Journal of Oil Palm Research Vol. 28  December 2016 p.  531-535
DOI: https://doi.org/10.21894/jopr.2016.2804.14

RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION

Author(s): AZMIL HAIZAM AHMAD TARMIZI*; KARIMAH AHMAD; MISKANDAR MAT SAHRI* and CHOO YUEN MAY*

The induc­tion period or oxida­tive sta­bil­ity index (OSI) of four par­ent oils, i.e. palm olein (POo), soy­abean oil (SBO), canola oil (CNO) and sun­flower oil (SFO) was inves­ti­gated and to be fur­ther com­pared with that of three binary blends of POo with SBO, CNO and SFO, respec­tively and one ter­tiary blend of POo with SBO and CNO. Two oil ratios of 90:10 and 50:50 were pre­pared for the binary blends of POo + SBO, POo + CNO and POo + SFO while 40:50:10 for POo + SBO + CNO. All the oils were used to fry French fries at 180°C for a total of 72 hr (8 hr daily for nine days) of inter­mit­tent fry­ing. The sta­bil­ity of the oil was quan­ti­fied by using the Ranci­mat test fol­low­ing the AOCS Offi­cial Method Cd 12b-92. Incor­po­ra­tion of POo has gen­er­ally improved the induc­tion period of the unsat­u­rated oils as com­pared to their unary forms. Indeed, POo and its blends gave higher induc­tion period after fry­ing for 24 hr. Irre­spec­tive of oil types, the induc­tion period was rel­a­tively com­pa­ra­ble towards the end of fry­ing ses­sions. The rate of induc­tion period reduc­tion is likely influ­enced by the pres­ence of tocotrienol homo­logues in POo and its blends.

Keywords: , , , , ,

Author Information
* Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia.
E-mail: azmil_haizam@mpob.gov.my


Cited By

Call For Papers

Search for ARTICLE

Most cited articles


SIGN UP To JOPR MAILING LIST

Subscribe with us to get the latest information on Palm Oil Research from MPOB today!