Effects of Microwave Roasting Process and Time on Chemical Composition and Oxidative Stability of Sunflower Oil

Khalid Mohammed¹, Marwa Koko¹, Mohammed Obadi¹, Kekgabile Shathani Letsididi¹, Peirang Cao¹ and Y. Liu^1,

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, P. R. China

Cite this paper:
Khalid Mohammed, Marwa Koko, Mohammed Obadi, Kekgabile Shathani Letsididi, Peirang Cao and Y. Liu. Effects of Microwave Roasting Process and Time on Chemical Composition and Oxidative Stability of Sunflower Oil. Journal of Food and Nutrition Research. 2017; 5(9):659-667. doi: 10.12691/jfnr-5-9-5

Abstract

Purpose: In this study, sunflower seeds (Helianthus annuus) were treated with an industrial microwave oven under 700 W for 8, 12, 16 and 20 min and oil was extracted using mechanical press technique. A suitable roasting treatment (20 min) is advantageous to oil extraction yield and tocopherol contents. The extracted oil results showed no variations in the contents of fiber, ash, and protein that were attributable to the roasting. However, the color, FFA, p-anisidine, saponification and density values of oils were increased significantly as the roasting time increased. The iodine values of the oils were noticeably decreased. The oxidative stability revealed that, as the roasting time increased, the oxidative stability of sunflower oil decreased. Tocopherol contents were identified, namely, α- and β- tocopherols, whereas no δ-tocopherol was detected. The main tocopherol found in sunflower oil was α-tocopherol. The content of α-tocopherol in sunflower oil at 15 min of roasting gradually increased from 895.1 to 1108.83 mg/kg as roasting time increased. The fatty acid compositions of sunflower oil did not change with the roasting time. The major fatty acid was linoleic acid.

Keywords:
microwave roasting oxidative oil index sunflower seeds tocopherol

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