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Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

This research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the high-intensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra-virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β-carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.

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Acknowledgments

The authors are grateful to Dr. Maryam Mizani for her useful suggestions and discussions.

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Authors and Affiliations

  1. College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, 1477893855, Tehran, Iran

    Sepideh Hosseini, Maryam Gharachorloo, Babak Ghiassi Tarzi & Mehrdad Ghavami

  2. Department of Agricultural Mechanization, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

    Hossein Bakhoda

Authors
  1. Sepideh Hosseini
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  2. Maryam Gharachorloo
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  3. Babak Ghiassi Tarzi
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  4. Mehrdad Ghavami
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  5. Hossein Bakhoda
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Corresponding author

Correspondence to Babak Ghiassi Tarzi.

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Hosseini, S., Gharachorloo, M., Tarzi, B.G. et al. Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils. J Am Oil Chem Soc 92, 1717–1724 (2015). https://doi.org/10.1007/s11746-015-2733-1

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  • DOI: https://doi.org/10.1007/s11746-015-2733-1

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