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

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Table 4

Changes in the tocopherol composition of pumpkin, melon and sunflower oils during microwave and conventional heating.

Tocopherols, %	Control oils (0 min)	Microwave heating								Conventional heating
		600W				900W
		3 min	6 min	9 min	12 min	3 min	6 min	9 min	12 min	9 min	12 min	18 min
Pumpkin seed oil
α-Tocopherol	5.6 ± 0.3^b	6.7 ± 0.5^a	6.4 ± 0.2^a	5.9 ± 0.4^b	5.4 ± 0.2^b	7.5 ± 0.5^c	8.3 ± 0.2^c	7.0 ± 0.5^d	4.2 ± 0.4^e	5.7 ± 0.3^b	4.2 ± 0.2^f	2.8 ± 0.2^g
γ-Tocopherol	89.9 ± 1.0^d	88.5 ± 0.8^e	90.8 ± 0.5^d	90.8 ± 0.7^cd	90.8 ± 0.8^c	87.1 ± 1.1^e	88.5 ± 0.5^d	89.5 ± 0.7^cd	92.9 ± 0.5^c	90.4 ± 0.9^b	92.0 ± 0.5^b	93.9 ± 0.6^a
γ-Tocotrienol	2.4 ± 0.4^a	2.3 ± 0.1^a	1.4 ± 0.2^bc	2.0 ± 0.2^ab	2.0 ± 0.3^bc	2.5 ± 0.1^a	1.6 ± 0.1^bc	1.9 ± 0.3^ab	1.0 ± 0.2^bc	2.1 ± 0.1^ac	1.7 ± 0.3^bc	1.1 ± 0.1^c
δ-Tocopherol	2.1 ± 0.2^b	2.5 ± 0.2^a	1.4 ± 0.1^c	1.3 ± 0.3^c	1.8 ± 0.4^bc	2.9 ± 0.2^a	1.6 ± 0.2^c	1.6 ± 0.1^c	1.9 ± 0.3^bc	1.8 ± 0.2^c	2.1 ± 0.1^bc	2.1 ± 0.1^b
Melon seed oil
α-Tocopherol	10.2 ± 0.2^a	8.7 ± 0.3^bc	9.1 ± 0.1^bc	8.7 ± 0.4^bc	8.0 ± 0.5^bc	8.6 ± 0.3^c	8.2 ± 0.5^c	8.2 ± 0.2^c	8.4 ± 0.4^c	8.7 ± 0.6^b	9.5 ± 0.5^b	9.3 ± 0.3^b
γ-Tocopherol	87.8 ± 1.0^a	88.1 ± 0.5^a	88.8 ± 0.8^a	89.8 ± 0.6^a	90.4 ± 1.1^a	90.0 ± 0.9^a	89.2 ± 1.2^a	89.7 ± 0.9^a	89.6 ± 0.8^a	89.5 ± 0.5^a	88.8 ± 0.7^a	88.7 ± 0.6^a
γ-Tocotrienol	2.0 ± 0.4^a	3.2 ± 0.2^a	2.1 ± 0.1^a	1.5 ± 0.1^a	1.6 ± 0.2^a	1.4 ± 0.1^a	2.6 ± 0.4^a	2.1 ± 0.1^a	2.0 ± 0.2^a	1.8 ± 0.3^a	1.7 ± 0.2^a	2.0 ± 0.1^a
Sunflower oil
α-Tocopherol	96.0 ± 1.2^a	94.2 ± 0.8^ab	95.1 ± 1.0^b	95.5 ± 0.5^a	96.8 ± 0.8^a	94.1 ± 0.7^ab	91.1 ± 0.6^b	95.6 ± 1.0^a	97.0 ± 1.1^a	96.4 ± 0.7^a	94.6 ± 0.6^a	91.1 ± 1.0^c
β-Tocopherol	4.0 ± 0.5^d	5.8 ± 0.3^f	4.9 ± 0.4^e	4.5 ± 0.1^d	3.2 ± 0.2^d	5.9 ± 0.4^c	8.9 ± 0.5^b	4.4 ± 0.4^d	3.0 ± 0.2^d	3.6 ± 0.3^d	5.4 ± 0.4^d	8.9 ± 0.2^a

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

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