Evaluation of Oxidative Stability of Rapeseed Oils by Microwave Heating: Compared with Conduction Heating

31 Pages Posted: 29 Nov 2022

See all articles by Bowen Yan

Bowen Yan

Jiangnan University

Linglu Meng

Jiangnan University

Jianlian Huang

Jiangnan University

Ruijie Liu

Jiangnan University

Nana Zhang

Jiangnan University

Xidong Jiao

Jiangnan University

Jianxin Zhao

Jiangnan University - State Key Laboratory of Food Science and Technology

Hao Zhang

Jiangnan University

Wei Chen

Jiangnan University - State Key Laboratory of Food Science and Technology

Daming Fan

Jiangnan University

Abstract

To evaluate the microwave energy effects and the oxidative degradation of oils subjected to microwave heating (MH), thirty-three different rapeseed oil samples were treated with MH and conventional heating (CH) at the same heating curve. The oxidation indices showed that, comparing with CH, the rapeseed oil samples exhibited varying levels of oxidation degree under MH, which could be divided into three categories. The results of rapeseed oils bioactive components analysis indicated that there were strong negative correlations between microwave oxidation and contents of polyphenol, tocopherols, phytosterols and squalene. Moreover, the oxidation positively correlated with degree of unsaturation and water content, but did not relate to the contents of chlorophylls and β-carotene. PCA and HCA indicated that water, γ-tocopherol and polyphenol may be the main factors in microwave lipid oxidation. γ-tocopherol and polyphenol have antioxidant properties and what counts is the property was much higher in microwave than conventional heating. Overall, this study proved that some oils are suitable for microwave heating because of the oxidation resistance originated from bioactive components.

Keywords: rapeseed oil, Microwave heating, Oxidation, bioactive components

Suggested Citation

Yan, Bowen and Meng, Linglu and Huang, Jianlian and Liu, Ruijie and Zhang, Nana and Jiao, Xidong and Zhao, Jianxin and Zhang, Hao and Chen, Wei and Fan, Daming, Evaluation of Oxidative Stability of Rapeseed Oils by Microwave Heating: Compared with Conduction Heating. Available at SSRN: https://ssrn.com/abstract=4288814 or http://dx.doi.org/10.2139/ssrn.4288814

Bowen Yan

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Linglu Meng

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Jianlian Huang

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Ruijie Liu

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Nana Zhang

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Xidong Jiao

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Jianxin Zhao

Jiangnan University - State Key Laboratory of Food Science and Technology ( email )

Hao Zhang

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

Wei Chen

Jiangnan University - State Key Laboratory of Food Science and Technology ( email )

Wuxi
China

Daming Fan (Contact Author)

Jiangnan University ( email )

1800 Lihu Ave.
Wuxi, 214122
China

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