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 Ssi-Area Ssog

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, alpha-tocopherol content, total phenolic content in addition oxidative stability and DPPH center dot 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.

Açıklama

Anahtar Kelimeler

Microwave heating, Olive oil, Antioxidant activity, Oxidative stability, PCA

Kaynak

Rivista Italiana Delle Sostanze Grasse

WoS Q Değeri

Q4

Scopus Q Değeri

Cilt

95

Sayı

4

Künye