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

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dc.contributor.authorCorsini, Mara S. [UNESP]
dc.contributor.authorSilva, Marta G.
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInst Tecnol Alimentos
dc.date.accessioned2014-05-20T14:02:08Z
dc.date.available2014-05-20T14:02:08Z
dc.date.issued2009-01-01
dc.description.abstractThe 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.en
dc.description.affiliationSão Paulo State Univ, Food Technol & Engn Dept, BR-15054000 São Paulo, Brazil
dc.description.affiliationInst Tecnol Alimentos, BR-13070178 São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ, Food Technol & Engn Dept, BR-15054000 São Paulo, Brazil
dc.format.extent77-81
dc.identifierhttp://dx.doi.org/10.3989/gya.095307
dc.identifier.citationGrasas Y Aceites. Seville: Inst Grasa Sus Derivados, v. 60, n. 1, p. 77-81, 2009.
dc.identifier.doi10.3989/gya.095307
dc.identifier.issn0017-3495
dc.identifier.lattes6605948620230104
dc.identifier.urihttp://hdl.handle.net/11449/21910
dc.identifier.wosWOS:000264018400011
dc.language.isoeng
dc.publisherInst Grasa Sus Derivados
dc.relation.ispartofGrasas y Aceites
dc.relation.ispartofjcr0.564
dc.relation.ispartofsjr0,325
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectAntioxidantsen
dc.subjectOxidative stabilityen
dc.subjectTocopherolsen
dc.subjectVegetable oilsen
dc.titleLoss in tocopherols and oxidative stability during the frying of frozen cassava chipsen
dc.typeArtigo
dcterms.licensehttp://asclepio.revistas.csic.es/index.php/asclepio/about/submissions#copyrightNotice
dcterms.rightsHolderInst Grasa Sus Derivados
unesp.author.lattes6605948620230104
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE