Table 2.

Effect of interesterification on iodine value (IV), free fatty acid (FFA) content, peroxide value (PV) and induction period of oxidation at 110 °C (IP₁₁₀₎ of FHPO/SBO blends

FHPO/SBO ratio	IV*		FFA (%)		PV*(meq/Kg)		IP110 (h)
	NIE	IE	NIE	IE	NIE	IE	NIE	IE
15/85	116.6 ± 0.2	112.7 ± 0.2	0.24b ± 0.01	0.50b ± 0.01	0.15 ± 0.01	0.25 ± 0.01	7.2a ± 0.4	4.6b ± 0.5
25/75	101.6 ± 0.1	98.2 ± 0.2	0.32b ± 0.02	0.48a ± 0.01	0.15 ± 0.02	0.25 ± 0.01	8.4a ± 0.6	6.8b ± 0.5
35/65	90.4 ± 0.1	88.7 ± 0.1	0.37b ± 0.01	0.50a ± 0.02	0.25 ± 0.01	0.25 ± 0.02	9.4a ± 0.4	7.8b ± 0.4
45/55	76.7 ± 0.1	74.5 ± 0.1	0.47a ± 0.01	0.41b ± 0.01	0.25 ± 0.02	0.30 ± 0.01	11.4a ± 0.4	9.9b ± 0.4
55/45	63.6 ± 0.1	62.0 ± 0.1	0.55a ± 0.02	0.41b ± 0.02	0.25 ± 0.02	0.25 ± 0.01	13.3a ± 0.5	10.1b ± 0.5
65/35	52.1 ± 0.1	53.5 ± 0.1	0.57a ± 0.02	0.40b ± 0.01	0.25 ± 0.01	0.30 ± 0.01	16.2a ± 0.4	14.3b ± 0.5
75/25	39.0 ± 0.1	42.7 ± 0.2	0.64a ± 0.01	0.40b ± 0.02	0.20 ± 0.02	0.30 ± 0.01	22.9a ± 0.5	20.1b ± 0.5
85/15	26.5 ± 0.1	30.1 ± 0.2	0.71a ± 0.01	0.50b ± 0.01	0.20 ± 0.02	0.20 ± 0.02	34.2a ± 0.5	28.8b ± 0.6
95/5	13.1 ± 0.1	12.0 ± 0.0	0.78a ± 0.02	0.49b ± 0.01	0.20 ± 0.01	0.20 ± 0.02	50.5a ± 0.4	48.7b ± 0.4
100/0	3.8 ± 0.0	5.7 ± 0.0	0.80a ± 0.02	0.50b ± 0.01	0.20 ± 0.01	0.25 ± 0.01	54.5a ± 0.4	50.5b ± 0.5

* No significant difference was observed between the non-interesterified and interesterified blends (p > 0.05)

Values are shown as mean ± standard deviation. Mean (n = 3) values with different lower case letters represents the significant effect of interesterification in the same blend at p < 0.05

NIE non-interesterified, IE interesterified, FHPO fully hydrogenated palm olein, SBO soybean oil