Estudio de un caso real sobre los cambios fisicoquímicos del aceite de palma crudo (Elaeis guineensis) durante la fritura de akara, albóndigas de pasta de alubia tradicionales, en Brasil
Palabras clave:
akara, aceite de palma crudo, fritura, Fri-check, RMN, TestoResumen
El objetivo de este estudio fue evaluar los cambios fisicoquímicos del aceite de palma crudo durante un caso real de fritura de akara, pasta de alubia con forma redondeada cocinada y vendida en la calle en Brasil. Akara fue preparada de acuerdo con las prácticas tradicionales. Se aplicó fritura discontinua en cinco días consecutivos, fritando cinco horas al día. La formación de compuestos polares se evaluó mediante el método oficial IUPAC y a través de pruebas rápidas basadas en medidas de propiedades físicas, Testo 270 y Fri-check. Además, se aplicó espectroscopía 1H-RMN para evaluar cambios fisicoquímicos. Los resultados mostraron que después de 15 horas de fritura el contenido de los compuestos polares totales (CPT) excedía el límite del 25 % establecido en la mayoría de las recomendaciones y regulaciones sobre aceites calentados. Este nivel fue alcanzado rápidamente debido al alto contenido de com- puestos hidrolíticos detectados en el aceite fresco y al uso inapropiado de mezclas de aceite fresco y usado, utilizadas para la reposición de aceite. Las dos pruebas rápidas presentaron valores significativamente más bajos de CPT que el método oficial, probablemente debido a la elevada hidrólisis del aceite fresco. Por el contrario, los resultados de 1H-RMN exhibieron cambios en la composición de ácidos grasos que fueron similares a los proporcionados por el análisis común de cromatografía de gases (CG). Se recomienda el uso de aceites de pal- ma crudos de mejor calidad inicial y reposición únicamente con aceite fresco para mejorar la calidad de akara.
Referencias bibliográficas
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Almeida DT, Nunes IL, Conde PL, Rosa RPS, Rogério WF, Machado ER. 2013. A quality assessment of crude palm oil marketed in Bahia, Brazil. Grasas Aceites 64, 387-394. https://doi.org/10.3989/gya.118412
AOCS. 2003. Official methods and recommended practices of the American Oil Chemists` Society. 4th ed. Champaign, USA, AOCS [AOCS Official Methods Ca 5a-40, AOCS, Cd 8b-90].
Aniołowska M, Kita A. 2016. The effect of frying on glyceryl esters content in palm oil. Food Chem. 203, 95-103. https:// doi.org/10.1016/j.foodchem.2016.02.028
Baharin BS, Latip RA, Man YC, Rahman RA. 2001. The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage. J. Am. Oil Chem. Soc. 78, 851-855. https://doi. org/10.1007/s11746-001-0354-4
Barison A, Silva CWP, Campos FR, Simonelli F, Lenz CA, Ferreira AG. 2010. A simple methodology for the determination of fatty acid composition in edible oils through 1H-NMR spectroscopy. Mag. Reson. Chem. 48, 642-650. https://doi.org/10.1002/mrc.2629
Codex Alimentarius. 2017. Codex standard for named vegetable oils (Codex STAN 210-1999). Revisión 2017.
Correia LCA, Feitosa S, Matos DB, Almeida DT. 2017. Efeito da fritura de acarajé na composição de carotenoides e atividade antioxidante de óleo de palma bruto. B. Cent. Pesqui. Proc. A 34, 1-10. https://doi.org/10.5380/cep.v34i2.53184
Dobarganes MC, Pérez-Camino MC. 1988. Fatty acid composition: a useful tool for the determination of alteration level in heated fats. Rev. Franc. Corps Gras 35, 67-70.
Dobarganes MC, Velasco J, Dieffenbacher A. 2000. Determination of polar compounds polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure Appl. Chem. 72, 1563-1575. https://doi.org/10.1351/pac200072081563
Falade AO, Oboh G, Okoh AI. 2017. Potential health implications of the consumption of thermally-oxidized cooking oils - a Review. Pol. J. Food Nutr. Sci. 67, 95-105. https:// doi. org/10.1515/pjfns-2016-0028
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Felzenszwalb I, Mazzei JLC, Feitosa S, Aiub CF, Almeida DT. 2014. Toxicological assessment of crude palm oil (Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food). Grasas Aceites 65, 1-8. https://doi.org/10.3989/ gya.086913
Firestone D. 2007. Regulation of frying fat and oil, in Erickson MD (Ed.) Deep Frying: Chemistry, Nutrition and Practical Applications. 2nd ed, American Oil Chemists’ Society Press, Champaign, USA. 373-385.
Frankel EN, Neff WE, Selke E. 1981. Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids16, 279-285. https://doi. org/10.1007/BF02534950
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Koushki M, Nahidi M, Cheraghali F. 2015. Physico-chemical properties, fatty acid profile and nutrition in palm oil. JPS 6, 117-134. https://doi.org/10.22037/jps.v6i3.9772
Läubli MW, Bruttel PA. 1986. Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method. J. Am. Oil Chem. Soc. 63, 792-795. https://doi. org/10.1007/BF02541966
Loganathan R, Subramaniam KM, Radhakrishnan AK, Choo Y, Teng K. 2017. Health- promoting effects of red palm oil: evidence from animal and human studies. Nutr. Rev. 75, 98-113. https://doi.org/10.1093/nutrit/nuw054
Machado ER, Dobarganes MC, Abrantes SMP. 2008. Palm and soybean oils alterations in the discontinued frying of potatoes. Food Sci. Tech-Brazil 28, 786-792. https://doi.org/10.1590/ S0101-20612008000400004
Morales A, Marmesat S, Dobarganes MC, Márquez-Ruiz G, Velasco J. 2012. Formation of hydroperoxy-, keto- and hydroxy-dienes in FAME from oils: Influence of temperature and addition of a-tocopherol. J. Am. Oil Chem. Soc. 89, 675-684. https://doi.org/10.1007/ s11746-011-1961-2
Olivero-David R, Mena C, Sánchez-Muniz FJ, Pérez-Jiménez MA, Holgado F, Bastida S, Velasco J. 2017. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices. Grasas Aceites 68, e223. https:// doi.org/10.3989/gya.0666171
Osawa CC, Gonçalves LAG, Gumerato HF, Mendes FM. 2012. Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil. Food Control 26, 525-530. https://doi.org/10.1016/j. foodcont.2012.01.008
Rodriguez-Amaya DB, Kimura M. 2004. Harvestplus handbook for carotenoid analysis (HarvestPlus Technical Monograph Series 2). International Food Policy Research Institute, Washington.
Rogério WF, Greiner R, Nunes IL, Feitosa S, Furtunato DMN, Almeida DT. 2014. Effect of preparation practices and the cowpea cultivar Vigna unguiculata L. Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste). Food Sci. Tech-Brazil 34,
243-248. https://doi. org/10.1590/fst.2014.0040
Romero A, Cuesta C, Sánchez-Muniz J. 1998. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. J. Am. Oil Chem. Soc. 75, 161-167. https://doi.org/10.1007/s11746-998-0028-5
Sambanthamurthi R, Sundram K, Tan Y-A. 2000. Chemistry and biochemistry of palm oil. Progr. Lipid Res. 39, 507-558. https://doi.org/10.1016/S0163-7827(00)00015-1
Sebedio JL, Dobarganes MC, Márquez G, Wester I, Christie WW, Dobson G, Zwobada F, Chardigny JM, Mairot Th, Lahtinen R. 1996. Industrial production of crisps and pre- fried French fries using sunflower oils. Grasas y Aceites 47, 5-13. https://doi.org/10.3989/ gya.1996.v47.i1-2.836
USDA. 2018. Oilseeds: World Markets and Trade. United States Department of Agriculture, Foreign Agricultural Service, Office of Global Analysis. World Agricultural Outlook Board, USDA. [Online]. Available: https://apps.fas.usda. gov/psdonline/circulars/oilseeds.pdf
Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 104, 661-676. https:// doi.org/10.1002/1438-9312(200210)104:9/10<661::AID- EJLT661>3.0.CO;2-D
Almeida DT, Nunes IL, Conde PL, Rosa RPS, Rogério WF, Machado ER. 2013. A quality assessment of crude palm oil marketed in Bahia, Brazil. Grasas Aceites 64, 387-394. https://doi.org/10.3989/gya.118412
AOCS. 2003. Official methods and recommended practices of the American Oil Chemists` Society. 4th ed. Champaign, USA, AOCS [AOCS Official Methods Ca 5a-40, AOCS, Cd 8b-90].
Aniołowska M, Kita A. 2016. The effect of frying on glyceryl esters content in palm oil. Food Chem. 203, 95-103. https:// doi.org/10.1016/j.foodchem.2016.02.028
Baharin BS, Latip RA, Man YC, Rahman RA. 2001. The effect of carotene extraction system on crude palm oil quality, carotene composition, and carotene stability during storage. J. Am. Oil Chem. Soc. 78, 851-855. https://doi. org/10.1007/s11746-001-0354-4
Barison A, Silva CWP, Campos FR, Simonelli F, Lenz CA, Ferreira AG. 2010. A simple methodology for the determination of fatty acid composition in edible oils through 1H-NMR spectroscopy. Mag. Reson. Chem. 48, 642-650. https://doi.org/10.1002/mrc.2629
Codex Alimentarius. 2017. Codex standard for named vegetable oils (Codex STAN 210-1999). Revisión 2017.
Correia LCA, Feitosa S, Matos DB, Almeida DT. 2017. Efeito da fritura de acarajé na composição de carotenoides e atividade antioxidante de óleo de palma bruto. B. Cent. Pesqui. Proc. A 34, 1-10. https://doi.org/10.5380/cep.v34i2.53184
Dobarganes MC, Pérez-Camino MC. 1988. Fatty acid composition: a useful tool for the determination of alteration level in heated fats. Rev. Franc. Corps Gras 35, 67-70.
Dobarganes MC, Velasco J, Dieffenbacher A. 2000. Determination of polar compounds polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure Appl. Chem. 72, 1563-1575. https://doi.org/10.1351/pac200072081563
Falade AO, Oboh G, Okoh AI. 2017. Potential health implications of the consumption of thermally-oxidized cooking oils - a Review. Pol. J. Food Nutr. Sci. 67, 95-105. https:// doi. org/10.1515/pjfns-2016-0028
Feitosa S, Korn MGA, Pinelli MS, Oliveira TRS, Boffo E, Greiner R, Almeida DT. 2015. Content of minerals and antinutritional factors in akara (Fried Cowpea Food). IJFPT 2, 43. https://doi.org/10.13140/RG.2.1.1456.1127
Felzenszwalb I, Mazzei JLC, Feitosa S, Aiub CF, Almeida DT. 2014. Toxicological assessment of crude palm oil (Elaeis guineensis Jacq.) used in deep frying of akara (cowpea paste finger food). Grasas Aceites 65, 1-8. https://doi.org/10.3989/ gya.086913
Firestone D. 2007. Regulation of frying fat and oil, in Erickson MD (Ed.) Deep Frying: Chemistry, Nutrition and Practical Applications. 2nd ed, American Oil Chemists’ Society Press, Champaign, USA. 373-385.
Frankel EN, Neff WE, Selke E. 1981. Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids16, 279-285. https://doi. org/10.1007/BF02534950
IAL. Instituto Adolfo Lutz. 2005. Óleos e gorduras, en IAL. (4ª ed.) Métodos físico-químicos para análise de alimentos. Instituto Adolfo Lutz, São Paulo, 4-989.
Jorge N, Gonçalves AG. 1998. Comportamento do óleo de girassol, com alto teor de ácido oléico em termoxidação e fritura. Food Sci. Tech-Brazil 18, 335-342. https://doi. org/10.1590/ S0101-20611998000300015
Koushki M, Nahidi M, Cheraghali F. 2015. Physico-chemical properties, fatty acid profile and nutrition in palm oil. JPS 6, 117-134. https://doi.org/10.22037/jps.v6i3.9772
Läubli MW, Bruttel PA. 1986. Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method. J. Am. Oil Chem. Soc. 63, 792-795. https://doi. org/10.1007/BF02541966
Loganathan R, Subramaniam KM, Radhakrishnan AK, Choo Y, Teng K. 2017. Health- promoting effects of red palm oil: evidence from animal and human studies. Nutr. Rev. 75, 98-113. https://doi.org/10.1093/nutrit/nuw054
Machado ER, Dobarganes MC, Abrantes SMP. 2008. Palm and soybean oils alterations in the discontinued frying of potatoes. Food Sci. Tech-Brazil 28, 786-792. https://doi.org/10.1590/ S0101-20612008000400004
Morales A, Marmesat S, Dobarganes MC, Márquez-Ruiz G, Velasco J. 2012. Formation of hydroperoxy-, keto- and hydroxy-dienes in FAME from oils: Influence of temperature and addition of a-tocopherol. J. Am. Oil Chem. Soc. 89, 675-684. https://doi.org/10.1007/ s11746-011-1961-2
Olivero-David R, Mena C, Sánchez-Muniz FJ, Pérez-Jiménez MA, Holgado F, Bastida S, Velasco J. 2017. Frying performance of two virgin oils from Cornicabra olives with different ripeness indices. Grasas Aceites 68, e223. https:// doi.org/10.3989/gya.0666171
Osawa CC, Gonçalves LAG, Gumerato HF, Mendes FM. 2012. Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil. Food Control 26, 525-530. https://doi.org/10.1016/j. foodcont.2012.01.008
Rodriguez-Amaya DB, Kimura M. 2004. Harvestplus handbook for carotenoid analysis (HarvestPlus Technical Monograph Series 2). International Food Policy Research Institute, Washington.
Rogério WF, Greiner R, Nunes IL, Feitosa S, Furtunato DMN, Almeida DT. 2014. Effect of preparation practices and the cowpea cultivar Vigna unguiculata L. Walp on the quality and content of myo-inositol phosphate in akara (fried bean paste). Food Sci. Tech-Brazil 34,
243-248. https://doi. org/10.1590/fst.2014.0040
Romero A, Cuesta C, Sánchez-Muniz J. 1998. Effect of oil replenishment during deep-fat frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. J. Am. Oil Chem. Soc. 75, 161-167. https://doi.org/10.1007/s11746-998-0028-5
Sambanthamurthi R, Sundram K, Tan Y-A. 2000. Chemistry and biochemistry of palm oil. Progr. Lipid Res. 39, 507-558. https://doi.org/10.1016/S0163-7827(00)00015-1
Sebedio JL, Dobarganes MC, Márquez G, Wester I, Christie WW, Dobson G, Zwobada F, Chardigny JM, Mairot Th, Lahtinen R. 1996. Industrial production of crisps and pre- fried French fries using sunflower oils. Grasas y Aceites 47, 5-13. https://doi.org/10.3989/ gya.1996.v47.i1-2.836
USDA. 2018. Oilseeds: World Markets and Trade. United States Department of Agriculture, Foreign Agricultural Service, Office of Global Analysis. World Agricultural Outlook Board, USDA. [Online]. Available: https://apps.fas.usda. gov/psdonline/circulars/oilseeds.pdf
Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 104, 661-676. https:// doi.org/10.1002/1438-9312(200210)104:9/10<661::AID- EJLT661>3.0.CO;2-D
Cómo citar
Feitosa, , S., Boffo, E. F. ., Batista, C. S. C. ., Velasco, J., Silva, C. S., Bonfim, R., & Almeida, D. T. (2020). Estudio de un caso real sobre los cambios fisicoquímicos del aceite de palma crudo (Elaeis guineensis) durante la fritura de akara, albóndigas de pasta de alubia tradicionales, en Brasil. Palmas, 41(1), 110–123. Recuperado a partir de https://publicaciones.fedepalma.org/index.php/palmas/article/view/13129
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2020-07-16
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Salud y Nutrición Humana
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