Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorInst Tecnol Alimentos
dc.date.accessioned2014-05-20T14:02:08Z
dc.date.accessioned2022-10-05T14:49:46Z
dc.date.available2014-05-20T14:02:08Z
dc.date.available2022-10-05T14:49:46Z
dc.date.created2014-05-20T14:02:08Z
dc.date.issued2009-01-01
dc.identifierGrasas Y Aceites. Seville: Inst Grasa Sus Derivados, v. 60, n. 1, p. 77-81, 2009.
dc.identifier0017-3495
dc.identifierhttp://hdl.handle.net/11449/21910
dc.identifier10.3989/gya.095307
dc.identifierWOS:000264018400011
dc.identifier6605948620230104
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3895617
dc.description.abstractThe present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.
dc.languageeng
dc.publisherInst Grasa Sus Derivados
dc.relationGrasas y Aceites
dc.relation0.564
dc.relation0,325
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectAntioxidants
dc.subjectOxidative stability
dc.subjectTocopherols
dc.subjectVegetable oils
dc.titleLoss in tocopherols and oxidative stability during the frying of frozen cassava chips
dc.typeArtigo


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