Viability of palm oil in edible vegetable oil blends preparation for employment in immersion frying

Frying is one of the most common methods used in food preparations, as it improves sensory properties, making it more attractive to the consumer. Palm oil is one of the most used oils in frying; however, its high amount of saturated fatty acids makes it harmful to cardiovascular health when frequently ingested. In the present study, aiming to improve the nutritional properties of palm oil (PO) and the thermal and oxidative stability of soybean (SO) and sunflower (SFO) oils, nine blends were prepared with different ratios of PO, SO, and SFO. The study also compared the effect of commercial antioxidants on the oxidative stability of SO and SFO. According to the obtained results, the nine blends presented a better saturated/unsaturated ratio compared to PO, and their periods of oxidative induction increased when compared to pure SO and SFO oils. According to the expression of the characteristic absorption band of trans double bonds, the proportion of the palm oil used in the blends did not influence the formation of trans fatty acids. The combinations with lower PO content and higher SO and SFO oils ratios resulted in a healthy fatty acid profile, leading to the best choice for consumers.