Evaluation of physicochemical properties of sunflower oil (Helianthus annuus) blended with achiote (Bixa orellana) extract during microwave heating
DOI:
https://doi.org/10.17533/udea.penh.v17n2a02Keywords:
sunflower oil, fats, food quality, microwave, Bixa orellana, Helianthus annuus.Abstract
Background: Microwave cooking is a growing trend in the general population, which does not take into account the effect on food quality. Objective: To evaluate the effect of the extract of Bixa orellana on sunflower oil during microwave heating. Materials and methods: Sunflower oil was heated during 12 minutes in a microwave, with and without the addition of 100 mg extract of Bixa orellana, and physicochemical properties were evaluated at different time intervals. Results: The addition of Bixa orellana extract contributes to preserve the quality of the sunflower oil during the first three minutes of heating. For longer periods, no protective effect is observed. Conclusion: The addition of 100 mg of extract of Bixa orellana on sunflower oil was capable to avoid the oxidation during microwave heating for three minutes.
Downloads
References
FAO. Grasas y ácidos grasos en nutrición humana: consulta de expertos. Granada: Fundación Iberoamericana de Nutrición (FINUT); 2012. Estudios FAO de alimentación y nutrición; N° 91.
Chiavaro E, Rodriguez-Estrada M, Vittadini E, Pellegrini N. Microwave heating of different vegetable oils: Relation between chemical and thermal parameters. LWTFood Sci Technol. 2010;43:1104-12.
Burfoot D, James S, Foster A, Self K, Wilkins T, Philips I. Temperature uniformity after reheating in microwave ovens. In: Field RW, Howell JA, eds. Processing engineering in the food industry. New York: Elsevier Applied Science; 1990. vol. 2:1-14.
Vieira T, Regitano-D’Arce M. Stability of oils heated by microwave: UV-spectrophometirc evaluation. Ciên Tecnol Alimentos. 1998;18:433-7.
Albi T, Lanzón A, Guinda A, León M, Pérez-Camino M. Microwave and conventional heating effects on thermooxidative degradation of edible fats. J Agric Food Chem. 1997; 45:3795-8.
Zahir E, Saeed R, Hameed A, Yousuf A. Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian J Chem.2014; http://dx.doi.org/10.1016/j.arabjc.2014.05.025
Ng C-Y, Leong X-F, Masbah N, Adam S, Kamisah Y, Jaarin K. Reprint of Heated vegetable oils and cardiovascular disease risk factors. Vasc Pharmacol. 2014; 62:38-46.
Yeh C, Chung JG, Wu HC, Li YC, Lee YM, Hung CF. Efects of butylatedhydroxyanisole and butylated hydroxytoluene on DNA adduct formation and arylamines N-acetyltransferase activity in PC-3 cells (human prostate tumor) in vitro. Food Chem Toxicol. 2000;38:977-83.
Wang H, Yang L, Zu Y-G, Liu FL, T-T. Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation. Food Res Intern. 2011;44:2730-4.
Krishnaiah D, Sarbatly R, Nithyanandam R. A review of the antioxidant potential of medicinal plant species. Food Bioprod Process. 2011;89:217-33.
Maestro R, Borja R. Actividad antioxidante de los compuestos fenólicos. Grasas y Aceites. 1993;44:101-6.
Rodriguez N, Malheiro R, Casal S, Manzanera C, Bento A, Pereira J. Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating. Food Chem Toxicol. 2012;50:2894-01.
Malheiro R, Casal S, Lamas H, Bento A, Pereira A. Can tea extracts protect extra virgin olive oil from oxidation during microwave heating?. Food Res Intern. 2012;48:814-54.
Prabhakara P, Jyothirmayi T, Balaswamy K, Satyanarayana A, Rao D. Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods. LWTFood Sci Technol. 2005;38:779-84.
Matissek R, Schnepel F-M, Steiner G. Análisis de los alimentos: fundamentos, métodos, aplicaciones. 2 ed. Zaragoza: Acribia; 1992. p.44-53.
Badui S. Química de los alimentos. 4 ed. México: Pearson; 2006. p.262.
Icontec. Grasas y aceites comestibles vegetales y animales. Aceite de Girasol. norma técnica colombiana NTC 264. Sexta actualización. Bogotá; 2013. [citado enero de 2014]. Disponible en http://tienda.icontec.org/brief/NTC264.pdf
Ho C, Chow M. The Effect of the refining process on the interfacial properties of palm oil. J Am Oil Chem Soc. 2000;77:191-9.
Casal S, Malheiro R, Sendas A, Oliveira B, Pereira J. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010;48:2972-9.
Sulieman A, Makhzangy E, Ramadan F. Antiradical performance and physicochemical characteristics of vegetable oils upon frying of french fries: A preliminary comparative. J Food Lipids. 2006;13:259-76.
Laguerre M, Lecomte J, Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress Lipid Res. 2007;46:244-82.
Ramadan M, Wahdan K. Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity. Food Chem. 2012;132:873-9.
Cerretani L, Bendini A, Rodriguez-Estrada M, Vittadini E, Chiavaro E. Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds. Food Chem. 2009;115:1381-8.
Sherazi S, Talpur Y, Mahesar S, Aftab A, Kandhro A, Arain S. Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy. Talanta. 2009;80:600-6.
Guillén M, Cabo N. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem. 2002;77:503-10.
Published
How to Cite
Issue
Section
License
Derechos de autor 2024 Universidad de Antioquia
