Avaliação da qualidade do óleo de fritura de alguns estabelecimentos de Apucarana (PR)

Abstract

The frying process develops odor, taste, color and texture characteristics that make foods more attractive for consumption. Deterioration reactions occur in the frying oil, mainly due to the action of three agents: humidity, presence of oxygen and temperature. In Brazil there is no regulation that legally defines the disposal monitoring for frying oils and fats. This work aimed to evaluate the quality of oils and fats from fried foods of establishments in the city of Apucarana (PR). An interview was made at the establishment. After sample collection, acidity, peroxide index, conjugated diene and triene analyzes were performed. In the acidity index, analyzes presented values above recommended by the legislation and ranged from 0.91 to 9.97 (mg KOH g–1). About peroxide index, only two establishments obtained values above the recommended. The values of conjugated dienes were higher than the values of conjugated trienes, which is consistent, according to the literature. It was observed that the time of use of oil and fat frying influence their quality