Hassanein, M. (2002). MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS. Journal of Soil Sciences and Agricultural Engineering, 27(6), 4183-4192. doi: 10.21608/jssae.2002.255134
Minar M. Hassanein. "MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS". Journal of Soil Sciences and Agricultural Engineering, 27, 6, 2002, 4183-4192. doi: 10.21608/jssae.2002.255134
Hassanein, M. (2002). 'MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS', Journal of Soil Sciences and Agricultural Engineering, 27(6), pp. 4183-4192. doi: 10.21608/jssae.2002.255134
Hassanein, M. MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS. Journal of Soil Sciences and Agricultural Engineering, 2002; 27(6): 4183-4192. doi: 10.21608/jssae.2002.255134
MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS
National Research Centre, Fats.and Oils Res.·Dept. Dokkl, Cairo, Egypt.
Abstract
'Microwave heating of oil seeds (peanut, sesame and soybean) was conducted to study the influence of heating on their oil constituents. Each seed sample was microwave heated for certain heating intervals avoiding charring and any damage of. its components. Acid value, oxidation parameters (represented by peroxide and para-anisidine value and the calculated total oxidation value) and conjugation of polyunsaturated fatty acids have been followed during the course of microwave heating. Fatty acids, as their methylesters, and tocopherols, as their trimethylsilyl (TMS) derivatives, were determined by GLC. Total tocopherols, isolated by preparative TLC from the unsaponifiable matter, were quantitatively determined.
It was found that acid value, oxidation Parameters and fatty acid conjugation showed considerable changes during microwave heating.
It was also found that unsaturated fatty .acids were decreased as a result of the formation of the primary arid secondary oxidation products. Meanwhile, individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating, however marked decrease in individual tocopherols was observed in case of soybean oil,
In conclusion 2m in heating of seeds is more reasonable for obtaining high
quali!y oils from seeds probably having some acceptable taste characteristics .
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