Physicochemical parameters and quantification of cis-trans fatty acid in soybean oil and cassava french fries during discontinued frying - 10.4025/actascitechnol.v32i4.7031

• Autor(a) principal: Tanamati, Ailey Aparecida Coelho
• Data de Publicação: 2010
• Outros Autores: Godoy, Helena Teixeira, Cottica, Solange Maria, Oliveira, Cláudio Celestino, Souza, Nilson Evelázio, Visentainer, Jesuí Vergílio
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7031
• topic: vegetable oil; degradation; oil heat; óleo vegetal; degradação; aquecimento de óleo; Química de Alimentos

This study evaluates physicochemical parameters and fatty acids (FA) composition during five frying processes of cassava fries using soybean oil. FA were determined using gas chromatography (GC), after verifying the empirical correction factors for fatty acid methyl esters. During frying, the cassava released water and absorbed oil. Hydrolysis and oxidation reactions in oils were accompanied by an increase in the values of free FA and peroxide. Two methods were used to evaluate total polar compounds – silica gel chromatography column (silica gel classic) and using the Test 265 device – and their efficiency was compared. An increase in total polar compounds was observed through both methodologies, with the Test 265 method being the most sensitive. The transfer of fatty acids from the oil to the cassava was accurately observed by gas chromatography for using theoretical correction factor in the quantification. Trans fatty acids detected in the original oil were absorbed by the cassava; however, the amount of essential fatty acid decreased in the frying oil.