Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health

Detalhes bibliográficos
Autor(a) principal: Mendonça FREIRE, Poliana Cristina
Data de Publicação: 2023
Outros Autores: MANCINI-FILHO, Jorge, Aparecida Pinto de Castro FERREIRA, Tânia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8436
Resumo: Fried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and foam formation) and chemical changes (hydrolysis and autoxidation) that occur in oils and/or fats during the frying process. Another objective was to investigate the main factors associated with oil and/or fat degradation, namely frying temperature and time; surface/volume ratio; type of heating; addition of new oil; type and quantity of the food being fried; presence of metal contaminants; equipment used; and presence of antioxidants. Some existing frying oil or fat quality control methods (total polar compound analysis, acidity, peroxide index,p-anisidine value and rapid quantitative methods) were also presented. The review closes with the regulations concerning the frying process, effects of degraded compounds on human health, and recommendations for improving frying oil or fat quality listed in Technical Report nº 11 of the National Sanitary Surveillance Agency. 
id PUC_CAMP-2_c476330ca7cf93f080997d2f2d6813c8
oai_identifier_str oai:ojs.periodicos.puc-campinas.edu.br:article/8436
network_acronym_str PUC_CAMP-2
network_name_str Revista de Nutrição
repository_id_str
spelling Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on healthPrincipais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúdeLipid degradationFryingRegulationHealthDegradação lipídicaFrituraRegulamentaçãoSaúdeFried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and foam formation) and chemical changes (hydrolysis and autoxidation) that occur in oils and/or fats during the frying process. Another objective was to investigate the main factors associated with oil and/or fat degradation, namely frying temperature and time; surface/volume ratio; type of heating; addition of new oil; type and quantity of the food being fried; presence of metal contaminants; equipment used; and presence of antioxidants. Some existing frying oil or fat quality control methods (total polar compound analysis, acidity, peroxide index,p-anisidine value and rapid quantitative methods) were also presented. The review closes with the regulations concerning the frying process, effects of degraded compounds on human health, and recommendations for improving frying oil or fat quality listed in Technical Report nº 11 of the National Sanitary Surveillance Agency. Alimentos fritos são muito consumidos no Brasil e no mundo. Sabe-se que a fritura é um processo complexo e oferece riscos à saúde humana. Um dos objetivos desta revisão foi apresentar as principais alterações físicas (escurecimento, viscosidade e formação de espuma) e químicas (hidrólise e auto-oxidação) que ocorrem nos óleos e/ou gorduras durante o processo de fritura. Outro objetivo foi abordar os principais fatores envolvidos na degradação do óleo e/ou da gordura de fritura (temperatura e tempo de fritura; relação superfície/volume; tipo de aquecimento; tipo de óleo; adição de óleo novo; natureza e quantidade do alimento frito; presença de contaminantes metálicos e equipamento utilizado, além da presença de antioxidantes). Foram também apresentados alguns métodos de controle de qualidade de óleo ou de gordura de fritura existentes (quantificação de compostos polares totais, acidez, índice de peróxidos, valor de p-anisidina e métodos rápidos de quantificação). Por fim, foram relacionadas as regulamentações vigentes sobre o processo de fritura, os efeitos dos compostos degradados sobre a saúde humana e algumas recomendações para a melhoria da qualidade do óleo ou da gordura de fritura formuladas pelo Informe Técnico nº 11 da Agência Nacional de Vigilância Sanitária.Núcleo de Editoração – PUC-Campinas2023-04-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8436Brazilian Journal of Nutrition; Vol. 26 No. 3 (2013): Revista de NutriçãoRevista de Nutrição; Vol. 26 Núm. 3 (2013): Revista de NutriçãoRevista de Nutrição; v. 26 n. 3 (2013): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/8436/5942Copyright (c) 2023 Poliana Cristina Mendonça FREIRE, Jorge MANCINI-FILHO, Tânia Aparecida Pinto de Castro FERREIRAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMendonça FREIRE, Poliana Cristina MANCINI-FILHO, Jorge Aparecida Pinto de Castro FERREIRA, Tânia 2023-10-05T19:19:29Zoai:ojs.periodicos.puc-campinas.edu.br:article/8436Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T19:19:29Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde
title Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
spellingShingle Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
Mendonça FREIRE, Poliana Cristina
Lipid degradation
Frying
Regulation
Health
Degradação lipídica
Fritura
Regulamentação
Saúde
title_short Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
title_full Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
title_fullStr Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
title_full_unstemmed Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
title_sort Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health
author Mendonça FREIRE, Poliana Cristina
author_facet Mendonça FREIRE, Poliana Cristina
MANCINI-FILHO, Jorge
Aparecida Pinto de Castro FERREIRA, Tânia
author_role author
author2 MANCINI-FILHO, Jorge
Aparecida Pinto de Castro FERREIRA, Tânia
author2_role author
author
dc.contributor.author.fl_str_mv Mendonça FREIRE, Poliana Cristina
MANCINI-FILHO, Jorge
Aparecida Pinto de Castro FERREIRA, Tânia
dc.subject.por.fl_str_mv Lipid degradation
Frying
Regulation
Health
Degradação lipídica
Fritura
Regulamentação
Saúde
topic Lipid degradation
Frying
Regulation
Health
Degradação lipídica
Fritura
Regulamentação
Saúde
description Fried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and foam formation) and chemical changes (hydrolysis and autoxidation) that occur in oils and/or fats during the frying process. Another objective was to investigate the main factors associated with oil and/or fat degradation, namely frying temperature and time; surface/volume ratio; type of heating; addition of new oil; type and quantity of the food being fried; presence of metal contaminants; equipment used; and presence of antioxidants. Some existing frying oil or fat quality control methods (total polar compound analysis, acidity, peroxide index,p-anisidine value and rapid quantitative methods) were also presented. The review closes with the regulations concerning the frying process, effects of degraded compounds on human health, and recommendations for improving frying oil or fat quality listed in Technical Report nº 11 of the National Sanitary Surveillance Agency. 
publishDate 2023
dc.date.none.fl_str_mv 2023-04-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/8436
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/8436
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/8436/5942
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 26 No. 3 (2013): Revista de Nutrição
Revista de Nutrição; Vol. 26 Núm. 3 (2013): Revista de Nutrição
Revista de Nutrição; v. 26 n. 3 (2013): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
_version_ 1799126070234972160

Registros relacionados