Quality parameters of sunflower oil and palm olein during multiple frying

Abstract

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165 o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.

Balancing functional and health benefits of food products formulated with palm oil as oil sources

“…When the potato was continually fried 40 min a day, seven days a week at 165 °C, Paunović et al. (2020) discovered that the peroxide and acid values increased by 77.8% (2.25–4.00 mmol/kg) and 26.8% (0.56–0.71 mg KOH/g), respectively.…”

Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil

“…The dominant fatty acid in standard (linoleic type) sunflower oil is a linoleic, polyunsaturated, omega-6 fatty acid, followed by an oleic fatty acid, while the linolenic acid content is always less than 0.3%. The low content of linolenic acid is positive because this fatty acid contributes most to the oxidative instability of the oil (Paunovic ´et al 2020). Therefore, the main goal of this research was to investigate the effect of repeated process of frying upon two different oils-refined oleic/linoleic sunflower oil and to monitor the physicochemical and chromatic features of these oils after the process of frying degradation has occurred.…”

The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

“…The results showed that the peroxide value and free fatty acid content of all oil samples taken after frying were significantly higher compared to initial values in palm olein before frying, as expected (Table 2). These parameters increased immediately in a very short period of frying time (Gunnepana and Nawaratne, 2015;Paunović et al, 2020). On the other hand, peroxide values and free fatty acid content in all oil samples taken after the frying process did not indicate a significant difference between samples (Table 2).…”

“…This can be explained by the fact that the frying period was too short (3 minutes) for numerous chemical reactions. However, during the prolonged frying process, as well as multiple frying, the peroxide value and fatty acid content could be significantly increased (Ebba et al, 2012;Gunnepana and Nawaratne, 2015;Paunović et al, 2020). As the frying time is prolonged, chemical reactions of hydrolysis, oxidation, isomerization and polymerization become more intense, and these oils have an unpleasant taste and aroma, and additionally become unsafe to the consumer health (Ebba et al, 2012;Kaleem et al, 2015).…”

“…The research has shown that slice thickness and total surface area of slices affected the absorbed oil content in the product (Gamble and Rice, 1988;Lioumbas and Karapantsios, 2012). The oil most commonly used for industrial frying is palm oil in combination with its liquid fraction, palm olein (Pande et al, 2012;Paunović et al, 2020). In relation to palm oil, palm olein has a higher oleic than palmitic acid content (Lin, 2011;Pande et al, 2012).…”