Chemical Changes of Edible Oils During Frying. Health Risks
Keywords:
oxidation, fatty acids, fried chips.
Abstract
The oxidation is the most important lipid reaction that affects properties and storage of food. However, it produces compounds that can become toxic if they are ingested constantly. Within the processes used in the food industry, the fried chip production has ideal conditions to form these compounds. Because the fried chips have had great acceptance in the consumers, this paper describes the chemical composition of edible oils used in this food processing and some modifications that they have during the thermal process, which can have effects on human health.
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References
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Partanen, R., Hakala, P., Sjovall, O., Kallio, H. & Forssell P. (2005). Effect of relative humidity on the oxidative stability of microencapsulated Sea Buckthorn Seed Oil. Journal of Food Science, 70, 37-43.
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Silva, L., Pinto, J., Carrola, J. & Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chemistry, 121, 1177–1187.
SSA (2012). Prevención, Diagnóstico y Tratamiento del Sobrepeso y la Obesidad Exógena. México, Secretaría de Salud, Actualización 2012.
Suaterna, A. C. (2009). La fritura de los alimentos. Perspectivas en nutrición humana, 11, 39-53.
Sutton, J., Balfry, S., Higgs, D., Huang, C. & Skura, B. (2006). Impact of iron-catalyzed dietary lipid peroxidation on growth performance, general health and flesh proximate and fatty acid composition of Atlantic salmon (Salmo salar L.) reared in seawater. Aquaculture, 257, 534- 557.
Valenzuela, A., Sanhueza, J., Nieto, S., Petersen, G. & Tavela M. (2003). Estudio comparativo, en fritura, de la estabilidad de diferentes aceites. Aceites y grasas, 53(4), 568-573.
Aidos, I., Kreb, N., Boonman, M., Luten, J.B., Boom, R.M. & Vander Padt, A. (2003). Influence of production process parameters on fish oil quality in a pilot plant. Journal of Food Science, 68, 581-587
Alireza, S., Tan, C. P., Hamed, M. & Che Man, Y. B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17, 295-302.
Ariza, O. J. A., López, V. F., Coyotl, H. J., Ramos, C. M. E., Diaz, R. J. & Marinez, Z. A. (2011). Efecto de diferentes métodos de extracción sobre el perfil de ácidos grasos en el aceite de aguacate (Persea americana Mill. Vars. Hass). Revista Venezolana de Ciencia y Tecnología de Alimentos, 2(2), 263-276.
CAC (2012). Codex Alimentarius Commission Thirty- fourth Session. Report of the Thirty-fourth Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses, Bad Soden am Taunus, Germany 3-7 December 2012. Joint FAO/WHO Food Standards Programme. Rome: FAO/WHO.
Carrero, J. J., Martín-Bautista, E., Baró, L., Fonollá, J., Jiménez, J., Boza, J. J. & López-Huertas, E. (2005). Efectos cardiovasculares de los ácidos grasos omega-3 y alternativas para incrementar su ingesta. Nutrición Hospitalaria, 20(1), 63-69.
Choe, E. & Min, D. B. (2007). Chemistry of Deep-Fat Frying Oils. Journal of Food Science, 72(5), R77-86.
Gharachorlo, M., Ghavami, M., Mahdiani, M. & Azizinezhad, R. (2010). The effects of microwave frying on physicochemical properties of frying and sunflower oils. Journal of the American Oil Chemists’ Society, 87, 355-360.
Han, S. N., Leka, L. S., Lichtenstein, A. H., Ausman, L. M., Schaefer, E. J. & Meydani, S. N. (2002). Effect of hydrogenated and saturated, relative to polyunsaturated, fat on immune and inflammatory responses of adults with moderate hypercholesterolemia. Journal of Lipid Research, 43, 445–452.
Herrera, E. (2005). Storing Pecans. Guide H‐620. Reviewed by Ron Byford Departament Head, Extension Plant Sciences. Las cruces, NM. pp.1‐2.
Kummerow, F. A., Zhou, Q., Mahfouz, M. M., Smiricky, M. R., Grieshop, C. M. & Schaeffer, D. J. (2004). Trans fatty acids in hydrogenated fat inhibited the synthesis of the polyunsaturated fatty acids in the phospholipids of arterial cells. Life Science, 74, 2707–2723.
Landines, P. M. A. & Zambrano, N. J. A. (2009). La oxidación lipídica en la cadena de producción acuícola. Revista de Investigación Agraria, 1, 13-22.
Lewis-McCrea, L. & Lall, S. (2007). Effects of moderately oxidized dietary lipid and the role of vitamin E on the development of skeletal abnormalities in juvenile Atlantic halibut (Hippoglossus hippoglossus). Aquaculture, 262, 142-155.
Liu, W. H., Stephen, I. B. & Chen, B. H. (2007). Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chemistry, 104, 1740-1749.
Partanen, R., Hakala, P., Sjovall, O., Kallio, H. & Forssell P. (2005). Effect of relative humidity on the oxidative stability of microencapsulated Sea Buckthorn Seed Oil. Journal of Food Science, 70, 37-43.
Rojas, U. H. & Narváez, R. C. (2011). Analyzing a method for small and medium sized companies to rate oil quality during immersion frying. Ingeniería e investigación, 31(1), 83-92.
Sáyago-Ayerdi, S. G., Vaquero, M. P., Schultz-Moreira, A., Bastida S. & Sánchez-Muniz, F. J. (2008). Utilidad y controversias del consumo de ácidos grasos de cadena media sobre el metabolismo lipoproteico y obesidad. Nutrición Hospitalaria, 23(3), 191-202.
Schaich, K. (2005). Lipid Oxidation: Theoretical Aspects. In F. Shahidi, Bailey’s Industrial Oil and Fats Products, Edible Oil and Fat Products: Chemistry, Properties and Health Effects (pp. 269-343). 6th ed. New York: John Wiley and Sons.
Scrimgeour, C. (2005). Chemistry of Fatty Acids. Bailey’s Industrial Oil and Fat Products. In F. Shahidi, Bailey’s Industrial Oil and Fats Products, Edible Oil and Fat Products: Chemistry, Properties and Health Effects (pp. 1-39). 6th ed. New York: John Wiley and Sons.
Silva, L., Pinto, J., Carrola, J. & Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chemistry, 121, 1177–1187.
SSA (2012). Prevención, Diagnóstico y Tratamiento del Sobrepeso y la Obesidad Exógena. México, Secretaría de Salud, Actualización 2012.
Suaterna, A. C. (2009). La fritura de los alimentos. Perspectivas en nutrición humana, 11, 39-53.
Sutton, J., Balfry, S., Higgs, D., Huang, C. & Skura, B. (2006). Impact of iron-catalyzed dietary lipid peroxidation on growth performance, general health and flesh proximate and fatty acid composition of Atlantic salmon (Salmo salar L.) reared in seawater. Aquaculture, 257, 534- 557.
Valenzuela, A., Sanhueza, J., Nieto, S., Petersen, G. & Tavela M. (2003). Estudio comparativo, en fritura, de la estabilidad de diferentes aceites. Aceites y grasas, 53(4), 568-573.
Published
2014-07-05
How to Cite
Esquivel Ramírez, A., Castañeda Ovando, A., & Ramírez Godínez, J. (2014). Chemical Changes of Edible Oils During Frying. Health Risks. Pädi Boletín Científico De Ciencias Básicas E Ingenierías Del ICBI, 2(3). https://doi.org/10.29057/icbi.v2i3.526
Section
Papers
