Oxidative evaluation of oils, fats and edible oil in frying process

Authors

  • Heloisa Correia Sarmento Rios UPM - Universidade Presbiteriana Mackenzie
  • Isabela Rosier Olímpio Pereira UPM - Universidade Presbiteriana Mackenzie
  • Edeli Simioni de Abreu UPM - Universidade Presbiteriana Mackenzie

DOI:

https://doi.org/10.15448/1983-652X.2013.2.13143

Keywords:

food analysis, oil, fat, oxidation

Abstract

Objective: To evaluate the oxidation and stability of oils used in the frying process. The following indexes were determined: acidity, peroxide, iodine, refraction and oxidation.

Materials and Methods: The experiments were conducted using sliced potatoes that were fried in sunflower oil (OG), corn oil (OM), canola (OC), soybean oil (OS), olive oil (AO), pure olive oil (AOEV), palm fat (GP) and hydrogenated vegetable fat (GVH). Data were analyzed using an analysis of variance followed by the post hoc Tukey test.

Results: OG, GVH and OS showed higher acidity than other oils after 20 and 45 min of frying, however all values were in accordance with the legal parameters. The OC, OS and GP oils resulted in greatest change in the peroxide index after 20 and 45 min of frying time, being adequate to the legislation. As for the iodine index, the OG, OS, and AOEV are in accordance with the legal parameters. OC, OS, GP and GVH showed an expected decrease in the iodine index after the frying time, due the breakup of links as a result of the oxidation. All samples showed refractive index in accordance with the legal parameters and the values did not change with the frying process. OC, OG, OS, AO and AOEV have shown increased oxidation and GP showed an oxidation decrease.

Conclusions: Oils that contain more saturated fatty acids (GP) presented higher stability than the oils with unsaturated fatty acids compounds (OS, OG, OM). It was also noticed in the GP that the addition of antioxidants may decrease the oxidation.

Author Biographies

Heloisa Correia Sarmento Rios, UPM - Universidade Presbiteriana Mackenzie

Farmacêutica formada pela Universidade Presbiteriana Mackenzie, São Paulo

Isabela Rosier Olímpio Pereira, UPM - Universidade Presbiteriana Mackenzie

Farmacêutica formada pela Universidade Federal do Ceará. Doutora pela faculdade de Ciências Farmacêuticas da USP. Professora do curso de Farmácia e Nutrição da Universidade Presbiteriana Mackenzie, São Paulo

Edeli Simioni de Abreu, UPM - Universidade Presbiteriana Mackenzie

Nutricionista formada pela Faculdade de Ciências da Saúde São Camilo. Doutora pela Faculdade de Saúde Pública da USP. Professora do curso de Farmácia e Nutrição da Universidade Presbiteriana Mackenzie, São Paulo

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Published

2013-08-09

Issue

Vol. 6 No. 2 (2013)

Section

Original Articles

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