Abstract
Effects of moisture content, degree of oxidation, degree of unsaturation of fatty acid compositions in C18-based edible oils were determined by a microwave resonator in the range of 0–4.4 GHz. Moisture content and degree of oxidation in corn oil made difference in signal intensity at 1.7–1.9 GHz and 1.0–1.2 GHz, respectively without uniform trend in signal intensity. Degree of unsaturation of C18-based edible oils including corn, sesame, soybean, olive, perilla, and flaxseed oils provided difference in 3.0–3.1 GHz with a dependent manner of degree of unsaturation. Average of signal intensity (ASI) in 3.0–3.1 GHz had high correlation (R2 > 0.93) to the degree of unsaturation in edible oils. Oils with high oleic acid had relatively low ASI while those with high linolenic acid had high ASI value. Oxidative stability of C18-based edible oils can be categorized successfully without fatty acid analysis using a microwave resonator.
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