Ultraviolet Spectrophotometric Evaluation of Corn Oil Oxidative Stability during Microwave Heating and Oven Test

The effect of microwave heating on the oxidative stability of corn oil was determined by absorptivity in the UV spectrum and by peroxide and acid values. Oil samples with antioxidants BHA/BHT (1:1; 200 mg kg-1), with and without citric acid, were heated in a microwave oven (800 W, 2450 MHz) for 0−36 min. Absorptivity at 232 and 270 nm increased during microwave exposure. Control values of absorptivity at 232 nm increased from 3.568 to 12.874 after 36 min of heating. Peroxide value showed a significant difference in the initial stage of heating (0−6 min), but after this time, the peroxide value decreased due to the instability of hydroperoxides at high temperatures. Control 232 nm absorptivities after 6 days in the oven test were similar to those after 32−36 min of microwave heating. Effective antioxidants in the oven test did not show any protection during microwave heating. UV spectrophotometry is a suitable tool for microwave oxidation monitoring. Keywords: Microwave heating; oven test; corn oil; stability; antioxidants