Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/79387
Type: Artigo de periódico
Title: Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods
Author: Juarez, MD
Osawa, CC
Acuna, ME
Samman, N
Goncalves, LAG
Abstract: This paper aims to study discontinuous deep frying of potatoes, milanesas (breaded bovine Semimembranosus muscle) and churros (flour, water, milk, lemon and salt) in soybean oil, sunflower oil and partially hydrogenated fats, monitored by conventional and unconventional methods. With the exception of partially hydrogenated fat after 80.5 h of deep-frying churros, all the oils exceeded 25% of total polar compounds (TPC) and the content of polymeric and dimerized triacylglycerols were higher than 10%, prevailing thermal alterations. For none of the samples the percentage of free fatty acids exceeded 2% of oleic acid. The losses of tocopherols during frying reached 76.0%. Little significant alterations occurred in the fatty acids composition, iodine index calculated, saponification index and formation of trans isomers after frying. The rapid tests used to determine TPC, malondialdehyde and alkenals have proved to be viable alternatives to monitor the quality of frying oils. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Deep frying
Frying oil
Total polar compounds
Rapid tests
Free fatty acids
Quality
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodcont.2011.05.004
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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