Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils

Brazilian Archives of Biology and Technology

Lindeberg Rocha Freitas¹  Ana Paula Moraes Ventura¹  Rita De Cássia Ramos Do Egypto Queiroga¹  Marçal De Queiroz Paulo¹ 

[1] ,Universidade Federal da ParaíbaJoão Pessoa PB ,Brasil

关键词: Vegetal oils;    frying;    oxidative stability;   

DOI  :  10.1590/S1516-89132009000100025

来源: SciELO

【 摘 要 】

The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and stainless steel recipients, these differences were higher when compared to glass and aluminium recipients. The analysis of the nhandiroba oil presented moderate oxidative modifications in all the frying recipients investigated.

【 授权许可】

CC BY-NC   
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