Journal ArticleDOI
Microwave roasting and positional distribution of fatty acids of phospholipids in soybeans (Glycine max L.)
Hiromi Yoshida,Sachiko Takagi +1 more
TLDR
In this paper, the effects of microwave roasting on the composition and positional distribution of the fatty acids were studied not only for phospholipid composition but also for positional distribution.Abstract:
Whole soybeans were exposed to microwave roasting for 6, 12, and 20 min at a frequency of 2,450 MHz and were studied not only for phospholipid composition but also for positional distribution of the fatty acids. During microwave roasting, the greatest rate of phospholipid losses (P<0.05) was observed in phosphatidylethanolamine (PE), followed by phosphatidylcholine (PC) and phosphatidylinositol (PI), respectively. Therefore, the effects of microwave roasting on the composition and positional distribution of the fatty acids are likely clearer in PE than in PC or PI. However, the principal characteristics for the positional distribution of fatty acids are still retained during microwave roasting: unsaturated fatty acids, especially linoleic, are predominantly concentrated in the 2-position, and saturated fatty acids, especially palmitic, primarily occupy the 1-position after 12 or 20 min of roasting. The results suggest that unsaturated fatty acids located in the 2-position are significantly protected from microwave roasting.read more
Citations
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Journal ArticleDOI
Effects of Microwave Heating on Changes in Chemical and Thermal Properties of Vegetable Oils
TL;DR: In this paper, the effects of microwave heating on the cooling profiles of two vegetable oils (corn oil and soybean oil) were studied using differential scanning calorimetry (DSC) and compared to changes in chemical parameters.
Journal ArticleDOI
Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans(glycine max L.)
Sachiko Takagi,Hiromi Yoshida +1 more
TL;DR: In this article, the authors investigated the positional distribution of fatty acids in triacylglycerols (TAG) and phospholipids (PL) after microwave heating for 6, 12 or 20 min at a frequency of 2450 MHz.
Journal ArticleDOI
Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
TL;DR: In this article, the influence of microwave power and heating time on lipid deterioration produced during the microwave heating of RBD palm olein (RBDPO O ) was evaluated in comparison to the changes in chemical parameters.
Journal ArticleDOI
Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil
TL;DR: The conditions of roasting are the key step in manufacturing Sesame (Sesamum indicum L.) oil as mentioned in this paper, and roasting sesame seeds changed its oil, moisture, and ash content.
Journal ArticleDOI
Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven
TL;DR: In this paper, whole soybeans (Glycin max L) were roasted by exposure to microwaves at a frequency of 2,450 MHz, and their hypocotyls were separated from other tissues (seed coat and cotyledons).
References
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William R. Morrison,L.M. Smith +1 more
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Gert Lubec,Chr. Wolf,B. Bartosch +2 more
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Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans(glycine max L.)
Sachiko Takagi,Hiromi Yoshida +1 more