Table 1. Some analytical parameters and oxidative stability of wheat germ oil.
| Parameter | Untreated | P(microwave)/W |
t(dry heat)/° (convective oven heating) |
Wet heat (steaming) |
||
|---|---|---|---|---|---|---|
| 360 | 180 | 90 | 160 | |||
| Free fatty acids (as w(oleic acid)/%) | (5.4±0.8)a | (3.1±0.4)b | (3.9±0.3)b | (3.4±0.5)b | (3.5±0.2)b | (2.7±0.1)b |
| Peroxide value/(mmol/kg) | (6.8±0.1)a | (4.7±0.4)c | (5.6±0.4)b | (5.7±0.2)b | (2.400.5)d | (2.6±0.8)d |
| p-anisidine (pAV) | (3.38±0.05)d | (4.2±0.1)c | (1.16±0.02)e | (4.19±0.06)c | (7.3±0.13a | (5.86±0.07)b |
| TOTOX/(mmol/kg) | (33.9±9.4)a | (25.2±4.7)ab | (26.6±11.8)ab | (30.2±11.3)ab | (18.1±0.8)b | (17.7±0.1)b |
| Induction time/h | (2.54±0.08)a | (1.7±0.3)ab | (1.8±0.2)ab | (2.0±0.9)ab | (1.5±0.5)b | (1.9±0.2)ab |
| NEBI | (0.47 ±0.05) | (0.39 ±0.05) | (0.43±0.06) | (0.48 ±0.03) | (0.49 ±0.07) | (0.45 ±0.03) |
| DPPH inhibition/% | (58.2±0.3)b | (54.6±1.8)c | (64.9±1.8)a | (58.3±1.9)b | (58.0±1.5)b | (48.9±1.6)d |
Results are expressed as mean value±standard deviation of three determinations. Different lower-case letters in the same row represent significant differences at p<0.05 (comparison between stabilized and unstabilised samples). NEBI=non-enzymatic browning index