Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

Juárez, María Daniela; Osawa, Cibele Cristina; Acuña, María Elina; Sammán, Norma; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1016/j.foodcont.2011.05.004

Cited by 94 publications

(63 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…From the means comparison test, no relevant differences were found between the methods at the 5% significance level when the results of the quick test were corrected by a factor of 0.90. For comparative purposes, a correction factor of 0.7 was obtained in a similar study, showing that the results of the Testo 265 could be considered compatible with the results of the conventional method (Juarez, Osawa, Acuña, Sammán, & Gonçalves, 2011). This value for variance can be attributed to a lack of repeatability whenever different equipments are used (Dobarganes, 2007), to the calibration of the equipment or to interference caused by water present in the food.…”

Section: Testo 265mentioning

confidence: 80%

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

et al. 2012

Self Cite

View full text Add to dashboard Cite

a b s t r a c tThe aim of this paper was to evaluate the effectiveness of the quick tests Viscofrit, Testo 265 and Fricheck in the monitoring of used frying oil for discarding, as a substitute for the measurement of total polar compounds (TPC), indicating the advantages and disadvantages of each test. Fifty-nine frying oil samples used to fry different types of food were evaluated using quick tests and the TPC open-column conventional method. The samples presented TPC values from 6.0 AE 1.1% to 39.2 AE 1.0%. Testo 265 was correlated to the conventional method by the equation: y ¼ 0.89x þ 4.0 (r ¼ 0.90), with a 5% level of significance. A correlation factor of 0.9 (a ¼ 0.05) was essential for these results, since water in the food increases the TPC values. Viscofrit provided results consistent with the open-column method for 78.8% of the samples, with 9.3% of false positive results. Testo 265 and Viscofrit showed good results for the substitution of the TPC conventional method, respecting their limitations. Viscofrit is not recommended for high melting point samples.

show abstract

Section: Testo 265mentioning

confidence: 80%

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

et al. 2012

Self Cite

View full text Add to dashboard Cite

show abstract

“…Table 4 shows the moisture contents of the different varieties of raw and fried potatoes. The frying causes a decrease of the water content of the food, which is a characteristic of this cooking process [32]. Table 3.…”

Section: Changes In the Composition Of Potatoes By Cooking Processesmentioning

confidence: 99%

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

Jimenez¹,

Rossi²,

Sammán³

2015

AJPS

View full text Add to dashboard Cite

The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4˚C (0.73 -1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.

show abstract

“…Entende-se que essas duas últi-mas classificações estejam incluídas na fritura por imersão, que pode ser contínua (prolongada) e descontínua (repetida) -terminologia utilizada pela maioria dos autores para a fritura de imersão. Alguns estudos evidenciam que as frituras descontínuas apresentam maior prejuízo à qualidade do óleo/gordura de fritura 22,23 , enquanto na fritura contínua, o vapor resultante do processo retarda a oxidação ao recobrir a superfície do óleo ou gordura, impedindo o contato com o oxigênio atmosférico 24 .…”

Section: Principais Fatores Envolvidos Na Degradação Do óLeo E/ou Gorunclassified

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

2013

View full text Add to dashboard Cite

Alimentos fritos são muito consumidos no Brasil e no mundo. Sabe-se que a fritura é um processo complexo e oferece riscos à saúde humana. Um dos objetivos desta revisão foi apresentar as principais alterações físicas (escurecimento, viscosidade e formação de espuma) e químicas (hidrólise e auto-oxidação) que ocorrem nos óleos e/ou gorduras durante o processo de fritura. Outro objetivo foi abordar os principais fatores envolvidos na degradação do óleo e/ou da gordura de fritura (temperatura e tempo de fritura; relação superfície/volume; tipo de aquecimento; tipo de óleo; adição de óleo novo; natureza e quantidade do alimento frito; presença de contaminantes metálicos e equipamento utilizado, além da presença de antioxidantes). Foram também apresentados alguns métodos de controle de qualidade de óleo ou de gordura de fritura existentes (quantificação de compostos polares totais, acidez, índice de peróxidos, valor de p-anisidina e métodos rápidos de quantificação). Por fim, foram relacionadas as regulamentações vigentes sobre o processo de fritura, os efeitos dos compostos degradados sobre a saúde humana e algumas recomendações para a melhoria da qualidade do óleo ou da gordura de fritura formuladas pelo Informe Técnico nº 11 da Agência Nacional de Vigilância Sanitária. Termos de indexação:Degradação lipídica. Fritura. Regulamentação. Saúde. A B S T R A C TFried foods are widely consumed in Brazil and in the world. Frying is a complex process with human health risks. One of the objectives of this review was to present the main physical changes (darkening, viscosity and

show abstract

Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

Cited by 94 publications

References 20 publications

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

Contact Info

Product

Resources

About

Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

Cited by 94 publications

References 20 publications

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (&lt;i&gt;Solanum tuberosum&lt;/i&gt; ssp. Andinum)

Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde

Contact Info

Product

Resources

About

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)