Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating.
Lipids oxidation is one of the main factors leading to quality losses in foods. Its prevention or delay could be obtained by the addition of antioxidants. In this sense the present work intend to monitor the protective effects of Lavandula latifolia essential oil during soybean oil microwave heating. To achieve the proposed goal quality parameters (free acidity, peroxide value, specific coefficients of extinction and ΔK), fatty acids profile, tocopherols and tocotrienols composition, antioxidant activity and oxidative stability were evaluated in soybean oil with and without spike lavender essential oils (EO) submitted to different microwave heating exposure times (1, 3, 5, 10 and 15 min; 1000 Watt) with a standard domestic microwave equipment. Microwave heating induced severe quality and composition losses, mainly above 3 min of microwave heating, regardless the sample tested. However, spike lavender EO addition counteracts the oxidation comparatively to control oils, by presenting enhanced values in quality parameters. A higher protection in unsaturated fatty acids loss was also observed as well as a higher antioxidant activity and oxidative stability. The microwave heating effects were clearly different in the samples with essential oils addition, allowing discrimination from plain soybean oils by a principal component analysis, being also capable to discriminate the different heating times tested within each sample.
Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.
Nuno
N
Rodrigues
Ricardo
R
Malheiro
Susana
S
Casal
M Carmen
MC
Asensio-S-Manzanera
Albino
A
Bento
José Alberto
JA
Pereira
D005227:Fatty Acids / Q000032:analysis; D027523:Lavandula / Q000737:chemistry*; D008872:Microwaves; D009822:Oils, Volatile / Q000737:chemistry*; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D025341:Principal Component Analysis; D013024:Soybean Oil / Q000737:chemistry*
D005227:Fatty Acids; D009822:Oils, Volatile; D013024:Soybean Oil