Perfil de ácidos graxos e avaliação da alteração em óleos de fritura
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/01/2008
|
Resumo |
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 of saturated fatty acids and a 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. |
Formato |
956-961 |
Identificador |
http://dx.doi.org/10.1590/S0100-40422008000500003 Química Nova. Sociedade Brasileira de Química, v. 31, n. 5, p. 956-961, 2008. 0100-4042 http://hdl.handle.net/11449/27609 10.1590/S0100-40422008000500003 S0100-40422008000500003 WOS:000259122200003 S0100-40422008000500003.pdf |
Idioma(s) |
por |
Publicador |
Sociedade Brasileira de Química |
Relação |
Química Nova |
Direitos |
openAccess |
Palavras-Chave | #Fatty acids #frying #Gas chromatography |
Tipo |
info:eu-repo/semantics/article |