Artigo
Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
Fecha
2008-01-01Registro en:
Química Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008.
0100-4042
10.1590/S0100-40422008000500003
S0100-40422008000500003
WOS:000259122200003
S0100-40422008000500003.pdf
6605948620230104
Autor
Universidade Estadual Paulista (Unesp)
Instituto de Tecnologia de Alimentos Centro de Química de Alimentos e Nutrição Aplicada
Resumen
The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed.