Journal of the American Oil Chemists' Society

, Volume 86, Issue 1, pp 71–76 | Cite as

Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils

  • Reza Farhoosh
  • Reza Esmaeilzadeh Kenari
  • Hashem Poorazrang
Original Paper


The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocopherols (TT) content, and total phenolics (TP) content of canola oil (CAO), palm olein oil (POO), olive oil (OLO), corn oil (COO), and the binary and ternary blends of the CAO with the POO, OLO, and COO were determined. The blends were prepared in the volume ratios of 75:25 (CAO/POO, CAO/OLO, CAO/COO) and 75:15:10 (CAO/POO/OLO, CAO/POO/COO). The CAO and its blends were used to fry potato pieces (7.0 × 0.5 × 0.3 cm) at 180 °C. During the frying process, the total polar compounds (TPC) content, AV, oil/oxidative stability index (OSI), and color index (CI) of the CAO/blends were measured. In general, frying stability of the CAO was significantly (P < 0.05) improved by the blending, and the frying performance of the ternary blends was found to be better than that of the binary blends.


Blending Canola oil Corn oil Frying Olive oil Palm olein oil Stability 


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Copyright information

© AOCS 2008

Authors and Affiliations

  • Reza Farhoosh
    • 1
  • Reza Esmaeilzadeh Kenari
    • 1
  • Hashem Poorazrang
    • 1
  1. 1.Faculty of Agriculture, Food Science and Technology DepartmentFerdowsi University of MashhadMashhadIran

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