Search

Frying is one of the most common methods used in food preparations, as it improves sensory properties, making it more attractive to the consumer. Palm oil is one of the most used oils in frying; however, its high amount of saturated fatty acids makes it harmful to cardiovascular health when frequently ingested. In the present study, aiming to improve the nutritional properties of palm oil (PO) and the thermal and oxidative stability of soybean (SO) and sunflower (SFO) oils, nine blends were prepared with different ratios of PO, SO, and SFO. The study also compared the effect of commercial antioxidants on the oxidative stability of SO and SFO. According to the obtained results, the nine blends presented a better saturated/unsaturated ratio compared to PO, and their periods of oxidative induction increased when compared to pure SO and SFO oils. According to the expression of the characteristic absorption band of trans double bonds, the proportion of the palm oil used in the blends did not influence the formation of trans fatty acids. The combinations with lower PO content and higher SO and SFO oils ratios resulted in a healthy fatty acid profile, leading to the best choice for consumers. [ABSTRACT FROM AUTHOR]

Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. FT-IR spectroscopy was used to evaluate the degree of oxidation after heating and frying processes. Results revealed that due to the temperature change in the oil there is a notable difference in the spectral band which showed that the proportions of the fatty acids were changed. The spectra of Corn oil at the boiling point and at multiple frying times with a piece of potato showed frequencies in range of 2852.7–2926.0 cm−1 while in Mustard oil an additional peak was observed at 3633.8 cm−1 which exhibits the secondary oxidized product formation.

Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate the effect on the use of same oil for repeated frying as it ultimately changes the physicochemical, nutritional and sensory properties of the oil. FT-IR spectroscopy was used to evaluate the degree of oxidation after heating and frying processes. Results revealed that due to the temperature change in the oil there is a notable difference in the spectral band which showed that the proportions of the fatty acids were changed. The spectra of Corn oil at the boiling point and at multiple frying times with a piece of potato showed frequencies in range of 2852.7–2926.0 cm −1 while in Mustard oil an additional peak was observed at 3633.8 cm −1 which exhibits the secondary oxidized product formation. [ABSTRACT FROM AUTHOR]