Avaliação da qualidade dos óleos de fritura de 4 diferentes pastelarias da cidade de Dourados-MS

Abstract

In Brazil and in the world fried foods are very consumed because during the frying process, the sensorial attributes are intensified. However, when oils are used extensively or subjected to high temperatures, a complex series of reactions occurs, producing many degradation compounds that modify their quality that may endanger the health of the consumer. The present work had as objective to evaluate the quality of the frying oils of pastries of the city of Dourados-MS. Physical and chemical analyzes of four establishments producing fried pastry were carried out, and samples were collected every 15 days for a period of approximately 3 months. The analyzes applied for the evaluation of the quality of oils from the establishments producing fried pastry were: peroxide index (meq / kg), acid index, iodine value, melting point (oC), total polar compounds , smoke point, refractive index (n D40). The results found in the present study were that during the first month of collection for sample A, B, C, D the peroxide index was higher than allowed (10.0 mq / kg), the minimum values found were (B) 8.26 ± 1.59 a (C) 41.88 ± 5.49. After this period A and C presented values within the legislation ANVISA 3.21 ± 0.19 (C) and 8.87 ± 0.74 (A). In the acidity index, all the samples had values above that allowed by the legislation that is 0.3 KOH / g. In samples A, B and C the iodine indices were not allowed as well as melting point, total polar compounds (%), smoke point, refractive index, possibly due to a high degree of possible saturations mixed with fats to the oil used.