Influence of the frying recipients in the quality of soy and refined nhandiroba vegetable oils

Abstract

The main objective of this work was to quantify the migration of iron and aluminium ions and to evaluate the influence of recipients made of iron, stainless steel, aluminium and glass on the oxidative stability during frying with soy (Glycine max) and refined nhandiroba oils (Fevillea trilobata). Soy oil during the frying process in the four distinct recipients presented increased Free Fatty Acids index (FFA) and Peroxide index (PI) values and decreased Iodine index (II) values. Refined nhandiroba oil presented decreased FFA rates in all the recipients investigated. The analysis of results showed that soy oil presented relevant oxidative alterations when compared to the heating time of 72 h and the types of frying recipients used, and in iron and

Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature

“…But, in our study, the soybean oil was attained to have 24 % of polar compounds within 2 h of heating at frying temperature. This higher value explains the influence of steel vessel on the extensive degradation of oil utilized in this study (Freitas et al 2009). Moreover, Tocopherols, sitosterol, BHA and BHT showed only a little effect at frying temperature, with respective to the polar compound formation (Fig.…”