Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
Carregando...
Data
2008-01-01
Autores
Corsini, Mara da Silva [UNESP]
Jorge, Neuza [UNESP]
Miguel, Ana Maria Rauen de Oliveira
Vicente, Eduardo
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Química
Resumo
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.
Descrição
Palavras-chave
Fatty acids, frying, Gas chromatography
Como citar
Química Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008.