Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste)
AUTOR(ES)
ALMEIDA, Deusdélia Teixeira de, CURVELO, Fabiana Martins, COSTA, Mariana Melo, VIANA, Thaís Vieira, LIMA, Patricia Condé de
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
26/10/2017
RESUMO
Abstract For this study 47 samples of crude palm oil (CPO) were collected, consisted of what had been used for 4 hours around the city of Salvador-Bahia. To evaluate the quality of CPO were analyzed: Total Polar Compound (TPC; %) by Adsorption Chromatography (AC), Testo 270 and Fricheck; Free fatty acids (FFA; % oleic acid), Color (CIELab); Total Carotenoids (TC; ppm), induction time (IT, h) and fatty acids composition (g 100 g-1). The TPC analysis by Testo 270 and Fricheck showed a poor linear correlation with AC (0.69 and 0.60 respectively). Otherwise 44.70% and 36.95% of samples were completely oxidized, according to CA and IT methods. All samples presented TC (11.01-331.45 ppm) and yellow color predominance. Trans fatty acids, C18:1t in 17.02% and C18:3t in 65.65% of the samples were identified. The results demonstrate the need in the deep frying control, respect to techniques used during process. As well the improvement of the quality of palm oil fresh, can minimize the degradation process during th deep frying.
Documentos Relacionados
- Effect of preparation practices and the cowpea cultivar Vigna unguiculata L.Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste)
- Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
- Effect of oil type and batter ingredients on the properties of deep-frying flakes
- Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
- Effect of deep frying process using sesame oil, canola and frying oil on the level of bioactive compounds in onion and potato and assessment of their antioxidant activity