Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying

Abstract

The aim of the present study was to investigate the effects of palm olein (PO) addition on the quality characteristics of sunflower oil (SFO) during frying of potato pieces. The blends were prepared in the volume ratios of 20:80 (PO:SFO, PSF1) and 40:60 (PO:SFO, PSF2). Refractive index, free fatty acid content, peroxide value, p-anisidine value, TOTOX, viscosity, specific extinction, polar compounds, food oil sensor value, colour, and polymer content of the oils all increased, whereas iodine value and C 18:2 /C 16:0 ratio decreased as frying progressed. The percentage of linoleic and linolenic acids tended to decrease, whereas the percentages of palmitic and oleic acids increased. Based on the most oxidative stability criteria investigated, PO addition led to a slower deterioration of SFO at frying temperature. Blend PSF2 showed better frying performance compared to PSF1. However, higher amounts of free fatty acids and higher colour units were both detected in the blends compared to pure SFO at the end of frying. It appears that proper blending of highly unsaturated SFO with PO can result in oil blends that could meet nutritional needs with improved stability for domestic cooking and deep-frying.

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

“…The present results revealed that adding RBO to SO prevented the breakdown of the PUFA of SO. These results were in agreement with the findings of Ali et al (2014), who revealed that adding palm olein (PO) to sunflower oil (SFO) slowed down the rate of degradation of PUFA of SFO during deep fat frying of potato pieces at 185 ±5°C.…”

“…During a prolonged exposure to high temperatures, stability to oxidation is one of the main characteristics of that frying oil should possess, because its physico-chemical and nutritional properties may undergo significant modifications during heating (De Marco et al, 2007). However, there is global demand for the production of a blend oil for culinary uses, because of improved thermal stability, nutritional benefits, cheaper alternatives or substitutes to pure vegetable oils (Ali et al, 2014;Srivastava et al, 2017).…”

Impact of deep-fat frying cycles on the physicochemical characteristics of two edible vegetable oils marketed in Algeria

“…In their research, it was described that the PVs of palm oil increased from 7.08 meq/kg to 15.48 meq/kg after 1-101 deep-fat-frying cycle. Sunflower oil exhibited a similar pattern, with PVs rising from 1.20 to 9.20 meq/kg after the 4 th day of frying, but interestingly, it subsequently diminished to 8.80 meq/kg at the fifth day of frying 28 . On the other hand, sesame seed oil experienced an increase from the initial 5.50 to 8.50 meq/kg after five frying cycles of Nigerian potato chips 11 .…”