Grasas y Aceites, Vol 48, No 6 (1997)

Influence of microwaves on olive oil stability

R. S. Farag
Department of Biochemistry, Faculty of Agriculture, Cairo University, Egypt

G. El-Baroty
Department of Biochemistry, Faculty of Agriculture, Cairo University, Egypt

N. Abd-El-Aziz
Department of Food Technology Agriculture Research Center, Ministry of Agriculture, Egypt


The fruits of Picual and Shemlalli olive cultivars were exposed to microwaves generated from an oven at low and moderate power settings for 3, 6, 9 and 12 min. The physicochemical constants and fatty acid composition of the olive oil samples extracted from nonmicrowaved and microwaved fruits were determined. The data demonstrated that microwaves did not alter the values of the above mentioned parameters compared with the oil extracted from nonmicrowaved fruits. Quality assurance tests (acid, peroxide and TBA values) elucidated that microwaves generally increased the olive oil stability of Picual and Shemlalli cultivars during storage. In addition, microwaves generated from oven at moderate power setting for 12 min. exhibited an antioxidant power on olive oil equivalent to that possessed by BHT at 200 ppm.


Antioxidant effect; Microwaves; Olive oil Stability

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Copyright (c) 1997 Consejo Superior de Investigaciones Científicas (CSIC)

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