Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

✍ Scribed by Almeck K. Aboubakar Dandjouma; Clergé Tchiégang; César Kapseu; Jacques Fanni; Michel Parmentier

• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 142 KB
• Volume: 108
• Category: Article
• ISSN: 1438-7697
• DOI: 10.1002/ejlt.200500269

✦ Synopsis

Changes in Canarium schweinfurthii Engl. oil quality during microwave heating

The changes in some physical and chemical characteristics of Canarium schweinfurthii Engl. oil during microwave heating were investigated. This oil was subjected to heating at three power settings (160, 750 and 900 W) for three different exposure durations (5, 10 and 20 min). The changes in physical characteristics were studied in comparison to the changes in several chemical characteristics. The physical evaluation of the oil was based on viscosity and ultraviolet absorption, whereas chemical evaluation was based on free fatty acid content, peroxide and anisidine values, fatty acid composition and C18:2/C16:0 ratio. The experimental results showed a significant increase (p ,0.05) in chemical and physical characteristics with heating power setting and exposure duration. Changes also appeared in oil fatty acid composition.