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

Open Access

Table 1

Temperatures (°С) of pumpkin, melon and sunflower oils after conventional and microwave (MW) heating.

Power of MW heating, W	Microwave				Conventional
	3 min	6 min	9 min	12 min	9 min	12 min	18 min
Temperatures (°С) of pumpkin seed oil
600	58 ± 2^a	82 ± 3^b	84 ± 1^c	96 ± 1^d	125 ± 2ⁱ	128 ± 3^j	133 ± 2^k
900	61 ± 1^e	109 ± 2^f	118 ± 2^g	120 ± 3^h	125 ± 2ⁱ	128 ± 3^j	133 ± 2^k
Temperatures (°С) of melon seed oil
600	64 ± 1^a	82 ± 2^b	86 ± 2^c	90 ± 1^d	131 ± 2ⁱ	136 ± 2^j	139 ± 1^k
900	74 ± 2^e	84 ± 1^f	89 ± 2^g	95 ± 3^h	131 ± 2ⁱ	136 ± 2^j	139 ± 1^k
Temperatures (°С) of sunflower oil
600	66 ± 2^a	72 ± 1^a	78 ± 2^c	88 ± 1^e	120 ± 1^g	131 ± 2^h	136 ± 2ⁱ
900	68 ± 1^b	83 ± 2^b	85 ± 3^d	102 ± 2^f	120 ± 1^g	131 ± 2^h	136 ± 2ⁱ

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

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.