Tags

Type your tag names separated by a space and hit enter

Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil.
Food Chem Toxicol. 2009 Jan; 47(1):92-7.FC

Abstract

This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Trás-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K232 and K270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in alpha-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes in free acidity values were found. All other parameters were affected by exposure time in a similar way: in the first 3 min no marked changes were observed, after that the quality of the oil decrease significantly. The microwave heating time also affects the total chlorophylls, carotenoids and alpha-tocopherol contents which clearly decreased as long as the exposure time increases. After 15 min of heating the electrochemical signal, due to the alpha-tocopherol, disappear completely in the voltamogram.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia, Apartado 1 172, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18996164

Citation

Malheiro, Ricardo, et al. "Effect of Microwave Heating With Different Exposure Times On Physical and Chemical Parameters of Olive Oil." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 47, no. 1, 2009, pp. 92-7.
Malheiro R, Oliveira I, Vilas-Boas M, et al. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food Chem Toxicol. 2009;47(1):92-7.
Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcão, S., Bento, A., & Pereira, J. A. (2009). Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 47(1), 92-7. https://doi.org/10.1016/j.fct.2008.10.014
Malheiro R, et al. Effect of Microwave Heating With Different Exposure Times On Physical and Chemical Parameters of Olive Oil. Food Chem Toxicol. 2009;47(1):92-7. PubMed PMID: 18996164.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. AU - Malheiro,Ricardo, AU - Oliveira,Ivo, AU - Vilas-Boas,Miguel, AU - Falcão,Soraia, AU - Bento,Albino, AU - Pereira,José Alberto, Y1 - 2008/10/21/ PY - 2008/08/01/received PY - 2008/10/04/revised PY - 2008/10/13/accepted PY - 2008/11/11/pubmed PY - 2009/3/17/medline PY - 2008/11/11/entrez SP - 92 EP - 7 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 47 IS - 1 N2 - This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Trás-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K232 and K270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in alpha-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes in free acidity values were found. All other parameters were affected by exposure time in a similar way: in the first 3 min no marked changes were observed, after that the quality of the oil decrease significantly. The microwave heating time also affects the total chlorophylls, carotenoids and alpha-tocopherol contents which clearly decreased as long as the exposure time increases. After 15 min of heating the electrochemical signal, due to the alpha-tocopherol, disappear completely in the voltamogram. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/18996164/Effect_of_microwave_heating_with_different_exposure_times_on_physical_and_chemical_parameters_of_olive_oil_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(08)00596-6 DB - PRIME DP - Unbound Medicine ER -