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


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).

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Correspondence to Farooq Anwar.

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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

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Key Words

  • Chemical composition
  • fatty acid composition
  • microwave roasting
  • oxidative stability
  • sunflower oilseeds
  • tocopherol