Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils

Bibliographic Details
Main Author: Freitas,Lindeberg Rocha
Publication Date: 2009
Other Authors: Ventura,Ana Paula Moraes, Queiroga,Rita de Cássia Ramos do Egypto, Paulo,Marçal de Queiroz
Format: Article
Language: eng
Source: Brazilian Archives of Biology and Technology
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100025
Summary: The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.
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spelling Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oilsVegetal oilsfryingoxidative stabilityThe main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.Instituto de Tecnologia do Paraná - Tecpar2009-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100025Brazilian Archives of Biology and Technology v.52 n.1 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000100025info:eu-repo/semantics/openAccessFreitas,Lindeberg RochaVentura,Ana Paula MoraesQueiroga,Rita de Cássia Ramos do EgyptoPaulo,Marçal de Queirozeng2009-03-23T00:00:00Zoai:scielo:S1516-89132009000100025Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2009-03-23T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
title Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
spellingShingle Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
Freitas,Lindeberg Rocha
Vegetal oils
frying
oxidative stability
title_short Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
title_full Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
title_fullStr Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
title_full_unstemmed Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
title_sort Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils
author Freitas,Lindeberg Rocha
author_facet Freitas,Lindeberg Rocha
Ventura,Ana Paula Moraes
Queiroga,Rita de Cássia Ramos do Egypto
Paulo,Marçal de Queiroz
author_role author
author2 Ventura,Ana Paula Moraes
Queiroga,Rita de Cássia Ramos do Egypto
Paulo,Marçal de Queiroz
author2_role author
author
author
dc.contributor.author.fl_str_mv Freitas,Lindeberg Rocha
Ventura,Ana Paula Moraes
Queiroga,Rita de Cássia Ramos do Egypto
Paulo,Marçal de Queiroz
dc.subject.por.fl_str_mv Vegetal oils
frying
oxidative stability
topic Vegetal oils
frying
oxidative stability
description The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.
publishDate 2009
dc.date.none.fl_str_mv 2009-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132009000100025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.52 n.1 2009
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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