Microwave resonator can help to predict oxidative stability in C18-based vegetable oils. (30th March 2022)

• Record Type: Journal Article
• Authors: Yoo, KeunCheol; Kim, Mi-Ja; Lee, JaeHwan
• Is Part Of: Food chemistry. Volume 373:Part B(2022)
• Publication Date: 2022-03-30
• Subjects: Microwave resonator -- Degree of unsaturation -- C18-based edible oil -- Oxidative stability -- Rancimat assay; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131606
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Edible oils were scanned in the range of 0–4.4 GHz by a microwave resonator. Six C18-based edible oils provided difference in signal intensity from 3.0 to 3.10 GHz. Signal intensity in 3.0–3.1 GHz of edible oils highly correlated to unsaturation. Oxidative stability of C18-based edible oils can be predicted using a microwave resonator. Abstract: Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation ( R 2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.