ENHANCEMENT OF COMPOSITION AND OXIDATIVE STABILITY OF SUNFLOWER AND SOYBEAN OIL BY BLENDING WITH PALM OIL.

The objective of this research was to create vegetable oil blends for food that had higher oxidative stability than pure sunflower and soybean oil. The following proportions of sunflower, soybean, and palm oil were evaluated when they were blended: 50:50 (v/v). A 45-day, 60 °C, accelerated storage test was performed. We calculated the free fatty acid level, fatty acid composition, induction time, and primary and secondary oxidation products. In comparison to sunflower and soybean oil, the blends showed higher oxidative stability indicators. The findings imply that combining palm oil with sunflower, soybean, and other oils is a suitable substitute for obtaining oils with greater oxidative stability indices. [ABSTRACT FROM AUTHOR]