Effect of Microwave Oven Heating on Stability Some Oils and Fats

Effect of microwave heating forvarious times (5, 10, 15 minutes) on chemical properties of corn and palm oils, ghee and camel fat during microwave heating were investigated. Peroxide, iodine, anisidine, carbonyl, TOTOX values, and fatty acid content were determined, with or without addition of tocopherols and butylated hydroxyl toluene (BHT). Microwave heating caused some hydrolysis to fatty acids, and accelerated lipid oxidation. The deterioration of corn and palm oils were higher than ghee and camel fat in all cases. Decrease in polyunsaturated fatty acids percentage and increase in saturated ones were observed. However, addition of tocopherols and BHT increased the stability to oxidation for oil and fat under investigation