Evaluación del grado de degradación primaria del aceite vegetal usado en el proceso de preparación de papas fritas mediante la medición de la formación de peróxidos

Abstract

At present, the consumption of French fries is very frequent among the population due to its acceptable organoleptic characteristics. The deep frying process produces the gradual degradation of the oil mainly related to processes of oxidation and hydrolysis. Thus, in the primary stage of oxidation will occur the so-called peroxides, which will enter the food by absorbing the oil, representing a risk to the consumers’health. Therefore, it is important to evaluate the levels of peroxides present in oils used in frying processes. The present work was a quantitative experimental analytical study, developed through a 2K factorial design of three variables: temperature, time of use of the oil and the presence or absence of sausage during frying. In the oil samples of each experimental condition, the peroxide value was analyzed according to AOAC Official Method 965.33. In addition, the fat absorbed into the French Fries samples obtained at the end of each experiment was determined by the Soxhlet Method. As a result of the evaluation of the primary deterioration of the oil an inverse relationship was obtained between the peroxide value and the frying temperature. At a frying temperature of 140 ° C, the peroxides reached higher values. On the other hand, the risk of exposure to peroxides from potato chips is higher than 140 °C (0,007 mEqO/PC(Kg)/día), without representing a risk to the health of the consumers because they were lower than the value of Tolerable Daily Intake (TDI = 0,026mEqO/Kg PC/day).