Chemical and deep-frying oxidative stability of sunflower–red palm olein blends

PurposeThe effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.Design/methodology/approachRPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w...

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Veröffentlicht in:	British food journal (1966) 2021-11, Vol.123 (12), p.3938-3953
Hauptverfasser:	Zulu, Nombulelo, Kayitesi, Eugenie, Ogundele, Opeolu M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Chemical properties Chemicals Fatty acids Frying Helianthus Iodine Linoleic acid Mixtures Nutrients Nutrition Oils & fats Olein Oxidation Palm oil Polyunsaturated fatty acids Potash Potassium Rancidity Sensors Shelf life Stability analysis Sunflowers Vegetable oils
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