Fatty acid profile and evaluation of alteration of frying oils

被引：20

作者：

Corsini, Mara da Silva ^{[1
]}

Jorge, Neuza ^{[1
]}

Rauen de Oliveira Miguel, Ana Maria ^{[2
]}

Vicente, Eduardo ^{[2
]}

机构：

[1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

[2] Inst Tecnol Alimentos, Ctr Quim Alimentos & Nutr Aplicada, BR-13073001 Campinas, SP, Brazil

来源：

QUIMICA NOVA | 2008年 / 31卷 / 05期

关键词：

fatty acids; frying; gas chromatography;

D O I：

10.1590/S0100-40422008000500003

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

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 saturated fatty acids and it 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.

引用

页码：956 / 961

页数：6

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