Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese

Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese Muftaudeen Taoheed Kolawole, Adio Tayo Ibrahim, Frank Ogundolie, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4509900/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract We investigated changes in the quality of palm oil, shea butter and their blend as affected by repeated usage in deep frying of cheese were investigated. Palm oil, shea butter and their blend (1:1 w/w) were used in repeated deep frying of cheese at 150 o C for 15 minutes, repeated eight times, repeated for six (6) consecutive days Changes in oil quality indices such as free fatty acid, peroxide value, p-anisidine value, color index, iodine value, acid value, saponification value, specific gravity and refractive index were determined. Kinetic rate and Arrhenius equation were used to determine deterioration rate and activation energy Data were analyzed using ANOVA and regression at α ==0.05 . The free fatty acid value of palm oil (6.09% − 8.03%), shea butter (2.12% − 2.91%) and blend (3.30% − 4.50%) increased significantly. Palm oil recorded a high value of peroxide (6.20 meqO2/kg), while the lowest value was recorded by shea butter (3.20 meqO 2 /kg), the p-anisidine value of palm oil was higher (91.77) after the sixth frying cycle than shea butter (11.00) and their blend (46.17). Slight decrease in iodine value was observed in the blend (4.89–3.82), while palm oil decreased sharply (4.73–0.90). A high smoke point was recorded for shea butter (222.7 o C and 226.4 o C), palm oil (204.3 0 C and 218.2 o C) and the blend oil (212.2 o C and 216.6°C) within the six frying cycles. Palm oil Shea butter Deep frying Degradation Kinetic order Activation energy Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4509900","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":311235437,"identity":"26df5cec-1a24-4266-bb15-0ca816ce3a64","order_by":0,"name":"Muftaudeen Taoheed 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Cheese\u003c/p\u003e","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Palm oil, Shea butter, Deep frying, Degradation, Kinetic order, Activation energy","lastPublishedDoi":"10.21203/rs.3.rs-4509900/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4509900/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eWe investigated changes in the quality of palm oil, shea butter and their blend as affected by repeated usage in deep frying of cheese were investigated. Palm oil, shea butter and their blend (1:1 w/w) were used in repeated deep frying of cheese at 150\u003csup\u003eo\u003c/sup\u003eC for 15 minutes, repeated eight times, repeated for six (6) consecutive days Changes in oil quality indices such as free fatty acid, peroxide value, p-anisidine value, color index, iodine value, acid value, saponification value, specific gravity and refractive index were determined. Kinetic rate and Arrhenius equation were used to determine deterioration rate and activation energy Data were analyzed using ANOVA and regression at α\u003csub\u003e==0.05\u003c/sub\u003e. The free fatty acid value of palm oil (6.09% \u0026minus;\u0026thinsp;8.03%), shea butter (2.12% \u0026minus;\u0026thinsp;2.91%) and blend (3.30% \u0026minus;\u0026thinsp;4.50%) increased significantly. Palm oil recorded a high value of peroxide (6.20 meqO2/kg), while the lowest value was recorded by shea butter (3.20 meqO\u003csub\u003e2\u003c/sub\u003e/kg), the p-anisidine value of palm oil was higher (91.77) after the sixth frying cycle than shea butter (11.00) and their blend (46.17). Slight decrease in iodine value was observed in the blend (4.89\u0026ndash;3.82), while palm oil decreased sharply (4.73\u0026ndash;0.90). A high smoke point was recorded for shea butter (222.7\u003csup\u003eo\u003c/sup\u003eC and 226.4 \u003csup\u003eo\u003c/sup\u003eC), palm oil (204.3\u003csup\u003e0\u003c/sup\u003eC and 218.2\u003csup\u003eo\u003c/sup\u003eC) and the blend oil (212.2\u003csup\u003eo\u003c/sup\u003eC and 216.6\u0026deg;C) within the six frying cycles.\u003c/p\u003e","manuscriptTitle":"Qualitative Parameters and Deterioration Kinetics of Palm Oil, Shea Butter and Their Blend Use for Frying Cheese","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-06-19 06:30:02","doi":"10.21203/rs.3.rs-4509900/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"cb207862-f263-4feb-9d61-c9058169b9b4","owner":[],"postedDate":"June 19th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-06-07T16:53:11+00:00","versionOfRecord":[],"versionCreatedAt":"2024-06-19 06:30:02","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4509900","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4509900","identity":"rs-4509900","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}