Microwave resonator can help to predict oxidative stability in C18-based vegetable oils

Keun Cheol Yoo; Mi Ja Kim; Jae Hwan Lee

doi:10.1016/j.foodchem.2021.131606

Microwave resonator can help to predict oxidative stability in C18-based vegetable oils

Keun Cheol Yoo
, Mi Ja Kim
, Jae Hwan Lee

Department of Food Science and Biotechnology

Sungkyunkwan University
Kangwon National University

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation (R² > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.

Original language	English
Article number	131606
Journal	Food Chemistry
Volume	373
DOIs	https://doi.org/10.1016/j.foodchem.2021.131606
State	Published - 30 Mar 2022

Keywords

C18-based edible oil
Degree of unsaturation
Microwave resonator
Oxidative stability
Rancimat assay

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10.1016/j.foodchem.2021.131606

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title = "Microwave resonator can help to predict oxidative stability in C18-based vegetable oils",

abstract = "Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.",

keywords = "C18-based edible oil, Degree of unsaturation, Microwave resonator, Oxidative stability, Rancimat assay",

author = "Yoo, \{Keun Cheol\} and Kim, \{Mi Ja\} and Lee, \{Jae Hwan\}",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2022",

month = mar,

day = "30",

doi = "10.1016/j.foodchem.2021.131606",

language = "English",

volume = "373",

journal = "Food Chemistry",

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T1 - Microwave resonator can help to predict oxidative stability in C18-based vegetable oils

AU - Yoo, Keun Cheol

AU - Kim, Mi Ja

AU - Lee, Jae Hwan

PY - 2022/3/30

Y1 - 2022/3/30

N2 - Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.

AB - Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.

KW - C18-based edible oil

KW - Degree of unsaturation

KW - Microwave resonator

KW - Oxidative stability

KW - Rancimat assay

UR - https://www.scopus.com/pages/publications/85120384643

U2 - 10.1016/j.foodchem.2021.131606

DO - 10.1016/j.foodchem.2021.131606

M3 - Article

C2 - 34802806

AN - SCOPUS:85120384643

SN - 0308-8146

VL - 373

JO - Food Chemistry

JF - Food Chemistry

M1 - 131606

ER -

Microwave resonator can help to predict oxidative stability in C18-based vegetable oils

Abstract

Keywords

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