Physicochemical Changes in Blends of Vegetable Oils with Palm Olein During Deep Frying. | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 24 August 2025 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2025.397375.11957 | ||||
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| Author | ||||
Akmal S Gaballa  
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| Faculty of Specific Education, Zagazig University, Zagazig, Egypt | ||||
| Abstract | ||||
| Daily nutrition relies on vegetable oils, as they provide essential fats and significantly contribute to overall good health. Sunflower, soybean, and palm olein oil are among the top oils, as they are valued for what they bring to food and nutrition. Methods The primary objective of this research was to examine the effects of blending sunflower oil and soybean oil with palm olein oil, followed by a comprehensive characterization of these oil mixtures based on critical parameters such as low melting points, peroxide numbers, and elevated oxidative stability. The study also investigated the physicochemical properties of these oil blends during the deep-frying process, which included an assessment of free fatty acid percentages, iodine values, peroxide values, and detailed fatty acid composition, ultimately identifying the optimal oil blends in terms of their physicochemical properties among palm olein, sunflower, and soybean oils during the deep-frying operation. Results Upon conducting the blending process of palm olein oil with both sunflower oil and soybean oil, the resultant mixtures exhibited favorable outcomes concerning free fatty acid content, peroxide number, and iodine value, which collectively contributed to a marked enhancement in the oxidative stability of both sunflower and soybean oils. The most effective blends were 50% palm olein oil with 50% soybean oil and 50% palm olein oil with 50% sunflower oil, both showing superior characteristics. Conclusion Throughout this investigation, we formulated and evaluated a multitude of diverse ratios of blended oils to one another. After deep frying for 1, 3, 6, and 8 hours, palm olein oil was found to be the most effective emerged as the most effective oil when compared to its counterparts, sunflower oil and soybean oil, particularly in the context of the oxidation process. This research not only provides invaluable insights into the potential for enhancing the quality of oils used in deep frying through strategic blending but also contributes positively to the advancement of public health and the overall improvement of food products available to consumers. | ||||
| Keywords | ||||
| Key words: Vegetable oils; palm olein; soybean oil; sunflower oil; physicochemical properties; deep frying; oxidative stability | ||||
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