Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols

Mohammed Al-Khusaibi, Michael H. Gordon, Julie A. Lovegrove, Keshavan Niranjan

Research output: Contribution to journalArticle

18 Citations (Scopus)


The changes occurring in the levels of nutritionally relevant oil components were assessed during repeated frying of potato chips in a blend of palm olein and canola oil (1:1 w/w). The blend suffered minimal reductions in omega-3 and omega-6 polyunsaturated fatty acids. There was no significant difference between the fatty acid composition of the oil extracted from the product and that of the frying medium, in all three cases. The blend also contained a significant amount of tocols which add a nutritional value to the oil. The concentration of the tocols was satisfactorily retained over the period of oil usage, in contrast to the significant loses observed in the case of the individual oils. The blend also performed well when assessed by changes in total polar compounds, free fatty acids, p-anisidine value. When fried in used oil, the product oil content increased progressively with oil usage time. This study shows that blended frying oils can combine good stability and nutritional quality.

Original languageEnglish
Pages (from-to)1701-1709
Number of pages9
JournalInternational Journal of Food Science and Technology
Issue number8
Publication statusPublished - Aug 2012



  • Blending
  • Canola oil
  • Fatty acid profile
  • Frying
  • Nutritional quality
  • Oil deterioration
  • Oil uptake
  • Palm olein
  • Tocopherols
  • Tocotrienols

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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