Evaluation of Quality of Argentinean Sunflower Oil Used in High-Moisture Food Frying

TAVERA QUIROZ, M.J.; PINOTTI A.; BERTOLA, N

Indian Journal of Science and Technology

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Lugar: Delhi; Año: 2018 vol. 11 p. 1 - 8

0974-6846

Objective: To make evaluation of quality of Argentinean sunflower oil used in high-moisture food frying through parametersindicators of oil deterioration. Methods: The results were obtained after studying the effect of temperature-time and thetype of food subjected to frying through Total Polar Compounds (TPCs) determination. The type of food selected wasbreaded food and potato chips. From calorimetric analysis (DSC) of frying oil was obtained crystallization temperatureand the crystallization enthalpy. Also was determining fatty acid composition of the frying oil by gas chromatography.Findings: It was observed during the oil heating test at various times, that the TPC content increased over time. Thehighest the temperatures were, the most distinctive the rises were. During the frying of breaded food and potato chips thedeterioration of the oil was accelerated, observing the greatest deterioration after the breaded frying process. The thermograms obtained by DSC showed a well-defined crystallization peak that when heating treatment times were increased, itreflected in lower temperatures and a decrease in enthalpy. A high correlation was found between the concentration oftotal polar compounds, and the parameters obtained from thermo grams and the concentration of palmitic and linoleicacids. Novelty/Improvement: The results obtained provide useful information for food quality control in order to avoidvariations of the sensory and nutritional characteristics of sunflower oil used in high-moisture food frying.