title: Heat-oxidation stability of palm oil blended with extra virgin olive oil.
abstract: Rancimat induction time of palm oil (PO), several extra virgin olive oils (EV) and their binary blends have been determined at three different temperatures (120, 130 and 140°C). Analytical composition and oxidation stability of PO/EV blends were found to be a linear combination of the oil partners. Induction time of pure PO was always higher than those of EV oils and blends, in which induction time increased proportionally with the percentage of PO. However, induction time of 80% PO blend was similar to that of pure PO. Fatty acid composition appeared to be the most important factor affecting heat-oxidation stability and a saturated/unsaturated ratio near 1 was the optimally stable composition. Conversely, total phenols had a zero or negative role on the oxidative stability of the blends. Finally, in heat-oxidised oils significant losses of polyunsaturated fatty acids and formation of short-chain fatty acids were recorded.
authors.affiliation: Department of Agricultural, Environmental and Food Sciences, University of Molise, via De Sanctis, 86100 Campobasso, Italy. antomac@unimol.it
authors.forename: Antonella
authors.initials: A
authors.lastname: De Leonardis
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Macciola
mesh_terms: D005227:Fatty Acids / Q000737:chemistry; D006358:Hot Temperature; D000069463:Olive Oil; D010084:Oxidation-Reduction; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D000073878:Palm Oil