Rancimat test for measuring the oxidative stability of cooking oils upon prolonged frying: short communication

Azmil Haizam Ahmad Tarmizi, . and Karimah Ahmad, . and Miskandar Mat Sahri, . and Choo Yuen May, . Rancimat test for measuring the oxidative stability of cooking oils upon prolonged frying: short communication. pp. 531-535. ISSN 1511-2780

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 180C 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.

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Abstract

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 180C 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.

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Item Type:	Article
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Cooking oils
AGROVOC Term:	Frying
AGROVOC Term:	Palm oils
AGROVOC Term:	Olein
AGROVOC Term:	Soybean oil
AGROVOC Term:	Canola (oil)
AGROVOC Term:	Sunflower oil
AGROVOC Term:	Evaluation
AGROVOC Term:	Heating
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24266

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