title: Novel edible oil sources: Microwave heating and chemical properties.
abstract: The aim of this work was to investigate the effect of various microwave heating times (1, 3, 5, 10, and 15min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents. Results showed that extended microwave heating involves decreased quality of the seed oils, mainly due to the formation of primary and secondary oxidation products. Microwave heating time also affects the total contents of chlorophylls, carotenoids, phenolics and tocopherols, which clearly decrease by increasing the exposure time. The order of oxidative stability of the analyzed edible oils was pumpkin>Mashhadi melon>Iranian watermelon>yellow apple. The obtained results demonstrated the promising potential of these novel edible oils for different food applications.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran. Electronic address: hasshemii@yahoo.com.
authors.forename: Seyed Mohammad Bagher
authors.initials: SM
authors.lastname: Hashemi
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil.
authors.forename: Amin
authors.initials: A
authors.lastname: Mousavi Khaneghah
authors.affiliation: Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France. Electronic address: koubaa.mohamed@gmail.com.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Koubaa
authors.affiliation: Departamento de Biotecnologia y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico.
authors.forename: Jaime
authors.initials: J
authors.lastname: Lopez-Cervantes
authors.affiliation: Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
authors.forename: Seyed Hossein Asadi
authors.initials: SH
authors.lastname: Yousefabad
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
authors.forename: Seyedeh Fatemeh
authors.initials: SF
authors.lastname: Hosseini
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
authors.forename: Masoumeh
authors.initials: M
authors.lastname: Karimi
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
authors.forename: Azam
authors.initials: A
authors.lastname: Motazedian
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
authors.forename: Samira
authors.initials: S
authors.lastname: Asadifard
mesh_terms: D002338:Carotenoids / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D028464:Cucurbita / Q000737:chemistry; D019662:Cucurbitaceae / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D006358:Hot Temperature; D027845:Malus / Q000737:chemistry; D008872:Microwaves; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D024505:Tocopherols / Q000032:analysis
chemical_list: D005227:Fatty Acids; D010636:Phenols; D010938:Plant Oils; D002734:Chlorophyll; D002338:Carotenoids; D024505:Tocopherols
keywords: Microwave heating; Oil quality; Oxidative stability; Seed oils