Frying Qualities of Palm Oil and Palm Olein under Simulated Deep-Fat Frying Conditions

Abstract

The frying qualities of palm oil and palm olein and the effects of antioxidants were examined under simulated deep-fat frying conditions. Palm olein presented a better stability than palm oil in oxidation after frying treatment, although it was less before such treatment. The addition of silicone oil (SO) prevented glyceride from hydrolytic and oxidative deterioration and effectively decreased the loss of tocopherols and tocotrienols (Tocols) and the drop of AOM value. On the other hand, the addition of natural mixed tocopherol (NMT) was considerably effective in improving the AOM values before and after the treatment. It is therefore assumed that the addition of SO and/or NMT is very effective in stabilizing refined, bleached and deodorized (RBD) palm oil and palm olein.