Investigating on Physicochemical Properties and Oxidative Stability of Palm-free Frying Oil in Comparison with Palmcontaining Frying oil

Due to unique chemical composition,palm oil has been extendedly used in food products such as margarine, shortenings, cooking oils and specially frying oils.In this research, physicochemical properties and oxidative stability of palm-free frying oil formulated by colza, corn and sunflower oils were investigated. The portions of produced frying oils containing palm oil, corn oil, colza oil and sunflower oil were respectively from left to right 0:20:20:10 for treatment 1, 0:60:30:10 for treatment 2, 0:50:40:10 for treatment 3, 0:40:50:10 for treatment 4 and 0:30:60:10 for treatment 5. Obtained results showed, Iodine value increases and total saturated fatty acids (SFA), saponification value and smoking point decreased with the remove of palm oil from formulation. In terms of physicochemical properties, the results indicated that in palm-free samples (treatment 2 to treatment 5) with the increase of colza oil and decrease of corn oil in formulation, SFA, smoking point, saponification value decreased and iodine value increased. Investigation on oxidative stability in palm-free frying oils indicated a decreased Rancimat test and an increased peroxide value, AV and Anisidine value. Regarding oxidative stability evaluation, an increased acid value and Anisidine value and decreased Rancimat test were observed, although no significant different in peroxide value was distinguished in palm-free sample with the increase of corn oil and decrease of colza oil. Consequently, owning to obtained results blank sample (palm-containing sample) is of the best physicochemical properties and oxidative stability. In palm-free samples (treatment 2 to 5), treatment 5 showed more proper results than others.