Abstract
To investigate the effects of microwaves on the quality of oils, 33 different rapeseed oil samples were treated with microwave heating (MH) and conventional heating (CH) at the same heating curve. The oxidation indices showed that, compared to CH, the rapeseed oil samples exhibited varying degrees of oxidation under MH, which could be divided into three categories. Analysis of the bioactive components of rapeseed oils indicated strong negative correlations between the degree of oxidation and the polyphenol, tocopherol, phytosterol, and squalene contents. Moreover, oxidation positively correlated with the degree of unsaturation and water content, but did not relate to the contents of chlorophylls and β-carotene. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) indicated that the oxidation process of oils subjected to MH may be primarily influenced by water, γ-tocopherol, and polyphenols, possibility due to their polar structure/moiety or antioxidant nature. Overall, this study indicated that some oils are suitable for MH because of the oxidative resistance originating from their bioactive components.
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