摘要：Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality . Physico chemical properties and oxidative stability of Butter Oil (BO), Refined Palm Oil (RPO) and their blends were investigated. The liquefied BO and RPO were mixed in proportions of 10:0, 8:2, 6:4, 4:6, 2:8 and 0:10 (w/w) to create 6 treatments. The results showed that total saturated fatty acid s decreased, while oleic and linoleic acids as unsaturated fatty acid s, β-sitosterols and tocepherols contents increased by increasing the proportion of RPO in BO. Blending of BO with RPO reduced the PLLn triglyceride, while PLP, PLO, OLnL and LOO triglycerides contents increased (P, L, Ln and O represent palmetic, linoleic, linolenic and oleic acids, respectively). Solid Fat Content (SFC) oil blends was lower than both RPO and BO at 0.0 and 10°C, while at 25°C, the SFC of oil blends was close to the pure BO. A major increase in induction period was observed at the proportion of 20 and 40% RPO in BO, after which the increases were not significant. Addition of RPO caused slight increase in both Peroxide Value (PV) and ρ-anisidine value (ρ-AV) of BO compared with pure BO until day 12, after which blending of BO with 20% RPO had the lowest PV and ρ-AV. Therefore, blending of BO with 20% RPO was sufficient to increase the induction period and depress the secondary oxidation compared with BO, PO and other blends.
