Role of Minor Constituents and Balanced Fatty Acids in Upgrading
the Low Stability of Cooking Oils Blended with Palm Super Olein

Abdel-Raze, Adel Gabr; Hassanein, Minar M. M.; Rudzińska, Magdalena; El-Mallah, M. Hassan

doi:10.3923/ajsr.2017.150.159

Cited by 11 publications

(8 citation statements)

References 25 publications

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“…The induction period (IP) measured at 100°C was carried out on the oil fractions in order to provide a quick indication of the trends of the heated samples towards resistance to oxidation. From the data recorded in Table 2, it was noticed that the IP in the Rancimat test of super olein samples showed high oxidative stability but almost similar for LF (38.3 inPSO1, PSO2, PSO3 and 38.1 in PSO4).These results are in accordance with that reported by many authors [6,7,22] they reported that the long induction period of POL is comparable with that of other vegetable oils (sunflower-soybean and rapeseed), owing to their inherent composition and to the presence of vitamin E (tocopherols and tocotrienols) in PO which have a natural antioxidants efficiency. In it was found that significant decreasein all solid fractions namely PMF1, PMF2, PMF3 and PMF4(modified and conventional method).…”

Section: Oxidative Stability Of Investigated Palm Olein and Its Fractsupporting

confidence: 90%

“…Fractionation on the production level can be categorized into three classes, dry, detergent, and solvent fractionation, based on the proceeding and crystallization methods. These techniques have been utilized in manufacturing cooking and frying oils from palm oil, namely olein and super olein were evaluated by many authors [6,7]. Dry fractionation is a simple physical separation method which fulfils recent growing environmental and health interests.…”

Section: Industrial Scale Production Of Palm Super Olein Using Modifimentioning

confidence: 99%

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Industrial Scale Production of Palm Super Olein using Modified and Innovative Dry Fractionation Technique

et al. 2018

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P ALM oil is vastly utilized in food processing, principally attributed to the physical and chemical characteristics that make it especially suitable for many food applications. The present work aimed to make attempts at finding a method for producing a novel palm super olein (PSO) through a new modified industrial application process. Pure and modified palm olein (palm olein + 5% palm oil) with an iodine value of 56.5 and 56.4 respectively were crystallized with a controlled cooling system and convenient stirring process. The slurry was then fractionated by dry fractionation either by conventional method at 17⁰C or by innovative method at 16.6°C. By varying the fractionation conditions used, a range of super olein and palmmid fractions with different chemical and physical properties could be obtained. The Rancimat method was utilized to determine the oxidative stability of various palm oil fractions. Also, the physical and the chemical parameters of the different fractions were evaluated, whereas fatty acid composition was determined by GLC. The obtained PSO by fractionation using modified olein at 16.6 ⁰C gave PSO with MP 9⁰C and also enhanced the cloud point, melting point and iodine value. It is recommended that the modified and innovative dry fractionation process, performed in large-scale, can be taken as a model for improving palm oil fractionation.

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Section: Oxidative Stability Of Investigated Palm Olein and Its Fractsupporting

confidence: 90%

Section: Industrial Scale Production Of Palm Super Olein Using Modifimentioning

confidence: 99%

Industrial Scale Production of Palm Super Olein using Modified and Innovative Dry Fractionation Technique

et al. 2018

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“…Preparation of different cooking oil mixtures having fatty acid balance for maximising high nutritional value was reported by Abdel‐Razek et al . ().…”

Section: Introductionmentioning

confidence: 97%

Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios

Rudzińska

Hassanein

Abdel–Razek

et al. 2017

Int J of Food Sci Tech

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The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep-fat frying of French fries. The acid value, peroxide value, p-anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.Stability of blended oils during deep-fat frying M. Rudzi nska et al.

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“…It is worthy to mention that the Cox value and SFA/PUFA ratio were considered as criteria for fatty materials susceptibility to oxidation [26,31]. Increasing the content of SFA (palmitic & stearic) and monounsaturated fatty acids (MUFA) have a positive influence on the ratio of SFA/ PUFA as well as Cox value oxidative stability [32]. Generally, a low content of PUFA (linoleic acid) and absence of linolenic acid in addition to the increasing of MUFA leads to prolonging the oxidative stability.…”

Section: B Composition Of Fatty Acidsmentioning

confidence: 99%

Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction

et al. 2017

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The aim of this study was producing of natural meat like aroma components via the interaction of cysteine with bovine fat by product in two model systems. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify the obtained volatile compounds. Thermal treatment of cysteine/ bovine fat by-product with or without water gave several thiol compounds such as 2-methyl-3-furanthiol, 2-furylmethanethiol and methyl-dihydrofuranthiol. A number of disulfides compounds were formed as 2-methyl-3-furyl-2-methyl-3-thienyldisulphide, bis-(2-methyl-3-furyl) disulphide, 2-methyl-3-furyl-methyl-2-xopropyldisulphide. Furans and sulfur-containing compounds are important precursors of meaty aromas. Sensory evaluation of the aroma products was performed for cysteine and bovine fat byproduct model systems according to International Standards Organization (ISO) method. The results revealed that the presence of volatiles having boiled note in presence of water may be due to the preponderance of thiol compounds (22.33 %) and roasted character attributes to the presence of higher content of pyrazine (1.28%), 2-methylthiazole (0.4%), furfural (3.0%) and methylfuraneol (31.47%). It was found that, the antioxidant activity of model system containing water has higher antioxidant activity (78.0±1.8%), in comparison with tert-butylhydroquinone (TBHQ) 98.73±2.3%. From the above results, the obtained natural identical meat-like aroma concentrate, could be applied as food additives.

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Role of Minor Constituents and Balanced Fatty Acids in Upgrading the Low Stability of Cooking Oils Blended with Palm Super Olein

Cited by 11 publications

References 25 publications

Industrial Scale Production of Palm Super Olein using Modified and Innovative Dry Fractionation Technique

Industrial Scale Production of Palm Super Olein using Modified and Innovative Dry Fractionation Technique

Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm, sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios

Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction

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