Effect of heating on the oxidative stability of corn oil and soybean oil

R. Saeed; S. Naz

doi:10.3989/gya.0698181

Authors

R. Saeed Department of Chemistry, University of Karachi https://orcid.org/0000-0002-6729-9532
S. Naz Department of Chemistry, University of Karachi https://orcid.org/0000-0001-5302-2017

DOI:

https://doi.org/10.3989/gya.0698181

Keywords:

Corn and soybean oil, FT-IR analysis, Heating, Oxidative stability

Abstract

The effects of conventional and microwave heating on the oxidative properties of corn and soybean oil were evaluated. The results showed that acid value, peroxide value, oxidative indices, total oxidation value, and p-anisidine values changed significantly with the rise in temperature (p < 0.05). The peroxide and p-anisidine values for corn oil (PV: 50.670 meqO₂/kg, p-AV: 8.248) were greater than soybean oil (PV: 41.694 meqO₂/kg, p-AV: 7.566) for conventional heating. The peroxide and p-anisidine values for soybean oil (PV: 6.545 meqO₂/kg, p-AV: 76.539) were greater compared to corn oil (PV: 5.074 meqO₂/kg, p-AV: 65.360) for microwave heating. The results concluded that microwave heating had a greater impact on the chemical degradation of the fatty acids of the oil. The FT-IR spectra showed peak changes at 3743 cm^-1 and 1739 cm^-1 and confirmed the rancidity of the oils from microwave heating due to the formation of secondary oxidation products. It was concluded that corn oil showed more oxidative changes compared to soybean oil.

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