Quality of solid and liquid oils in food applications: Insights from slip melting point and iodine value
Main Article Content
Abstract
This study's main objective was to assess and compare the quality of liquid and solid oil on their iodine value (IV) and slip melting point (SMP). This study employed a comparative experimental design, in which liquid oil (palm olein) and solid oil (a blend of palm olein and palm stearin) were analyzed under controlled laboratory conditions. Standardized analytical methods were used to ensure reliable comparison between oil types. AOCS Official Method Cc 3-25 was used to calculate the SMP, and the Wijs method was used to measure the IV in accordance with AOCS Official Method Cd 1-25. IV solid oil are 51.80, 52.35 and 52.76 (? = 52.30), SMP solid oil are 37.4, 37.8 and 37.4 ( IV liquid oil are 58.59, 58.55 and 58.11 (? = 58.42), SMP liquid oil are 19.6, 19.6 and 19.8 ( . In conclusion, liquid oil is higher iodine value that means greater content of Unsaturated fatty acids are linked to positive cardiovascular health outcomes. Solid oil, on the other hand, showed a higher slip melting point, which implies greater thermal stability and makes it more appropriate for high-temperature frying applications.
Article Details
How to Cite
Lestari, P., Yusuf, F. ., & Furqan, M. . (2026). Quality of solid and liquid oils in food applications: Insights from slip melting point and iodine value . Journal of Midwifery and Nursing, 8(1), 7_12. https://doi.org/10.35335/jmn.v8i1.6912
References
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AOAC, B. A. M. (2016). A.O.A.C.. Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. 18th Ed. Official Methods of Analysis.
Arslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M., Zhai, X., & Basheer, S. (2018). Oil Uptake by Potato Chips or French Fries: A Review. In European Journal of Lipid Science and Technology (Vol. 120, Issue 10). https://doi.org/10.1002/ejlt.201800058
Choe, E., & Min, D. B. (2007). Chemistry of deep-fat frying oils. In Journal of Food Science (Vol. 72, Issue 5). https://doi.org/10.1111/j.1750-3841.2007.00352.x
de ALMEIDA, D. T., Viana, T. V., Costa, M. M., Silva, C. de S., & Feitosa, S. (2019). Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Science and Technology (Brazil), 39. https://doi.org/10.1590/fst.43317
Edo, G. I., Makinde, M. G., Nwosu, L. C., Ozgor, E., & Akhayere, E. (2022). Physicochemical and Pharmacological Properties of Palm Oil: an Approach for Quality, Safety, and Nutrition Evaluation of Palm Oil. Food Analytical Methods, 15(8), 2290–2305. https://doi.org/10.1007/s12161-022-02293-4
Houketchang Ndomou, S. C., Togyam, H., Njapndounke, B., Pougoue, A., Tiwo, C. T., & Womeni, H. M. (2023). Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon, 9(1). https://doi.org/10.1016/j.heliyon.2023.e12813
Imoisi, O. B., Ukhun, M. E., & Ikpe, E. E. (2020). Quality Parameters of Palm Olein, Palm Kernel Oil and its Blends Subjected to Thermal Stress using Photometric Technology. European Journal of Agriculture and Food Sciences, 2(5). https://doi.org/10.24018/ejfood.2020.2.5.14
Khaled, B. M., Biswas, M., Sina, A. A., Alam, A., Alim, M. A., Hossain, M. E., Saqib, M. N., Rana, M. S., & Sweet, S. R. (2024). Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time. Food Chemistry Advances, 4. https://doi.org/10.1016/j.focha.2024.100716
Khaskheli, A. A., & Chou, L. (2021). Crude palm stearin influences the performance, carcass quality and intestinal morphology of broiler chicks. Journal of the Indonesian Tropical Animal Agriculture, 46(1). https://doi.org/10.14710/JITAA.46.1.48-56
Lestari, P., Yusuf, F., & Fahdi, F. (2024). Quality analysis of cooking oil (RBD Palm Olein) based on PORAM standard specifications. Science Midwifery, 12(2), 1040–1046.
Liu, Y., Tian, J., Duan, Z., Li, J., & Fan, L. (2021). Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Food Chemistry, 365. https://doi.org/10.1016/j.foodchem.2021.130427
Liu, Y., Tian, J., Zhang, T., & Fan, L. (2021). Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chemistry, 345. https://doi.org/10.1016/j.foodchem.2020.128832
MacArthur, R., Teye, E., & Darkwa, S. (2021). Quality and safety evaluation of important parameters in palm oil from major cities in Ghana. Scientific African, 13. https://doi.org/10.1016/j.sciaf.2021.e00860
Mba, O. I., Dumont, M. J., & Ngadi, M. (2015). Palm oil: Processing, characterization and utilization in the food industry - A review. In Food Bioscience (Vol. 10). https://doi.org/10.1016/j.fbio.2015.01.003
Memon, H. D., Mahesar, S. A., Sirajuddin, Kara, H., Sherazi, S. T. H., & Talpur, M. Y. (2024). A review: Health benefits and physicochemical characteristics of blended vegetable oils. In Grain and Oil Science and Technology (Vol. 7, Issue 2). https://doi.org/10.1016/j.gaost.2024.05.001
Murphy, D. J., Goggin, K., & Paterson, R. R. M. (2021). Oil palm in the 2020s and beyond: challenges and solutions. In CABI Agriculture and Bioscience (Vol. 2, Issue 1). https://doi.org/10.1186/s43170-021-00058-3
Ooi, E. Z. H., Ab Karim, N. A., Chan, E. S., Wang, Y., Tang, T. K., Tong, S. C., Khor, Y. P., & Lee, Y. Y. (2024). Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles. Journal of the Science of Food and Agriculture, 104(7), 3958–3970. https://doi.org/10.1002/jsfa.13278
Petersen, K. S., Maki, K. C., Calder, P. C., Belury, M. A., Messina, M., Kirkpatrick, C. F., & Harris, W. S. (2024). Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat. In British Journal of Nutrition (Vol. 132, Issue 8). https://doi.org/10.1017/S0007114524002459
Qin, P., Liu, D., Wu, X., Zeng, Y., Sun, X., Zhang, Y., Li, Y., Wu, Y., Han, M., Qie, R., Huang, S., Zhao, Y., Feng, Y., Yang, X., Liu, Y., Li, H., Zhang, M., Hu, D., & Hu, F. (2021). Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies. In Critical Reviews in Food Science and Nutrition (Vol. 62, Issue 24). https://doi.org/10.1080/10408398.2021.1906626
Qin, P., Zhang, M., Han, M., Liu, D., Luo, X., Xu, L., Zeng, Y., Chen, Q., Wang, T., Chen, X., Zhou, Q., Li, Q., Qie, R., Wu, X., Li, Y., Zhang, Y., Wu, Y., Hu, D., & Hu, F. (2021). Fried-food consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of observational studies. Heart, 107(19). https://doi.org/10.1136/heartjnl-2020-317883
Roman-Lara, M. M., Chong, K. J., Bill, R. M., & Goddard, A. D. (2025). A miniaturized iodine value assay for quantifying the unsaturated fatty acid content of lipids, lipid mixtures, and biological membranes. Lipids, 60(4). https://doi.org/10.1002/lipd.12438
Roslan, N. A., Ramli, N. A. S., Zolkarnain, N., Ishak, S. A., & Ghazali, R. (2023). PHYSICOCHEMICAL PROPERTIES AND BIODEGRADABILITY OF PALM OIL PRODUCTS (POP) IN MARINE ENVIRONMENT. Malaysian Journal of Analytical Sciences, 27(4).
Serna-Saldivar, S. O. (2022). Production and Properties of Fats and Oils. In Snack Foods: Processing, Innovation, and Nutritional Aspects. https://doi.org/10.1201/9781003129066-7
Siswanti, Hastuti, P., Supriyanto, & Anandito, R. B. K. (2021). Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification. Food Research, 5. https://doi.org/10.26656/fr.2017.5(S2).015
Subroto, E., & Nurannisa, R. L. (2020). The recent application of palm stearin in food industry: A review. In International Journal of Scientific and Technology Research (Vol. 9, Issue 2).
Taufik, M., & Atma, Y. (2021). PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR. Agrointek: Jurnal Teknologi Industri Pertanian, 15(3). https://doi.org/10.21107/agrointek.v15i3.10436
Teh, S. S., Mah, S. H., & Razak, R. A. A. (2020). Oxidative stability and physico-chemical properties of palm olein. Journal of Oil Palm Research, 32(3), 518–525. https://doi.org/10.21894/jopr.2020.0038
Zhang, M., Xu, B., Zhao, D., Shen, M., Li, M., Liu, D., & Liu, L. (2024). Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends. Foods, 13(9). https://doi.org/10.3390/foods13091405
Ahmad Bustamam, F. K., Yeoh, C. B., Sulaiman, N., & Saw, M. H. (2022). Evaluation on the quality of Malaysian refined palm stearin. OCL - Oilseeds and Fats, Crops and Lipids, 29(4–9). https://doi.org/10.1051/ocl/2022030
Aktas, A. B., & Ozen, B. (2021). Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils. Grasas y Aceites, 72(3). https://doi.org/10.3989/GYA.0552201
Allam, A. Y., Khan, Z. S., Bhat, M. S., Naik, B., Wani, S. A., Rustagi, S., Aijaz, T., Elsadek, M. F., & Chen, T. W. (2023). Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends. Journal of Food Quality, 2023. https://doi.org/10.1155/2023/6503667
Altberg, A., Hovav, R., Chapnik, N., & Madar, Z. (2020). Effect of dietary oils from various sources on carbohydrate and fat metabolism in mice. Food and Nutrition Research, 64. https://doi.org/10.29219/fnr.v64.4287
AOAC, B. A. M. (2016). A.O.A.C.. Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. 18th Ed. Official Methods of Analysis.
Arslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M., Zhai, X., & Basheer, S. (2018). Oil Uptake by Potato Chips or French Fries: A Review. In European Journal of Lipid Science and Technology (Vol. 120, Issue 10). https://doi.org/10.1002/ejlt.201800058
Choe, E., & Min, D. B. (2007). Chemistry of deep-fat frying oils. In Journal of Food Science (Vol. 72, Issue 5). https://doi.org/10.1111/j.1750-3841.2007.00352.x
de ALMEIDA, D. T., Viana, T. V., Costa, M. M., Silva, C. de S., & Feitosa, S. (2019). Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Science and Technology (Brazil), 39. https://doi.org/10.1590/fst.43317
Edo, G. I., Makinde, M. G., Nwosu, L. C., Ozgor, E., & Akhayere, E. (2022). Physicochemical and Pharmacological Properties of Palm Oil: an Approach for Quality, Safety, and Nutrition Evaluation of Palm Oil. Food Analytical Methods, 15(8), 2290–2305. https://doi.org/10.1007/s12161-022-02293-4
Houketchang Ndomou, S. C., Togyam, H., Njapndounke, B., Pougoue, A., Tiwo, C. T., & Womeni, H. M. (2023). Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon, 9(1). https://doi.org/10.1016/j.heliyon.2023.e12813
Imoisi, O. B., Ukhun, M. E., & Ikpe, E. E. (2020). Quality Parameters of Palm Olein, Palm Kernel Oil and its Blends Subjected to Thermal Stress using Photometric Technology. European Journal of Agriculture and Food Sciences, 2(5). https://doi.org/10.24018/ejfood.2020.2.5.14
Khaled, B. M., Biswas, M., Sina, A. A., Alam, A., Alim, M. A., Hossain, M. E., Saqib, M. N., Rana, M. S., & Sweet, S. R. (2024). Detection of the changes in fatty acid composition and physicochemical properties in selected edible oils heated at different degrees of time. Food Chemistry Advances, 4. https://doi.org/10.1016/j.focha.2024.100716
Khaskheli, A. A., & Chou, L. (2021). Crude palm stearin influences the performance, carcass quality and intestinal morphology of broiler chicks. Journal of the Indonesian Tropical Animal Agriculture, 46(1). https://doi.org/10.14710/JITAA.46.1.48-56
Lestari, P., Yusuf, F., & Fahdi, F. (2024). Quality analysis of cooking oil (RBD Palm Olein) based on PORAM standard specifications. Science Midwifery, 12(2), 1040–1046.
Liu, Y., Tian, J., Duan, Z., Li, J., & Fan, L. (2021). Effect of oil surface activity on oil absorption behavior of potato strips during frying process. Food Chemistry, 365. https://doi.org/10.1016/j.foodchem.2021.130427
Liu, Y., Tian, J., Zhang, T., & Fan, L. (2021). Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chemistry, 345. https://doi.org/10.1016/j.foodchem.2020.128832
MacArthur, R., Teye, E., & Darkwa, S. (2021). Quality and safety evaluation of important parameters in palm oil from major cities in Ghana. Scientific African, 13. https://doi.org/10.1016/j.sciaf.2021.e00860
Mba, O. I., Dumont, M. J., & Ngadi, M. (2015). Palm oil: Processing, characterization and utilization in the food industry - A review. In Food Bioscience (Vol. 10). https://doi.org/10.1016/j.fbio.2015.01.003
Memon, H. D., Mahesar, S. A., Sirajuddin, Kara, H., Sherazi, S. T. H., & Talpur, M. Y. (2024). A review: Health benefits and physicochemical characteristics of blended vegetable oils. In Grain and Oil Science and Technology (Vol. 7, Issue 2). https://doi.org/10.1016/j.gaost.2024.05.001
Murphy, D. J., Goggin, K., & Paterson, R. R. M. (2021). Oil palm in the 2020s and beyond: challenges and solutions. In CABI Agriculture and Bioscience (Vol. 2, Issue 1). https://doi.org/10.1186/s43170-021-00058-3
Ooi, E. Z. H., Ab Karim, N. A., Chan, E. S., Wang, Y., Tang, T. K., Tong, S. C., Khor, Y. P., & Lee, Y. Y. (2024). Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles. Journal of the Science of Food and Agriculture, 104(7), 3958–3970. https://doi.org/10.1002/jsfa.13278
Petersen, K. S., Maki, K. C., Calder, P. C., Belury, M. A., Messina, M., Kirkpatrick, C. F., & Harris, W. S. (2024). Perspective on the health effects of unsaturated fatty acids and commonly consumed plant oils high in unsaturated fat. In British Journal of Nutrition (Vol. 132, Issue 8). https://doi.org/10.1017/S0007114524002459
Qin, P., Liu, D., Wu, X., Zeng, Y., Sun, X., Zhang, Y., Li, Y., Wu, Y., Han, M., Qie, R., Huang, S., Zhao, Y., Feng, Y., Yang, X., Liu, Y., Li, H., Zhang, M., Hu, D., & Hu, F. (2021). Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies. In Critical Reviews in Food Science and Nutrition (Vol. 62, Issue 24). https://doi.org/10.1080/10408398.2021.1906626
Qin, P., Zhang, M., Han, M., Liu, D., Luo, X., Xu, L., Zeng, Y., Chen, Q., Wang, T., Chen, X., Zhou, Q., Li, Q., Qie, R., Wu, X., Li, Y., Zhang, Y., Wu, Y., Hu, D., & Hu, F. (2021). Fried-food consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of observational studies. Heart, 107(19). https://doi.org/10.1136/heartjnl-2020-317883
Roman-Lara, M. M., Chong, K. J., Bill, R. M., & Goddard, A. D. (2025). A miniaturized iodine value assay for quantifying the unsaturated fatty acid content of lipids, lipid mixtures, and biological membranes. Lipids, 60(4). https://doi.org/10.1002/lipd.12438
Roslan, N. A., Ramli, N. A. S., Zolkarnain, N., Ishak, S. A., & Ghazali, R. (2023). PHYSICOCHEMICAL PROPERTIES AND BIODEGRADABILITY OF PALM OIL PRODUCTS (POP) IN MARINE ENVIRONMENT. Malaysian Journal of Analytical Sciences, 27(4).
Serna-Saldivar, S. O. (2022). Production and Properties of Fats and Oils. In Snack Foods: Processing, Innovation, and Nutritional Aspects. https://doi.org/10.1201/9781003129066-7
Siswanti, Hastuti, P., Supriyanto, & Anandito, R. B. K. (2021). Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification. Food Research, 5. https://doi.org/10.26656/fr.2017.5(S2).015
Subroto, E., & Nurannisa, R. L. (2020). The recent application of palm stearin in food industry: A review. In International Journal of Scientific and Technology Research (Vol. 9, Issue 2).
Taufik, M., & Atma, Y. (2021). PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR. Agrointek: Jurnal Teknologi Industri Pertanian, 15(3). https://doi.org/10.21107/agrointek.v15i3.10436
Teh, S. S., Mah, S. H., & Razak, R. A. A. (2020). Oxidative stability and physico-chemical properties of palm olein. Journal of Oil Palm Research, 32(3), 518–525. https://doi.org/10.21894/jopr.2020.0038
Zhang, M., Xu, B., Zhao, D., Shen, M., Li, M., Liu, D., & Liu, L. (2024). Production of Margarine Fat Containing Medium- and Long-Chain Triacylglycerols by Enzymatic Interesterification of Peony Seed Oil, Palm Stearin and Coconut Oil Blends. Foods, 13(9). https://doi.org/10.3390/foods13091405
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