Influence of Partial Replacement of Olive Oil on Frying Performance of Palm Olein

Abstract

The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (P < 0.05) influenced by partial replacement with olive oil. The highest change in peroxide value (PV), anisidine value (AV), totox value (TV), total polar compound (TPC), viscosity and melting point was shown by the control sample; whereas the replacement of 50% (w/w) palm olein with 50% (w/w) olive oil exhibited the least changes in PV, AV, TV, TPC, viscosity and melting point during the frying process. This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil. 4 Corresponding

Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability

“…The stability analysis test was performed in triplicate for each sample. Totox value (TV) was calculated based on the following equation (Naghshineh, Ariffin, Ghazali, Mirhosseini, Kuntom, & Mohammad, 2009;Serjouie, Tan, Mirhosseini, & Che Man, 2010):…”

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

“…Olive oil which has high concentration of OOO, POO SOL and OLL is almost similar to the MoO/PO blend 6 41 . According to Naghshineh et al 11 , partial replacement of PO with 25 and 50 of olive oil produces an oil blend with higher stability to oxidative rancidity compared to regular PO. As shown in Fig.…”

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

“…Recently, the use of partially hydrogenated oils has increased as frying media (Izbaim and others ). Refined, blanched, and deodorized (RBD) palm olein (PO) is a rich source of saturated fatty acids, as well as monounsaturated fatty acids, its popularity has grown for several functional reasons, such as its inherent stability and resistance to oxidation (Naghshineh and others ). Therefore, the aim of the present study was to investigate the effect of the addition of basil essential oil as a natural antioxidant on the performance of PO during 5 d of repeated frying of French Fries.…”