ArticleAntioxidants (Basel, Switzerland)2024
Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Temperature-Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage.Food science & nutrition · 2026Article
- Enhancing the Multifunctional Qualities of Palm Oil With Plant-Derived Essential Oils: An Integrated HPLC and RSM Approach.Food science & nutrition · 2026Article
- Prediction refined vegetable oils oxidative stability using the accelerated thermal test: evidence from soybean, sunflower, palm and palm olein oils.Food chemistry: X · 2026Article
- Optimization of Polyphenol-Rich Extracts from Defatted Avocado Peel and Seed Residues Using Ultrasound-Assisted RSM: Antioxidant Potential and Valorization Prospects.Antioxidants (Basel, Switzerland) · 2025Article
- Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential.Foods (Basel, Switzerland) · 2025Article
- Unveiling the oxidative stability, phytochemical richness, and nutritional integrity of cold-pressedFood chemistry: X · 2024Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people's environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by the food industry, does not fit these criteria. This study investigated the development of a complex oil blend consisting of commonly used vegetable oils such as corn, rapeseed, sunflower, and palm oil. The aim was to find the optimal blended oil and compare this combination with palm oil in terms of its oxidative stability, antioxidant capacity, and the composition of bioactive compounds (i.e., fatty acids, tocopherols, and carotenoids). Palm oil was found to have greater oxidative stability as a result of its increased concentration of saturated fatty acids. The optimal blended oil, which consisted of corn and rapeseed oil at a ratio of 4:3
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