Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna)

The effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was performed and compared. Oxidative stability of oil samples was measured by measuring peroxide value (PV) and UV absorption characteristics (K-232 and K-270). Degradation of total phenolics, tocopherols, and fatty acids was also examined 270 during heating experiments. The increase in PV and conjugated dienes (K-232) of conventional-heated oils was higher than that of microwave-heated oils. alpha-Tocopherol is consumed fast during both conventional and microwave heating treatments. Microwave and conventional heating resulted in the degradation of phenolics content in the heated oils.