Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado
Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) conten...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=5015 |
| Sumario: | Frying is highly applied in both industrial
and household fields. Since it involves heating
an edible oil or fat to temperatures near 200°C,
complex physical and chemical changes occur.
In Chile, hydrogenated shortenings are used for
frying, which have shown high trans fatty acids
(TFA) content. The objective of this work was to
determine changes in the fatty acid profile, with
emphasis on TFA, during heating of different
types of hydrogenated fats and oils. For this,
seven types of fat and sunflower oil , considered
as a control , were subjected to a heating cycle
for 50 h and were evaluated at 0, 10, 20, 30, 40
and 50 h.The fatty acids profile, including trans
fatty acid, were determinate by GLC according
to the UNE 5509 Norm. Results demonstrated
that all studied fats showed changes in fatty acid
profile during heat treatment, with decrease of
polyunsaturated fatty acids and increase or
maintained constant the monounsaturated and
saturated fatty acids. Trans fatty acids showed
significant content of hydrogenated fats (20%),
which remained constant throughout the heating.
The sunflower oil and high oleic sunflower oil
were shown to be the most suitable for frying
as it showed no presence of TFA and remained
suitable for use up to 40 h of heating. |
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