Physicochemical Properties of Oil Mixtures from Virgin Red Palm Oil with Olive Oil, Corn Oil, Soybean Oil or Sunflower Oil
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Published:
Apr 20, 2021
Keywords:
virgin red palm oil, healthy oil, cooking oil, margarine, shortening
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Abstract
Virgin red palm oil (VRPO) is an oil contains balanced saturated and unsaturated fatty acids and high bioactive compounds (such as carotene, tocopherol, and tocotrienol). Meanwhile, olive oil (OO), corn oil (CO), soybean oil (SBO), and sunflower oil (SFO) are oils contain high unsaturated fatty acids. Blending two or more types of oil can produce healthy oil with a desired fatty acid profile, oxidative stability, and bioactive compounds. This research was conducted to examine the characteristics of a mixture of VRPO with OO, CO, SBO, or SFO at a weight ratio of 100:0 - 0:100 including free fatty acid, carotene and vitamin E content, fatty acids composition, iodine value, melting point and solid fat content. Increasing the amount of VRPO increased palmitic acid, carotene and vitamin e content, melting point, and solid fat content. Enhancing the amount of OO, CO, SBO or SFO decreased free fatty acid content and increased iodine value. The mixture of VRPO with CO, SBO or SFO produced healthy oils with a ratio of saturated fatty acids: monosaturated fatty acids: polyunsaturated fatty acids close to 1:1.5:1. The mixture of VRPO with OO also produced healthy oil with a ratio of linoleic acid: linolenic acid of 5-10:1. The oil mixtures can be used as cooking oil, baking shortening and margarine that rich bioactive compounds.
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Hasibuan, H. A., & Priyanto, A. (2021). Physicochemical Properties of Oil Mixtures from Virgin Red Palm Oil with Olive Oil, Corn Oil, Soybean Oil or Sunflower Oil. Jurnal Penelitian Kelapa Sawit, 29(1), 21-34. https://doi.org/10.22302/iopri.jur.jpks.v29i1.115
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- Indonesian Journal of Oil Palm Research can be accessed freely by anyone (open access) to introduce more journals to the public.
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References
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Fernández-Cedih, L.N., B.E. Enríquez-Fernández, L.Á. De La Cadena, Y. Yañez, and M.E. Sosa-Morales. 2012. Performance of palm olein and soybean oil during the frying of french fries and its effect on the characteristics of the fried product. Journal of Culinary Science & Technology. 10:211–222. https://doi.org/10.1080/15428052.2012.706125.
Hashem, H.A., M. Shahat, S. A. El-Behairy, and A. Sabry. 2017. Use of palm olein for improving the quality properties and oxidative stability of some vegetable oils during frying process. Middle East Journal of Applied Sciences. 7(1): 68-79.
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Hasibuan, H.A., dan D. Siahaan. 2013. Karakteristik CPO, Minyak Inti Sawit dan Fraksinya. Seri Buku Saku 30. Penerbit Pusat Penelitian Kelapa Sawit. Medan.
Hasibuan, H.A., dan A.P. Hardika. 2015. Formulasi dan pengolahan margarin menggunakan fraksi minyak sawit pada skala industri kecil serta aplikasinya dalam pembuatan bolu gulung. Jurnal Agritech. 35(4): 377-386.
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Hasibuan, H.A., dan A.P. Hardika. 2016. Formulasi shortening menggunakan fraksi-fraksi minyak sawit melalui pendekatan sifat fisikokimiawinya. Jurnal Hasil Penelitian Industri. 29(2): 103-111.
Hasibuan H.A., dan Ijah. 2018. Peningkatan kesukaan minyak sawit merah dengan penambahan minyak nabati atau flavor dan stabilitasnya dalam penggorengan berulang. Jurnal Penelitian Kelapa Sawit. 26(1): 1-9.
Hasibuan, H.A., A. Akram, P. Putri, E.C. Mentari, dan B.T. Rangkuti. 2018. Pembuatan margarin dan baking shortening berbasis minyak sawit merah dan aplikasinya dalam produk bakery. Agritech. 38(4): 353-363. https://doi.org/10.22146/agritech.32162.
Lakum, R., and S. Sonwai. 2018. Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.13888.
Masuchi, M.H., K.M. Gandra, A.L. Marangoni, C.de.S. Perenha, M.C. Chiu, R. Grimaldi, and L.A.G. Gonçalves. 2014. Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil. J Am Oil Chem Soc. 91:859–866. https://doi.org/10.1007/s11746-014-2420-7.
Mba, O.I., M. Dumont, and M. Ngadi. 2015. Palm oil: processing, characterization and utilization in the food industry – a review. Food Bioscience. 10: 26-41.
Mba, O.I., M. Dumoni and M. Ngadi. 2018. Characterizaton of tocopherols, tocotrienols and total carotenoids in deep fat fried French fries. Journal of Food Composition and Analysis. 69: 78-86.
Musa, I., H. Khaza’ai, M.S.A. Mutalib, F. Yusuf, J. Sanusi, and S.K. Chang. 2017. Effects of oil palm tocotrienol rich fraction on the viability and morphology of astrocytes injured with glutamate. Food Bioscience. 20: 168–177. Http://Dx.Doi.Org/10.1016/J.Fbio.2017.10.005.
Miskandar, M.S., and I. Nor Aini. 2010. Palm stearin as low trans hard stock for margarine. Sains Malaysiana. 39: 821-827.
[MPOB] Malaysian Palm Oil Board. 2004. MPOB Test Method: A Compendium of Test on Palm Oil Products, Palm Kernel Products, fatty Acids, Food Related Products and Others.
Norizzah, A.R., M. Norsyamimi, O. Zaliaha, K.N. Azimah, and M.F.S. Hazirah. 2014. Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification. International Food Research Journal. 22(4): 1390-1395.
Nurkhuzaiah, K., A.S. Babji, W.I. Wan Rosli, and S.P. Foo. 2015a. Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying. Journal of Oil Palm Research. 27(1): 82-89.
Nurkhuzaiah, K., A.S. Babji, W.R.W. Ismail, and F.S. Peng. 2015b. Vitamin E contents and oxidative stability of red palm oils blended chicken nuggets during frozen storage. Malaysian Journal of Analytical Sciences. 19(1): 202 – 212.
Ong, C.R.E., T.K. Tang, Y.Y. Lee, T.S.Y. Choong, O.M. Lai, C.H. Kuan, and E.T. Phuah. 2019. Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol. International Food Research Journal. 26(3): 781-791.
Pignitter, M., N. Hernler, M. Zaunschim, J. Kienesberger, M.M. Samoza, K. Kraemer and V. Somoza. 2016. Evaluation of plam oil as a suitable vegetable oil for vitamin a fortification programs. Nutrients. 8(378): 1-13. https://doi.org/10.3390/nu8060378.
Qureshi, A.A. D.A. Khan, S. Mushtaq, S.Q. Ye, M. Xiong, and N. Qureshi. 2018. δ-tocotrienol feeding modulates of EIF2, mTOR, protein ubiquitination through multiple-signaling pathways in chronic hepatitis c patients. Lipids in Health and Disease. 17: 167. https://doi.org/10.1186/s12944-018-0804-7.
Ramli, N., M. Said, A.B.A. Mizan, Y.N. Tan, and M.K. Ayob. 2014. Physicochemical properties of blends of palm mid-fraction, palm stearin and olive oil. Journal of Food Quality. 37: 57–62.
Romano, R., A. Giordano, S. Vitiello, L.L. Grottaglie, and S.S. Musso. 2012. Comparison of the frying performance of olive oil and palm super olein. Journal of Food Science. Httpd://doi.org/10.1111/j.1750-3841.2012.02663.x.
Reena, M.B., S.R.Y. Reddy, and B.R. Lokesh. 2009. Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil. Eur. J. Lipid Sci. Technol. 111: 346–357.
Ruan, X., X.M. Zhu, H. Ziong, S.Q. Wang, C.Q. Bai, and Q. Zhao. 2014. Characterization of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. International Journal of Food Science and Technology. 49: 91-97.
Said, D., G. Belinato, G.S. Sarmiento, R.L.S. Otero, G.E. Totten, A. Gaston, and L.C.F. Canale. 2013. Comparison of oxidation stability and quenchant cooling curve performance of soybean oil and palm oil. Journal of Materials Engineering and Performance. 22(7): 1929-1936.
Sharayei, P., and R. Farhoosh. 2015. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter. Eur. J. Lipid Sci. Technol. 117. https://doi.org/10.1002/ejlt.201400344.
Simopoulos, A.P. 2016. An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity. Nutrients. 8(3): 128.
Soares, F.A.S.D.M., R.C. da Silva, M. Hazzan, I.R. Capacla, E.R. Viccola, J.M. Maruyama, and L.A. Gioielli. 2012. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. J. Agric. Food Chem. 60: 1461−1469. https://doi.org/10.1021/jf204111t.
Ulfah, M., A. Ruswanto, dan Ngatirah. 2016. Karakteristik minyak campuran red palm oil dengan palm kernel oil. Agritech. 36(2): 145-153.
Tan, C.P., and Y.B. Che Man. 2002. Diiferential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chemistry. 76: 89-102.
[WHO] World Health Organization. 2008. Interim summary of conclusions and dietary recommendations on total fat & fatty acids. In: The Joint FAO/WHO expert consultation on fats and fatty acids in human nutrition, WHO, Geneva.
Yi, J., M.L. Andersen, and L.H. Skibsted. 2011. Interactions between tocopherols, tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil. Food Chemistry. 127: 1792-1797. https://doi.org/10.1016/J.Foodchem.2011.02.061.
Ayeleso, A.O., O.O. Oguntibeju, and N.L. Brooks. 2012. Effects of dietary intake of red palm oil on fattty acid composition and lipid profiles in male wistar rats. African Journal of Biotechnology. 11(33): 8275-8279.
Azimah, R., A. Azrina, and H.E. Khoo. 2017. Stability of blended palm oils during potato frying. International Food Research Journal. 24(5): 2122-2127.
Cassiday, L. 2017. Red palm oil. Inform. 28(2): 6-10.
Dhyani, A., R. Chopra, and M. Garg. 2018. A review on blending of oils and their functional and nutritional benefits. Chem Sci Rev Lett. 7(27): 840-847.
Delisle, H. 2017. The Nutritional Value of Red Palm Oil. Burleigh Dodds Science Publishing Limited. https://doi.org/10.19103/AS.2017.0018.33.
Dian, N.L.H.M., K. Sundram, and N.A. Idris. 2007. Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends. European Journal of Lipid Science and Technology. 109: 147-156.
Dian, N.L.H.M., R.A. Hamid, S. Kanagaratnam, W.R.A. Isa, N.A.M. Hassim, N.H. Ismail, Z. Omar, and M.M. Sahri. 2017. Palm oil and palm kernel oil: versatile ingredients for food applications. Journal of Oil Palm Research. 29(4): 487-511. https://doi.org/10.21894/Jopr.2017.00014.
Fernández-Cedih, L.N., B.E. Enríquez-Fernández, L.Á. De La Cadena, Y. Yañez, and M.E. Sosa-Morales. 2012. Performance of palm olein and soybean oil during the frying of french fries and its effect on the characteristics of the fried product. Journal of Culinary Science & Technology. 10:211–222. https://doi.org/10.1080/15428052.2012.706125.
Hashem, H.A., M. Shahat, S. A. El-Behairy, and A. Sabry. 2017. Use of palm olein for improving the quality properties and oxidative stability of some vegetable oils during frying process. Middle East Journal of Applied Sciences. 7(1): 68-79.
Hasibuan, H.A. 2012. Kajian mutu dan karakteristik minyak sawit Indonesia serta produk fraksinasinya. Jurnal Standardisasi. 14(1): 13-21.
Hasibuan, H.A., dan D. Siahaan. 2013. Karakteristik CPO, Minyak Inti Sawit dan Fraksinya. Seri Buku Saku 30. Penerbit Pusat Penelitian Kelapa Sawit. Medan.
Hasibuan, H.A., dan A.P. Hardika. 2015. Formulasi dan pengolahan margarin menggunakan fraksi minyak sawit pada skala industri kecil serta aplikasinya dalam pembuatan bolu gulung. Jurnal Agritech. 35(4): 377-386.
Hasibuan, H.A. 2016. Retensi karoten dan retinol palmitat pada minyak goreng dan produk gorengannya. Jurnal Penelitian Kelapa Sawit. 24(3): 147-159.
Hasibuan, H.A., dan A.P. Hardika. 2016. Formulasi shortening menggunakan fraksi-fraksi minyak sawit melalui pendekatan sifat fisikokimiawinya. Jurnal Hasil Penelitian Industri. 29(2): 103-111.
Hasibuan H.A., dan Ijah. 2018. Peningkatan kesukaan minyak sawit merah dengan penambahan minyak nabati atau flavor dan stabilitasnya dalam penggorengan berulang. Jurnal Penelitian Kelapa Sawit. 26(1): 1-9.
Hasibuan, H.A., A. Akram, P. Putri, E.C. Mentari, dan B.T. Rangkuti. 2018. Pembuatan margarin dan baking shortening berbasis minyak sawit merah dan aplikasinya dalam produk bakery. Agritech. 38(4): 353-363. https://doi.org/10.22146/agritech.32162.
Lakum, R., and S. Sonwai. 2018. Production of trans-free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.13888.
Masuchi, M.H., K.M. Gandra, A.L. Marangoni, C.de.S. Perenha, M.C. Chiu, R. Grimaldi, and L.A.G. Gonçalves. 2014. Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil. J Am Oil Chem Soc. 91:859–866. https://doi.org/10.1007/s11746-014-2420-7.
Mba, O.I., M. Dumont, and M. Ngadi. 2015. Palm oil: processing, characterization and utilization in the food industry – a review. Food Bioscience. 10: 26-41.
Mba, O.I., M. Dumoni and M. Ngadi. 2018. Characterizaton of tocopherols, tocotrienols and total carotenoids in deep fat fried French fries. Journal of Food Composition and Analysis. 69: 78-86.
Musa, I., H. Khaza’ai, M.S.A. Mutalib, F. Yusuf, J. Sanusi, and S.K. Chang. 2017. Effects of oil palm tocotrienol rich fraction on the viability and morphology of astrocytes injured with glutamate. Food Bioscience. 20: 168–177. Http://Dx.Doi.Org/10.1016/J.Fbio.2017.10.005.
Miskandar, M.S., and I. Nor Aini. 2010. Palm stearin as low trans hard stock for margarine. Sains Malaysiana. 39: 821-827.
[MPOB] Malaysian Palm Oil Board. 2004. MPOB Test Method: A Compendium of Test on Palm Oil Products, Palm Kernel Products, fatty Acids, Food Related Products and Others.
Norizzah, A.R., M. Norsyamimi, O. Zaliaha, K.N. Azimah, and M.F.S. Hazirah. 2014. Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification. International Food Research Journal. 22(4): 1390-1395.
Nurkhuzaiah, K., A.S. Babji, W.I. Wan Rosli, and S.P. Foo. 2015a. Tocopherol and tocotrienol contents of chicken nuggets blended with red palm oils before and after frying. Journal of Oil Palm Research. 27(1): 82-89.
Nurkhuzaiah, K., A.S. Babji, W.R.W. Ismail, and F.S. Peng. 2015b. Vitamin E contents and oxidative stability of red palm oils blended chicken nuggets during frozen storage. Malaysian Journal of Analytical Sciences. 19(1): 202 – 212.
Ong, C.R.E., T.K. Tang, Y.Y. Lee, T.S.Y. Choong, O.M. Lai, C.H. Kuan, and E.T. Phuah. 2019. Melting and crystallisation behaviour of soybean oil in blend with palm oilbased diacylglycerol. International Food Research Journal. 26(3): 781-791.
Pignitter, M., N. Hernler, M. Zaunschim, J. Kienesberger, M.M. Samoza, K. Kraemer and V. Somoza. 2016. Evaluation of plam oil as a suitable vegetable oil for vitamin a fortification programs. Nutrients. 8(378): 1-13. https://doi.org/10.3390/nu8060378.
Qureshi, A.A. D.A. Khan, S. Mushtaq, S.Q. Ye, M. Xiong, and N. Qureshi. 2018. δ-tocotrienol feeding modulates of EIF2, mTOR, protein ubiquitination through multiple-signaling pathways in chronic hepatitis c patients. Lipids in Health and Disease. 17: 167. https://doi.org/10.1186/s12944-018-0804-7.
Ramli, N., M. Said, A.B.A. Mizan, Y.N. Tan, and M.K. Ayob. 2014. Physicochemical properties of blends of palm mid-fraction, palm stearin and olive oil. Journal of Food Quality. 37: 57–62.
Romano, R., A. Giordano, S. Vitiello, L.L. Grottaglie, and S.S. Musso. 2012. Comparison of the frying performance of olive oil and palm super olein. Journal of Food Science. Httpd://doi.org/10.1111/j.1750-3841.2012.02663.x.
Reena, M.B., S.R.Y. Reddy, and B.R. Lokesh. 2009. Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil. Eur. J. Lipid Sci. Technol. 111: 346–357.
Ruan, X., X.M. Zhu, H. Ziong, S.Q. Wang, C.Q. Bai, and Q. Zhao. 2014. Characterization of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. International Journal of Food Science and Technology. 49: 91-97.
Said, D., G. Belinato, G.S. Sarmiento, R.L.S. Otero, G.E. Totten, A. Gaston, and L.C.F. Canale. 2013. Comparison of oxidation stability and quenchant cooling curve performance of soybean oil and palm oil. Journal of Materials Engineering and Performance. 22(7): 1929-1936.
Sharayei, P., and R. Farhoosh. 2015. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter. Eur. J. Lipid Sci. Technol. 117. https://doi.org/10.1002/ejlt.201400344.
Simopoulos, A.P. 2016. An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity. Nutrients. 8(3): 128.
Soares, F.A.S.D.M., R.C. da Silva, M. Hazzan, I.R. Capacla, E.R. Viccola, J.M. Maruyama, and L.A. Gioielli. 2012. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. J. Agric. Food Chem. 60: 1461−1469. https://doi.org/10.1021/jf204111t.
Ulfah, M., A. Ruswanto, dan Ngatirah. 2016. Karakteristik minyak campuran red palm oil dengan palm kernel oil. Agritech. 36(2): 145-153.
Tan, C.P., and Y.B. Che Man. 2002. Diiferential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chemistry. 76: 89-102.
[WHO] World Health Organization. 2008. Interim summary of conclusions and dietary recommendations on total fat & fatty acids. In: The Joint FAO/WHO expert consultation on fats and fatty acids in human nutrition, WHO, Geneva.
Yi, J., M.L. Andersen, and L.H. Skibsted. 2011. Interactions between tocopherols, tocotrienols and carotenoids during autoxidation of mixed palm olein and fish oil. Food Chemistry. 127: 1792-1797. https://doi.org/10.1016/J.Foodchem.2011.02.061.