Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100675 |
Resumo: | Abstract Vegetable oil deterioration during frying is a health problem because of oil degradation compounds and recycled oil practices are related to disturb oil quality. Frying food street-vendors are an important part of endemic market type Tianguis at the Metropolitan areas in the Central Highlands of Mexico. The main objective of this research was to evaluate frying edible vegetable oil quality from frying by street-food vendors in a Metropolitan area in the Central Highlands of Mexico. A behaviour questionary registered fresh and recycling oil addition, frying temperature and method in real operation conditions for three working days. Free fatty acid, colour, p-Anisidine, peroxide, and TOTOX indexes were observed in the vendors by triplicate. Free fatty acids and peroxide values in two vendors exceeded the NMX-F-223-SCFI-2011 values. Physicochemical variables revealed oil oxidation deterioration. Not so high temperatures were registered, and continually fresh oil addition was suggested as mitigating or masking edible oil of thermal oxidation and its degradation agents during the observed time. Thermal oxidation could be lower than in controlled conditions as in many reports due to vendor operations studied as a real approximation that suggested less oil degradation. Present results could be evidence for government intervention in the regulation needs. |
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Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexicoedible vegetable oilstreet vendorsfrying temperaturesthermal oxidationAbstract Vegetable oil deterioration during frying is a health problem because of oil degradation compounds and recycled oil practices are related to disturb oil quality. Frying food street-vendors are an important part of endemic market type Tianguis at the Metropolitan areas in the Central Highlands of Mexico. The main objective of this research was to evaluate frying edible vegetable oil quality from frying by street-food vendors in a Metropolitan area in the Central Highlands of Mexico. A behaviour questionary registered fresh and recycling oil addition, frying temperature and method in real operation conditions for three working days. Free fatty acid, colour, p-Anisidine, peroxide, and TOTOX indexes were observed in the vendors by triplicate. Free fatty acids and peroxide values in two vendors exceeded the NMX-F-223-SCFI-2011 values. Physicochemical variables revealed oil oxidation deterioration. Not so high temperatures were registered, and continually fresh oil addition was suggested as mitigating or masking edible oil of thermal oxidation and its degradation agents during the observed time. Thermal oxidation could be lower than in controlled conditions as in many reports due to vendor operations studied as a real approximation that suggested less oil degradation. Present results could be evidence for government intervention in the regulation needs.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100675Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26121info:eu-repo/semantics/openAccessPINZÓN-MARTINEZ,Dora LuzOCA-ROSALES,Lilian Montes deFLORES-PRIMO,ArgelBERASAIN,Maria Dolores Mariezcurrenaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100675Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
title |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
spellingShingle |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico PINZÓN-MARTINEZ,Dora Luz edible vegetable oil street vendors frying temperatures thermal oxidation |
title_short |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
title_full |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
title_fullStr |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
title_full_unstemmed |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
title_sort |
Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico |
author |
PINZÓN-MARTINEZ,Dora Luz |
author_facet |
PINZÓN-MARTINEZ,Dora Luz OCA-ROSALES,Lilian Montes de FLORES-PRIMO,Argel BERASAIN,Maria Dolores Mariezcurrena |
author_role |
author |
author2 |
OCA-ROSALES,Lilian Montes de FLORES-PRIMO,Argel BERASAIN,Maria Dolores Mariezcurrena |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
PINZÓN-MARTINEZ,Dora Luz OCA-ROSALES,Lilian Montes de FLORES-PRIMO,Argel BERASAIN,Maria Dolores Mariezcurrena |
dc.subject.por.fl_str_mv |
edible vegetable oil street vendors frying temperatures thermal oxidation |
topic |
edible vegetable oil street vendors frying temperatures thermal oxidation |
description |
Abstract Vegetable oil deterioration during frying is a health problem because of oil degradation compounds and recycled oil practices are related to disturb oil quality. Frying food street-vendors are an important part of endemic market type Tianguis at the Metropolitan areas in the Central Highlands of Mexico. The main objective of this research was to evaluate frying edible vegetable oil quality from frying by street-food vendors in a Metropolitan area in the Central Highlands of Mexico. A behaviour questionary registered fresh and recycling oil addition, frying temperature and method in real operation conditions for three working days. Free fatty acid, colour, p-Anisidine, peroxide, and TOTOX indexes were observed in the vendors by triplicate. Free fatty acids and peroxide values in two vendors exceeded the NMX-F-223-SCFI-2011 values. Physicochemical variables revealed oil oxidation deterioration. Not so high temperatures were registered, and continually fresh oil addition was suggested as mitigating or masking edible oil of thermal oxidation and its degradation agents during the observed time. Thermal oxidation could be lower than in controlled conditions as in many reports due to vendor operations studied as a real approximation that suggested less oil degradation. Present results could be evidence for government intervention in the regulation needs. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100675 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100675 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.26121 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126332452470784 |