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

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Table 2

Changes in the absorbance of pumpkin, melon and sunflower oils at 232 and 268 nm after microwave (MW) and conventional heating.

τ, min	Pumpkin seed oil			Melon seed oil			Sunflower oil
	MW heating		Conventional heating	MW heating		Conventional heating	MW heating		Conventional heating
	600W	900W		600W	900W		600W	900W
232 nm
0	0.937 ± 0.017^a	0.937 ± 0.017^a	0.937 ± 0.017^a	3.050 ± 0.050^a	3.050 ± 0.050^a	3.050 ± 0.050^a	0.996 ± 0.008^a	0.996 ± 0.008^a	0.996 ± 0.008^a
3	1.053 ± 0.010^b	1.150 ± 0.015^c	–^*	3.056 ± 0.015^b	3.190 ± 0.011^c	–	0.999 ± 0.010^bc	1.010 ± 0.010^b,c	–
6	1.102 ± 0.009^b	1.165 ± 0.020^c	–	3.120 ± 0.010^b	3.214 ± 0.015^c	–	1.020 ± 0.005^c	1.031 ± 0.015^c	–
9	1.117 ± 0.015^d	1.196 ± 0.006^e	1.564 ± 0.040^f	3.228 ± 0.018^d	3.242 ± 0.020^e	3.264 ± 0.015^f	1.028 ± 0.012^d	1.039 ± 0.009^d	1.281 ± 0.012^e
12	1.142 ± 0.005^g	1.339 ± 0.010^h	1.588 ± 0.010ⁱ	3.256 ± 0.020^d	3.244 ± 0.014^e	3.356 ± 0.008^f	1.054 ± 0.007^f	1.066 ± 0.005^g	1.456 ± 0.015^h
18	–	–	1.678 ± 0.005^j	–	–	3.536 ± 0.012^g	–	–	1.486 ± 0.008ⁱ
268 nm
0	0.406 ± 0.006^a	0.406 ± 0.006^a	0.406 ± 0.006^a	1.604 ± 0.008^a	1.604 ± 0.008^a	1.604 ± 0.008^a	0.181 ± 0.004^a	0.181 ± 0.004^a	0.181 ± 0.004^a
3	0.403 ± 0.003^a	0.388 ± 0.006^a	–	1.584 ± 0.010^b	1.554 ± 0.004^c	–	0.165 ± 0.005^a	0.171 ± 0.010^a	–
6	0.407 ± 0.007^a	0.391 ± 0.005^a	–	1.608 ± 0.008^b	1.556 ± 0.009^c	–	0.170 ± 0.003^a	0.193 ± 0.009^a	–
9	0.410 ± 0.005^b	0.404 ± 0.004^b	0.513 ± 0.009^c	1.628 ± 0.005^b	1.560 ± 0.007^c	1.544 ± 0.004^c	0.181 ± 0.008^b	0.197 ± 0.007^c	0.323 ± 0.006^d
12	0.417 ± 0.007^d	0.417 ± 0.007^d	0.557 ± 0.007^e	1.644 ± 0.004^b	1.602 ± 0.002^a	1.566 ± 0.007^a	0.186 ± 0.010^e	0.198 ± 0.012^f	0.438 ± 0.009^g
18	–	–	0.573 ± 0.005^f	–	–	1.574 ± 0.005^c	–	–	0.441 ± 0.004^h

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

No heating was performed at this period of time.

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