Skip to main content
SpringerLink
Log in

Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

  • Published:
Journal of the American Oil Chemists' Society

Abstract

The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds (Helianthus annuus L.) of two varieties, KL-39 and FH-330, were extracted using n-hexane. Roasting decreased the oil content of the seeds significantly (P<0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p-anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant (P<0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α-tocopherol homologs was still over 76 and 81% of the original levels for the KL-39 and FH-330 varieties, respectively. In the same time period, the level of σ-tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16–42% and decreased linoleic acid 17–19%, but palmitic and stearic acid contents were not affected significantly (P<0.05).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Lee, Y.C., I.H. Kim, J. Chang, Y.K. Rhee, H.I. Oh, and H.K. Park, Chemical Compositions and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures. J. Food Sci. 69:33–38 (2004).

    Article  Google Scholar 

  2. Yoshida, H., Y. Hirakawa, and S. Abe, Influence of Microwave Roasting on Positional Distribution of Fatty Acids of Triacylglycerols and Phospholipids in Sunflower Seeds (Helianthus annuus L.). Eur. J. Lipid Sci. Technol. 103:201–207 (2002).

    Article  Google Scholar 

  3. Yoshida, H., S. Abe, Y. Hirakawa, and S. Takagi, Roasting Effects on Fatty Acid Distributions of Triacylglycerols and Phospholipids in Sesame (Sesamum indicum) Seeds, J. Sci. Food Agric. 81:620–626 (2001).

    Article  CAS  Google Scholar 

  4. Yoshida, H., Y. Hirakawa, and S. Abe, Roasting Influence on Molecular Species of Triacylglycerols in Sunflower Seeds (Helianthus annuus L.). Food Res. Int. 34:613–619 (2001).

    Article  CAS  Google Scholar 

  5. Yoshida, H., Y. Hirakawa, Y. Tomiyama, and Y. Miz, Effect of Microwave Treatment on the Oxidative Stability of Peanut (Arachis hypogeae) Oils and the Molecular Species of Their Triacylglycerols, Eur. J. Lipid Sci. Technol. 105:351–358 (2003).

    Article  CAS  Google Scholar 

  6. Yoshida, H., Y. Hirakawa, S. Abe, and Y. Mizushina, The Contents of Tocopherols and Oxidative Quality of Oils Prepared from Sunflower (Helianthus annuus L.) Seeds Roasted in a Microwave Oven, —Ibid. 104:116–122 (2002).

    Article  CAS  Google Scholar 

  7. Yoshida, H., I. Kondo, and G. Kojimoto, Effects of Microwave Energy on the Relative Stability of Vitamin E in Animal Fats, J. Sci. Food Agric. 58:531–534 (1992).

    Article  CAS  Google Scholar 

  8. Albie, T., A. Lanzon, A. Guinda, M. Leon, and M.C. Perez-Camino, Microwave and Conventional Heating Effects on the Thermoxidative Degradation of Edible Fats, J. Agric. Food Chem. 45:3795–3798 (1997).

    Article  Google Scholar 

  9. Yoshida, H., and G. Kojimoto, Microwave Heating Effects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil, J. Food Sci. 58:616–625 (1994).

    Google Scholar 

  10. Yoshida, H., J. Shigezaki, S. Takagi, and G. Kojimoto, Variations in the Composition of Various Acyl Lipids, Tocopherols and Lignans in Sesame Seed Oils Roasted in a Microwave Oven, J. Sci. Food Agric. 68:407–415 (1995).

    Article  CAS  Google Scholar 

  11. Takagi, S., H. Lenaga, C. Tsuchiya, and H. Yoshida, Microwave Roasting Effects on the Composition of Tocopherols and Acyl Lipids Within Each Structural Part and Section of a Soybean, —Ibid. 79:1155–1162 (1999).

    Article  CAS  Google Scholar 

  12. Anwar, F., T. Anwar, and Z. Mehmood, Methodical Characterization of Rice Bran Oil from Pakistan, Grasas Aceites 56:126–127 (2005).

    Google Scholar 

  13. Yoshida, H., K. Matsuda, Y. Hirakawa, and Y. Mizushina, Roasting Effects on the Distribution of Tocopherols and Phospholipids Within Each Structural Part and Section of Soybeans, J. Am. Oil Chem. Soc. 80:665–674 (2003).

    Article  CAS  Google Scholar 

  14. Shahbaz, A., and F. Hassain, Oil Yield and Fatty Acid Composition of Spring Sunflower, Pak. J. Biol. Sci. 12:2063–2064 (2000).

    Google Scholar 

  15. ISO (International Standard Organization), Oilseed Determination of Hexane Extract (or light petroleum ether extract) Called “Oil Contents”, ISO, Geneva, Standard No. 659 (1979).

    Google Scholar 

  16. AOAC, Official Methods of the Association of Official Analytical Chemists, 14th edn., AOAC, Arlington, VA, 1984, Method 28.110

    Google Scholar 

  17. ISO, Animal Feeding Stuff, Determination of Nitrogen and Calculation of Crude Protein Contents, ISO, Geneva, Standard No. 5983 (1981).

    Google Scholar 

  18. ISO, Oilseeds Residues, Determination of Total Ash, ISO, Geneva, Standard No. 749 (1977).

    Google Scholar 

  19. International Union of Pure and Applied Chemistry (IUPAC), Standard Methods for the Analysis of Oils and Fats and Derivatives, 7th revised and enlarged edn., edited by C. Paquot and A. Hautfenne, Blackwell Scientific, London 1987.

    Google Scholar 

  20. Lee, B.L., A.L. New, and C.N. Ong, Simultaneous Determination of Tocotrienols. Tocopherol, Retinol and Major Carotenoids in Human Plasma, Clin. Chem. 49:2056–2066 (2003).

    Article  CAS  Google Scholar 

  21. Steel, R.G.D., and J.H. Torrie, Principles and Procedures of Statistics, 2nd edn., McGraw-Hill, Singapore, 1992.

    Google Scholar 

  22. Oomah, B.D., and G. Mazza, Microwave Oven Drying for Moisture Determination in Flax, Canola and Yellow Mustard Seeds, Lebensm. Wiss. Technol. 25:523–526 (1992).

    Google Scholar 

  23. Yen, G.C., Influence of Seed Roasting Process on the Changes in Composition and Quality of Sesame (Sesamum indicum) Oil, J. Sci. Food Agric. 50:563–570 (1990).

    Article  CAS  Google Scholar 

  24. Kim, I.H., C.J. Kim, M.J. You, K.W. Lee, C.T. Kim, S.H. Chung, and B.S. Tae, Effect of Roasting Temperature and Time on the Chemical Composition of Rice Germ Oil, J. Am. Oil Chem. Soc. 79:413–418 (2002).

    Article  CAS  Google Scholar 

  25. Megahad, M.G., Microwave Roasting of Peanuts: Effects on Oil Characteristics and Composition, Nahrung 45:255–257 (2001).

    Article  Google Scholar 

  26. Hafez, Y.S., G. Singh, M.E. Mclellan and L. Montore-Lord, Effects of Microwave Heating on Nutritional Quality of Soybean, Nutr. Rep. Int. 28:413–421 (1983).

    CAS  Google Scholar 

  27. Husain, S.R., J. Tarao, and S. Matsushita, Effect of Browning Reaction Products of Phopholipids on Autoxidation of Methyl Linoleate, J. Am. Oil Chem. Soc. 63:1457–1460 (1986).

    Article  CAS  Google Scholar 

  28. Hassanein, M.M., S.M. El-Shami, and M.H. Al-Mallah, Changes Occurring in Vegetable Oils Composition Due to Microwave Heating, Grasas Aceites 54:343–349 (2003).

    CAS  Google Scholar 

  29. Ko, S.-N., C.-J. Kim, C.-T. Kim, S.-H. Chung, S.-M. Lee, H.-H. Yoon, and I.-H. Kim, Changes of Vitamin E Content in Rice Bran with Different Heat Treatment, Eur. J. Lipid Sci. Technol. 5:225–228 (2003).

    Article  Google Scholar 

  30. Cossignani, L., M.S. Simontti, A. Neri, and P. Damiani, Changes in Olive Oil Composition Due to Microwave Heating, J. Am. Oil Chem. Soc. 75:931–937 (1998).

    CAS  Google Scholar 

  31. Fukuda, Y., Food Chemical Studies on the Antioxidants in Sesame Seed, Nippon Shokuhin Kogyo Gakkhaishi (J. Jpn. Soc. Food Sci.) 37:484–492 (1990).

    CAS  Google Scholar 

  32. Jung, M.Y., J.Y. Bock, S.O. Baik, J.H. Lee, and T.K. Lee, Effects of Roasting on Pyrazine Contents and Oxidative Stability of Red Pepper Seed Oil Prior to Its Extractions, J. Agric. Food Chem. 47:2203–2206 (1999).

    Article  Google Scholar 

  33. Yoshida, H., S. Takagi, and Y. Hirakawa, Molecular Species of Triacylglycerols in the Seed Coats of Soybeans (Glycine max L.) Following Microwave Treatment, J. Food Chem. 70:63–69 (2000).

    Article  CAS  Google Scholar 

  34. Gray, J.I., Measurement of Lipid Oxidation: A Review, J. Am. Oil Chem. Soc. 55:539–546 (1978).

    CAS  Google Scholar 

  35. Vieira, T.M.F.S., and M.A.B. Regitano D'Arce, Stability of Oils Heated by Microwave: UV Spectrophotometeric Evaluation, Ciên. Tecnol. Aliment. 18:433–437 (1998).

    CAS  Google Scholar 

  36. Vieira, T.M., and M.A.B. Regitano D'Arce, UV Spectrophotometric Evaluation of Corn Oil Oxidative Stability During Microwave Heating and Oven Test, Nahrung 46:279–282 (2002).

    Article  Google Scholar 

  37. Yoshida, H., S. Takagi, and S. Mitsuhashi, Tocopherol Distribution and Oxidative Stability of Oils Prepared from the Hypocotyl of Soybeans Roasted in a Microwave Oven, J. Am. Oil Chem. Soc. 76:915–920 (1999).

    CAS  Google Scholar 

  38. Yoshida, H., and S. Takagi, Vitamin E and Oxidative Stability of Soybean Oil Prepared with Beans at Various Moisture Contents Roasted in a Microwave Oven, J. Sci. Food Agric. 72:111–119 (1996).

    Article  CAS  Google Scholar 

  39. Barrera-Arellano, D., V. Ruiz-Mendez, J. Velasco, G. Marquez-Ruiz, and M.C. Dobarganes, Loss of Tocopherol and Formation of Degradation Compounds in Triacylglycerol Model Systems Heated at High Temperature, J. Sci. Food Agric. 79:1923–1928 (1999).

    Article  CAS  Google Scholar 

  40. Moreau, R.A., K.B. Hicks, and M.J. Powell, Effects of Heat Pretreatment on the Yield and Composition of Oil Extracted from Corn Fiber, J. Agric. Food Chem. 47:2867–2871 (1999).

    Article  Google Scholar 

  41. Tomioka, F., and M. Morioka, Oxidative Deterioration of Neutral Lipids and Phospholipis in Pacific Saury by Microwave Heating, Nippon Kaseigaku Kaishi 43:1103–1110 (1992).

    CAS  Google Scholar 

  42. Ramezanzadeh, F.M., R.M. Rao, W. Prinyawiwatkul, W.E. Marshall, and M. Windhauser, Effects of Microwave Heat, Packaging, and Storage Temperature on Fatty Acid and Proximate Compositions in Rice Bran, Nahrung. 45:129–132 (2001).

    Article  Google Scholar 

  43. Echarte, M., D. Ansorena, and I. Astiasaran, Consequences of Microwave Heating and Frying on the Lipid Fraction of Chicken and Beef Patties, J. Agric. Food Chem. 49:5662–5667 (2001).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemistry, University of Agriculture, 38040, Faisalabad, Pakistan

    Fozia Anjum, Farooq Anwar & Amer Jamil

  2. Department of Botany, University of Agriculture, 38040, Faisalabad, Pakistan

    M. Iqbal

Authors
  1. Fozia Anjum
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Farooq Anwar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Amer Jamil
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. Iqbal
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Farooq Anwar.

About this article

Cite this article

Anjum, F., Anwar, F., Jamil, A. et al. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. J Amer Oil Chem Soc 83, 777–784 (2006). https://doi.org/10.1007/s11746-006-5014-1

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-006-5014-1

Key Words

Search

Navigation