Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
Alternative title
Fatty acid profile and evaluation of alteration of frying oilsDate
2008-01-01Type
Article

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The present study had the purpose of evaluating the profile of fatty acids and the total alteration of cottonseed, sunflower and palm oils brought about during discontinued frying processes of cassava frozen chips. An increase in the percentage of saturated fatty acids and a decrease in polyunsaturated fatty acids was observed, regardless of the type of oil used. With regard to the oil's global alteration, the results showed that palm oil, the most saturated one, underwent less alteration. However, none of the oils presented total polar compound values above the limits prescribed.
How to cite this document
Corsini, Mara da Silva et al. Perfil de ácidos graxos e avaliação da alteração em óleos de fritura. Química Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008. Available at: <http://hdl.handle.net/11449/27609>.
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Portuguese
