifier.volume95
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherINNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi
dc.relation.ispartofRivista Italiana delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAntioxidant activity
dc.subjectMicrowave heating
dc.subjectOlive oil
dc.subjectOxidative stability
dc.subjectPCA
dc.titleInfluence of microwave heating on quality parameters and chemical characteristics of Turkish olive oils
dc.typeArticle

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