Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds

Enhanced Extraction of Oil from Flaxseed (<i>Linum usitatissimum</i> L.) Using Microwave Pre-treatment

“…These indicate that the effect of MW pre-treatment on the fatty acid composition of flaxseed oil was negligible. Similar effects of MW treatment on fatty acid composition were also found in other seeds, such as, Chilean hazelnuts 13 , soya bean 18 , peanut seeds 19 , sunflower seed 20 and pumpkin seeds 21 .…”

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

“…Yoshida et al (2006) exposed pumpkin seeds to microwaves at a frequency of 2450 MHz and found that more than 85% of tocopherols remained after 20 minutes of roasting. Microwave heating of olive oil showed an ␣-tocopherol retention of 51%, while the frying pan heated samples showed 38% retention (Ruiz- Lopez et al 1995).…”

Effect of domestic processing on bioactive compounds

“…But, when the stability in microwave ovens of PUFAs from different food products such as butterfish, mullet, mackerel and sardines (Hearn et al 1987), herring (RegulskaIiow and Iiow 2002), cultured sea bass (Yanar et al 2007), soybeans , sunflower seeds (Yoshida et al 2002), kernels of pumpkin seeds (Yoshida et al 2006), was investigated, microwave heating did not lead to significant losses of polyunsaturated fatty acids. Only Murcia et al (1999) reported a decrease in 18:2, 18:3, 20:4 and 22:6 PUFAs in samples of egg yolk subjected to microwaving, and Takagi et al (1999) in the percentages of PUFAs from soy beans .…”