Abstract
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°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.
Highlights
A significant part of edible oils and fats in the human diet are consumed after having been submitted to high temperatures in frying processes
Three types of oil were used for the discontinuous frying essays: refined cottonseed oil (RCO), refined sunflower oil (RSO) and refined palm oil (RPO)
Fifty batches of cassava were fried at a controlled temperature of 180°C ± 5°C, regardless of the oil type, with approximately 250 grams of frozen cassava chips per batch, for five hours/day, during 5 consecutive days
Summary
A significant part of edible oils and fats in the human diet are consumed after having been submitted to high temperatures in frying processes. The acceptance of fried, processed foods is universal, and appreciated by different ethnical groups (Sanibal and Mancini-Filho, 2002). During the frying process, when the temperature is very high, the atmospheric oxygen may react with the superficial layer of the oil and produce oxidative changes. Oxidation is a degradative process that takes place when the atmospheric oxygen or the oxygen which is dissolved in the oil, reacts with the unsaturated fatty acids. The chemical reactions involved in the oil oxidation process are highly complex and, bring forth, in their most advanced stages, products which are unacceptable to consumers (Lima and Gonçalves, 1995)
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