A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment | OCL

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Table 3

Changes in the acid value (mg KOH/g) of pumpkin, melon and sunflower oils subjected to microwave (MW) and conventional heating.

Power of MW heating, W	Control oils (0 min)	Microwave heating				Conventional heating
		3 min	6 min	9 min	12 min	9 min	12 min	18 min
	Pumpkin seed oil
600	3.7 ± 0.2^a	3.9 ± 0.2^a,b	4.0 ± 0.1^a,b	4.3 ± 0.3^b	4.4 ± 0.2^b	4.0 ± 0.3^b	4.1 ± 0.2^b	4.1 ± 0.3^a,b
900	3.7 ± 0.2^a	4.0 ± 0.2^a,b	4.3 ± 0.3^a,b	4.4 ± 0.1^b	4.6 ± 0.2^b	4.0 ± 0.3^b	4.1 ± 0.2^b	4.1 ± 0.3^a,b
	Melon seed oil
600	1.5 ± 0.2^c	1.6 ± 0.2^c	1.4 ± 0.1^c	1.4 ± 0.1^c	1.4 ± 0.2^c	1.4 ± 0.1^c	1.4 ± 0.2^c	1.4 ± 0.1^c
900	1.5 ± 0.2^c	1.4 ± 0.2^c	1.6 ± 0.1^c	1.4 ± 0.1^c	1.6 ± 0.2^c	1.4 ± 0.1^c	1.4 ± 0.2^c	1.4 ± 0.1^c
	Sunflower oil
600	0.3 ± 0.1^d	0.3 ± 0.0^d	0.3 ± 0.1^d	0.3 ± 0.1^d	0.3 ± 0.0^d	0.3 ± 0.0^d	0.3 ± 0.1^d	0.3 ± 0.1^d
900	0.3 ± 0.1^d	0.3 ± 0.1^d	0.3 ± 0.1^d	0.3 ± 0.0^d	0.3 ± 0.0^d	0.3 ± 0.0^d	0.3 ± 0.1^d	0.3 ± 0.1^d

Values are means ± SD (n = 3). Different letters in the same oil mean significant differences (p ˂ 0.05) using Duncan test.

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