Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

Detalhes bibliográficos
Autor(a) principal: Corsini, Mara S. [UNESP]
Data de Publicação: 2009
Outros Autores: Silva, Marta G., Jorge, Neuza [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.3989/gya.095307
http://hdl.handle.net/11449/21910
Resumo: The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.
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spelling Loss in tocopherols and oxidative stability during the frying of frozen cassava chipsAntioxidantsOxidative stabilityTocopherolsVegetable oilsThe present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.São Paulo State Univ, Food Technol & Engn Dept, BR-15054000 São Paulo, BrazilInst Tecnol Alimentos, BR-13070178 São Paulo, BrazilSão Paulo State Univ, Food Technol & Engn Dept, BR-15054000 São Paulo, BrazilInst Grasa Sus DerivadosUniversidade Estadual Paulista (Unesp)Inst Tecnol AlimentosCorsini, Mara S. [UNESP]Silva, Marta G.Jorge, Neuza [UNESP]2014-05-20T14:02:08Z2014-05-20T14:02:08Z2009-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article77-81http://dx.doi.org/10.3989/gya.095307Grasas Y Aceites. Seville: Inst Grasa Sus Derivados, v. 60, n. 1, p. 77-81, 2009.0017-3495http://hdl.handle.net/11449/2191010.3989/gya.095307WOS:0002640184000116605948620230104Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengGrasas y Aceites0.5640,325info:eu-repo/semantics/openAccess2021-10-23T11:48:10Zoai:repositorio.unesp.br:11449/21910Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:38:39.949530Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
title Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
spellingShingle Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
Corsini, Mara S. [UNESP]
Antioxidants
Oxidative stability
Tocopherols
Vegetable oils
title_short Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
title_full Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
title_fullStr Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
title_full_unstemmed Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
title_sort Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
author Corsini, Mara S. [UNESP]
author_facet Corsini, Mara S. [UNESP]
Silva, Marta G.
Jorge, Neuza [UNESP]
author_role author
author2 Silva, Marta G.
Jorge, Neuza [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Inst Tecnol Alimentos
dc.contributor.author.fl_str_mv Corsini, Mara S. [UNESP]
Silva, Marta G.
Jorge, Neuza [UNESP]
dc.subject.por.fl_str_mv Antioxidants
Oxidative stability
Tocopherols
Vegetable oils
topic Antioxidants
Oxidative stability
Tocopherols
Vegetable oils
description The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180 degrees C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.
publishDate 2009
dc.date.none.fl_str_mv 2009-01-01
2014-05-20T14:02:08Z
2014-05-20T14:02:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.3989/gya.095307
Grasas Y Aceites. Seville: Inst Grasa Sus Derivados, v. 60, n. 1, p. 77-81, 2009.
0017-3495
http://hdl.handle.net/11449/21910
10.3989/gya.095307
WOS:000264018400011
6605948620230104
url http://dx.doi.org/10.3989/gya.095307
http://hdl.handle.net/11449/21910
identifier_str_mv Grasas Y Aceites. Seville: Inst Grasa Sus Derivados, v. 60, n. 1, p. 77-81, 2009.
0017-3495
10.3989/gya.095307
WOS:000264018400011
6605948620230104
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Grasas y Aceites
0.564
0,325
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 77-81
dc.publisher.none.fl_str_mv Inst Grasa Sus Derivados
publisher.none.fl_str_mv Inst Grasa Sus Derivados
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128257806041088

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