Effect of microwave pretreatment on stability of kenaf (Hibiscus cannabinus L.) seed oil upon accelerated storage

The aim of this study was to investigate the oxidative stability, antioxidant activity and fatty acid composition of 2 minutes microwave pre-treated kenaf seed oil (MKSO) in comparison with the untreated kenaf seed oil (KSO) under accelerated storage for 24 days. Results obtained on oxidative stability for both KSO and MKSO by the end of storage with PV were 9.83 meq O2 /kg and 8.97 meq O2 /kg, respectivelyp-Anv were 17.28 and 13.48, respectivelyTOTOX value of 36.94 and 31.42, respectivelyIV value were measured 84.50 g of I2 / 100 g and 84.34 g of I2 / 100 g oil, respectivelyFFA value of 5.67 mg KOH/100g oil and 5.14 mg KOH/100g oil, respectively. Aside from that, the antioxidant activity in MKSO was better than KSO. For the fatty acid composition, the oleic and linoleic acids were affected significantly throughout storage for both KSO and MKSO. MKSO presented a better overall oxidative stability, antioxidant activity and retained higher content of MUFA and PUFA significantly (p< 0.05) upon accelerated storage