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





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


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.


Download data is not yet available.


Abbas AM, Nargis A, Othman NH, Noor AF, Sadik G, Hossen J. 2017. Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation. Inter. J. Food Prop. 20, 2569–2580. https://doi.org/10.1080/10942912.2016.1244544

Abbas AM, Hadi Bin Mesran M, Latip RA, Hidayu ON, Mahmood NAN. 2016. Effect of microwave heating with different exposure times on the degradation of corn oil. Int. Food Res. J. 23, 842–848.

Adejumo BA, Olorunsogo ST, Omosaiye SI. 2015. Qualities of tiger nut oil as influenced by heating temperature. Int. J. Emer. Technol. Eng. 2, 2348–8050.

Aluyor EO, Ori-Jesu. 2008. The use of antioxidants in vegetable oils – A review. Afr. J. Biotechnol. 7, 4836–4842.

AOCS. 1997. Official methods and recommended practices of the American Oil Chemists' Society. 5th edition, Champaign, USA: AOCS Press.

AOCS. 1993. Official methods and recommended practices of the American Oil Chemists' Society. Champaign, USA: AOCS Press; 762.

Aydınkaptan E, Mazı IB. 2017. Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fatfrying. Grasas Aceites 68, 1–12. https://doi.org/10.3989/gya.1162162

Bakhshabadi H, Mirzaei H, Ghodsvali A, Jafari SM, Ziaiifar AM, Farzaneh V. 2017. The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds' oil. Ind. Crop. Prod. 97, 1–9. https://doi.org/10.1016/j.indcrop.2016.12.005

Bakhshabadi H, Mirzaei H, Ghodsvali A, Jafari SM, Ziaiifar AM. 2018. The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed. Food Sci. Nutr. 6, 111–118. https://doi.org/10.1002/fsn3.535

Caponio F, Pasqualone A, Gomes T. 2003. Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating. Int. J. Food Sci. Tech. 38, 481–486. https://doi.org/10.1046/j.1365-2621.2003.00703.x

Diamante LM, Lan T. 2014. Absolute viscosities of vegetable oils at different temperatures and shear rate range of 64.5 to 4835 s?1. J. Food Process. 2014, 1–6. https://doi.org/10.1155/2014/234583

El-Bassoussi AA, Ahmed MHM, Sayed SE, Basta JS, Attia SE. 2010. Characterization of some local petroleum residues by spectroscopic techniques. Petroleum Sci. Tech. 28, 430–444. https://doi.org/10.1080/10916460902744554

El-Hadad N, Abou-Gharbia HA, Ei-Aal MH, Youssef MM. 2010. Red Palm Olein: Characterization and Utilization in Formulating Novel Functional Biscuits. J. Am. Oil Chem. Soc. 87, 295–304. https://doi.org/10.1007/s11746-009-1497-x

Fasina OO, Hallman CHM, Clementsa C. 2006. Predicting Temperature-Dependence Viscosity of Vegetable Oils from Fatty Acid Composition. J. Am. Oil Chem. Soc. 83, 899–903. https://doi.org/10.1007/s11746-006-5044-8

Ghosh J, Banerjee A, Gupta SS, Sengupta A, Ghosh M. 2014. Comparative degradation effects of sesame and soybean oil during heating using microwave irradiation. J. Sci. Ind. Res. 73, 547–552.

Halim Y, Natania, Halim MJ, Soedirga CL, Yakhin AL. 2016. Physical and chemical characteristics of frying oil in Indonesia in a repeated frying model. J. Chem. Pharm. Res. 8, 583–589.

Hussain R, Hussain A, Asadullah, Sattar S, Zeb M, Hussain A, Nafees M. 2015. Physico-chemical properties and assessment of edible oil potential of peanuts grown in Kurram Agency, Parachinar. Pak. J. Anal. Environ. Chem. 16, 45–51.

Jalili F, Jafari SM, Emam-Djomeh Z, Malekjani N, Farzaneh V. 2017. Optimization of ultrasound-assisted extraction of oil from canola seeds with the use of response surface methodology. Food Anal. Methods 11, 598–612. https://doi.org/10.1007/s12161-017-1030-z

Leong XF, Ng CY, Jaarin K, Mustafa MR. 2015. Effects of repeated heating of cooking oils on antioxidant content and endothelial function. Austin J. Pharmacol. Ther. 3, 1–7.

Li SK, Ali AM, Muhammad II, Othman HN, Noor MA. 2018. The effect of microwave roasting over the thermooxidative degradation of Perah seed oil during heating. J. Oleo Sci. 67, 497–505. https://doi.org/10.5650/jos.ess17203 PMid:29628486

Luke?ová D, Dostálová J, Mahmoud EAE, Svárovská M. 2009. Oxidation changes of vegetable oils during microwave heating. Czech J. Food Sci. 27, S178-S181.

Rafiee Z, Jafari SM, Alami M, Khomeiri M. 2012. Antioxidant effect of microwave-assisted extracts of olive leaves on sunflower oil. J. Agric. Sci. Technol. 14, 1497–1509.

Rutckeviski R, Xavier-Júnior FH, Morais ARV, Alencar EN, Amaral-Machado L, Genre J, Gondim AD, Egito EST. 2017. Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil. Molecules 22, 606–621. https://doi.org/10.3390/molecules22040606 PMid:28394282 PMCid:PMC6153756

Sadoudi R, Ammouche A, Ahmed DA. 2014. Thermal oxidative alteration of sunflower oil. Afr. J. Food Sci. 8, 116–121. https://doi.org/10.5897/AJFS12.112

Saeed GMS, Sayeed AS, Ashraf S, Saify SZ, Ali R, Zareen T, Haider S. 2014. Effect of FDA approved edible dyes on physicochemical stability of microwave treated olive oil. J. Adv. Chem. 10, 3274–3283.

Srivastava Y, Semwal AD. 2015. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolong deep fat frying process using chemical and FTIR spectroscopy. J. Food Sci. Technol. 52, 984–991. https://doi.org/10.1007/s13197-013-1078-8 PMid:25694709 PMCid:PMC4325013

Taghvaei M, Jafari SM, Assadpoor E, Nowrouzieh S, Alishah O. 2014. Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties. Food Chem. 160, 90–97. https://doi.org/10.1016/j.foodchem.2014.03.064 PMid:24799213

Taghvaei M, Jafari SM, Nowrouzieh S, Alishah O. 2015. The influence of cooking process on the microwave-assisted extraction of cottonseed oil. J. Food Sci. Technol. 52, 1138–1144. https://doi.org/10.1007/s13197-013-1125-5 PMid:25694730 PMCid:PMC4325047

Wu Z, Li H, Tu D. 2015. Application of Fourier Transform Infrared (FT-IR) Spectroscopy combined with chemometrics for analysis of rapeseed oil adulterated with refining and purificating waste cooking oil. Food Anal. Methods 8, 2581–2587. https://doi.org/10.1007/s12161-015-0149-z

Zahir E, Saeed R, Hameed MA, Yousuf A. 2017. Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier transform-infrared (FT-IR) spectroscopy. Arab. J. Chem. 10, S3870–S3876. https://doi.org/10.1016/j.arabjc.2014.05.025



How to Cite

Saeed R, Naz S. Effect of heating on the oxidative stability of corn oil and soybean oil. grasasaceites [Internet]. 2019Jun.30 [cited 2021Jun.17];70(2):e303. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1770