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Microwave resonator can help to predict oxidative stability in C18-based vegetable oils
KeunCheol Yoo1, Mi-Ja Kim2, JaeHwan Lee1
1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
Food Chemistry
|November 22, 2021
Summary
A microwave resonator can determine edible oil quality. It accurately measures the degree of unsaturation in C18-based oils, correlating signal intensity to oxidative stability without needing fatty acid analysis.
Area of Science:
- Food Science
- Analytical Chemistry
- Materials Science
Background:
- Edible oil quality is crucial for health and industry.
- Assessing oxidative stability and fatty acid profiles traditionally requires complex analysis.
- Microwave technology offers a potential non-destructive method for rapid oil assessment.
Purpose of the Study:
- To investigate the use of a microwave resonator for analyzing edible oils.
- To determine the effects of moisture, oxidation, and unsaturation on microwave signals.
- To establish a correlation between microwave signal intensity and the degree of unsaturation.
Main Methods:
- Utilized a microwave resonator operating from 0-4.4 GHz.
- Analyzed C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils.
- Measured signal intensity at specific frequencies related to moisture, oxidation, and unsaturation.
Main Results:
- Moisture and oxidation affected signal intensity at 1.7-1.9 GHz and 1.0-1.2 GHz, respectively.
- Degree of unsaturation in C18-based oils showed distinct differences in signal intensity around 3.0-3.1 GHz.
- Average signal intensity (ASI) in the 3.0-3.1 GHz range strongly correlated (R² > 0.93) with the degree of unsaturation.
Conclusions:
- Microwave resonance can effectively differentiate edible oils based on their degree of unsaturation.
- Oxidative stability of edible oils can be categorized using microwave signals, bypassing traditional fatty acid analysis.
- This method provides a rapid, non-destructive approach for quality control of edible oils.
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