Effect of frying on the rheological and chemical properties of palm oil and its blends

Siddique, Bazlul Mobin; Muhamad, Ida Idayu; Ahmad, Anees; Ayob, Afizah; Ibrahim, Mahamad Hakimi; Ak, Mohd Omar

doi:10.1007/s13197-013-1124-6

Cited by 20 publications

(13 citation statements)

References 35 publications

(27 reference statements)

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“…According to the results obtained in the present study, the CO+PO blend exhibited heating stability upon prolonged time of the deep-fat frying process. This also was reported by Siddique et al (2015). Thus, it can be seen that much information about the stability of CO+PO after frying can be obtained from the entire range of FTIR spectra.…”

Section: Ftir Spectra Of Canola Oil and Its Blendssupporting

confidence: 75%

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

الرفاعي

السبيعي

راغب

et al. 2015

Alexandria Journal of Food Science and Technology

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Deep-fat frying process produces desirable and undesirable compounds that can cause impairments to the quality of frying of different oils and the fried foods produced. The quality and stability of frying oils are therefore of concern to food technologists, nutritionists, and consumers. The present study was performed to investigate performance of canola oil (CO) and its blends with either sunflower oil (CO+SF) or palm olein (CO+PO) blended at 1:1(w: w) by using different frying cycles of potato chips up to consecutive 10 frying cycle/ 3 day for each oil /days. Significant chemical changes in the frying oil quality have been occurred during frying process. Different chemical deterioration parameters: Iodine value (IV), Free fatty acid (FFA), Peroxide value (PV), Ansidine value (An.v), Totox value, conjugated dienes , total polar compounds (TPC), fatty acids composition (FAs) and Fourier transform infrared (FTIR) of these frying canola oil and blends were investigated. The conjugated dienes at 232nm throughout the frying periods were the lowest (3.12) in CO+PO with the highest (43.04) value in CO+SF after 30 frying cycles. At the end of frying period, CO+SF had the lowest ratio of TPC 2.15 than found in CO+SF F30 and CO F30 (23.88 and 18.2), respectively. Generally, all blends did not exceed the 25% cutoff point for rejecting used frying oil. The blend of CO+PO was the superior in regard to frying stability and lowering TPC after deep-fat frying process. The results of 30 potatoes deep-frying cycles in CO and its blends due to higher saturation, which can be seen from the chemical parameters and (FTIR) data. FTIR provides very useful information about the chemical composition and impaired in oil quality during thermal oxidation, which is equivalent to that used in the ordinary food preparation. Furthermore FTIR method predicting a modification in the oil's nutritional value. The results showed that FAs of blends, that contain PO had oxidative stability for the most of fatty acids with lower values than those occurred in frying of CO or CO+SF oils after 30 frying cycles. Furthermore, these results showed evidence that, the oxidation rate for PO in monounsaturated fatty acids (ƩMUSFAs) is much slower than that of the polyunsaturated fatty acids (ƩPUFAs). The ƩMUSFAs, were oxidized, and lower adverse contributed to the improvement of CO stability. Oil blends and frying process caused modifications in the FAs compositions and ω-3/ω-6 ratio. These results indicated that frying may be hazardous due to the formation of lipid oxidation products as a result of thermal degradation of lipids during deep-fat frying process. Therefore in the CO+PO oil blend provided a frying oil alternative for the production deep-fried food, delivering low proportions of trans and saturated fatty acids.

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Section: Ftir Spectra Of Canola Oil and Its Blendssupporting

confidence: 75%

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

الرفاعي

السبيعي

راغب

et al. 2015

Alexandria Journal of Food Science and Technology

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“…In another study [107], the chemical properties of PO and its blend with SB, SU and CL and candlenut oils were compared in frying fish at 200 °C for 60 min. Due to higher saturation of PO (identified by means of Fourier transform infrared), it showed better oxidation stability and lower formation of trans isomers, when compared with the other used oils.…”

Section: Frying Fatmentioning

confidence: 99%

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

Hosseini

Ghorbani

Meshginfar

et al. 2016

J Americ Oil Chem Soc

128

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For decades, frying has been a popular technique for the preparation of foods, both on domestic and industrial scales. The effects of edible oil type and frying operation conditions on the shelf‐life of fried products, the deterioration progress and the health hazards of fried foods have been studied by various researchers. To achieve a clear conception of the present situation, a collection of the results obtained from previous studies about product deterioration and safety issues due to the frying process, along with related tables, are of prime importance. According to the studies, it can be concluded that a vacuum, oil replenishment, frying temperature, and time of process are the most important parameters affecting the quality of oils and fried products; hence, by controlling them, it is possible to prevent the formation of toxic compounds and loss of nutritional components to a considerable extent during frying operation. Furthermore, according to recent studies indicating significant formation of toxic compounds before the chemical indices of the oil reach the disposal point, more studies are needed to determine whether they are formed at levels that compromise safety and affect consumers’ sensory perception before the established discard points.

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“…Besides coconut oil produced without going through a heating process so that the fatty acid content tends not to change. 20 So it can be concluded that VCO and CCO have high saponification values and are good for consumption.…”

Section: Chemical Analysis Of Vco and Ccomentioning

confidence: 99%

“…9 Their testimony of the benefits of VCO in overcoming several types of diseases, including: narrowing of blood vessels, canker sores, coughs, colds, hepatitis, diabetes, gout, high cholesterol, cramps, calcification, ulcers, pain in the knee, heart, ringworm, vaginal discharge, and haemorrhoid. 18,20 Moreover, VCO was using for diet therapy directly, and VCO is consumed while for CCO is used for cooking oil for in identifying quality21. Our result shows that, characterization of both VCO and CCO using physical and chemical parameters, the physical parameters: based on the results of research on VCO and CCO materials from both samples meet the physical requirements in accordance with the standard namely organoleptic covering the 35 color of VCO snown and CCO khaki and VCO and CCO typical odors coconut and to test its density in the results of the VCO study of 0.88 and 0.82 CCO with the standard according to SNI VCO 0.900 -0.913 and CCO 0.900.…”

Section: Chemical Analysis Of Vco and Ccomentioning

confidence: 99%

Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

R¹,

Natalia²,

Lukmanto³

et al. 2019

Melysa

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This study aims to examine the quality of cooking coconut oil (CCO) and virgin coconut oil (VCO). The analysis was carried out as a physical parameter test including organoleptic and density while the chemical parameter test was: free fatty acid (FFA) peroxide number and test of saponification number. The sample oil used comes from coconut oil made traditionally by virgin coconut oil or commonly abbreviated as VCO, which is coconut oil which passes through a different extraction process with ordinary coconut oil so it is believed to have higher quality and provide more benefits. Samples derived from coconut oil traditionally processed in Beji Village, Boyolangu District with the brand "MALIKA". It was found that both oils had relatively the same physical parameters, the difference in density on VCO and CCO: 0.88 g / ml and 0.82 g / ml. As for the chemical parameters of free fatty acids, peroxide numbers, and saponification numbers of the VCO and CCO comparisons: 0.165: 0.207; 0.54: 0.68; 203: 321, so that the overall VCO has good quality, while CCO has an unfavorable saponification number.

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Effect of frying on the rheological and chemical properties of palm oil and its blends

Cited by 20 publications

References 35 publications

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters

A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards

Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

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