Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

Abstract

El objetivo de este trabajo fue analizar los cambios en la concentración de tocoferoles y la evolución de la alteración oxidativa en aceites vegetales utilizados en fritura discontinua. La fritura de palitos de mandioca congelados fue realizada en una freidora eléctrica doméstica, en la cual el aceite fue calentando a 180°C, durante 25 horas, con reposición de aceite fresco. Los resultados obtenidos de las determinaciones analíticas fueron sometidos a análisis de variancia, en esquema factorial para determinar la influencia de los factores aceite y tiempo de fritura sobre las alteraciones en los aceites. Los resultados muestran que las menores alteraciones ocurren para el aceite de palma, más saturado. Para los aceites de algodón y girasol, más insaturados, se verificó que, conforme disminuyó la concentración de tocoferoles, disminuye la estabilidad oxidativa. PALABRAS-CLAVE: Aceites vegetales -AntioxidanteEstabilidad oxidativa -Tocoferoles. SUMMARY Loss in tocopherols and oxidative stability during the frying of frozen cassava chips.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.

Antioxidant Activity of Rosemary Extract in Soybean Oil Under Thermoxidation

“…These researchers used rosemary extract to prevent oxidation, and they found that this antioxidant inhibited the increased formation of total polar compounds. Also, the increased formation of polar compounds after 25 h of heating was found when cotton and sunflower oils used to fry cassava were studied (Corsini et al 2009). The concentration of products that formed as a result of oxidative alteration of the oil increased as a function of temperature, limiting the usefulness of the oil.…”

“…These researchers used rosemary extract to prevent oxidation, and they found that this antioxidant inhibited the increased formation of total polar compounds. Also, the increased formation of polar compounds after 25 h of heating was found when cotton and sunflower oils used to fry cassava were studied (Corsini et al . 2009).…”

Volatiles and Tendency of Radical Formation of Cold‐Pressed Brazil Nut Oil During Ambient Storage

“…The stability of naturally occurring tocopherols in foods may be influenced by factors such as the fatty‐acid profile (Corsini, Silva, & Jorge, ) and storage conditions (Pignitter et al, ). In the present study, alpha‐ and gamma‐tocopherol were detected and their depletion over time was monitored (Fig.…”

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

“…The degree of unsaturation has been shown to influence the oxidative stability of fats and oils but may also affect the stability of tocopherols. According to Corsini et al [27], the highest loss of total tocopherols was noted in sunflower oil (52%) as compared with palm oil (8%) after deep frying of frozen cassava chips, which was attributed to the lowest degree of unsaturation of the latter. Additionally, alpha-tocopherol was the most sensitive and delta-tocopherol the least sensitive in sunflower oil.…”

“…In another study [102], alpha-tocopherol was also found to be the most sensitive to the blanching process conducted by the peanut industry. The above-mentioned studies [5,27,102] identified and quantified all four forms of tocopherol in their starting material, which is useful for comparative purposes. Tree nuts are also important sources of tocopherols [103]; gamma-irradiation decreased the content of alpha-tocopherol in walnuts by up to 87.4% when subjected to a dose of 8 kGy, and its concentration was under the detection limit in samples submitted to 10 kGy [104].…”