A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Figures & data

Table 1. Changes in fatty acid composition characteristics during frying process for original POO, CSO, and POO/CSO blend oils, %.

Fatty acid composition changes for cottonseed oil (CSO) and palm olein oil (POO) blends and original oils
	%100 CSO		%60 CSO + %40 POO		%50 CSO + %50 POO		%40 CSO + %60 POO		%100 POO
Time	ƩPUFA/ƩSFA	Trans FA, %	ƩPUFA/ƩSFA	Trans FA, %	ƩPUFA/ƩSFA	Trans FA, %	ƩPUFA/ƩSFA	Trans FA, %	ƩPUFA/ƩSFA	Trans FA, %
0th h	3.01 ± 0.006	0.47 ± 0.003	2.88 ± 0.002	0.33 ± 0.001	1.84 ± 0.005	0.33 ± 0.001	1.70 ± 0.003	0.31 ± 0.001	1.19 ± 0.002	0.19 ± 0.001
1st h	2.97 ± 0.004	0.49 ± 0.001	2.86 ± 0.003	0.35 ± 0.001	1.83 ± 0.007	0.33 ± 0.001	1.70 ± 0.005	0.31 ± 0.001	1.19 ± 0.002	0.19 ± 0.001
2nd h	2.96 ± 0.005	0.49 ± 0.001	2.83 ± 0.003	0.35 ± 0.001	1.82 ± 0.003	0.33 ± 0.002	1.70 ± 0.003	0.32 ± 0.002	1.19 ± 0.003	0.19 ± 0.003
3th h	2.92 ± 0.005	0.49 ± 0.002	2.82 ± 0.007	0.35 ± 0.003	1.82 ± 0.003	0.33 ± 0.001	1.68 ± 0.002	0.32 ± 0.002	1.18 ± 0.004	0.19 ± 0.004
4th h	2.91 ± 0.004	0.49 ± 0.001	2.82 ± 0.005	0.35 ± 0.002	1.81 ± 0.004	0.33 ± 0.001	1.67 ± 0.001	0.32 ± 0.002	1.18 ± 0.002	0.19 ± 0.003
5th h	2.89 ± 0.002	0.49 ± 0.001	2.82 ± 0.004	0.36 ± 0.002	1.78 ± 0.002	0.33 ± 0.002	1.66 ± 0.003	0.32 ± 0.003	1.18 ± 0.002	0.19 ± 0.002
6th h	2.86 ± 0.001	0.49 ± 0.001	2.79 ± 0.004	0.36 ± 0.002	1.77 ± 0.001	0.33 ± 0.003	1.66 ± 0.003	0.32 ± 0.001	1.18 ± 0.001	0.19 ± 0.001
7^th h	2.83 ± 0.004	0.49 ± 0.001	2.79 ± 0.004	0.36 ± 0.001	1.76 ± 0.004	0.34 ± 0.003	1.65 ± 0.005	0.32 ± 0.001	1.17 ± 0.004	0.20 ± 0.001
8^th h	2.75 ± 0.003	0.49 ± 0.002	2.79 ± 0.003	0.36 ± 0.001	1.75 ± 0.005	0.34 ± 0.002	1.65 ± 0.005	0.32 ± 0.001	1.17 ± 0.003	0.20 ± 0.003
9^th h	2.74 ± 0.005	0.49 ± 0.001	2.77 ± 0.005	0.36 ± 0.001	1.74 ± 0.006	0.34 ± 0.001	1.64 ± 0.004	0.32 ± 0.002	1.17 ± 0.003	0.20 ± 0.003
10^th h	2.71 ± 0.006	0.49 ± 0.001	2.76 ± 0.006	0.36 ± 0.001	1.74 ± 0.003	0.35 ± 0.001	1.64 ± 0.002	0.32 ± 0.001	1.17 ± 0.002	0.20 ± 0.002
	9.97% ↓	4.25% ↑	4.17% ↓	9.09% ↑	5.43% ↓	6.06% ↑	3.53% ↓	3.23% ↑	1.68% ↓	5.26% ↑

Means within a column are significantly different (p < 0.05).

Values are reported as means ± SD of three replicate analyses (n = 3).

SFA: saturated fatty acids, PUFA: polyunsaturated fatty acids, CSO: cottonseed oil, POO: palm olein oil.

Figure 1. GC/FID chromatogram of fatty acid profiles for pure CSO and POO.

Table 2. Changes in total polar and polymeric compound characteristics during frying process for original POO, CSO, and POO/CSO blend oils, %.

Polar and polymeric compound changes for cottonseed oil (CSO) and palm olein oil (POO) blends and original oils
	%100 CSO		%60 CSO + %40 POO		%50 CSO + %50 POO		%40 CSO + %60 POO		%100 POO
Time	TPC	Polymeric compound	TPC	Polymeric compound	TPC	Polymeric compound	TPC	Polymeric compound	TPC	Polymeric compound
0th h	5.80 ± 0.03	3.36 ± 0.01	5.10 ± 0.04	2.39 ± 0.02	6.14 ± 0.02	2.07 ± 0.01	5.50 ± 0.01	1.43 ± 0.01	5.30 ± 0.01	0.79 ± 0.01
1st h		3.51 ± 0.01		3.32 ± 0.03		2.08 ± 0.01		2.81 ± 0.01		0.94 ± 0.02
2nd h	6.70 ± 0.02	3.85 ± 0.02	5.60 ± 0.03	4.80 ± 0.03	6.70 ± 0.04	2.20 ± 0.03	6.20 ± 0.03	2.82 ± 0.03	6.80 ± 0.01	1.32 ± 0.02
3th h		3.86 ± 0.03		4.82 ± 0.03		2.24 ± 0.03		3.66 ± 0.02		1.54 ± 0.03
4th h	7.40 ± 0.03	4.15 ± 0.03	6.10 ± 0.03	4.93 ± 0.01	7.16 ± 0.04	2.25 ± 0.03	6.90 ± 0.03	4.36 ± 0.02	7.20 ± 0.03	1.69 ± 0.04
5th h		4.16 ± 0.04		5.20 ± 0.01		2.50 ± 0.04		5.22 ± 0.04		1.72 ± 0.01
6th h	7.90 ± 0.04	5.04 ± 0.01	6.80 ± 0.04	5.25 ± 0.02	8.19 ± 0.01	2.53 ± 0.04	7.20 ± 0.03	5.49 ± 0.03	8.10 ± 0.03	1.95 ± 0.01
7th h		5.07 ± 0.02		5.71 ± 0.02		3.72 ± 0.03		6.05 ± 0.03		2.24 ± 0.03
8th h	8.50 ± 0.04	6.40 ± 0.01	7.90 ± 0.03	5.82 ± 0.02	9.11 ± 0.03	3.77 ± 0.03	8.00 ± 0.01	6.09 ± 0.03	9.00 ± 0.03	2.62 ± 0.03
9th h		6.91 ± 0.01		5.96 ± 0.04		3.96 ± 0.01		6.96 ± 0.01		2.68 ± 0.01
10th h	12.10 ± 0.03	7.61 ± 0.01	10.60 ± 0.02	5.99 ± 0.02	11.62 ± 0.01	4.34 ± 0.02	10.90 ± 0.04	8.50 ± 0.01	11.40 ± 0.04	3.98 ± 0.02
	6.30 ↑	4.25 ↑	5.50 ↑	3.60 ↑	5.48 ↑	2.27 ↑	5.40 ↑	7.07 ↑	6.10 ↑	3.19 ↑

Means within a column are significantly different (p < 0.05) for polymeric compound analysis.

Values are reported as means ± SD of three replicate analyses (n = 3).

TPC: total polar compound, CSO: cottonseed oil, POO: palm olein oil.

Figure 2. HPSEC/ELSD chromatogram of polymeric compounds for %50CSO:%50 POO blend by two series columns; retention times: 25.82 min, polymeric triglycerides (PTGs); 27.22 min, triacylglycerols, and oxidized triacylglycerols (TGs and ox-TGs); 28.71 min.

Table 3. Changes in peroxide value, free fatty acid, and iodine value characteristics during frying process for original POO, CSO, and POO/CSO blend oils, %.

	Peroxide value, free fatty acid, and iodine value changes for cottonseed oil (CSO) and palm olein oil (POO) blends and original oils
	%100 CSO			%60 CSO + %40 POO			%50 CSO + %50 POO
Time	PV	FFA	IV	PV	FFA	IV	PV	FFA	IV
0th h	0.63 ± 0.004	0.51 ± 0.001	113.72 ± 0.08	1.10 ± 0.004	0.71 ± 0.003	85.96 ± 0.02	1.10 ± 0.004	1.07 ±0.001	85.03 ±0.04
1st h	0.89 ± 0.004	0.54 ± 0.001	113.29 ± 0.04	1.24 ± 0.006	0.71 ± 0.001	85.06 ± 0.04	1.11 ± 0.004	1.09 ±0.001	84.68 ±0.04
2nd h	0.92 ± 0.006	0.62 ± 0.001	113.01 ± 0.05	1.26 ± 0.007	0.82 ± 0.001	84.92 ± 0.04	1.16 ± 0.004	1.10 ±0.002	84.53 ±0.06
3th h	0.94 ± 0.005	0.71 ± 0.002	112.11 ± 0.05	1.29 ± 0.003	0.85 ± 0.001	84.77 ± 0.03	1.22 ± 0.005	1.10 ±0.002	83.91 ±0.06
4th h	0.97 ± 0.003	0.76 ± 0.003	111.64 ± 0.07	1.30 ± 0.003	0.87 ± 0.001	84.46 ± 0.03	1.25 ± 0.005	1.10 ±0.002	83.44 ±0.03
5th h	1.07 ± 0.003	0.76 ± 0.002	111.35 ± 0.06	1.10 ± 0.003	0.93 ± 0.001	84.30 ± 0.03	1.29 ± 0.005	1.12 ±0.002	83.15±0.03
6th h	0.86 ± 0.002	0.76 ± 0.002	110.87 ± 0.06	1.08 ± 0.005	0.96 ± 0.001	83.79 ± 0.05	1.38 ± 0.004	1.12 ±0.002	82.67±0.03
7th h	0.86 ± 0.001	0.76 ± 0.001	110.23 ± 0.07	1.02 ± 0.004	1.02 ± 0.002	83.34 ± 0.05	1.44 ± 0.004	1.13 ±0.002	82.03±0.07
8th h	0.85 ± 0.001	0.77 ± 0.001	109.33 ± 0.03	0.88 ± 0.007	1.02 ± 0.001	82.82 ± 0.05	1.44 ± 0.003	1.13 ±0.001	81.77±0.04
9th h	0.78 ± 0.003	0.84 ± 0.001	108.97 ± 0.05	0.86 ± 0.004	1.27 ± 0.001	82.65 ± 0.03	1.45 ± 0.003	1.13 ±0.001	81.13±0.03
10th h	0.72 ± 0.006	0.84 ± 0.001	108.69 ± 0.03	0.80 ± 0.004	1.36 ± 0.001	82.47 ± 0.03	1.46 ± 0.006	1.13 ±0.001	80.49±0.03
	0.09 ↑	0.33 ↑	5.03 ↓	0.30 ↓	0.65 ↑	3.39 ↓	0.36 ↑	0.06 ↑	4.54 ↓
	%40 CSO + %60 POO			%100 POO
Time	PV	FFA	IV	PV	FFA	IV
0th h	1.26 ± 0.006	0.56 ± 0.001	80.02 ± 0.03	0.69 ± 0.004	0.77 ± 0.003	56.95 ± 0.05
1st h	1.29 ± 0.004	0.62 ± 0.002	79.63 ± 0.05	0.72 ± 0.003	0.79 ± 0.001	56.86 ± 0.06
2nd h	1.30 ± 0.004	0.62 ± 0.002	79.54 ± 0.06	0.74 ± 0.003	0.79 ± 0.001	56.67 ± 0.04
3th h	1.31 ± 0.005	0.76 ± 0.002	79.50 ± 0.03	0.75 ± 0.005	0.85 ± 0.002	56.56 ± 0.04
4th h	1.32 ± 0.005	0.79 ± 0.001	78.75 ± 0.05	0.76 ± 0.004	0.95 ± 0.002	56.47 ± 0.06
5th h	1.35 ± 0.002	0.82 ± 0.002	78.83 ± 0.05	1.03 ± 0.004	0.95 ± 0.002	56.40 ± 0.06
6th h	1.38 ± 0.002	0.82 ± 0.001	78.57 ± 0.06	1.18 ± 0.004	0.95 ± 0.003	56.31 ± 0.05
7th h	1.40 ± 0.002	0.90 ± 0.001	78.54 ± 0.03	1.09 ± 0.002	0.95 ± 0.003	56.10 ± 0.05
8th h	1.53 ± 0.005	0.93 ± 0.001	77.91 ± 0.02	0.96 ± 0.002	1.05 ± 0.004	55.51 ± 0.04
9th h	1.60 ± 0.004	0.96 ± 0.001	77.80 ± 0.05	0.88 ± 0.003	1.05 ± 0.004	55.46 ± 0.04
10th h	1.70 ± 0.006	1.04 ± 0.001	72.58 ± 0.02	0.83 ± 0.003	1.09 ± 0.004	55.30 ± 0.03
	0.44 ↑	0.48 ↑	7.44 ↓	0.14 ↑	0.32 ↑	1.65 ↓

Means within a column are significantly different (p < 0.05).

Values are reported as means ± SD of three replicate analyses (n = 3).

PV: peroxide value, FFA: free fatty acid, IV: iodine value, CSO: cottonseed oil, POO: palm olein oil.