Abstract
This
 study was conducted to determine the effect of microwave heating on the
 turbidity, free fatty acids (FFA), peroxide values (PV), conjugated dienes (K232)
 and trienes (K270) and oxidative induction times (OIT) of hazelnut,
 canola and corn oils. The OIT values were determined via differential scanning
 calorimeter (DSC). Microwave heating was applied to oil samples for 3, 5, 10,
 15, 20 and 30 min. Untreated oil samples were also analysed. The FFA, PV, K232,
 and K270 values of all oil samples increased with an increase in
 microwave heating time while a decrease in the OIT values was detected. Physico-chemical
 parameters as well as thermal measurements were effective in detecting the
 oxidative changes occurring in oils during microwave heating. No changes in oil
 turbidity during microwave heating were determined. Results indicated that
 oxidation changes occurred in all oil samples. Although there was an increase
 in the PV and FFA values of the oils, these values still remained within the
 legal limits required for oils.
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