Caracterização oxidativa em óleos de frituras de batatas comercializadas em Teresina, Piauí

Abstract

Foods with lipid ration are part of the human diet and are important, are energy sources and very useful for an industry in the production of foods and products, however they are susceptible to oxidative reactions. The present study compares the objective of evaluation as oxidative characteristics of potato fry oils commercialized in Teresina, Piauí, for the purpose of degradation and lipid quality information. In addition, the work aims to determine the physico-chemical parameters of Acidity Value (I.A.), Free Fatty Acids Value (% AGL), Peroxide Value (I.P.); (I), apply the 2- thiobarbituric acid test (TBA) and compare all the parameters of oxidative evaluation with a proper legislation for vegetable oils, national and international. Five batches of potato frying (Solanum tuberosum) were collected at different locations. Thus, 96 samples of coconut and soybean oils were analyzed from five commercial establishments from different points in Teresina, Piauí, 78 for the physical and chemical analyzes and 18 samples for the 2-thiobarbituric acid (TBA) test. Analyzes of the physical-chemical parameters according to A.O.C.S and as oxidative analyzes with TBA test, using the AOAC method, without the Federal Institute of Education, Sciences and Technology of the State of Piauí, Campus, Teresina Central. The acidity parameter, presented values in accordance with the parameters of the international legislation for frying oils. The% AGL value did not show any inconsistency with the limits established for the frying oil in relation to the lots, only the lots four and five that approached atheists. The peroxide values were higher for lot four and five, but did not exceed the values established for the legislation for frying oils. The results of the iodine value show higher instability in the lipid chains in batches two, three indicating a possible addition of other oils. Of the oils that present a better stability in the oxidation process of the hollow. The value for TBA showed oxidative oxides in lots four and five, mainly no items to considered the most oxidized batch.