Influence of partial replacement of olive oil on frying performance of palm olein
The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (P < 0.05) influenced by partial replacement with olive oil. The highest...
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| Format: | Article |
| Language: | English |
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Wiley Periodicals
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15209/ http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf |
| _version_ | 1848842612465729536 |
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| author | Naghshineh, Mahsa Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mirhosseini, Hamed Mohammed, Abdulkarim Sabo Kuntom, Ainie |
| author_facet | Naghshineh, Mahsa Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mirhosseini, Hamed Mohammed, Abdulkarim Sabo Kuntom, Ainie |
| author_sort | Naghshineh, Mahsa |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (P < 0.05) influenced by partial replacement with olive oil. The highest change in peroxide value (PV), anisidine value (AV), totox value (TV), total polar compound (TPC), viscosity and melting point was shown by the control sample; whereas the replacement of 50% (w/w) palm olein with 50% (w/w) olive oil exhibited the least changes in PV, AV, TV, TPC, viscosity and melting point during the frying process. This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil. |
| first_indexed | 2025-11-15T08:01:54Z |
| format | Article |
| id | upm-15209 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:01:54Z |
| publishDate | 2009 |
| publisher | Wiley Periodicals |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-152092016-11-16T01:41:34Z http://psasir.upm.edu.my/id/eprint/15209/ Influence of partial replacement of olive oil on frying performance of palm olein Naghshineh, Mahsa Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mirhosseini, Hamed Mohammed, Abdulkarim Sabo Kuntom, Ainie The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying. The results indicated that frying performance of POo was significantly (P < 0.05) influenced by partial replacement with olive oil. The highest change in peroxide value (PV), anisidine value (AV), totox value (TV), total polar compound (TPC), viscosity and melting point was shown by the control sample; whereas the replacement of 50% (w/w) palm olein with 50% (w/w) olive oil exhibited the least changes in PV, AV, TV, TPC, viscosity and melting point during the frying process. This study suggests that the partial replacement of palm olein containing a high proportion of saturated fatty acids (i.e., palmitic acid) with olive oil containing a high content of monounsaturated fatty acid (i.e., oleic acid) can provide oil blends with higher chemical stability against oxidation. On the other hand, the prepared oil blend remained liquid at ambient temperature, thereby enhancing the physical stability induced by partial replacement with olive oil. Wiley Periodicals 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf Naghshineh, Mahsa and Ariffin, Abdul Azis and Mohd Ghazali, Hasanah and Mirhosseini, Hamed and Mohammed, Abdulkarim Sabo and Kuntom, Ainie (2009) Influence of partial replacement of olive oil on frying performance of palm olein. Journal of Food Lipids, 16 (4). pp. 554-568. ISSN 1065-7258; ESSN: 1745-4522 10.1111/j.1745-4522.2009.01166.x |
| spellingShingle | Naghshineh, Mahsa Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mirhosseini, Hamed Mohammed, Abdulkarim Sabo Kuntom, Ainie Influence of partial replacement of olive oil on frying performance of palm olein |
| title | Influence of partial replacement of olive oil on frying performance of palm olein |
| title_full | Influence of partial replacement of olive oil on frying performance of palm olein |
| title_fullStr | Influence of partial replacement of olive oil on frying performance of palm olein |
| title_full_unstemmed | Influence of partial replacement of olive oil on frying performance of palm olein |
| title_short | Influence of partial replacement of olive oil on frying performance of palm olein |
| title_sort | influence of partial replacement of olive oil on frying performance of palm olein |
| url | http://psasir.upm.edu.my/id/eprint/15209/ http://psasir.upm.edu.my/id/eprint/15209/ http://psasir.upm.edu.my/id/eprint/15209/1/Influence%20of%20partial%20replacement%20of%20olive%20oil%20.pdf |