Thermo-oxidative Changes in Vegetable Oil Blends at Frying Conditions

Rangaswamy, Baby Latha and Prabhdial, Singh and Dr., Nasirullah (2008) Thermo-oxidative Changes in Vegetable Oil Blends at Frying Conditions. Journal of Lipid Science and Technology, 40 (2). pp. 59-64.

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Abstract

Effect of dry heat and atmospheric oxygen have been reported in binary mixture of groundnut, sunflower, mustard and palmolein oils with sesame oil (GS, SS, MS, PS ; 70:30) and ternary mixture of above oils with rice bran and sesame oils (GRS, SRS, MRS, PRS; 60:20:20) during this study. Blends were prepared to assess the efficacy of antioxidant and nutritional factors present in sesame and rice bran oils. Blends were heated at frying temperature, 180-190ºC, for 30, 60, 120 and 180 minutes with an interval of 3 days each to allow thermal changes during heating and autooxidation. Free fatty acids, peroxides, moisture, anisidine values, UV, FT-IR, glyceride composition, thin-layer chromatography, color TLC, UV spectral analysis and smoke points were carried out for untreated and heat treated binary and ternary blends. The increase in FFA, PV and anisidine value was maximum in SS (2.0), SS (52.8) and MS (33.3) whereas minimum in GS (0.79), PS (29.9) and GS (20.3) respectively indicating blend SS was least stable and GS was most stable combination. UV absorbance at 232-234 nm was maximum (1.4) for SS blend. Hydroperoxides were confirmed by FT-IR between 3650-3590 cm-1. Among ternary blends namely GRS, SRS, MRS and PRS, maximum degradation of triglycerides occurred in SRS (99.3 to 98%) and minimum in MRS (99.5 to 98.5%) indicating that latter was most heat resistant and former least. UV-data and smoke points have confirmed that ternary blends PRS and MRS were more heat resistant than GRS and SRS. In totality sunflower oil blend was found to be least stable and palmolein/ground nut oil based most stable.

Item Type:	Article
Uncontrolled Keywords:	Vegetable oils, groundnut oil, sunflower oil, mustard oil, palmolein, sesame oil, rice bran oil, frying, autoxidation
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jan 2009 11:08
Last Modified:	28 Dec 2011 10:07
URI:	http://ir.cftri.res.in/id/eprint/8878

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