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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil

2009Journal article Open access
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dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorOliveira, Ivo
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorFalcão, Soraia
dc.contributor.authorBento, Albino
dc.contributor.authorPereira, J.A.
dc.date.accessioned2009-12-03T17:17:40Z
dc.date.available2009-12-03T17:17:40Z
dc.date.issued2009
dc.description.abstractThis study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Tras-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K-232 and K-270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes in free acidity values were found. All other parameters were affected by exposure time in a similar way: in the firsts 3 min no marked changes were observed, after that the quality of the oil decrease significantly. The microwave heating time also affects the total chlorophylls, carotenoids and alpha-tocopherol contents which clearly decreased as long as the exposure time increases. After 15 min of heating the electrochemical signal, due to the alpha-tocopherol, disappear completely in the voltamogram.pt
dc.identifier.citationFood and Chemical Toxicology. ISSN 0278-6915. 47:1 (2009) p. 92-97pt
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/1240
dc.language.isoengpt
dc.publisherElsevierpt
dc.relation.publisherversion10.1016/j.fct.2008.10.014pt
dc.subjectMicrowave heatingpt
dc.subjectOlive oilpt
dc.subjectQuality parameterspt
dc.subjectAlpha-tocopherolpt
dc.titleEffect of microwave heating with different exposure times on physical and chemical parameters of olive oilpt
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage97pt
oaire.citation.startPage92pt
oaire.citation.titleFood and Chemical Toxicologypt
person.familyNameMalheiro
person.familyNameVilas-Boas
person.familyNameFalcão
person.familyNameBento
person.familyNamePereira
person.givenNameRicardo
person.givenNameMiguel
person.givenNameSoraia
person.givenNameAlbino
person.givenNameJosé Alberto
person.identifier1693134
person.identifier711432
person.identifier.ciencia-idA918-C6FF-81A4
person.identifier.ciencia-idD41A-6BED-4CBB
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0002-8665-5280
person.identifier.orcid0000-0003-3735-6951
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-5949-2013
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id6602648497
person.identifier.scopus-author-id14832459200
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccesspt
rcaap.typearticlept
relation.isAuthorOfPublication0fa7974d-abd3-444b-9a7e-16d16530a0f7
relation.isAuthorOfPublicationf58280c8-298b-4e4c-9f7c-4517300d3382
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relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857

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