Physicochemical Properties of Oil Mixtures from Virgin Red Palm Oil with Olive Oil, Corn Oil, Soybean Oil or Sunflower Oil

Minyak sawit merah murni (virgin red palm oil, VRPO) merupakan minyak mengandung asam lemak jenuh dan tak jenuh seimbang, serta senyawa bioaktif tinggi (seperti karoten, tokoferol dan tokotrienol). Sementara itu, minyak zaitun (olive oil, OO), minyak jagung (corn oil, CO), minyak kedelai (soybean oil, SBO) dan minyak bunga matahari (sunflower oil, SFO) merupakan minyak mengandung asam lemak tak jenuh tinggi. Pencampuran dua atau lebih jenis minyak dapat menghasilkan minyak sehat dengan profil asam lemak, stabilitas oksidatif dan senyawa bioaktif yang diinginkan. Penelitian ini dilakukan untuk mengkaji karakteristik campuran VRPO dengan OO, CO, SBO atau SFO pada rasio berat 100:0-0:100 meliputi kadar asam lemak bebas, karoten dan vitamin E, komposisi asam lemak, bilangan iodin, titik leleh, dan kandungan lemak padat. Peningkatan jumlah VRPO meningkatkan kadar asam palmitat, karoten dan vitamin e, titik leleh dan kandungan lemak padat. Peningkatan jumlah OO, CO, SBO atau SFO menurunkan kadar asam lemak bebas dan meningkatkan bilangan iodin. Campuran VRPO dengan CO, SBO atau SFO menghasilkan minyak sehat dengan rasio asam lemak jenuh: asam lemak tak jenuh tunggal: asam lemak tak jenuh ganda mendekati 1:1,5:1,0. Campuran VRPO dengan OO juga menghasilkan minyak sehat dengan rasio asam linoleat: asam linolenat sebesar 5-10:1. Campuran-campuran minyak tersebut dapat digunakan sebagai bahan baku untuk minyak goreng, baking shortening dan margarin yang kaya senyawa bioaktif.Virgin red palm oil (VRPO) is an oil contains balanced saturated and unsaturated fatty acids and high bioactive compounds (such as carotene, tocopherol, and tocotrienol). Meanwhile, olive oil (OO), corn oil (CO), soybean oil (SBO), and sunflower oil (SFO) are oils contain high unsaturated fatty acids. Blending two or more types of oil can produce healthy oil with a desired fatty acid profile, oxidative stability, and bioactive compounds. This research was conducted to examine the characteristics of a mixture of VRPO with OO, CO, SBO, or SFO at a weight ratio of 100:0 - 0:100 including free fatty acid, carotene and vitamin E content, fatty acids composition, iodine value, melting point and solid fat content. Increasing the amount of VRPO increased palmitic acid, carotene and vitamin e content, melting point, and solid fat content. Enhancing the amount of OO, CO, SBO or SFO decreased free fatty acid content and increased iodine value. The mixture of VRPO with CO, SBO or SFO produced healthy oils with a ratio of saturated fatty acids: monosaturated fatty acids: polyunsaturated fatty acids close to 1:1.5:1. The mixture of VRPO with OO also produced healthy oil with a ratio of linoleic acid: linolenic acid of 5-10:1. The oil mixtures can be used as cooking oil, baking shortening and margarine that rich bioactive compounds