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Influence of partial replacement of olive oil on frying performance of palm olein

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...

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Main Authors: Naghshineh, Mahsa, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mirhosseini, Hamed, Mohammed, Abdulkarim Sabo, Kuntom, Ainie
Format: Article
Language:English
Published: Wiley Periodicals 2009
Online Access:http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf
http://psasir.upm.edu.my/id/eprint/15209/
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spelling my.upm.eprints.152092016-11-16T01:41:34Z http://psasir.upm.edu.my/id/eprint/15209/ Influence of partial replacement of olive oil on frying performance of palm olein Naghshineh, Mahsa Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mirhosseini, Hamed Mohammed, Abdulkarim Sabo Kuntom, Ainie 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. Wiley Periodicals 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf Naghshineh, Mahsa and Ariffin, Abdul Azis and Mohd Ghazali, Hasanah and Mirhosseini, Hamed and Mohammed, Abdulkarim Sabo and Kuntom, Ainie (2009) Influence of partial replacement of olive oil on frying performance of palm olein. Journal of Food Lipids, 16 (4). pp. 554-568. ISSN 1065-7258; ESSN: 1745-4522 10.1111/j.1745-4522.2009.01166.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author Naghshineh, Mahsa
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mirhosseini, Hamed
Mohammed, Abdulkarim Sabo
Kuntom, Ainie
spellingShingle Naghshineh, Mahsa
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mirhosseini, Hamed
Mohammed, Abdulkarim Sabo
Kuntom, Ainie
Influence of partial replacement of olive oil on frying performance of palm olein
author_facet Naghshineh, Mahsa
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mirhosseini, Hamed
Mohammed, Abdulkarim Sabo
Kuntom, Ainie
author_sort Naghshineh, Mahsa
title Influence of partial replacement of olive oil on frying performance of palm olein
title_short Influence of partial replacement of olive oil on frying performance of palm olein
title_full Influence of partial replacement of olive oil on frying performance of palm olein
title_fullStr Influence of partial replacement of olive oil on frying performance of palm olein
title_full_unstemmed Influence of partial replacement of olive oil on frying performance of palm olein
title_sort influence of partial replacement of olive oil on frying performance of palm olein
publisher Wiley Periodicals
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf
http://psasir.upm.edu.my/id/eprint/15209/
_version_ 1643825865888366592
score 13.211869

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