Análise da qualidade dos óleos de fritura em estabelecimentos comerciais da cidade de Ponta Grossa-PR

Abstract

In Brazil, fried foods are widely consumed due to their practicality and flavor, but the frying process triggers hydrolysis, oxidation, and polymerization reactions that degrade the oil and form potentially toxic compounds. Overheating accelerates these reactions, affecting the quality and safety of the food. There are no legal limits for the reuse of frying oils, but ANVISA recommends that the temperature should not exceed 180° C and that the oil be replaced when there are sensory changes or formation of smoke and foam. This study aimed to evaluate the quality of frying oils used in commercial establishments, such as snack bars, pastry shops, bakeries, and restaurants, in the city of Ponta Grossa, Paraná. The physicochemical analyses revealed the degree of oil degradation, allowing discussion, based on the literature, of the possible consequences of reuse for the quality and safety of fried foods. Of the 17 samples analyzed, 70.6% showed acidity values above the limit established by legislation, and 94.1% tested positive for the presence of aldehydes, indicating advanced lipid oxidation. The peroxide and refractive indices indicated changes resulting from use and heating, but show limitations when evaluated individually. Oil degradation implies not only a loss of sensory and nutritional quality but, as several studies point out, may also promote the formation of toxic compounds related to oxidative stress and the development of chronic diseases. Therefore, the combination of different analytical methods and the control of frying conditions are essential to ensure oil quality and the safety of the foods offered.