Enhancement the efficiency of some vegetable oils as frying oils
Abstract: This study was conducted to identify the best blended oil in terms of physicochemical properties between cotton-seed, sunflower and palm olein oils and their blends. Blending sunflower with cotton-seed oils or by mixing palm olein with cotton-seed oils at the proportion of [25:75, 50:50 and 75:25 (%)] or blending palm olein with sunflower and cotton-seed oils at the proportion of [25:50:25 (%)]. The blended oils were heated at 180 ± 5°C for 32 hrs during four days. Some physico-chemical parameters for blended oils (refractive index, free fatty acids, peroxide value, polar, polymer, oxidized fatty acids contents and oxidative stability) were determined every 8 hrs. The data indicated that blending of 25% palm olein oil + 50% sunflower oil + 25% cotton-seed oil (F1) gave the best results where high oxidative stability after PO and blend oil (B3) (75% palm olein + 25% cotton-seed oil).
Publication year 2017
Pages 120-127
Availability location 1545-1003
Availability number 2375-7264
Organization Name
serial title Journal of American Science
Author(s) from ARC
External authors (outside ARC)
    احمد السيد مصطفى اللبان قسم بحوث الزيوت و الدهون معهد بحوث تكنولوجيا الاغذية مركزالبحوث الزراعية الجيزة – – –
Publication Type Journal
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