Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil

Ranjbar, Milad; Sajadi, Kazhal

doi:10.22101/JRIFST.2019.02.23.744

Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil

Document Type : Original Paper

Authors

Milad Ranjbar ¹
Kazhal Sajadi ²

¹ Department of Science and Engineering of Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Young Researchers and Elite Club, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran

10.22101/JRIFST.2019.02.23.744

Abstract

One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds. The objective of this research was the quality evaluation of three frying oils mixture (Sunflower, Ladan and Iran) due to the addition of purslane and corn seed oils and frying over 12 h at 170±2 °C for this reason, the mixed frying oil, containing corn and purslane seed oil in the proportion of (70:15:15 w/w) called mixture 1, mixed frying oil containing corn and purslane seed oil in the proportion of (75:15:10 w/w) called mixture 2, corn seed oil, purslane seed oil and mixture of three frying oils in terms of qualitative indexes (peroxide, p-anisidine, totox, total polar compounds, oxidative stability and conjugate-DNs), were evaluated. At first the antioxidant activity rate of purslane seed oil was assessed and the value of 52.9±0.19 percent was measured. The comparison of two types of frying oil mixtures indicated that the values of peroxide, p-anisidine, totox and conjugate-DNs, indicators of mixture 1 and 2 were (25.83 meq/kg, 80.63, 132.29 and 15.01 μmol/g) and (28.13 meq/kg, 85.73, 141.99 and 17.17 μmol/g) respectively which had significant difference with frying and other oils (P<0.05). The higher ratio of purslane oil in the frying oil, mixture 1, increased its oxidative stability in contrast to oil mixture 2 and purslane preserved it against early degradation at high temperature.

Keywords

References

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