Quality parameters of sunflower oil and palm olein during multiple frying

• Published in: Journal of agricultural sciences (Belgrade, Serbia) Vol. 65; no. 1; pp. 61 - 68
• Main Authors: Paunovic, Dragana, Demin, Mirjana, Petrovic, Tanja, Markovic, Jovana, Vujasinovic, Vesna, Rabrenovic, Biljana
• Format: Journal Article
• Language: English
• Published: University of Belgrade - Faculty of Agriculture, Belgrade 2020
• Subjects: acid value; palm olein; peroxide value; sunflower oil
• ISSN: 1450-8109; 2406-0968
• DOI: 10.2298/JAS2001061P

The refined sunflower and palm oils are used in the food industry for the
production of fried potatoes. Literary data have shown that palm oil had
less tendency to degradation than sunflower oil due to its fatty acid
composition. However, palm olein is a palm oil fraction and therefore has a
different composition of fatty acids. The aim of this study was to
investigate the quality of the refined palm olein in relation to the refined
linoleic type sunflower oil during the production of fried potatoes. The oil
samples were used for multiple frying during the seven days (40 minutes per
day at a temperature of 165oC). The peroxide value and free fatty acid
content (acid value) were determined by standard analytical methods. The
results showed that the peroxide value in sunflower oil and palm olein
increased by 75.0% and 77.8%, while the acid value increased by 50.0% and
26.8%, respectively, in relation to their initial values in the fresh oil
samples. Based on these results, it can be concluded that the palm olein was
more suitable for frying. However, this finding cannot be reported with
certainty because the quality of the oil depends on many more parameters,
not only on those analysed in this paper.