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Abstract
An Effect of Oregano on Oxidative Stability of Soybean Oil Via Microwave and Induction Cook Top Heating
The main objective of this study is to evaluate the antioxidant properties of oregano on refined soybean oil as a result of microwave and induction cook top heating. Oxidation changes were determined by common traditional parameters such as acid value, free fatty acid value, peroxide value as well as by Fourier transform infrared (FTIR) spectroscopy. It has been observed from studies that oregano has powerful antioxidant effect in microwave heated oil samples whereas it does not show any antioxidant properties on induction cooktop heated samples.