A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

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dc.contributor.authorArslan, Fatma Nur
dc.contributor.authorSapci, Ayca Nesibe
dc.contributor.authorDuru, Fatma
dc.contributor.authorKara, Huseyin
dc.date.accessioned2020-03-26T19:33:38Z
dc.date.available2020-03-26T19:33:38Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBlending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively; however, in literature there is negligible information available on the blending of refined cottonseed oil with palm olein oil. Blending could enhance the stability and quality of cottonseed oil during the frying process. In the present study, the effects of frying conditions on physicochemical properties of the palm olein-cottonseed oil blends (1:0, 3:2, 1:1, 2:3, and 0:1, w/w) were determined and compared to the pure oils. The frying process of frozen French fries was performed in duplicate at 170 +/- 5 degrees C for 10 h without interruption. The oil degradations were characterized during deep-frying applications; peroxide, free fatty acid, and iodine value by standardized methods, fatty acid profile by using a gas chromatography-flame ionization detector, polar and polymeric compounds by using the high-performance size exclusion chromatography/evaporative light scattering detector technique. The present study clearly indicated that the oxidative and frying performances of pure palm olein oil and cottonseed oil significantly improved by blending application. Results clearly indicated that the frying performance of cottonseed oil significantly improved by the blending with palm olein oil. Except that free fatty acid content, all the physicochemical variables were significantly influenced by type of pure and blend oils. By increasing the proportion of palm olein oil in cottonseed oil, the levels of polyunsaturated fatty acids decreased, while saturated fatty acid content increased. The progression of oxidation was basically followed by detecting polar and polymeric compounds. The fastest increments for polar and polymeric compounds were found as 6.30% level in pure cottonseed oil and as 7.07% level in 40% cottonseed oil:60% palm olein oil blend. The least increments were detected as 5.40% level in 40% cottonseed oil:60% palm olein oil blend and 2.27% level in 50% cottonseed oil:50% palm olein oil blend. These levels were considerably below the acceptable levels recommended by the official codex. Therefore, the present study suggested that blending of cottonseed oil with palm olein oil provided the oil blends (50% cottonseed oil:50% palm olein oil and 40% cottonseed oil:60% palm olein oil, w/w) with more desirable properties for human nutrition.en_US
dc.description.sponsorshipSelcuk University Coordinators of Scientific Research ProjectSelcuk University [11401121]en_US
dc.description.sponsorshipThe research was supported by Selcuk University Coordinators of Scientific Research Project entitled "Development of The Frying Oil Production Technologies by Formation of the Blend Oils Based on The Palm/Cottonseed Oils" with 11401121 project number.en_US
dc.identifier.doi10.1080/10942912.2016.1177544en_US
dc.identifier.endpage717en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage704en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2016.1177544
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34756
dc.identifier.volume20en_US
dc.identifier.wosWOS:000395169000020en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDeep-fryingen_US
dc.subjectCottonseed oilen_US
dc.subjectPalm olein oilen_US
dc.subjectBlendingen_US
dc.subjectOxidative stabilityen_US
dc.subjectPolar compounden_US
dc.subjectPolymeric compounden_US
dc.titleA study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oilsen_US
dc.typeArticleen_US

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