Physical-chemical characterization of samples of oils used in frying in the city of Castanhal/PA

Abstract

The production of food through frying is usual due to the practicality of the process and the results obtained, however, the frying medium undergoes changes that reduce its quality until it is no longer usable. Due to the health risks that degraded oils and fats can cause, this work sought to verify the quality status of the oils used in frying in the city of Castanhal/PA. For this, the moisture, acidity, iodine, peroxides and rancidity indexes (Kreis reaction) of seven samples were verified. Of which, four were donated by traders who work with frying, two were owned by the authors and one was commercial soybean oil, used as a control. It was found that the control sample was within the standards. In the other samples, 33.3% had a moisture content above the reference, 100% had a reduction in the iodine index, 66.6% had a peroxide index above the permitted level and 100% tested positive for the Kreis reaction. There were no samples with acidity above the allowed. There was a significant difference at the 5% level in all analyses. It was concluded that the quality of frying oils is below that established by regulatory bodies, making it necessary to periodically follow up with traders in order to adapt the frying process to good manufacturing practices.

DOI: https://doi.org/10.56238/colleinternhealthscienv1-087