alexa Microwave Heating of Different Commercial Tunisian Olive Oil: Regarding to Exposure Times on Physical and Chemical Parameters Properties | OMICS International | Abstract
ISSN: 2168-9652

Biochemistry & Physiology: Open Access
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Research Article

Microwave Heating of Different Commercial Tunisian Olive Oil: Regarding to Exposure Times on Physical and Chemical Parameters Properties

Amira Yahyaoui1, Ghayth Rigane1,2, and Ridha Ben Salem1*
1 Laboratoire de Chimie Organique-Physique UR11ES74, Faculté des Sciences de Sfax, Département de Chimie, Sfax, Université de Sfax, Tunisie
2 Département de Physique-Chimie, Faculté Des Sciences et Techniques de Sidi Bouzid, Sidi Bouzid, Université de Kairouan, Tunisie
*Corresponding Author : Pr. Ridha Ben Salem
Laboratoire de Chimie Organique-Physique UR11ES74
Faculté des Sciences de Sfax, Département de Chimie
Sfax, Université de Sfax, Tunisie
Tel: +21674276400
Fax: +21674274437
E-mail: [email protected]
Received April 23, 2014; Accepted May 13, 2014; Published May 19, 2014
Citation: Yahyaoui A, Rigane G, Salem RB (2014) Microwave Heating of Different Commercial Tunisian Olive Oil: Regarding to Exposure Times on Physical and Chemical Parameters Properties. Biochem Physiol 3:131. doi:10.4172/2168-9652.1000131
Copyright: © 2014 Yahyaoui A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

In this work the effect of different microwave heating times, that simulate the usual times used to cooking, on Tunisian olive oils was investigated. Traditional parameters, including free acidity, peroxide value, ultraviolet absorbance values at 232 and 270 nm, phenolic, chlorophyll and carotenoid compositions, were determined in four extra-virgin olive oil samples before and after microwave treatment. The results showed that heating by microwave apparatus produce losses in the quality of the different analyzed 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 first 3 min no marked changes were observed, after that the quality of the oil decrease significantly. Globally, the microwave heating time also affects the total chlorophylls, carotenoids and phenolic contents which clearly decreased as long as the exposure time increases. The use of extra-virgin olive oil may be encouraged especially at short microwave treatment times for both domestic and food catering applications.

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