“Confronto degli effetti della cottura a microonde e di quella tradizionale sugli acidi grassi polinsaturi ω-3 dell’olio di soia”

The soybean oil, due to its acidic composition, can be considered an important source of ω-3 fatty acids, mainly represented by α-linolenic acid. The thermal treatments related to the oil processing can influence the final content of this essential fatty acid. A comparative study was carried out, by means of a model system simulating a pizza-dough, to assess the effects the microwave (9 and 15 min at 1100 W) and conventional cooking (27 and 45 min at 230°C) have on soybean oil. The obtained results showed that the microwave thermal treatment caused a greater decrease of the nutritional value of the fatty fraction, mainly regarding the linolenic acid and the whole polyunsaturated fatty acids, than conventional treatment did.