Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm,sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios |
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Authors: | Magdalena Rudzińska Minar M. M. Hassanein Adel G. Abdel‐Razek Dominik Kmiecik Aleksander Siger Katarzyna Ratusz |
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Affiliation: | 1. Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Poznań, Poland;2. Fats and Oils Department, National Research Centre, Dokki, Cairo, Egypt;3. Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland |
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Abstract: | The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF. |
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Keywords: | Blending deep‐fat frying fatty acids oxidative stability palm olein soybean oil sunflower oil tocochromanols |
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