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Sunflower oils were blended with different levels of cold pressed tiger nut oil. Blended oils were obtained by mixing tiger nut oil with sunflower oil at the volume ratios of 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 and 100: 0. The effects of deep frying on physico-chemical parameters (Free Fatty Acid (FFA), Peroxide Value (PV), thiobarbituric acid value (TBA), iodine value, Total Polar Compounds (TPC), color and viscosity) were evaluated over 30 hours of the frying process. The total phenolic content of native oils was determined. GLC analysis was performed to illustrate the fatty acid composition of sunflower oil, tiger nut oil and binary mixtures of them as well as their oxidation rates. The pure and blended oils were heated at 180 °C ± 5 °C, then frozen French fried potatoes were fried every 30 min. Oil samples were taken every 5 h and the entire continuous frying period was 30 h. The results showed that fresh sunflower oil had significantly the highest value of COX (7.25); while tiger nut oil had significantly the lowest (2.24). Mixing sunflower oil with different levels of tiger nut oil led to an increase in its stability against oxidation. The phenolic content of cold pressed tiger nut oil was about 3.3 times as high as that of sunflower oil. The analytical data showed that the lowest deterioration during the frying process occurred in tiger nut oil and the highest in sunflower. The changes in the physico-chemical parameters were controlled and significantly (P < 0.05) decreased when tiger nut /sunflower oil (W/W) proportions were varied between 20/80 to 50/50. The obtained results indicate that mixing sunflower oil with cold pressed tiger nut oil increased the stability and hence improved the quality of sunflower oil during the frying process.<br><br>Aceites de girasol se mezclaron con diferentes niveles de aceite de chufa prensado en frío. Se obtuvieron mezclas de aceite de chufa con girasol en las proporciones: 0:100, 10: 90, 20: 80, 30: 70, 40: 60, 50:50 y 100: 0. Se ha evaluado el efecto del proceso sobre los parámetros físico-químicos (ácidos grasos libres (FFA), índice de peróxido (PV), índice de ácido tiobarbitúrico (TBA), índice de yodo, compuestos polares totales (TPC), color y viscosidad) tras 30 horas de fritura. Se determinó también el contenido fenólico total de los aceites originales. Mediante GLC se determinó la composición de ácidos grasos de los aceites de girasol, de chufa y las mezclas binarias de ellos, y se calculó el tipo de alteración. Los aceites originales y sus mezclas se calentaron a 180 °C ± 5 °C, a continuación, se frieron patatas pre-fritas congeladas cada 30 min. Se tomaron muestras de aceite cada 5 horas y el período completo de fritura continua fue de 30 h. Los resultados mostraron que el aceite de girasol original tenía un valor significativamente más alto de COX (7,25), mientras que el aceite de chufa presentó el valor más bajo significativamente (2,24). Las mezclas de aceite de girasol con crecientes niveles de aceite chufa lleva a aumentar la estabilidad frente a la oxidación. El contenido fenólico del aceite de chufa prensado en frío fue 3,3 veces superior que el del aceite de girasol. Los datos analíticos mostraron que el menor deterioro durante el proceso de fritura se produjo en el aceite de chufa y el más alto en el de girasol. Los cambios de los parámetros fisicoquímicos controlados fueron disminuyendo significativamente (P < 0,05) cuando las proporciones chufa / aceite de girasol variaron entre 20/80 y 50/50 (W/W). Los resultados obtenidos indican que el aceite de girasol mezclado con aceite de chufa prensado en frío aumenta la estabilidad y por lo tanto mejora la calidad del aceite de girasol durante el proceso de fritura

Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process