Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/5690 |
Resumo: | The objective of this work is to evaluate the oxidative characteristics of the oils of fries of potatoes obtained from the street commerce of Teresina, Piauí, Brazil. Aiming to determine the oleochemical parameters of Acidity Index, Free Fatty Acid Index, Peroxide Index; Iodine index and 2-thiobarbituric acid test. Five batches of potato fries were collected at different locations. 96 samples of coconut and soy oils were analyzed from five commercial establishments in Teresina, Piauí, 66 of which were destined for oleochemical analysis and 12 for the 2-thiobarbituric acid test. The analyzes of oleochemical parameters were carried out according to the American Oil Chemists' Society, while the oxidative analyzes, by the same method, at the Federal Institute of Education, Sciences and Technology of Piauí, Campus Teresina-Central. As a result, the acidity index analysis showed values in accordance with international legislation for fried oils. The percentages of free fatty acids and peroxide index were within the limits established for fried oil in relation to the legislation. The results of the iodine index showed greater unsaturation in the lipid chains in lots two and three. The 2-thiobarbituric acid test showed oxidative changes in batches four and five. It was concluded that oxidative processes were evidenced in all oil samples, especially coconut oil, which showed better oxidation stability in relation to soybean. |
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Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerceCambios químicos y oxidativos de aceites ultraprocesados por papas fritas de la venta ambulante centralAlterações químicas e oxidativas dos óleos ultra processados por frituras de batatas do comércio central ambulanteÁcidos grasosPatataAceite fritoÁcido 2-tiobarbitúricoPeróxido.Ácidos graxosBatataÓleo de friturasÁcido 2-tiobarbitúricoPeróxido.Fatty acidsPotatoFried oil2-thiobarbituric acidPeroxide.The objective of this work is to evaluate the oxidative characteristics of the oils of fries of potatoes obtained from the street commerce of Teresina, Piauí, Brazil. Aiming to determine the oleochemical parameters of Acidity Index, Free Fatty Acid Index, Peroxide Index; Iodine index and 2-thiobarbituric acid test. Five batches of potato fries were collected at different locations. 96 samples of coconut and soy oils were analyzed from five commercial establishments in Teresina, Piauí, 66 of which were destined for oleochemical analysis and 12 for the 2-thiobarbituric acid test. The analyzes of oleochemical parameters were carried out according to the American Oil Chemists' Society, while the oxidative analyzes, by the same method, at the Federal Institute of Education, Sciences and Technology of Piauí, Campus Teresina-Central. As a result, the acidity index analysis showed values in accordance with international legislation for fried oils. The percentages of free fatty acids and peroxide index were within the limits established for fried oil in relation to the legislation. The results of the iodine index showed greater unsaturation in the lipid chains in lots two and three. The 2-thiobarbituric acid test showed oxidative changes in batches four and five. It was concluded that oxidative processes were evidenced in all oil samples, especially coconut oil, which showed better oxidation stability in relation to soybean.El objetivo de este trabajo es evaluar las características oxidativas de las papas fritas de papas obtenidas del comercio callejero en Teresina, Piauí. Para determinar los parámetros oleoquímicos del índice de acidez, índice de ácido graso libre, índice de peróxido; Índice de yodo y prueba de ácido 2-tiobarbitúrico. Se recolectaron cinco lotes de papas fritas en diferentes lugares. Se analizaron 96 muestras de aceites de coco y soja de cinco establecimientos comerciales en Teresina, Piauí, 66 de los cuales fueron destinados para análisis oleoquímicos y 12 para la prueba de ácido 2-tiobarbitúrico. Los análisis de los parámetros oleoquímicos se llevaron a cabo de acuerdo con la American Oil Chemists 'Society, mientras que los análisis oxidativos, por el mismo método, en el Instituto Federal de Educación, Ciencias y Tecnología de Piauí, Campus Teresina-Central. Como resultado, el análisis del índice de acidez mostró valores de acuerdo con la legislación internacional para aceites fritos. Los porcentajes de ácidos grasos libres y el índice de peróxido estaban dentro de los límites establecidos para el aceite frito en relación con la legislación. Los resultados del índice de yodo mostraron una mayor insaturación en las cadenas de lípidos en los lotes dos y tres. La prueba de ácido 2-tiobarbitúrico mostró cambios oxidativos en los lotes cuatro y cinco. Se concluyó que se evidenciaron procesos oxidativos en todas las muestras de aceite, especialmente el aceite de coco, que mostró una mejor estabilidad a la oxidación en relación con la soja.O objetivo deste trabalho é avaliar as características oxidativas dos óleos de frituras de batatas inglesa obtida do comércio ambulante de Teresina, Piauí. Visando determinar os parâmetros oleoquímicos de Índice de Acidez, Índice de Ácidos Graxos Livres, Índice Peróxido; Índice de Iodo e teste ácido 2-tiobarbitúrico. Foram coletados cinco lotes de frituras de batatas em diferentes locais. Analisou-se, 96 amostras de óleos de coco e de soja de cinco estabelecimentos comerciais de Teresina, Piauí, sendo 66 destinadas para as análises oleoquímicas e 12 para o teste ácido 2-tiobarbitúrico. As análises de parâmetros oleoquímicos foram realizadas segundo a American Oil Chemists' Society, enquanto que as análises oxidativas, pelo mesmo método, no Instituto Federal de Educação, Ciências e Tecnologia do Piauí, Campus Teresina-Central. Como resultado, a análise de índice de acidez mostrou valores em conformidade com a legislação internacional para óleos de frituras. Os percentuais de ácidos graxos livres e de índice de peróxido se apresentaram dentro os limites estabelecidos para óleo de frituras em relação à legislação. Os resultados do índice de iodo mostraram maior insaturação nas cadeias lipídicas nos lotes dois e três. O teste do ácido 2-tiobarbitúrico mostrou alterações oxidativas nos lotes quatro e cinco. Conclui-se que em todas as amostras de óleos foi evidenciado processos oxidativos, destacando-se o óleo de coco, que apresentou melhor estabilidade à oxidação em relação ao de soja.Research, Society and Development2020-07-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/569010.33448/rsd-v9i8.5690Research, Society and Development; Vol. 9 No. 8; e452985690Research, Society and Development; Vol. 9 Núm. 8; e452985690Research, Society and Development; v. 9 n. 8; e4529856902525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5690/5034Copyright (c) 2020 Gislayne Bianca Tavares De Morais, Vanessa Ribeiro da Silva, Edilene Ferreira da Silva, Victória Maura Silva Bermúdez, vera lucia viana do nascimentoinfo:eu-repo/semantics/openAccessMorais, Gislayne Bianca Tavares DeSilva, Vanessa Ribeiro daSilva, Edilene Ferreira daBermúdez, Victória Maura SilvaNascimento, Vera Lúcia Viana do2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5690Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:07.848499Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce Cambios químicos y oxidativos de aceites ultraprocesados por papas fritas de la venta ambulante central Alterações químicas e oxidativas dos óleos ultra processados por frituras de batatas do comércio central ambulante |
title |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
spellingShingle |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce Morais, Gislayne Bianca Tavares De Ácidos grasos Patata Aceite frito Ácido 2-tiobarbitúrico Peróxido. Ácidos graxos Batata Óleo de frituras Ácido 2-tiobarbitúrico Peróxido. Fatty acids Potato Fried oil 2-thiobarbituric acid Peroxide. |
title_short |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
title_full |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
title_fullStr |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
title_full_unstemmed |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
title_sort |
Chemical and oxidative changes of ultra-processed oils by potato fries in the central ambulant commerce |
author |
Morais, Gislayne Bianca Tavares De |
author_facet |
Morais, Gislayne Bianca Tavares De Silva, Vanessa Ribeiro da Silva, Edilene Ferreira da Bermúdez, Victória Maura Silva Nascimento, Vera Lúcia Viana do |
author_role |
author |
author2 |
Silva, Vanessa Ribeiro da Silva, Edilene Ferreira da Bermúdez, Victória Maura Silva Nascimento, Vera Lúcia Viana do |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Morais, Gislayne Bianca Tavares De Silva, Vanessa Ribeiro da Silva, Edilene Ferreira da Bermúdez, Victória Maura Silva Nascimento, Vera Lúcia Viana do |
dc.subject.por.fl_str_mv |
Ácidos grasos Patata Aceite frito Ácido 2-tiobarbitúrico Peróxido. Ácidos graxos Batata Óleo de frituras Ácido 2-tiobarbitúrico Peróxido. Fatty acids Potato Fried oil 2-thiobarbituric acid Peroxide. |
topic |
Ácidos grasos Patata Aceite frito Ácido 2-tiobarbitúrico Peróxido. Ácidos graxos Batata Óleo de frituras Ácido 2-tiobarbitúrico Peróxido. Fatty acids Potato Fried oil 2-thiobarbituric acid Peroxide. |
description |
The objective of this work is to evaluate the oxidative characteristics of the oils of fries of potatoes obtained from the street commerce of Teresina, Piauí, Brazil. Aiming to determine the oleochemical parameters of Acidity Index, Free Fatty Acid Index, Peroxide Index; Iodine index and 2-thiobarbituric acid test. Five batches of potato fries were collected at different locations. 96 samples of coconut and soy oils were analyzed from five commercial establishments in Teresina, Piauí, 66 of which were destined for oleochemical analysis and 12 for the 2-thiobarbituric acid test. The analyzes of oleochemical parameters were carried out according to the American Oil Chemists' Society, while the oxidative analyzes, by the same method, at the Federal Institute of Education, Sciences and Technology of Piauí, Campus Teresina-Central. As a result, the acidity index analysis showed values in accordance with international legislation for fried oils. The percentages of free fatty acids and peroxide index were within the limits established for fried oil in relation to the legislation. The results of the iodine index showed greater unsaturation in the lipid chains in lots two and three. The 2-thiobarbituric acid test showed oxidative changes in batches four and five. It was concluded that oxidative processes were evidenced in all oil samples, especially coconut oil, which showed better oxidation stability in relation to soybean. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-13 |
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://rsdjournal.org/index.php/rsd/article/view/5690 10.33448/rsd-v9i8.5690 |
url |
https://rsdjournal.org/index.php/rsd/article/view/5690 |
identifier_str_mv |
10.33448/rsd-v9i8.5690 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/5690/5034 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e452985690 Research, Society and Development; Vol. 9 Núm. 8; e452985690 Research, Society and Development; v. 9 n. 8; e452985690 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052815895429120 |