4.7 Article

Viability of palm oil in edible vegetable oil blends preparation for employment in immersion frying

期刊

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
卷 147, 期 16, 页码 8719-8732

出版社

SPRINGER
DOI: 10.1007/s10973-022-11196-9

关键词

Frying-heating; Oxidative stability; FTIR spectroscopy; Trans fatty acids; Soy oil; Sunflower oil

资金

  1. Coordination for the Improvement of Higher Education Personnel-Brazil (CAPES) [001]
  2. Financier of Studies and Projects (FINEP)
  3. National Council for Scientific and Technological Development (CNPq)

向作者/读者索取更多资源

The blends prepared in this study had a healthier fatty acid composition and higher oxidative stability compared to pure palm oil. The amount of palm oil used in the blends did not affect the formation of trans fatty acids.
Frying is one of the most common methods used in food preparations, as it improves sensory properties, making it more attractive to the consumer. Palm oil is one of the most used oils in frying; however, its high amount of saturated fatty acids makes it harmful to cardiovascular health when frequently ingested. In the present study, aiming to improve the nutritional properties of palm oil (PO) and the thermal and oxidative stability of soybean (SO) and sunflower (SFO) oils, nine blends were prepared with different ratios of PO, SO, and SFO. The study also compared the effect of commercial antioxidants on the oxidative stability of SO and SFO. According to the obtained results, the nine blends presented a better saturated/unsaturated ratio compared to PO, and their periods of oxidative induction increased when compared to pure SO and SFO oils. According to the expression of the characteristic absorption band of trans double bonds, the proportion of the palm oil used in the blends did not influence the formation of trans fatty acids. The combinations with lower PO content and higher SO and SFO oils ratios resulted in a healthy fatty acid profile, leading to the best choice for consumers.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据