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Perspectivas en Nutrición Humana
versión impresa ISSN 0124-4108
Resumen
NARANJO, Julie; DUENAS, Yenny; CAICEDO, Obradith y CASTRILLON, Arjuna. Evaluation of physicochemical properties of sunflower oil ( Helianthus annuus ) blended with achiote ( Bixa orellana ) extract during microwave heating. Perspect Nut Hum [online]. 2015, vol.17, n.2, pp.115-124. ISSN 0124-4108. https://doi.org/10.17533/udea.penh.v17n2a02.
Background
Microwave cooking is a growing trend in the general population, which does not take into account the effect on food quality. Objective: To evaluate the effect of the extract of Bixa orellana on sunflower oil during microwave heating.
Materials and methods
Sunflower oil was heated during 12 minutes in a microwave, with and without the addition of 100 mg extract of Bixa orellana, and physicochemical properties were evaluated at different time intervals.
Results
The addition of Bixa orellana extract contributes to preserve the quality of the sunflower oil during the first three minutes of heating. For longer periods, no protective effect is observed.
Conclusion
The addition of 100 mg of extract of Bixa orellana on sunflower oil was capable to avoid the oxidation during microwave heating for three minutes.
Palabras clave : sunflower oil; fats; food quality; microwave; Bixa orellana; Helianthus annuus..
