Abdel-Razek, A. G., Hassanein, M. M. M., Rudzinska, M., & El-Mallah, M. H. (2017). Role of minor

constituents and balanced fatty acids in upgrading the low stability of cooking oils blended with

palm super olein. Asian Journal of Scientific Research, 10(3), 150-159. https://doi.org/10.3923/

ajsr.2017.150.159

Absalome, M. A., Massara, C. C., Alexandre, A. A., Gervais, K., Chantal, G. G. A., Ferdinand,

D., … Jean-Paul, C. (2020). Biochemical properties, nutritional values, health benefits and

sustainability of palm oil. Biochimie, 178, (81-95). https://doi.org/10.1016/j.biochi.2020.09.019

American Oil Chemists’ Society. (2017b). Official Methods and Recommended Practices of the

AOCS (7th ed.). AOCS Press.

American Oil Chemists’ Society. (2017a). Official Method Ce 8-89: Tocopherols and Tocotrienols

in Vegetable Oils and Fats by HPLC. En Official Methods and Recommended Practices of the

AOCS (7.a ed.). AOCS Press.

Andrade, M. L., Cavalcanti, C. F., Dantas, D. L. L., Silvestre, T. N., Queiroz, N., Oliveira Costa, V.

C., & Souza, A. L. (2022). Viability of palm oil in edible vegetable oil blends preparation for

employment in immersion frying. Journal of Thermal Analysis and Calorimetry, 147(16), 8719-

https://doi.org/10.1007/s10973-022-11196-9

Artavia, G., & Granados-Chinchilla, F. (2021). Discrimination, Quantitation, and Identification of

Edible Vegetable Oil Blends Based on Their Fatty Acid Profiles. Akademik Gida, 19(3), 244-256.

https://doi.org/10.24323/akademik-gida.1011209

Baldassarre, F. F., Santovito, S., Campo, R., & Dilorenzo, G. (2024). Sustainable and healthy

purchasing behaviors towards palm oil-based food in Italy. British Food Journal, 126(1), 156-172.

https://doi.org/10.1108/BFJ-11-2022-0968

Chang, K., Gao, P., Wang, S., Wei, W., Yin, J., Zhong, W., & Reaney, M. J. T. (2024). Tailoring oil

blends for specific purposes: A study on nutritional and antioxidant properties of soybean

oil mixed with corn, sunflower, and flaxseed oils. LWT, 206, 116628. https://doi.org/10.1016/j.

lwt.2024.116628

Condori, A., Fernandez, I., Giacomino, M. S., Pellegrino, N., Slobodianik, N., & Feliu, M. S.

(2022). Utilidad de la determinacion del perfil de acidos grasos. Acta Bioquímica Clínica

Latinoamericana, 56(4), 515-520.

Loganathan, R., Tarmizi, A. H. A., Vethakkan, S. R., & Teng, K. T. (2020). Retention of carotenes and

vitamin E, and physicochemical changes occurring upon heating red palm olein using deep-fat

fryer, microwave oven and conventional oven. Journal of Oleo Science, 69(3), 167-183. https://doi.

org/10.5650/jos.ess19209

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. Grain &

Oil Science and Technology, 7(2), 113-123. https://doi.org/10.1016/j.gaost.2024.05.001

Mondragon, A., & Pinilla, C. (2015). Aceite de palma alto oleico: propiedades fisicoquimicas y

beneficios para la salud humana. Palmas, 36(4), 57-66.

National Center for Biotechnology Information. (2025 , febrero). PubChem Compound Summaries

for Palmitic Acid (CID 985), Stearic Acid (CID 5281), Oleic Acid (CID 445639), Linoleic Acid

(CID 5280450), and Linolenic Acid (CID 5280934). Recuperado de https://pubchem.ncbi.nlm.

nih.gov.

National Center for Biotechnology Information. (2025 , febrero). PubChem Compound Summaries

for Alpha-Tocopherol (CID 14985), Beta-Tocopherol (CID 6857447), Alpha-Tocotrienol (CID

, Epsilon-Tocopherol (CID 5282348), Delta-Tocotrienol (CID 5282350), Gamma-

Tocopherol (CID 92729), and Gamma-Tocotrienol (CID 5282349). Recuperado de https://

pubchem.ncbi.nlm.nih.gov.

Nwakodo, C. S., Udensi, E. A., & Chukwu, M. N. (2018). Effect of processing methods and storage

time on physical characteristics of palm oil. Research Journal of Food Science and Nutrition, 3(5),

-73. https://doi.org/10.31248/RJFSN2018.052

Ojeda, M. L., Lucci, P., Borrero, M. L., Ruiz, A., Pacetti, D., Frega, N. G., … Diez, O. (2017). Efecto del

consumo de aceite de palma alto oleico y aceite de oliva extra-virgen sobre los niveles de lipidos

plasmaticos y lipoproteinas. Palmas, 38(4), 32-42.

Oliveira, I., Meyer, A. S., Afonso, S., Sequeira, A., Vilela, A., Goufo, P., … Goncalves, B. (2020).

Effects of different processing treatments on almond (Prunus dulcis) bioactive compounds,

antioxidant activities, fatty acids, and sensorial characteristics. Plants, 9(11). https://doi.

org/10.3390/plants9111627

Rohmah, M., Choiri, S., Raharjo, S., Hidayat, C., & Martien, R. (2020). Palm stearin and olein binary

mixture incorporated into nanostructured lipids carrier: Improvement food functionality

for micronutrient delivery. Journal of Food Processing and Preservation, 44(10). https://doi.

org/10.1111/jfpp.14761

Da Silva, N. C. R., Silva, Y. D. O. B., Takahashi, J. A., Andrade, S. P., Cassali, G. D., & De Oliveira, D.

R. (2023). Dietary lipids management: are there any benefits from the prevention and treatment

of 4T1 murine breast carcinoma? Anais da Academia Brasileira de Ciencias, 95(2).

Szewczyk, K., Chojnacka, A., & Gornicka, M. (2021). Tocopherols and Tocotrienols—Bioactive

Dietary Compounds; What Is Certain, What Is Doubt? International Journal of Molecular

Sciences, 22(12), 6222. https://doi.org/10.3390/ijms22126222

Tandra, H., Suroso, A. I., Syaukat, Y., & Najib, M. (2022). The Determinants of Competitiveness in

Global Palm Oil Trade. Economies, 10(6), 132. https://doi.org/10.3390/economies10060132

Urugo, M. M., Teka, T. A., Teshome, P. G., & Tringo, T. T. (2021). Palm Oil Processing and

Controversies over Its Health Effect: Overview of Positive and Negative Consequences. Journal

of Oleo Science, 70(12). https://doi.org/10.5650/jos.ess21160

Vega-Garcia, L., Garay-Ruiz, I., Dieguez, A. H., & Ganado-Miguelez, E. (2021). Beneficios de los

acidos grasos esenciales. El farmacéutico: profesión y cultura, No. 596, 24-29

Voon, P. T., Lee, S. T., Ng, T. K. W., Ng, Y. T., Yong, X. S., Lee, V. K. M., & Ong, A. S. H. (2019). Intake

of Palm Olein and Lipid Status in Healthy Adults: A Meta-Analysis. Advances in Nutrition, 10(4),

-659. https://doi.org/10.1093/advances/nmy122

Wang, D. D., & Hu, F. B. (2017). Dietary Fat and Risk of Cardiovascular Disease: Recent Controversies

and Advances. Annual Review of Nutrition, 37, 423-446. https://doi.org/10.1146/annurevnutr-

-064614

Wroniak, M., Raczyk, M., Kruszewski, B., Symoniuk, E., & Dach, D. (2021). Effect of deep frying of

potatoes and tofu on thermo-oxidative changes of cold pressed rapeseed oil, cold pressed high

oleic rapeseed oil and palm olein. Antioxidants, 10(10). https://doi.org/10.3390/antiox10101637

Xin, L., Hu, M., Ma, X., Wu, S., Yoong, J. H., Chen, S., … Zhang, G. (2022). Selection of 12 vegetable

oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs

and total polar components during deep frying. Journal of Food Composition and Analysis, 114.

https://doi.org/10.1016/j.jfca.2022.104840

Zainal, Z., Khaza’ai, H., Radhakrishnan, A. K., & Chang, S. K. (2022). Therapeutic potential of

palm oil vitamin E-derived tocotrienols in inflammation and chronic diseases: Evidence from

preclinical and clinical studies. Food Research International, 156. https://doi.org/10.1016/j.

foodres.2022.111175

Zainal, Z., Rahim, A. A., Radhakrishnan, A. K., Chang, S. K., & Khaza’ai, H. (2019). Investigation

of the curative effects of palm vitamin E tocotrienols on autoimmune arthritis disease in vivo.

Scientific Reports, 9. https://doi.org/10.1038/s41598-019-53424-7