Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC and multivariate analysis
Frying performance of blends of a monounsaturated oil like refined olive oil (ROO) or a polyunsaturated oil such as refined soybean oil (RSO) with a refined oil rich in saturated fatty acids like refined palm oil (RPO) was investigated by assessing their chemical changes during 50 successive deep-frying sessions of potato fries at 180°C. The blends were prepared in the volume ratio of 80:20 (ROO:RPO and RSO:RPO). Indeed, the chemical properties of the frying oil blends were significantly (p<0.05) influenced by type and concentration of oil compounds. The ROO/RPO blend exhibited the highest chemical stability during the frying process and the RSO/RPO blend showed the lowest stability. In fact, 25% of total polar compounds were exceeded after 40 successive deep-frying sessions for the ROO/RPO blend, whereas after 30 sessions for the RSO/RPO blend. Finally, ROO/RPO blend revealed better frying performance than that of RSO/RPO, as confirmed by both statistical analyses such as principal component analysis (PCA) and repeated measures analysis of variance (ANOVA).
Zribi, A. / Jabeur, H. / Matthäus, Bertrand / et al: Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC and multivariate analysis. 2016.
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