Journal of Oil Palm Research Vol. 28  December 2016 p.  531-535
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

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!


Indexed /Reviewed by