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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-06, Vol.47 (6), p.2203-2206 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Vieira, Thais M. F. S Regitano-d'Arce, Marisa A. B |
| description | 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 |
| doi_str_mv | 10.1021/jf981033p |
| format | Article |
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F. S</creatorcontrib><creatorcontrib>Regitano-d'Arce, Marisa A. B</creatorcontrib><title>Ultraviolet Spectrophotometric Evaluation of Corn Oil Oxidative Stability during Microwave Heating and Oven Test</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>Citric Acid</subject><subject>Cooking</subject><subject>Corn Oil - chemistry</subject><subject>Drug Stability</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Microwaves</subject><subject>Spectrophotometry, Ultraviolet - methods</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M1u1DAUBWALgei0ZcELIC8AqYuAHcc_WZZRoUiFaTXTtXXjOOAhEwfbmbZvj6uMCgtWlu75dH11EHpNyQdKSvpx29WKEsbGZ2hBeUkKTql6jhYkh4Xigh6h4xi3hBDFJXmJjiiRdSUoWaDxtk8B9s73NuH1aE0Kfvzpk9_ZFJzBF3voJ0jOD9h3eOnDgFeux6t71-bp3uJ1gsb1Lj3gdgpu-IG_ORP8HeTo0maSJzC0eLW3A97YmE7Riw76aF8d3hN0-_lis7wsrlZfvi7PrwqoqioVslMMSlU1srWsI7xmwHnHpSFGipIyaxmnUlDTdKbiLVBjSlCCMNE2tYCWnaD3894x-N9T_ljvXDS272Gwfopa1JUUqiIZns0wnx1jsJ0eg9tBeNCU6Md69VO92b45LJ2anW3_kXOfGbw9AIgG-i7AYFz860oiOVWZFTNzMdn7pxjCLy0kk1xvrtf6hqjNp5ua6O_Zv5s9mKi3fgpDru4_9_0BheKehQ</recordid><startdate>19990601</startdate><enddate>19990601</enddate><creator>Vieira, Thais M. F. S</creator><creator>Regitano-d'Arce, Marisa A. 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B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a444t-7f83a284b7de3f0593a55f57c0c76213ee351761cbfc45da1cc2a86036db96ad3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>Citric Acid</topic><topic>Cooking</topic><topic>Corn Oil - chemistry</topic><topic>Drug Stability</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Microwaves</topic><topic>Spectrophotometry, Ultraviolet - methods</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vieira, Thais M. F. S</creatorcontrib><creatorcontrib>Regitano-d'Arce, Marisa A. 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Food Chem</addtitle><date>1999-06-01</date><risdate>1999</risdate><volume>47</volume><issue>6</issue><spage>2203</spage><epage>2206</epage><pages>2203-2206</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10794610</pmid><doi>10.1021/jf981033p</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2203-2206 |
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| source | MEDLINE; ACS Publications |
| subjects | Antioxidants Biological and medical sciences Citric Acid Cooking Corn Oil - chemistry Drug Stability Fat industries Food industries Fundamental and applied biological sciences. Psychology Hot Temperature Microwaves Spectrophotometry, Ultraviolet - methods |
| title | Ultraviolet Spectrophotometric Evaluation of Corn Oil Oxidative Stability during Microwave Heating and Oven Test |
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