PHYSICAL, CHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF BLENDED PALM OIL WITH SUNFLOWER AND SOYBEAN OIL | ||||
| Zagazig Journal of Agricultural Research | ||||
| Volume 51, Issue 5, September and October 2024, Page 1021-1032 PDF (524.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2024.391950 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed A. El-Badawy  ; S.M. Abo El-Maaty; Nourhan A. Rabie
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| Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt | ||||
| Abstract | ||||
| This study was conducted to enhancement the oxidative stability of soybean and sunflower oil by blending them with palm oil to form binary blends. The physical and chemical properties, refractive index, free fatty acids, peroxide value, iodine value, saponification value and fatty acid composition of palm oil and its blends with soybean and sunflower oils were determined to evaluate oils and their blends. Results revealed that palm oil was the best oil compared to sunflower oil and soybean oil, as well as blending of palm oil with sunflower oil and soybean oil to form binary blends led to the enhancement of oxidative stability of sunflower and soybean oil. The best binary blend was the blend which consists of 50% palm oil: 50% soybean. | ||||
| Keywords | ||||
| Oil blends; palm oil; soybean oil; sunflower oil; oxidative stability; peroxide value; saponification value | ||||
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