Pertanika 10(5), 295 - 304 (1987)

Comparison of the Frying Performance of Market Samples of

Palm Olein, Corn Oil and Soya Oil in Malaysia
M.A. AUGUSTIN \ K.H. LEE ] and K.T. YAU 2
department of Food Science,
Faculty of Food Science and Biotechnology,
Universiti Pertanian Malaysia,
43400 Serdang, Selangor Darul Ehsan, Malaysia.
2
Palm Oil Research Institute of Malaysia,
P.O. Box 10620, 50720 Kuala Lumpur, Malaysia.
Key words: Frying performance; palm olein; corn oil; soya oil.
ABSTRAK
Prestasi penggorengan 3 jenis minyak yang dipasarkan di Malaysia iaitu minyak kelapa sawit
olein, minyak jagung dan minyak kacang soya, dibandingkan. Kajian ini melibatkan penggorengan
kepingan ubi kentang secara tidak berterusan untuk setiap Vzjam dalam masa 5 jam sehari selama 4
hart berturut-turut. Penganalisisan minyak telah menunjukkan bahawa semasa proses penggorengan
berlaku: (i) pengoksidaan asid lemak tak tepu seperti yang ditunjukkan oleh perubahan-perubahan
dalam nilai iodin dan komposisi asid lemak, kurang dalam minyak kelapa sawit olein berbanding
dengan minyak jagung dan minyak soya, (it) pembentukan polimer kurang dalam minyak kelapa
sawit olein daripada minyak jagung dan soya, (Hi) kadar perubahan nilai asid adalah lebih tinggi
dalam minyak kelapa sawit olein dan (iv) selepas 4 hart minyak jagung mempunyai warna yang paling
cerah.
ABSTRACT
The frying performance of market samples of palm olein, corn and soya oils sold in Malaysia
were compared. The oils were used for intermittent frying of potato slices at half hour intervals for a
period of5hr per day for four consecutive days. Analyses of oils showed that during drying (i) the oxida-
tion of unsaturated fatty acids, as shown by changes in iodine value and the fatty acid composition,
was less in palm olein than in corn and soya oils, (ii) polymer formation was least in palm olein com-
pared to corn and soya oils, (Hi) the rate of change in acid value was highest in palm olein and (iv) that
after 4 days of frying, corn oil had the lightest colour.

INTRODUCTION tive decomposition take place. Degradation of

A major proportion of edible oils is used in deep- the fat results in the formation of volatile and
frying operations which is one of the most com- non-volatile decomposition products. Among
mon methods of food preparation. The frying some of the physical and chemical changes that
performance and quality of the oil under frying occur during frying are increased smoking,
conditions are of interest to oil processors, com- foaming, colour and viscosity and the formation
mercial fry operators and individual consumers. of free fatty acids, hydroperoxides, carbonyls
During frying operations, oil is continuously or and other products of secondary oxidation and
repeatedly exposed to high temperatures in the high molecular weight polymerized compounds.
presence of air and moisture. Under these con- (Chang et at., 1978; Fritsch, 1981; Roth and
ditions, hydrolysis and both thermal and oxida- Rock, 1972). The overuse of frying oils affects
 MA. AUGUSTIN, K.H. LEE AND K.T. YAU

the flavour, stability, colour and texture of fried fryer was then put on and the oil was allowed to
food. The nutritional value and safety of the oil cool overnight. The fryings were continued the
can also be affected (Alexander, 1978). next day.
A number of frying oils, both locally pro-
duced and imported, are available in the Malay- Analysis of Oils
sian market. Palm olein, the liquid fraction of The peroxide and p-anisidine values of the oils
palm oil, is the major cooking oil produced were determined before the start of the experi-
locally. Corn and soya oils are among two of the ment. Other analyses of oils were completed
more popular types of imported frying oils in the within three weeks after frying. The peroxide
market. The prices of these oils in the local and iodine values were determined according to
market vary, with the imported oils being more AOCS methods (AOCS, 1974). IUPAC methods
expensive than the locally produced palm olein. were used for the assessment of acid and
There has been no study on the performance of />-anisidine values (IUPAC, 1979). The fatty
local market samples. It was thus of interest to arid profile of the oil was determined by gas
compare the quality of palm olein, soya and corn chromatography after preparation of methyl
oils during frying. It should be noted that this esters (Christopherson et al., 1969; Timms,
study was limited to the evaluation of market 1978). The gas chromatograph was fitted with a
samples of frying oils available at local outlets 10% SP 2330 column and a Flame Ionization
only. Detector. The injector and detector tempera-
tures were 250C while the column temperature
MATERIALS AND METHODS was 190C. The flow rate of the carrier gas was
40ml/min. The % polar components was deter-
Materials mined by column chromatography (Billek et al.,
Random samples of refined, bleached and 1978) while polymer content was determined
deodorized palm olein, corn oil and soya oil were according to the method of Peled et al. (1975).
bought at the supermarket. The oils for each The dielectric constant was measured on a Food
batch were bought about a week before the start Oil Sensor (NI-20, Northern Instruments). The
of the frying experiment. The same brand for instrument was calibrated with standards
each oil was used each time. Potatoes used in provided by the supplier. Colour was measured
frying experiments were also from a local distri- in a 1" cell in a Lovibond Tintometer.
butor and similar varieties could not be assured The initial oil was also screened for the
for each frying trial. Different varieties were presence of the antioxidants BHA, BHT and
used for all three trials. The potatoes were TBHQ using high pressure liquid chromato-
bought a few days prior to each frying trial. The graphy. The method used for extraction and
potatoes were peeled and sliced to a thickness of determination of antioxidants was based on that
2mm using a mechanical slicer and slightly by Kirleis and Stine (1978) and Page (1979).
blotted dry prior to frying.
RESULTS AND DISCUSSION
Frying Experiments
Fryings were done in Valentine Fryers. Four kg Characteristics of the Fresh Oils
oil was heated up to 180C in 10 min and fryings The quality characteristics of the fresh oils are
were started half hour after the temperature of given in Table 1 while the fatty acid composition
the oil had reached l"80C. One hundred gm of the oils are given in Table 2. The fatty acid
potato slices were fried for 3 minutes at 0.5hr composition of all samples of palm olein are
intervals for 5hr per day for four consecutive within the range for Malaysian palm olein (Tan
days. This is equivalent to 10 fryings a day. The and Oh; 1981). The fatty acid composition of all
fryer was left uncovered during the frying samples of corn and soya oil are within the
period. At the end of each day, lOOg oil was respective ranges that were tentatively adopted
removed from the fryer and kept in a cold room by the Food and -Agricultural Organization/
at 6C until the day of analysis. The lid of the World Health Organization Codex Alimentarius
296 PERTANIKA VOL. 10 NO. S, 1987
 COMPARISON OF THE FRYING PERFORMANCE OF SAMPLES OF PALM OLEIN, CORN OIL & SOYA OIL

TABLE 1
Quality characteristics of the fresh oib

Quality characteristic Batch Palm olein Corn oil Soya oil

Peroxide value (meq/kg) 1 1.53 3.65 11.85

2 0.83 3.55 14.16
3 1.48 3.74 2.14
p-anisidine value 1 1.7 6.6 2.5
2 1.9 6.8 2.7
3 1.6 7.6 2.2
Acid value (mg KOH/g) 1 0.18 0.17 0.17
2 0.15 0.16 0.21
3 0.20 0.16 0.33

Each value in the table represents the mean value of duplicate analyses. The error in peroxide value, /> anisidine value and acid
value were less thanO.25meq/kg, 0.5 and 0.02mg KOH/g oil and respectively.

TABLE 2
Fatty acid composition of the oils

Type of Batch Days of C16:0 C18:0 C18:l C18:2 C18:3 Others

oil frying

Palm olein Fresh oil 39.92 4.22 43.94 10.66 1.26

Day 1 40.29 4.33 44.28 9.87 1.23
Day 2 41.12 4.31 44.04 9.21 1.32
Day3 41.84 4.35 43.68 8.69 1.44
Day 4 42.72 4.44 43.27 8.14 1.43
Palm olein Fresh oil 40,06 4.28 43.78 10.70 1.18
Day 1 40.80 4.38 43.69 9.94 1.19
Day 2 41.50 4.47 43.71 9.07 1.25
DayS 42.44 4.54 43.50 8.24 1.28
Day 4 43.09 4.57 43.16 7.92 1.26
Palm olein Fresh oil 39.25 3.98 44.73 10.71 1.33
Day 1 39.77 4.10 45.07 9.73 1.S3
Day 2 40.27 4.18 45.23 8.96 1.36
DayS 41.12 4.13 44.80 8.54 1.41
Day 4 41.50 4.27 44.74 8.13 1.36
Corn oil Fresh oil 11.80 1.95 29.14 57.11
Day 1 12.05 2.02 29.59 56.34
Day 2 12.19 2.04 29.96 55.81
DayS 12.15 2.07 30.98 54.44 0.36
Day 4 12.71 2.11 30.70 54.48
Fresh oil 11.91 2.00 29.27 56.80 0.01
Corn oil Day 1 12.29 2.12 30.10 55.48 0.01
Day 2 12.55 2.10 30.54 54.81
DayS 12.87 2.18 31.15 53.79 0.01
Day 4 13.23 2.26 31.73 52.76 0.02

PERTANIKA VOL. 10 NO. 3, 1987 297

 MA. AUGUSTIN, K.H. LEE AND K.T. YAU

TABLE 2 (Cont.)
Fatty acid composition of the oils

Type of Batch Days of C16:0 C18:0 C18:l C18:2 C18:3 Others

oil frying

Corn oil Fresh oil 11.42 1.89 29.39 57.17 0.13

Day 1 11.71 1.92 30.51 55.78 - 0.08
Day 2 12.17 2.02 31.19 54.55 - 0.07
Day3 12.44 2.09 31.65 53.73 0.09
Day 4 12.92 2.19 32.08 52.61 - 0.20

Soya oil Fresh oil 11.80 3.78 24.30 52.42 7.45 0.25
Day 1 11.92 3.86 23.99 52.55 7.44 0.24
Day 2 12.01 4.01 24.28 52.34 7.15 0.21
Day 3 12.25 4.16 25.00 51.27 7.07 0.25
Day 4 12.77 4.16 25.35 51.94 5.53 0.25
Soya oil Fresh oil 11.58 3.93 23.84 52.74 7.66 0.25
Day 1 11.95 4.01 24.25 52,28 7.24 0.27
Day 2 12.19 4.09 24.90 51.43 7.13 0.26
DayS 12.31 4.30 25.24 51.11 6.77 0.27
Day 4 13.05 4.47 26,13 49.93 6.13 0.29
Soya oil Fresh oil 11.77 3.77 23.66 53.18 7.45 0.17
Day 1 12.41 4.05 24.65 51.78 6.95 0.16
Day 2 12.70 4.25 25.30 51.05 6.51 0.19
Day S 13.05 4.16 25.17 50.99 6.44 0.19
Day 4 13.29 4.22 25.91 50.27 6.10 0.21

Each value in the table represents the mean value of duplicate analyses. The mean differences in fatty acid composition in
duplicate analysis were less than 0.3%. It should be noted that the data gives the fatty acid composition of glyceride bound fatty
acids as the method used for esterification only esterifies glyceride bound and not free acids,
" " indicates not detectable.

Committee for Fats and Oils (Spencer et ai, tion values of the corn and soya oils are probably
1976). The peroxide, p-anisidine and acid values the result of the greater degree of handling, trans-
of RBD olein were 0.83 - 1.53meq/kg, 1.6-1.9 portation and storage of these imported oils
and 0.15-0.20mg KOH/g oil respectively. The compared to palm olein. Reference to work on
low oxidation values and acid value of RBD olein oils carried out in the U.S. showed that peroxide
showed that the oils were of good quality. The value of commercial fresh soya and corn oils
acid value of corn oil was comparable to that of were 1.3meq/kg and 0.46meq/kg respectively
palm olein. The acid values of soya oil were (Carlson and Tabacch, 1986). The results of
between 0.17-0.33mg KOH/g oil. The HPLC analyses showed that all samples of corn
peroxide values of corn and soya oils were 3.55 oil contained BHA while all samples of soya oil
3.74meq/kg and 2 . 1 4 - 14.16meq/kg respec- contained TBHQ,. No antioxidants were found
tively while the corresponding ^-anisidine values in palm olein. A check with the company pro-
were 6 . 6 - 7 . 6 and 2 . 2 - 2 . 7 . The results showed ducing the brand of palm olein used in these
that these market samples of corn and soya oils experiments confirmed that no antioxidants had
had higher oxidation values than samples of the been added to the oil.
commercial brand of palm olein used in these Although the oxidation values of the fresh
experiments. It should be noted that these corn oils were different and both corn and soya oils
and soya oils are imported into Malaysia while had antioxidants while palm olein had no anti-
palm olein is produced locally. The higher oxida- oxidants , the experiments were nevertheless
298 PERTANIKA VOL. 10 NO, 3, 1987
 COMPARISON OF THE FRYING PERFORMANCE OF SAMPLES OF PALM OLEIN, CORN OIL & SOYA OIL

carried out as the study was aimed at evaluating were 2 7 . 2 - 2 7 . 7 % , 2 2 . 7 - 3 2 . 7 % and 2 6 . 5 -

market samples of these oils available in 32.8% respectively. The corresponding average
Malaysia. changes in percentage polar components were
18.6%, 23.4% and 24.2% respectively. The
Quality Changes in Oils During Frying average changes in dielectric constant were
Table 2 gives the fatty acid composition of the between 2 . 6 5 - 2 . 8 5 for all the oils after four
fresh and used oils. The quality changes in palm days of frying.
olein, corn and soya oils used for frying are given Billek et ai (1978) states that frying oil with
in Table 3. 27% or more polar components should be dis-
Iodine Value and Fatty Acid Composition: carded. The results showed that most of the oil
The changes in iodine value of the three batches samples had reached the end of their useful fry-
of oil after four days of frying were 4.4 - 4.9 for ing life after four days of intermittent frying.
palm olein, 6.3 - 10.1 for corn oil and 7.1 - 10.8 The dielectric constant has been used as a
for soya oil. The smaller change in iodine value quick method for monitoring oil deterioration
in palm olein compared to that of corn and soya (Fritsch, 1979). However, Paradis and Nawar
oils indicated that less oxidation of unsaturated (1981) cautioned that the dielectric constant
fatty acids has taken place in palm olein. The reading may not indicate the quality of the oil.
fatty acid composition of the oils before and Fresh fats differ in dielectric constant and
after frying (Table 2) also showed that lesser artefacts present in the frying fat such as water
amounts of unsaturated fatty acids were oxidized or fat extracted from the fried food can affect
in palm olein than in corn and soya oils. Similar- the readings.
ly, the smaller change in iodine value in batch 1 The correlations between % polar compo-
of corn oil compared to the other two batches nents and dielectric constant for each of the oils
also reflects the lesser extent of oxidation of used are given in Table 4. The results show that
C18:2 in this batch of corn oil. This trend was there are significant correlations between %
also evident in soya oil. polar components and dielectric constant for
The changes in iodine value and the fatty each of the batches of the three types of oils
acid composition showed that during frying, although the regression equations which describe
there was a similar degree of oxidation in soya this relationship are different.
oils (Batches 2 and 3) although they had dif- Polymers: The results showed that there
ferent initial peroxide value of 14.16 and was a higher percentage of polymers in corn and
2.14meq/kg. In contrast, soya oils (Batches 1 soya oils than in palm olein after four days of
and 2) with more similar initial peroxide values frying (Table 3). No polymers were detected in
of 11.85 and 14.16meq/kg had experienced dif- any of the fresh samples of oil used. The forma-
ferent rates of oil deterioration during frying. tion of polymers is believed to require the pre-
The p-anisidine values for all the soya oil samples sence of conjugated dienes (Kappelmeir, 1933).
were similar. It is interesting to note these points As evidenced by the changes in iodine value
although the reasons for them are unclear. Dif- (Table 3), the more unsaturated oils, corn and
ferent rates of oil deterioration were also found soya oils, experienced a faster rate of oxidation
in corn oil (Batches 1 and 2) although the oxida- of unsaturated fatty acids than palm olein. The
tion values of the initial oils were similar. The conjugated dienes are the primary oxidation
different rates of oxidation in oils with similar products of unsaturated fatty acids and thus it
initial oxidation values, was evidenced not only may be expected that a higher rate of oxidation
by the analyses of iodine values and fatty acid of fatty acids results in a faster rate of formation
composition but also by the results of percen- of polymers. Experiments on the frying per-
tage polar components, polymer content and formance of peanut oil, which is also more un-
dielectric constant (Table 3). saturated than palm olein, also showed a faster
Polar Components and Dielectric Constant: formation of polymers in peanut oil than in palm
The percentage polar components in palm olein, olein (Bracco etai, (1981).
corn oil and soya oil after four days of frying Acid Value: The changes in acid value in
PERTANIKA VOL. 10 NO. 3, 1987 299
 M.A. AUGUSTIN, K.H. LEE AND K.T. YAU

TABLE 3
Quality characteristics of oils used for frying

Type of Day of Quality characteristic

oil frying Batch 1 Batch 2 Batch 3

Iodine value
Palm olein Fresh oil 59.4 58.3 58.2
Day 4 54.5 53.9 53.6
Corn oil Fresh oil 128.4 130.1 128.1
Day 4 122.1 120.7 118.0
Soya oil Fresh oil 137.1 136.5 141.5
Day 4 130.0 127.0 130.7
Polar components (%)
Palm olein Fresh oil 9.46 8.19 8.65
Day 1 13.89 12.44 13.16
Day 2 18.73 17.92 18.95
Day 3 25.04 23.09 24.88
Day 4 27.72 27.20 27.46
Corn oil Fresh oil 6.01 5.68 3.29
Day 1 8.79 14.18 14.22
Day 2 13.56 22.83 20.57
Day 3 18.91 27.33 27.72
Day 4 22.73 S2.74 29.72
Soya oil Fresh oil 7.57 7.52 4.21
Day 1 10.35 17.60 16.52
Day 2 15.50 24.13 22.57
Day3 20.47 28.68 29.59
Day 4 26.46 32.78 32.69
Dielectric constant
Palm oil Fresh oil 1.48 1.17 Not determined
Day 1 2.09 1.91
Day 2 2.92 2.70
Day3 3.66 3.32
Day 4 4.38 4.04
Corn oil Fresh oil 1.56 1.63 Not determined
Day 1 2.01 2.44
Day 2 2.40 3.36
DayS 3.05 4.12
Day 4 3.63 4.29
Soya oil Fresh oil 1.82 1.88 Not determined
Day 1 2.36 2.80
Day 2 2.97 3.56
DayS 3.60 4.00
Day 4 4.18 5.20
Polymer content (%)
Palm olein Fresh oil 0 0 0
Day 4 1.6 1.9 1.1

300 PERTANIKA VOL. 10 NO. 5, 1987

 COMPARISON OF THE FRYING PERFORMANCE OF SAMPLES OF PALM OLEIN, CORN OIL & SOYA OIL

TABLE 3 (Cont.)
Quality characteristics of oils used for frying

Type of Day of Quality characteristic

oil frying Batch 1 Batch 2 Batch 3

Polymer content (%)

Corn oil Fresh oil 0 0 0

Day 4 1.7 3.1 2.9
Soya oil Fresh oil 0 0 0
Day 4 2.5 3.4 2.7
Acid value (mg KOH/g oil)
Palm olein Fresh oil 0.18 0.15 0.20
Day 1 0.39 0.33 0.47
Day 2 0.69 0.59 0.79
Day 3 1.06 0.94 1.09
Day 4 1.40 1.31 1.49
Corn oil Fresh oil 0.17 0.16 0.16
Day 1 0.26 0.7 0.24
Day 2 0.35 0.44 0.38
Day 3 0.46 0.64 0.56
Day 4 0.63 0.87 0.78
Soya oil Fresh oil 0.17 0.21 0.33
Day 1 0.54 0.41 0.53
Day 2 0.79 0.62 0.69
Day 3 1.01 0.84 0.88
Day 4 1.20 1.11 1.07
Lovibond colour (1M cell)
Palm olein Fresh oil 1.8Y, 0.4R 1.7Y, 0.3R 1.8Y, 0.4R
Day 1 3.5Y, 0.6R 3.2Y, 0.4R 3.3Y, 0.5R
Day 2 4.0Y, 0.6R 3.6Y, 0.5R 3.6Y, 0.5R
Day 3 5.2Y, 0.6R 4.3Y, 0.5R 4.5Y, 0.6R
Day 4 6.6Y, 0.8R 5.9Y, 0.6R 6.3Y, 0.8R
Corn oil Fresh oil 1.2Y, 0.2R 1.2Y, 0.2R 1.2Y, 0.2R
Day 1 1.7Y, 4.3R 1.7Y, 0.3R 1.7Y, 0.3R
Day 2 2.4Y, 0.3R 3.0Y, 0.4Y 2.4Y, 0.4R
DayS 2.7Y, 0.4R 4.0Y, 0.5R 3.7Y, 0.5R
Day 4 4.1Y, 0.5R 5.5Y, 0.7R 4.4Y, 0.7R
Soya oil Day 1 0.4Y 0.4Y 0.4Y
Day 2 1.3Y 1.3Y 1.3Y
Day 3 2.7Y, 0.4R 4.2Y, 0.5R 3.8Y, 0.5R
Day 4 4.6Y, 0.6R 6.4Y, 0.7R 5.6Y, 0.7R

Each value represents the average of duplicate analyses. The average difference between the results of duplicate analyses were
0.2 for iodine value, 0.16% for polymer content, 0.4% for percentage polar components and 0.02mg KOH/g oil for acid value.

palm olein after four days of frying were greater value is a measure of the acidic components in
than that in soya and corn oils. Changes in acid the oil. Increased acidity levels can be dqe to the
value were least in corn oil during 4 days of formation of free fatty acids resulting from
frying (Table 3). It should be noted that the acid hydrolysis of the fat as well as oxidative chain
PERTANIKA VOL. 10 NO. 3, 1987 301
 MA. AUGUSTIN, K.H. LLE AND K.T. YAU

TABLE 4
Correlations between % polar components and dielectric constant

Type of oil Batch Regression equation Correlation coefficient

Palm olein 1 y = 6.466x + 0.179 0.99***

2 y = 6.798x - 0.098 0.99***
Corn oil 1 y = 8.371x - 7.178 0.99***
2 y m 9.432x - 9.327 0.99***
Soya oil 1 y = 8.049x - 7.964 0.99**
2 y = 7.725x - 4.804 0.97**

H
Five pairs of values were used for calculation of each regression equation. denotes significance at 0.01 level and *** denotes
significance at 0.001 level.

cleavage reactions (Sims and Stahl, 1970). An It should be borne in mind that all the para-
increased rate of formation of acids is undesir- meters used in this study are indicators of the
able (Wurziger, 1972). Acidity is one of the state of oil deteriorations. Although no one para-
factors that contributes to increased smoking meter can judge frying life adequately in all
during frying. Smoking is considered undesir- situations, the analyses of percentage polar com-
able. ponents is considered to be one of the more
Colour: The initial colour and changes in reliable indicators of the state of oil deterioration
oil colour during frying are given in Table 3. (Fritsch, 1981). In 1973, The German Society for
The colour of fresh samples of palm olein were fat research proposed that "A used frying fat is
darker than those of corn and soya oils. It should deteriorated if, without any doubt, colour and
be noted that palm olein did not contain any taste are not acceptable; if, in case of a doubtful
added phenolic antioxidants whereas corn oil sensory assessment, the concentration of petro-
had BHA and soya oil had TBHQ. The oxida- leum ether insoluble oxidized fatty acids is 0.7%
tion of phenolic antioxidants in the presence of or higher and if the smoke point is lower than
heat and metals results in the formation of qui- 170C, the concentration of petroleum ether in-
noid compounds (Lundberg, 1961) which lead to soluble oxidized fatty acids is 1.0% or higher"
colour formation. Despite the absence of added (Billek et aL, 1978). A value of 1.0% petroleum
phenolic antioxidants, the colour of palm olein ether insoluble oxidized fatty acids was found to
after hour days of frying was darkest compared correspond with 27% polar components (Billek
to corn and soya oils. et aL, 1978). Based on the results obtained for
Overall Assessment of Frying Oils: Al- Batches 2 and 3 and the assumption that %
though only three market samples of each type of polar components is the most reliable indicator
oils were used, the results nevertheless showed of frying fat deterioration, it can be seen that
that (i) the rate of oxidation of unsaturated fatty palm olein reached the end of its frying life after
acids, as shown by the changes in iodine value 4 days of frying whereas corn and soya oils had
and the fatty acid composition, was slower in deteriorated beyond the acceptable limit of 27%
palm olein than in corn and soya oils and (ii) polar components after 3 days of frying under
polymer formation was least in palm olein as the conditions used. This represents at least a
compared to corn and soya oils. It was also 25% saving for palm olein if oil is discarded
evident that the acid value of palm olein was when it reaches the 27% polar components level.
higher than that of corn and soya oil. However, It should be appreciated that in these
the analysis of percentage polar components experiments, the oil was not replenished. In
showed that generally all oils had reached the commercial frying operations, the oils is
end of their useful frying life after four days of "topped-up" with fresh oil. In addition, the sur-
frying. face area to volume ratio of the oil has an effect
302 PERTANIKAVOL. 10 NO. S, 1987
 COMPARISON OF THE FRYING PERFORMANCE OF SAMPLES OF PALM OLEIN, CORN OIL & SOYA OIL

on oil deterioration, with rates of deterioration rates of oil deterioration and thus the results of
being faster at higher surface area to volume this study are only applicable to the local edible
ratios. Thus it may be expected that the rate of oil scene.
deterioration of frying oil is different under the
conditions of our study. Nevertheless, it gives an
ACKNOWLEDGEMENTS
indication of the relative rates of deterioration of
The authors would like to thank the Palm Oil
the oils.
Research Institute of Malaysia for sponsoring the
In addition to the quantitative analyses of
research. Thanks are also due to Prof. A.S.H.
the oils, observations made during fryings show-
Ong for his helpful comments.
ed that foam formation was more obvious in
corn and soya oils than in palm olein. Sticky
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CHRISTOPHERSON, S.W. and R.L. GLASS. (1969):
The disadvantages of palm olein as compared to Preparation of milk fat methyl esters by alcoholy-
corn and soya oils are the higher acid value and sis in an essentially non-alcoholic solution. /
darker colour of the used oils, but its advantages Dairy Sci., 52:1289-1290.
are the lower rate of oxidation of unsaturated FRITSCH, C.W., D.C. EGBERG and J.S. MAGNUSON
fatty acids and the lower rate of formation of (1979): Changes in dielectric constant as a
polymers. From a user point of view, an addi- measure of frying oil deterioration. / Amer. Oil
tional advantage of palm olein is the easier Chem. Soc.t 56:746-750.
cleaning of fryers, as the sticky films formed on FRITSCH, C.W., D.C. EGBERG and J.S. MAGNUSON.
the walls of fryers in corn and soya oil systems are (1979): Changes in dielectric constant as a measure
hard to remove. Furtermore, palm olein has a of frying oil deterioration. / Amer. Oil Chem.
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It should be noted that in this study, the lUPAC. (1979): Standard Methods for the analysis of
three random samples of each type of oil was oils, fats and derivatives. (Paquot, C. ed.).
IUPAC App. Chem. Div., Commission on oils,
bought at retail outlets. There was no control fats and derivatives, 6th edn.
over the initial characteristics of the oils and the
KAPPELMEIR, C.P.A. (1933): Farben-Ztq, 36, 1018,
presence of antioxidants in the oils. Both corn 1077 through Bailey's Industrial Oil and Fat
and soya oils had the advantage of having anti- Products (Swern, D. Ed.), Vol. 1, 1979, pg. 699.
oxidants but the initial quality characteristics of
KIRLEIS, A.W. and CM. STINE. (1978): Retention of
palm olein were better than of corn and soya synthetic phenolic antioxidants in model freeze-
oils. These factors may have an effect on the dried food systems./ Food Sci. 43: 1457 - 1466.

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