Study on the stability of palm olein blended with macadamia oil for deep-fat frying application

CDR FoodLab® for analysis of Free Fatty Acids (FFA), Peroxide Value (PV), and Anisidine Value (AV) has been used for the study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application” published on Journal of Food Science and Technology. The mentioned parameters has considered as indicators of the state of oil deterioration.

Study blended Frying oil - Journal of Food Science and TechnologyCheck out the study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application” supported by Texas A&M University and published on the Journal of Food Science Technology.

The Study

From the abstract on Journal of Food Science and Technology

This study aimed to investigate the suitability of refined bleached deodorized palm olein oil (RBD POO) and Macadamia integrifolia oil (MO) blend as deep-fat frying substitute. Oxidative and hydrolytic stability of MO, POO and blends during 15 days of storage under accelerated oxidation condition (65 °C ± 1) studied by assessing free fatty acids (FFA), peroxide (PV), anisidine (AV) and TOTOX (TV) values.

Blends formulated with POO: MO at 100:0, 75:25, 50:50, 25:75 and 0:100. Blending significantly affected the fatty acid profile, smoke point, FFA, PV, AV and TV of all samples (p < 0.05).

Both independent variables (storage time and type of oil) and their interaction had significant effect on FFA, PV, AV and TV (p < 0.05). On day 15, the highest and the lowest FFA observed for MO and POO, respectively.

The significant difference between FFA of MO and POO before incubation and day 15th was due to role of refining process in elimination of initial FFAs from POO. Results of PV, AV and TV showed that the highest and least changes were presented by POO and MO, respectively.

Oil blends containing higher proportions of MO with a great percentage of monounsaturated and less polyunsaturated fats were more stable against oxidation. Also, presence of antioxidants played significant role against MO oxidation.

From this research, blending POO with MO improved induction period of the blends and inhibited primary and secondary oxidation products formation. Blend 25:75 met the qualitative and nutritional criteria and suggested for formulation of a functional oxidative stable frying medium.

The authors

The authors are:
Sara Koohikamali of “Fats and Oils Program, Process Engineering R&D Center, Texas A&M University, USA” and “Department of Food Science and Technology, Shahr-e-Qods BranchIslamic Azad University, Tehran, Iran”

and

Mohammad S. Alam of “Fats and Oils Program, Process Engineering R&D Center, Texas A&M University, USA”

The article “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application” is available here: https://doi.org/10.1007/s13197-019-03979-0

The Role of CDR FoodLab® in the Study

From the study on Journal of Food Science and Technology

CDR FoodLab analysiis system to predict shelf life of Snacks in a fast, simple and green wayDetermination of Free Fatty Acids (FFA), Peroxide Value (PV), and Anisidine Value (AV) of the samples was performed following CDR FoodLab® rapid testing pro-cedures.

The mentioned parameters are indicators of the state of oil deterioration.

CDR FoodLab® apparatus and the related analytical kits provide accelerated conditions for precise quality control of the oils.

The accuracy of CDR methods has been already validated by obtaining a high correlation between individual curves from CDR method and the results from respective American Oil Chemists’ Society (AOCS) official methods (i.e., Ca 5a-40, Cd 8b-90 and Cd 18-90) (R2 > 0.99).

Study blended Frying oil - Journal of Food Science and TechnologyCheck out the study “Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application” supported by Texas A&M University and published on the Journal of Food Science Technology.

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