Extending Soya Bean and Cottonseed Oils Shelf‐Lifes by Blending Them With Palm Kernel Oil During Frying of Potato Chips

ABSTRACT Unsaturated oils have limited applications due to their instability. The industry uses hydrogenation and antioxidants to extend their shelf‐life. However, hydrogenation generates trans fatty acids that are linked to heart diseases. Synthetic antioxidants on the other hand are associated with cancer, heart diseases, etc. As a solution, research on natural ways to extend the shelf‐life of oils and fats by blending them or by adding natural antioxidants keeps evolving. In this study, the oxidative stability of oil blends from palm kernel (PKO), soya bean (SBO), and cottonseed (CSO) oils during frying was assessed. Oils were formulated in duplicate by blending PKO with SBO or CSO at ratios 50:50, 60:40, and 70:30, which were used to fry potato chips. Frying was done at 180°C in a deep‐fat fryer for 5 min (1 frying cycle). A total of 4 frying cycles was done daily with the same oil for 3 consecutive days. Oil samples (100 g) were collected daily to measure oxidation parameters. Results revealed that 100% SBO and CSO were the most altered in terms of primary and secondary oxidation compared to 100% PKO and the blends. SBO and CSO can be blended with PKO to ameliorate their oxidative stability during frying.