Liviu Iosif, Laura Gaman, Iulian Crihana, Eugenia Kovacs, IRINA Stoian, Olivera Lupescu<br>Microwave and Electrical Oven Heating are Having Different Effects on Antioxidant/oxidative Stress Parameters of Vegetable Oils<br>Potential impact on human health

Liviu Iosif, Laura Gaman, Iulian Crihana, Eugenia Kovacs, IRINA Stoian, Olivera Lupescu
Microwave and Electrical Oven Heating are Having Different Effects on Antioxidant/oxidative Stress Parameters of Vegetable Oils
Potential impact on human health

Abstract:

Oxidative modified lipid products are associated with various pathological conditions like cardiovascular disease and different types of cancers. Cooking can accelerate the oxidative degradation of vegetable oils. The aim of our study was to assess lipid oxidation parameters together with antioxidant parameters in oils heated in microwave and electric oven in order to better estimate the degree of oils deterioration in these conditions. Conjugated dienes and thiobarbituric reactive substances were used to asses lipids oxidation processes and TROLOX Equivalent Antioxidant Activity (TEAC) and vitamin E concentrations were determined as a way to asses antioxidant consumption under heating treatments of oils. Sunflower, corn, soybean, palm anda commercial mixed oil containing sunflower, grape, flaxseed and rice oil were tested in our experiments at different exposure times. The oxidative modifications are higher for oils containing higher concentrations of unsaturated fatty acids and lower antioxidant activity. There was no remarkable difference in terms of oxidative damages between microwave and electric oven heating. Keywords: vegetable oils, total antioxidant capacity, vitamin E, lipid peroxidation, microwave heating, convection heating

Issue: 2016, Volume 67, Issue 12

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