Vegetable Oils Microwave Heating - CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters
Iosif, Liviu; Gaman, Laura; Gilca, Marilena; Radoi, Mugurel; Kovacs, Eugenia; Stoian, Irina; Dragos, Dorin
Vegetable oils, Total antioxidant capacity; Lipid peroxidation; Microwave heating CUPRAC; FRAP
Microwave heating is a common cooking procedure. Heating can accelerate oxidative processes in oil sand oxidation products are known to have potential toxic effects on human health. Therefore it would be useful to have a method to anticipate the vegetable oils behaviour under thermal conditions. Several methods to evaluate total oxidant activity were developed but unfortunatelly their ability to predict the oxidative changes during heating are poorly estimated. In this study we evaluated the relation of TEAC FRAP and CUPRAC values together with total polyphenols and flavonoids content of several commercial available vegetable oils with conjugated dienes and TBAR’s products during 15 min microwave heating. FRAP values were correlated with oxidative parameters after 15 min heating