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...
Guardado en:
| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
|---|---|
| Autores principales: | , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=5015 |
| descriptores_str_mv |
Aceite de girasol Ácidos grasos Ácidos grasos trans Chile Datos estadísticos Ensayos Fatty acid profile Grasa hidrogenada Hydrogenated fats Perfil en ácidos grasos Sunflower oil Trans fatty acids |
|---|---|
| todos_str_mv |
4945 78 spa USCh_FT_DCyTA USCh_FT_DCyTA USCh_FT_DCyTA |
| titulo_str_mv |
Behaviour of fatty acid profile in oils and hydrogenated fats subjected to prolonged heating Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| disciplina_str_mv |
Ciencias agrarias |
| description_str_mv |
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. La fritura es un proceso altamente utilizado a nivel industrial y casero, el que considera someter a las grasas a temperaturas cercanas a los 200°C, con lo cual se producen complicados cambios físicos y químicos. En Chile, se utilizan para freír mantecas hidrogenadas las cuales han mostrado alto contenido en ácidos grasos trans (AGT). Este trabajo tiene como objetivo determinar los cambios en el perfil en ácidos grasos, con énfasis en AGT, de diferentes tipos de materias grasas hidrogenadas y aceites vegetales sometidos a calentamiento. Para esto se evaluó y se sometió a un ciclo de calentamiento por 50 h 7 diferentes tipos de materias grasas y como control se consideró a aceite de girasol, se evaluaron los tiempos 0, 10, 20, 30, 40 y 50 h. La composición en ácidos grasos se realizó por cromatografía gas - liquido previa preparación de los ésteres metílicos según Norma española, UNE-EN ISO 5509. Los resultados mostraron que la composición en ácidos grasos de todas las materias grasas estudiadas presentaron modificación durante el tratamiento térmico, observándose una disminución de los ácidos grasos poliinsaturados y un aumento o preservación de los ácidos grasos monoinsaturados y saturados. Los ácidos grasos trans mostraron contenidos importantes en mantecas hidrogenadas (20%), los que se mantuvieron constantes durante todo el calentamiento. El aceite de girasol y el de girasol alto oleico resultaron ser los más adecuados para freír, ya que no mostraron presencia de AGT y se mantuvieron aptos para ser utilizados hasta las 40 h de calentamiento. |
| autor_str_mv |
Martínez, Sarita Medel, Joaquín Zamorano, Marcela |
| object_type_str_mv |
Textual: Revistas |
| id |
5015 |
| plantilla_str |
Artículo de Revista |
| record_format |
article |
| container_title |
Revista de la Facultad de Ciencias Agrarias |
| journal_title_str |
Revista de la Facultad de Ciencias Agrarias |
| journal_id_str |
r-78 |
| container_issue |
Revista de la Facultad de Ciencias Agrarias |
| container_volume |
Vol. 45, no. 1 |
| journal_issue_str |
Vol. 45, no. 1 |
| tipo_str |
textuales |
| type_str_mv |
Articulos |
| title_full |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_fullStr |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_full_unstemmed |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| description |
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. |
| dependencia_str_mv |
Facultad de Ciencias Agrarias |
| title |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| spellingShingle |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado Aceite de girasol Ácidos grasos Ácidos grasos trans Chile Datos estadísticos Ensayos Fatty acid profile Grasa hidrogenada Hydrogenated fats Perfil en ácidos grasos Sunflower oil Trans fatty acids Martínez, Sarita Medel, Joaquín Zamorano, Marcela |
| topic |
Aceite de girasol Ácidos grasos Ácidos grasos trans Chile Datos estadísticos Ensayos Fatty acid profile Grasa hidrogenada Hydrogenated fats Perfil en ácidos grasos Sunflower oil Trans fatty acids |
| topic_facet |
Aceite de girasol Ácidos grasos Ácidos grasos trans Chile Datos estadísticos Ensayos Fatty acid profile Grasa hidrogenada Hydrogenated fats Perfil en ácidos grasos Sunflower oil Trans fatty acids |
| author |
Martínez, Sarita Medel, Joaquín Zamorano, Marcela |
| author_facet |
Martínez, Sarita Medel, Joaquín Zamorano, Marcela |
| title_sort |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| title_short |
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado |
| url |
https://bdigital.uncu.edu.ar/fichas.php?idobjeto=5015 |
| estado_str |
3 |
| building |
Biblioteca Digital |
| filtrotop_str |
Biblioteca Digital |
| collection |
Artículo de Revista |
| institution |
Sistema Integrado de Documentación |
| indexed_str |
2023-04-25 00:38 |
| _version_ |
1764120304827760640 |
