Rancimat Test For Measuring The Oxidative Stability of Cooking Oils Upon Prolonged Frying: Short Communication
Rancimat Test For Measuring The Oxidative Stability of Cooking Oils Upon Prolonged Frying: Short Communication
Rancimat Test For Measuring The Oxidative Stability of Cooking Oils Upon Prolonged Frying: Short Communication
net/publication/313796542
Rancimat test for measuring the oxidative stability of cooking oils upon
prolonged frying: Short communication
CITATIONS READS
4 3,708
4 authors, including:
Some of the authors of this publication are also working on these related projects:
All content following this page was uploaded by Azmil Haizam Ahmad Tarmizi on 20 February 2017.
ABSTRACT
The induction period or oxidative stability index (OSI) of four parent oils, i.e. palm olein (POo), soyabean
oil (SBO), canola oil (CNO) and sunflower oil (SFO) was investigated and to be further compared with
that of three binary blends of POo with SBO, CNO and SFO, respectively and one tertiary blend of POo
with SBO and CNO. Two oil ratios of 90:10 and 50:50 were prepared for the binary blends of POo + SBO,
POo + CNO and POo + SFO while 40:50:10 for POo + SBO + CNO. All the oils were used to fry French
fries at 180°C for a total of 72 hr (8 hr daily for nine days) of intermittent frying. The stability of the oil was
quantified by using the Rancimat test following the AOCS Official Method Cd 12b-92. Incorporation of
POo has generally improved the induction period of the unsaturated oils as compared to their unary forms.
Indeed, POo and its blends gave higher induction period after frying for 24 hr. Irrespective of oil types, the
induction period was relatively comparable towards the end of frying sessions. The rate of induction period
reduction is likely influenced by the presence of tocotrienol homologues in POo and its blends.
Keywords: oxidative stability, parent oils, binary blends, tertiary blend, intermittent frying, Rancimat test.
Date received: 31 May 2016; Sent for revision: 6 June 2016; Received in final form: 4 September 2016; Accepted: 6 October 2016.
531
JOURNAL OF OIL PALM RESEARCH 28 (4) (DECEMBER 2016)
Hydrolysis Interaction between oil and water causes cleavage DAG, MAG, FFA
of TAG bonds between glycerol and fatty acids
Oxidation Interaction of oil and oxygen by two reaction stages; Peroxides, aldehydes, alcohols,
(1) primary oxidation – formation of hydroperoxides and hydrocarbons, FFA
(2) secondary oxidation – fission of hydroperoxides
Polymerisation Oxidation of the secondary oxidation constituents at Polymerised and oxidised TAG,
high temperature; and alteration of oil molecules or fatty dimers, cyclic fatty acid monomers
acids by heat resulted in the formation of large molecules
life span of the oil used for frying (Bensmira et al., commonly used for predicting the induction period
2007; Karoui et al., 2011). of oil under heating condition. Nevertheless, this
Palm oil and particularly its liquid fraction – indicator is least preferred analysis for assessing oil
that is palm olein (POo) – has been proven as the stability during frying since published papers that
most preferred oils used in various frying sectors, quantified induction period as one of the oil quality
for instance domestic or household, fast food chains, indicators is less than a quarter (Ahmad Tarmizi
mass catering and industrial frying (Matthäus, and Ismail, 2008; 2014; Cardoso-Ugarte et al., 2013;
2007). Versatility of palm oil as a frying medium Farhoosh et al., 2009).
is due to its techno-economic advantages over Induction period can be expressed at various
other traditional vegetable oils and therefore often temperatures varying from 100°C to 130°C. In
regarded as a heavy-duty oil with higher resistance the case of POo, the induction period measured
against thermal adulteration (Ahmad Tarmizi at 130°C, 110°C and 100°C are 13.7, 24.2 and 44.0
and Ismail, 2008; Nallusamy, 2006). Furthermore, hr, respectively (Berger, 2005). It appears that the
consistency in the palm oil supply and attractive induction period is more or less doubles for every
market price also encourage the use of this oil for increment of 10°C. It is also established that the
various frying purposes. induction period decreases as a function of frying
Many publications have reported the time; for example, the induction periods of ‘Special
performance of palm oil during heating and frying. Quality’ and regular POo dropped from 25.5 to 17.5
Nonetheless, almost all of the studies performed are hr and from 22.3 to 14.5 hr, respectively (Ahmad
restricted to intermittent frying whilst published Tarmizi and Ismail, 2008).
papers that emphasised on continuous frying The objective of this article is to evaluate the
are still inadequate. Higher cost associated to oxidative stability of POo, soyabean oil (SBO),
continuous frying trials and/or trade secret of the canola oil (CNO) and sunflower oil (SFO) as well
food processors for protecting their interest might be as binary blends of POo with SBO, CNO and SFO,
the reasons for this limitation (Ahmad Tarmizi and respectively and a tertiary blend containing POo,
Ahmad, 2015; Ahmad Tarmizi and Ismail, 2014). It SBO and CNO after 72 hr of repeated frying. The
is also worth to note that these frying protocols have results obtained by the Rancimat test would provide
completely different procedures which affect the the indicative measure of oil stability with regards
rate of oil breakdown and thus frying performance to induction period.
at different extent. The physico-chemical changes
occurring in palm-based oils during heating and
frying has been extensively reviewed by Ahmad MATERIALS AND METHODS
Tarmizi et al. (2016).
Induction period or so called the oxidative Materials
stability index (OSI) is one of the methods used
to examine the degree of oil to resist oxidation Refined, bleached and deodorised (RBD) POo,
at elevated temperatures. Unlike peroxide and SBO, CNO and SFO were supplied by MOI Foods
p-anisidine values – which provide static means Ingredients Sdn Bhd, (Pulau Indah, Selangor,
of oil stability – induction period is a dynamic Malaysia). Pre-fried French fries were purchased
measurement which is able to provide an insight from a local supplier (Ramly Food Processing Sdn
of oil providence during heating and frying Bhd, Kuala Lumpur, Malaysia). The composition of
(Aladedunye et al., 2014). The Rancimat test is the oils used for frying is tabulated in Table 2.
532
RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION
533
JOURNAL OF OIL PALM RESEARCH 28 (4) (DECEMBER 2016)
TABLE 3. OXIDATIVE STABILITY OF PALM OLEIN (Poo), SOYABEAN OIL (SBO), CANOLA OIL (CNO) AND SUNFLOWER
OIL (SFO) AND THEIR BLENDS AFTER NINE DAYS OF INTERMITTENT FRYING OF FRENCH FRIES
POo 28.09 ± 0.79aA 14.45 ± 0.49bA 6.64 ± 0.36cA 3.93 ± 0.01dA 4.71 ± 0.48eAB 5.05 ± 0.06eA
SBO 6.33 ± 0.06aB 4.19 ± 0.14bB 4.26 ± 0.01bB 3.76 ± 0.12cB 4.09 ± 0.14bA 3.79 ± 0.02cB
CNO 7.71 ± 0.12aC 5.42 ± 0.07bC 4.93 ± 0.08cC 4.11 ± 0.12dC 4.34 ± 0.01eB 4.06 ± 0.04dC
SFO 4.64 ± 0.09aD 3.34 ± 0.01bD 2.85 ± 0.03cD 2.38 ± 0.08dD 2.40 ± 0.02dC 2.56 ± 0.16dD
90% POo + 10% SBO 21.78 ± 0.21aE 14.31 ± 0.01bA 8.47 ± 0.08cE 5.05 ± 0.13dE 5.24 ± 0.11dD 5.68 ± 0.07eE
90% POo + 10% CNO 22.27 ± 0.69aE 12.40 ± 0.37bE 7.78 ± 0.00cF 5.65 ± 0.04dF 4.82 ± 0.13eE 5.74 ± 0.20dE
90% POo + 10% SFO 17.95 ± 0.01aF 11.41 ± 0.66bE 5.23 ± 0.15cC 3.70 ± 0.01dB 3.60 ± 0.01eF 4.50 ± 0.08fF
50% POo + 50% SBO 10.75 ± 0.01aG 8.14 ± 0.21bF 6.87 ± 0.16cA 6.17 ± 0.15dG 5.83 ± 0.08eG 6.29 ± 0.00dG
50% POo + 50% CNO 11.92 ± 0.13aH 9.93 ± 0.09bG 8.56 ± 0.76cEF 5.74 ± 0.29dH 5.86 ± 0.09dG 6.53 ± 0.08eH
50% POo + 50% SFO 7.64 ± 0.01aC 5.26 ± 0.12bC 3.89 ± 0.09cG 3.28 ± 0.04dI 3.23 ± 0.06dH 3.37 ± 0.00dI
40% POo + 50% SBO + 10% CNO 8.72 ± 0.08aI 6.06 ± 0.24bH 5.28 ± 0.13cC 4.90 ± 0.03dE 4.62 ± 0.04eI 5.00 ± 0.12dA
Note: Means within a row across frying times with the same lower case letters are insignificantly different (P<0.05).
Means within a column across oil types with the same upper case letters are insignificantly different (P<0.05).
oils including SBO, CNO and SFO only contain AHMAD TARMIZI, A H and AHMAD, K (2015).
tocopherols which constitute the total vitamin E Feasibility of continuous frying system to improve
content (CODEX Alimentarius, 2001). the quality indices of palm olein for the production
of extruded product. J. Oleo Sci., 64(12): 1259-1266.
DOI: 10.5650/jos.ees.15131.
CONCLUSION
AHMAD TARMIZI, A H and ISMAIL, R (2014).
POo and its blends with soft oils namely SBO, CNO Use of pilot plant scale continuous fryer to simulate
or SFO have greater induction period than in their industrial production of potato chips: thermal
pure form after 24 hr of frying. Albeit POo and its properties of palm olein under continuous frying
blends exhibited more or less equivalent induction conditions. Food Sci. Nutr., 2(1): 28-38. DOI: 10.1002/
period at the end of frying operation, this indicator fsn3.76.
alone cannot be used to conclude the extent of
thermal resistance. Quality indices such as fatty AHMAD TARMIZI, A H; ISMAIL, R and KUNTOM,
acids composition and polar compounds are also A (2016). Effect of frying on the palm oil quality
crucial and reliable means to describe the oxidative attributes – a review. J. Oil Palm Res. Vol. 28(2):143-
state of oils used for frying. 153.
534
RANCIMAT TEST FOR MEASURING THE OXIDATIVE STABILITY OF COOKING OILS UPON PROLONGED FRYING: SHORT COMMUNICATION
AHMAD TARMIZI, A H and ISMAIL, R (2008). CODEX ALIMENTARIUS (2001). CODEX Standard
Comparison of the frying stability of standard palm for Named Vegetable Oils CX-STAN 210-1999. p. 11-25.
olein and special quality palm olein. J. Amer. Oil
Chem. Soc., 85(3): 245-251. DOI: 10.1007/s11746-007- FARHOOSH, R; KENARI, R E and POORAZRANG,
1184-8. H (2009). Frying stability of canola oil blended with
palm olein, olive and corn oils. J. Amer. Oil Chem.
ALADEDUNYE, F; KERSTING, H J and Soc., 86(1): 71-76. DOI: 10.1007/s11746-008-1315-x.
MATTHÄUS, B (2014). Phenolic extract from
wild rose hip with seed: composition, antioxidant FIRESTONE, D (2009). AOCS Method No. Cd 12b-
capacity, and performance in canola oil. Eur. J. 92. Official Methods and Recommended Practices of the
Lipid Sci. Technol., 116(8):1025-1034. DOI: 10.1002/ AOCS. 6th edn, AOCS Press, Champaign.
ejlt.201300255.
KAROUI, I K; DHIFI, W; JEMIA, M B and
ALADEDUNYE, F and PRZYBYLSKI, R (2014). MARZOUK, B (2011). Thermal stability of corn oil
Performance of palm olein and modified rapeseed, flavoured with Thymus capitatus under heating and
sunflower, soybean oils in intermittent deep-frying. deep-frying conditions. J. Sci. Food Agric., 91(5): 927-
Eur. J. Lipid Sci. Technol., 116(2): 144-152. DOI: 933. DOI: 10.1002/jsfa.4267.
10.1002/ejlt.201300284.
MATTHÄUS, B (2007). Use of palm oil for frying
BENSMIRA, M; JIANG, B; NSABIMANA, C and in comparison with other high-stability oils. Eur.
JIAN, T (2007). Effect of lavender and thyme J. Lipid Sci. Technol., 109(4): 400-409. DOI: 10.1002/
incorporation in sunflower seed oil on its resistance ejlt.200600294 10.1002/ejlt.200600294.
to frying temperatures. Food Res. Int., 40(3): 341-346.
DOI: 10.1016/j.foodres.2006.10.004. NALLUSAMY, S (2006). The role of palm oil in the
snack food industry. International Palm Oil Trade
BERGER, K G (2005). The Use of Palm Oil in Frying. Fair and Seminar. Kuala Lumpur, Malaysia.
Malaysian Palm Oil Promotion Council.
ZRIBI, A; JABEUR, H; ALADEDUNYE, F; REBAI,
CARDOSO-UGARTE, G A; MORLÁN-PALMAS, A; MATTHÄUS, B and BOUAZIZ, M (2014).
C C and SOSA-MORALES, M E (2013). Effect of Monitoring of quality stability characteristics and
the additional of basil essential on the degradation fatty acid compositions of refined olive and seed oils
of palm olein during repeated deep frying of during repeated pan- and deep-frying using GC,
French fries. J. Food Sci., 78(7): C978-C984. DOI: FT-NIRS, and chemometrics. J. Agric. Food Chem.,
10.1111/1750-3841.12166. 62(42): 10357-10367. DOI: 10.1021/jf503146f.
535