Songklanakarin Journal of Science and Technology SJST R2 Raviyan

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1 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Properties of Healthy Cooking Oil Formulated from Red Palm, Rice Bran and Sesame Oils Journal: Songklanakarin Journal of Science and Technology Manuscript ID SJST-0-00.R Manuscript Type: Original Article Date Submitted by the Author: -Nov-0 Complete List of Authors: Chompoo, Mayuree; Chiang Mai University Damrongwattanakool, Nanthina ; Lampang Rajabhat University, Division of Food Science and Technology Raviyan, Patcharin ; ChiangMai University, Agro-industry Keyword: blending, healthy oil, red palm oil, rice bran oil, sesame oil

2 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Properties of Healthy Oil Formulated from Red Palm, Rice Bran and Sesame Oils Mayuree Chompoo, Nanthina Damrongwattanakool, Patcharin Raviyan * Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 000, Thailand. Division of Food Science and Technology, Faculty of Agricultural Technology, Lampang Rajabhat University, Muang, Lampang, 000, Thailand. * Corresponding author, address: patraviyan@gmail.com

3 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Abstract A healthy edible oil was developed by blending red palm, rice bran and sesame oils at various proportions to achieve a blended oil that contained the balanced ratio of fatty acids as recommended by the American Heart Association. The optimal blend was red palm oil.0: rice bran oil.0: sesame oil.0 (% by weight), which contained saturated, monounsaturated, and polyunsaturated fatty acids in the ratio of.00:.:.0, respectively. The optimal blend was rich in natural antioxidants, including gamma-oryzanol, tocopherols, sesamin, and carotenoids at,, and mg/kg, respectively. The panelists were satisfied with the sensory characteristics of the oil; the quality of the oil stored at 0 C remained within the acceptable product standard for more than 0 days. This blended oil developed here offers potential as a healthy edible oil that is balanced in fatty acids and high in powerful antioxidants. Keywords: blending, healthy oil, red palm oil, rice bran oil, sesame oil. Introduction According to American Heart Association guideline, healthy cooking oils should contain saturated, monounsaturated, and polyunsaturated fatty acids in a ratio of.0:.:.0 (Weisweiler, Janetschek, & Schwandt, ). The other desirable properties are stability after repeated used and functional values of bioactive compounds naturally present in the oils. Balancing the fatty acids ratio and enhancing the stability of the oil can be practically achieved by blending oils. Blending oils not only provides a balance of fatty acids, but also combines the potency of the selected oils. Red palm oil would be the best choice for developing blended

4 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of oils when considering availability and overall health benefits. Red palm oil can be prepared from palm oil that is abundant in Thailand. It is suitable for high-temperature cooking and contains high quantities of carotenoids and vitamin E. However, red palm oil is not acceptable to consumers, because it contains a high amount of saturated fatty acids and clouds easily in cold weather. To enhance stability and balance the fatty acids ratio, blending red palm oil with other oils that contained more polyunsaturated fatty acids could be an effective, simple and eco-friendly technique. Benefits of other blends have been reported previously (Choudhary, Grover, & Sangha, 0). This study aimed to blend red palm oil with rice bran and sesame oils, as both rice bran and sesame oils are commercially available in Thailand, high in PUFA and contain unique bioactive compounds. Rice bran oil is high in gamma-oryzanol that is effective in dropping cholesterol levels in blood, reducing cholesterol synthesis, and treating menopausal disorders (Gopal, Khatoon, & Babylatha, 00). Sesame oil has a pleasant and unique taste with remarkable amounts of sesamin, sesamolin and sesamol that have been shown to have antioxidation, antihypertension, hypocholesteremia, anticancer, and immunoregulation properties (Shahidi, Amarowicz, Abou-Gharbia, & Shehata, ). The physicochemical, stability and sensory properties of the blended oil were determined as these properties might change in way that is to a certain extent unpredictable. The data obtained will be of fundamental importance for consumers and beneficial for promoting the new product.. Materials and Methods. Materials

5 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Red palm oil with. mg kg - phosphorus and 0.% free fatty acid was prepared from crude palm oil by acid-water degumming. The rice bran oil, cold pressed sesame oil, potato sticks, and palm olein were purchased from the local supermarket. Fatty acids standards purchased from the Supelco Inc., PA, USA. Carotenoids, gamma-oryzanol, tocopherol and sesamin standards purchased from Sigma-Aldrich Co., Ltd., Germany.. Blends preparation The red palm, rice bran and sesame oils in 0 different ratios (Table ) were formulated using the Mixture Designs with the variables of 0-0% red palm oil, 0-0% rice bran oil, and 0-0% sesame oil. The oil mixtures were blended at C with continuous stirring at 0 rpm for minutes. The amounts of saturated, monounsaturated, and polyunsaturated fatty acids were calculated and the ratio was optimized by using the Design-Expert software (Figure ). The optimized proportion of blended oil was determined to achieve the desired physical, chemical, and nutritional properties. For nutritional property, fatty acids composition should comply with the American Heart Association Guideline. A non-linear programming procedure was used in determining the optimum treatment combination. Physical analysis The viscosity was measured by a Brookfield viscometer (Model LVDV-II+, USA) at a constant shear rate of 00 rpm and at, and C. Colour (L*, a*, b* system) was measured using the Minolta Colorimeter (model CR-0, Japan).

6 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Chemical analysis The iodine, peroxide, and p-anisidine values were measured following the methods of American Oil Chemists' Society (American Oil Chemists' Society, ). Free fatty acid contents followed Pena, Anguiano, and Arredondo (). Total oxidation was derived using the formula Total oxidation = x peroxide value + p-anisidine value (Shahidi & Wanasundara, 00). DPPH-free radical scavenging activity followed Kim (00). Undesirable substances followed Codex Alimentarius Standard - and the European Commission (EC No. /00) (Lacoste & Raoux, 00). The fatty acid compositions were detected by a GC (Agilent Technologies) equipped with a hydrogen flame ionization detector (FID). The column used was a silica capillary column (HP-MS 0 m 0. mm ID 0. µm film thickness). The fatty acids standard was tested under the same conditions to identify the peaks. The percentage of the fatty acid was calculated as the ratio of partial area to total area (Association of Official Analytical Chemists, 000). HPLC was used to determine amounts of carotenoids (Ribeiro, Chu, Ichikawa, & Nakajima, 00), gammaoryzanol (Azrina, Maznah, & Azizah, 00), tocopherol (Chen & Bergman, 00), and sesamin (Saleem, Madhusudhana, & Kaviman, 0).. Heavy metal analysis The heavy metal content was determined by Inductively Coupled Plasma (ICP) Emission Spectrometry methods (Lacoste & Raoux, 00).. Thermal analysis

7 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan The melting and crystallization behaviors of the heated (0 C) samples were determined by a Perkin-Elmer Diamond DSC (Shelton, CT, USA) using indium and zinc for calibrating at a flow rate of 00 ml min - and pressure of psi (Abdulkarim, Long, Lai, Muhammad, & Ghazali, 00).. Consumer acceptance test The blended oils Blended oil samples prepared at room temperature and stored in the glass bottles (Figure ) were presented to 0 panelists to evaluate appearance, clearness, colour, odor, and overall acceptability using -point hedonic scale (Resurreccion, ). The experimental design was randomized complete block design. The panelists sniffed coffee between evaluations of each sample to clean the leftover of previous aroma in their nasal cavity. The deep-fried potato sticks Potato sticks were prepared and deep-fried in a selected blended oil samples using the method described by Sanchez-Muniz et al. (). Palm olein was used as control oil. Acceptances of the deep-fried potatoes were evaluated using -point hedonic scale with specific attributes, including appearance, aroma, odor, crispness, mouth feel, after taste, and overall acceptability (N=0) as described by Resurreccion (). The experiment was designed using randomized complete block design.. Quality analysis during storage

8 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of The oil samples were packaged in -oz amber glass bottles with tightly-closed caps leaving -oz of headspace and sealed under nitrogen gas. The samples were stored for 0 days at 0± C and collected every days for physicochemical analysis.. Statistical Analysis All statistical analyses were conducted from triplicate evaluations. The data were analyzed using ANOVA, SPSS version.0 (SPSS Inc., Chicago, USA). Data was expressed as means ± standard deviation. Comparisons of means between samples treatments were completed using the Duncan s New Multiple Range Test. Significance were based on a % level (Montgometry, 00).. Results and Discussion. Appearance The red palm oil was darker, more red and yellow, whereas the rice bran and sesame oils were lighter, and more green (Figure ). The red color of red palm oil is imparted by carotenoids in the oil. As the physical mixing did not produce any structural changes in the oils, the color of the blended oils changed significantly (p 0.0) based on the ratio of individual oils used.. Fatty acid compositions The red palm oil contained.0% palmitic acid and.0% oleic acid; the rice bran and sesame oils contained. and.% oleic acid and. and.% linoleic acid, respectively. The quantities of saturated, monounsaturated, and polyunsaturated fatty acids

9 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan in the oil sample were calculated by summation each type of fatty acids. Red palm oil contained the highest percentage of saturated fatty acids and monounsaturated fatty acids, followed by rice bran oil and sesame oil; sesame oil contained the highest percentage of polyunsaturated fatty acids, followed by rice bran oil and red palm oil (Table ). Accordingly, the polyunsaturated fatty acids / saturated fatty acids ratio, which is known as the polyenes index, was the highest in the sesame oil, followed by the rice bran oil and red palm oil. The polyunsaturated fatty acids / saturated fatty acids ratio can be used to indicate the tendency for autoxidation of an oil (Mendez, Sanhueza, Speisky, & Valenzuela, ).. Consumer acceptance test The blended oil in Formula had the highest score in all sensory attributes, followed by Formula, Formula, and Formula (Table ). These four formulas of blended oils also provided ratios of saturated, monounsaturated, and polyunsaturated fatty acids that were closest to the American Heart Association Guideline. Accordingly, these four formulas of blended oils were selectively taken for consumer acceptance test of the deep-fried potato sticks. Physicochemical and thermal properties of these four formulas were also determined. Although sensory evaluation of potato sticks deep-fried in oil samples is not directly related to sensory characteristics of the oils, but the data would be useful information for supporting possibility of being cooking oil. The appearances of the fried potatoes were shown in Figure. The panelists found all potato samples deep-fried in all blends acceptable, rating all of their sensory characteristics from like slightly to like moderately. Among all blended formulas, the potato sticks fried in Formula had the highest scores for appearance, aroma, flavor, crispness, after taste, and overall acceptability. In overall

10 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page 0 of acceptability, the potato sticks fried in the blended oil Formula also scored closest to the control (Table ).. Viscosity Viscosity can be used to indicate quality and stability of oils. An oil s viscosity also significantly affects its coating and absorption on fried products. When the quantity of red palm oil in the blend increased, the viscosity increased (P 0.0), whereas the viscosity tended to decrease with increasing temperature (Figure ). Changes in the viscosity related to the amount of saturated palmitic acid (Fasina, Hallman, Craig-Schmidt, & Clements, 00), which is high in red palm oil.. Chemical properties Chemical properties of the oil samples were presented in Table. The free radical scavenging activity of the rice bran oil was considerably higher than those of the red palm and sesame oils, however, the antioxidant activities of all blended oil were not significantly different (P 0.0). Antioxidants in oils are essential for stability, because they delay the initiation of oxidizing reactions via free radicals. They also deliver various health benefits (Xiu-Qin, Chao, Yan-Yan, Min-Li, & Xiao-Gang, 00). The initial free fatty acid of the sesame oil was higher (P 0.0) than those of the red palm and rice bran oils. Still, the free fatty acid contents of the four formulas of blended oils were within the 0.% maximum of the regulations of the Ministry of Public Health, except that of Formula. The high free fatty acid of the sesame oil is a result of cold extraction processing. This result suggested that it would be better to thermally process sesame oil to control free fatty acid, although this might degrade its natural flavor. Greater health benefits

11 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan of thermally processed sesame oil as compared to the cold processed oil have been reported (Jeong et al., 00; Wijesundera, Ceccato, Fagan, & Shen, 00). The iodine value is one of the important parameters used to quantify the degree of unsaturation and quality of oils. Iodine value mainly correlated (P 0.0) with the amounts of monounsaturated and polyunsaturated fatty acids in the rice bran and sesame oils (Table ). The results of free fatty acid, peroxide value, p-anisidine value and total oxidation value indicated minimal oxidation had occurred in all samples.. Thermal properties Melting and crystallization values illustrated the changes in melting and crystallization behavior of the oils depended on the proportion of the three oils in the blends (Table ). Compared to the individual oils, all blends remained liquids at lower temperatures than the individual oils. Consumers prefer cooking oils that are generally clear or do not cloud easily when stored at low temperatures for prolonged periods. This finding confirmed that balancing the fatty acid composition improves the stability of oil. Among the blends, Formula was the most stable, and did not crystallize or cloud easily when stored at low temperatures for prolonged periods. The blended oil Formula, with red palm, rice bran and sesame oils ratio of.0:.0:.0 (% by weight), was the best formula based on the overall essential properties, so it was selected for the next studies.. Antioxidant activity, bioactive compounds, and heavy metals of blended oil Formula

12 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of The antioxidant activity of the blended oil Formula was.%. The oil contained total antioxidants of,. mg/kg, including gamma-oryzanol, tocopherols, sesamin and carotenoids of.,.,. and.0 mg/kg, respectively. This blended oil would be an excellent source of natural antioxidants, which have been reported to protect against various illnesses (Miraliakbari & Shahidi, 00). The existence of heavy metals in the vegetable oils might come from industrial wastes, vehicle exhaust, and chemical treatments. Results from an ICP method assured that the three original oils were prepared properly, as the blended oil was free of arsenic, lead, cadmium or mercury.. Storage stability of blended oil Formula Free fatty acids content and peroxide value could be used to assess the stability of the blended oil. Free fatty acids and peroxide value gradually increased with storage time, but the increase accentuated over time (Figure A, B). The rate of increase positively related to the rate of decrease of DPPH-free radical scavenging activity (Figure C), as the peroxide formed during oxidation reacts with the antioxidants and reduces them (Leung, Koo, & Gua, 00). So, the DPPH-free radical scavenging activity of the oil decreased continuously with increasing peroxide value. In addition, the viscosity (Figure D) and color attributes, L*a* b* (Figure E) of the oil slightly decreased (p>0.0) during extended storage. Overall results indicated that the oil quality did not change significantly during 0 days of storage in a dark bottle at 0 C. All qualities were still within product standards (Codex Alimentarius International Food Standards, ). Comparing to previous report relating stability of edible oils under storage conditions (Leung et al., 00) it could be concluded that several

13 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan antioxidants present in the blended oil effectively protected the oil from oxidative decomposition.. Conclusions This study has shown that blending red palm oil with rice bran and sesame oils in the ratio.0:.0:.0 (% by weight) resulted in a ratio of saturated, monounsaturated, and polyunsaturated fatty acids that came closest to the American Heart Association Guideline of.00:.:.0. The blended oil was an excellent source of natural antioxidants, of which gamma-oryzanol was the most predominant, followed by tocopherols, sesamin, and carotenoids. Panelists were satisfied with the sensory characteristics of the oil; the oil remained within quality standards when stored at 0 C for more than 0 days. Our data provide the nutritional facts and essential properties of this healthy edible oil. References Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K. S., & Ghazali, H. M. (00). Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, 0, -. doi:0.0/j.foodchem American Oil Chemists' Society. (). Official methods and recommended practice (th ed). Illinois. USA: AOCS Press. AOAC (CB method) for the detection of aflatoxins, Bulletin of Environmental Contamination and Toxicology,, -. doi:0.00/bf00 Association of Official Analytical Chemists. (000). Official Methods of Analysis of INTERNATIONAL (th ed). Maryland, USA: AOAC International.

14 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Azrina, A., Maznah, I., & Azizah, A. H. (00). Extraction and determination of oryzanol in rice bran of mixed herbarium. ASEAN Food Journal, (), -. doi:org/0.0/s Chen, M. H., & Bergman, C. J. (00). A rapid procedure for analyzing rice bran tocopherols, tocotrienols and γ-oryzanol contents. Journal of Food Composition and Analysis, -. doi:0.0/j.jfca Choudhary, M., Grover, K., & Sangha, J. (0). "Effect of blended rice bran and olive oil on cardiovascular risk factors in hyperlipidemic patients. Food and Nutrition Sciences, (), 0-0. doi:0./fns.0.. Codex Alimentarius International Food Standards. (). Standard for named vegetable oils : CODEX STAN 0-. Geneva, Switzerland. Fasina, O. O., Hallman, H., Craig-Schmidt, M., & Clements, C. (00). Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition. Journal of the American Oil Chemists' Society,, -0. doi:0.00/s Gopal, K. A. G., Khatoon, S. & Babylatha, R. (00). Frying performance of processed rice bran oils. Journal of Food Lipids,, -. doi: 0./j.-.00 Jeong, S. M., Kim, S. Y., Kim, D. R., Nam, K. C., Ahn, D. U. & Lee, S. C. (00). Effect of seeds roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Sciences,, -. doi: Kim, S. J. (00). Radical scavenging capacity and antioxidant activity of the E vitamer fraction in rice bran. Journal of Food Science, 0, 0-. doi:0./j.-.00

15 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Lacoste, F., & Raoux, R. (00). Undesirable compounds in oils and fats: analysis and regulation, Oil seeds and fats. Crops and Lipids, 0, -. doi:0.0/ocl Leung, D. Y. C., Koo, B. C. P., & Gua, Y. (00). Degradation of biodiesel under different storage conditions. Bioresource Technology,, 0-. doi:0.0/j.biortech Mendez, E., Sanhueza, J., Speisky, H., & Valenzuela, A. (). Validation of the rancimat test for the assessment of the relative stability of fish oils. Journal of the American Oil Chemists' Society,, 0-0. doi:0.00/bf0 Miraliakbari, H., & Shahidi, F. (00). Antioxidant activity of minor components of tree nut oils. Food Chemistry, (), -. doi:0.0/j.foodchem Montgometry, D. C. (00). Design and analysis of experiments (th Ed). New York, USA: Hamilton Printing Company. Pena, D. G., Anguiano, R. G. L., & Arredondo, J. J. M. (). Modification of the method Resurreccion, A. V. A. (). Consumer sensory testing for product development. Maryland, USA: An Aspen Publication. Ribeiro, H. S., Chu, B. S., Ichikawa, S., & Nakajima, M. (00). Preparation of nanodispersions containing β-carotene by solvent displacement method. Food Hydrocolloids,, -. doi:0.0/j.foodhyd Saleem, T. S., Madhusudhana, C. C., & Kaviman, S. (0). In-vitro antioxidant activity of sesamin isolated from sesame oil. Journal of Natural Pharmaceuticals, (), 0-. doi:0.0/jnp.0.. Sanchez-Muniz, F. J., Cuesta, C., & Garrido-Polonio, C. (). Sunflower oil used for frying: combination of column, gas and high performance size-exclusion

16 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of chromatography for its evaluation. Journal of the American Oil Chemists' Society, 0(), -. doi:0.00/bf0 Shahidi, F., & Wanasundara, U. N. (00). Methods for measuring oxidative rancidity in fats and oils. In C. Akoh & D. B. Min (Eds), Food lipids: Chemistry, nutrition, and biotechnology (nd ed) (pp. -). New York,NY: Marcel Dekker, Inc. Shahidi, F., Amarowicz, R., Abou-Gharbia, H. A., & Shehata, A. Y. (). Endogenous antioxidants and stability of sesame oil as affected by processing and storage. Journal of the American Oil Chemists' Society, (),. doi:0.00/s Weisweiler, P., Janetschek, P., & Schwandt, P. (). Influence of polyunsaturated fats and fat restriction on serum lipoproteins in humans. Metabolism, (), -. doi:0.0/00-0()00- Wijesundera, C., Ceccato, C., Fagan, P., & Shen, Z. (00). Seeds roasting improves the oxidative stability of Canola (B. napus) and Mustard (B. juncea) seed oils. Journal of Lipid Science and Technology, 0, 0-. doi:0.00/ejlt.0000 Xiu-Qin, L., Chao, J., Yan-Yan, S., Min-Li, Y., & Xiao-Gang, C. (00). Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF- MS. Food Chemistry, (), -00. doi:0.0/j.foodchem

17 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Figure Augmented D-optimal mixture design proportions and reference numbers for 0 blended formulas. Figure The appearance of original oils; RPO: red palm oil, RBO: rice bran oil, SSO: sesame oil, and 0 blended formulas.

18 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Figure Appearance of fried potato sticks in different oil samples; (a) = fried in palm olein as control, (b) = fried in blended oil Formula, (c) = fried in blended oil Formula,(d); fried in blended oil Formula, and (e) fried in blended oil Formula. Figure Viscosities of oil samples at different temperature.

19 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan (A) (B)

20 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page 0 of (C) (D)

21 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan (E)

22 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Figure Changes of free fatty acid (FFA) (A), peroxide value (PV) (B), DPPH-free radical scavenging activity(frsa) (C), viscosity (D), and color attributes (E) of the blended oil Formula during storage

23 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Table The proportion of oils for blending formulation. Formulas Oils content (% by weight) Red palm oil Rice bran oil Sesame oil

24 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Table Fatty acid composition of oil samples. Fatty acid compositions (%) Red palm oil Rice bran oil Sesame oil Saturated fatty acid (g/00g) Lauric acid (C:0) 0. ND ND Myristic acid (C:0). 0. ND Palmitic acid (C:0) Stearic acid (C:0)... Arachidic acid (C0:0) Behenic acid (C:0) Lignoceric acid (C:0) Monounsaturated fatty acid (%) Palmitoleic acid (C:n) Cis--Oleic acid (C:nc).0.. Cis--Eicosenoic acid (C0:n) Polyunsaturated fatty acid (%) Cis-,-Linoleic acid (C:n)... α- Linolenic acid (C:n) Total saturated fatty acid (g/00g) 0... Total monounsaturated fatty acid (g/00g)... Total Polyunsaturated fatty acid (g/00g)... Fatty acid Blended Formulas (g/00g) 0 C: C: C: C: C0: C: C: C:n C:nc C0:n C:n C:n SFA MUFA PUFA PUFA/ SFA SFA: MUFA: PUFA.:. :.0.:. :.0.0:. :..0:. :..0:. :..:. :.0.0:. :.0.:. :.0.:. :.0.:. :.0 Notes: ND = Not detected, C:0 = Lauric acid, C:0 = Myristic acid, C:0 = Pentadecanoic acid, C:0 = Palmitic acid, C:0 = Heptadecanoic acid, C:0 = Stearic acid, C0:0 = Arachidic acid, C:0 = Behenic acid, C:0 = Lignoceric acid, C:n =

25 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Palmitoleic acid, C:nc = Cis--Oleic acid, C0:n = Cis--Eicosenoic acid, C:n = Cis-,-Linoleic acid, C:n = alpha- Linolenic acid Table Sensory evaluation of 0 blending formulas. Sample Appearances Clearness Colour Odor Overall liking Formula. c ±.0. d ±.0. g ±.. d ±.. e ±. Formula.0 d ±.. d ±..0 fg ±.. d ±0.. de ±0. Formula.0 b ±0.0. b ±0.. cd ±0.. c ±..0 b ±0. Formula. a ±0.. a ±0..0 abc ±.. a ±.0. b ±0. Formula. c ±0..0 bc ±.. de ±.. b ±.. c ±0. Formula.0 c ±.0. c ±.. ef ±.. bc ±.0. d ±. Formula. a ±0.. a ±.0. a ±.00. a ±0.. a ±0. Formula. b ±0..00 b ±0.. ab ±0.. b ±0.. b ±0.0 Formula. c ±0.. c ±0.. bc ±0.. bc ±.0. c ±0.0 Formula 0. c ±0..0 bc ±0.. bcd ±0.. bc ±0.. c ±. Notes: Mean values within each column followed by different subscript letters (a, b, c, etc) were significantly different (P 0.0).

26 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Table Sensory evaluation of the deep-fried potato sticks in oil samples. Sensory attributes Control (palm olein) Potatoes fried in blended oils Formula Formula Formula Formula Appearance.0 a ±.. b ±0..0 a ±..0 a ±0.. a ±0. Aroma.0 a ±0..0 a ±0.. a ±0.. a ±0.. b ±. Flavor.00 a ±..0 a ±.. a ±.0.0 a ±.0. b ±. Crispness.0 a ±.. bc ±0..00 c ±.. a ±.0.0 ab ±. Mouth feel.00 a ±.. a ±0..0 a ±..0 b ±.0. c ±. After taste.0 a ±.. a ±0..00 a ±0..0 a ±0.. b ±. Overall liking.00 a ±.. b ±0.. b ±0.. a ±0..0 c ±.0 Notes: Mean values within each column followed by different subscript letters (a, b, c, etc) were significantly different (P 0.0).

27 Page of Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Table Chemical properties of oil samples. sample FRSA (%) FFA (%) IV (g I /00g) PV (meqo /kg) p-av TOTOX (PV+ p-av) RPO 0. b ±0. 0. d ±0.0. g ±0.. a ±0.. d ±0.. a ±0. RBO. a ±0. 0. d ± b ±0. 0. d ±0..0 e ±0.0. d ±0. SSO. c ±0.. a ±0.0.0 a ±0.. c ±0.. a ±0.. b ±0. Formula. b ±. 0. c ±0.0. c ±0..0 b ±0.. b ±0.. c ±0. Formula. b ±. 0. b ±0.0. d ±0.. b ±0.. d ±0.. ab ±0. Formula. b ±. 0. c ±0.0.0 e ±0..0 b ±0.. c ±0.. ab ±0. Formula. b ±. 0. c ± f ±0.. b ±0.. c ±0.. a ±0. Notes: RPO= red palm oil, RBO= rice bran oil, SSO= sesame oil, FRSA= free radical scavenging activity, FFA= free fatty acids, IV= iodine value, PV= peroxide value, p-av = p- anisidine value, standard of FFA = < 0.%, standard of PV = <0 meqo/kg, standard of p- AV = <0, standard of TOTOX value = <0.

28 Songklanakarin Journal of Science and Technology SJST-0-00.R Raviyan Page of Table Thermal properties of oil samples. Heating profile Cooling profile Onset temperature ( C) Peak temperature ( C) End temperature ( C) Onset temperature ( C) Peak temperature ( C) End temperature ( C) RPO. a ±0.. a ±0.. a ±0..0 a ±0.0. a ±0. 0. a ±. RBO -0. e ± e ±0. -. e ±0. -. f ± e ± d ±0. SSO -. d ±0. -. d ±0.. d ±0. -. e ± d ± c ±. Formula -0.0 c ± b ±0.. c ± d ± d ±0. -. de ±. Formula -.0 c ±0. -. bc ±0.0. c ± d ± d ± e ±0. Formula -0. c ±0. -. bc ±0.0.0 c ± c ±0. -. c ±0. -. e ±0. Formula -0. b ±0.. c ±0.. b ±0.. b ±0.0. b ± b ±. Notes: RPO= red palm oil, RBO= rice bran oil, SSO= sesame oil.