Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/91327
Type: Artigo de periódico
Title: Physicochemical Parameters And Quantification Of Cis-trans Fatty Acid In Soybean Oil And Cassava French Fries During Discontinued Frying [parâmetros Físico-químicos E Quantificação De ácidos Graxos Cis-trans No óleo De Soja E Mandioca Palito, Submetido à Fritura Descontínua]
Author: Tanamati A.A.C.
Godoy H.T.
Cottica S.M.
Oliveira C.C.
Souza N.E.
Visentainer J.V.
Abstract: This study evaluates physicochemical parameters and fatty acids (FA) composition during five frying processes of cassava fries using soybean oil. FA were determined using gas chromatography (GC), after verifying the empirical correction factors for fatty acid methyl esters. During frying, the cassava released water and absorbed oil. Hydrolysis and oxidation reactions in oils were accompanied by an increase in the values of free FA and peroxide. Two methods were used to evaluate total polar compounds - silica gel chromatography column (silica gel classic) and using the Test 265 device - and their efficiency was compared. An increase in total polar compounds was observed through both methodologies, with the Test 265 method being the most sensitive. The transfer of fatty acids from the oil to the cassava was accurately observed by gas chromatography for using theoretical correction factor in the quantification. Trans fatty acids detected in the original oil were absorbed by the cassava; however, the amount of essential fatty acid decreased in the frying oil.
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Rights: aberto
Identifier DOI: 10.4025/actascitechnol.v32i4.7031
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-78650484305&partnerID=40&md5=39f19af9586ea40158b099ef43ef7698
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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