La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos


  • Adriana Cecilia Suaterna Hurtado Universidad de Antioquia

Palabras clave:

fritura, nutrientes, alimentos, aceites, grasas, cocción


La fritura es uno de los métodos de cocción más simples. Consiste en calentar aceite o grasa comestible entre 160 y 180°C e introducir el alimento para su cocción. Este método se caracteriza por formar una “costra” en la superficie del alimento y generar un sabor característico, agradable. Durante la fritura se presentan cambios en la composición nutricional de los alimentos, estos dependen del tipo de grasa, de las características propias del alimento, del tiempo, la temperatura y demás condiciones del proceso. Entre los cambios que más comúnmente se presentan está el aumento en el contenido de la grasa total o disminución, en el caso de los alimentos ricos en ésta con una tendencia similar al aceite o grasa utilizado. Con relación al contenido de vitaminas y minerales, las pérdidas de estos componentes son menores cuando se compara el método de fritura con otros métodos de cocción, debido a la rapidez del proceso. Durante el proceso de fritura también ocurren cambios indeseables como la formación de oxiesteroles por oxidación del colesterol cuando se fríen alimentos de origen animal o en grasa animal, y formación de acrilamidas, ambos compuestos relacionados con el aumento del riesgo de enfermedades crónicas no transmisibles como las cardiovasculares y el cáncer.

= 3534 veces | PDF
= 3262 veces|


Los datos de descargas todavía no están disponibles.


Cargando métricas ...

Biografía del autor/a

Adriana Cecilia Suaterna Hurtado, Universidad de Antioquia

ND, Esp en Ciencia y Tecnología de Alimentos. Profesora Escuela de Nutrición y Dietética de la Universidad de Antioquia. 


FAO/OMS. Consecuencias para la salud de acrilamida en los alimentos. Informe de consulta conjunta FAO/OMS. Ginebra;2002.

Saguy I, Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. J Food Engin. 2003;56:143-52.

Fillion L, Henry CJK. Nutrient losses and gains during frying: a review. Inter J Food Scien Nutr. 1998;49:157-268.

Spears M, Vaden A. Foodservice organizations. New York: Macmillan; 1985.

Moyano PC, Pedreschi F. Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT- Food Sci Tech. 2006;39:285-91.

Math RG, Velu V, Nagender A, Rao DG. Effect of frying conditions on moisture, fat, and density of papad. J Food Eng. 2004;64:429-34.

Aguilera JM, Gloria-Hernández H. Oil absorption during frying of frozen par-fried potatoes. J Food Scien. 2000; 65: 476–479.

Bouchon P, Hollins P, Pearson M, Pyle DL, Tobin MJ. Oil distribution in fried potatoes monitored by infrared microspectroscopy. J Food Sci. 2001;66:918-23.

Bouchon P, Pyle D.L. Modelling oil absorption during post-frying cooling I: Model Development. Food and Bioproducts Processing. 2005;83:253-60.

Ngadi M, Li Y, Oluka S. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation. Food Sci Tech. 2007;40:1784-9.

Love JA, Prusa KJ. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing. J Am Diet Assoc. 1992;11:1367-71.

Sánchez-Muniz FJ, Viejo JM, Medina R. Deep-frying of sardines in different culinary fats: changes in the fatty acid composition of sardines and frying fats. J Agric Food Chem. 1992;40:2252-6.

Haak L, Sioen I, Raes K, Camp JV, De Smet S. Effect of pan-frying in different culinary fats on the fatty acid profile of pork. Food Chem. 2007;102:857-64.

Sioen I, Haak L, Raes K, Hermans C, De Henauw S, De Smet S, et al. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chem. 2006;98:609-17.

Echarte M, Ansorena D, Astiasaraän I. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties. J Agric Food Chem. 2003;51:5941-5.

Sebedio JL, Bonpunt A, Grand Girard A, Prevost J. Deep-fat frying of frozen prefried French fries: influence of the amount of linolenic acid in the frying medium. J Agric Food Chem. 1990;38:1862-7.

Ramirez MR, Cava R. Changes in colour, lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat. Food Sci Tech. 2005;38:726-34.

Gladyshev M, Sushchik N, Gubanenko GA, Demirchieva SM, Kalachova GK. Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species. Food Chem. 2007;101:1694-700.

Gladyshev M, Sushchik N, Gubanenko GA, Demirchieva SM, Kalachova GK. Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha). Food Chem. 2006;96:446-51.

Shantha NC, Crum AD, Decker E. Evaluation of conjugated linoleic acid concentrations in cooked beef. J Agric Food Chem. 1994;42:1757-60.

Ascherio A. Epidemiologic studies on dietary fats and coronary heart disease. Am J Med. 2002;113:9S-12S.

Romero A, Cuesta C, Sánchez-Muniz FJ. Trans fatty acid production in deep fat frying of frozen foods with different oils and frying modalities. Nutr Res. 2000;20:599-608.

Daniel DR, Thompson LD, Shriver BJ, Wu CK, Hoover LC. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries. J Am Diet Assoc. 2005;105:1927-32.

Makinson JH, Greenfield ML, Wong ML, Wills RBH. Fat uptake during deep-fat frying of coated and uncoated foods. J Food Comps Anal. 1987;1:93-101.

Clausen I, Ovesen L. Proximate contents, losses and gains of fat, protein and water comparing raw, hospital and household cooked pork cuts. J Food Comp Analy. 2001;14:491-503.

Al-Saghir S, Thurner K, Wagner Kh, Frisch G, Luf W, et al. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). J Agric Food Chem. 2004;52:5290-6.

Candela M, Astiasaran I, Bello J. Deep-fat frying modifies high-fat fish lipid fraction. J Agric Food Chem. 1998;46:2793-6.

Candela M, Astiasaran I, Bello J. Effect of Frying on the fatty acid profile of some meat dishes. J Food Comps Anal. 1996;9: 277-82.

Echarte M, Zulet MA, Astiasaran I. Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon. J Agric Food Chem. 2001;49:5662-7.

Sheard PR, Nute GR, Chappell AG. The effect of cooking on the chemical composition of meat products with special reference to fat loss. Meat Sci. 1998;49:171-91.

Sebedio JL, Catte M, Boudier MA, Prevost J, Grandgirard A. Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes. Food Res Int. 1996;29:109-16.

Greenfield H, Makinson J, Wills, RBH. Lipids in French fries: a retail and laboratory study. J Food Tech. 1984;19:239-45.

Rimac-Brneic S, Lelas V, Rade S, Simundic B. Decreasing of oil absorption in potato strips during deep fat frying. J Food Eng. 2004;64:237-41.

Bertolini Suárez R. Campañone LA, García MA, Zaritzky NE. Comparison of the deep frying process in coated and uncoated dough systems. J Food Eng. 2008; 84:383-93.

Kim B-K. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull. LWT. Food Sci Tech. 2008;41:34-41.

Clausen I, Ovesen L. Changes in fat content of pork and beef after pan-frying under different conditions. J Food Compos Anal. 2005;18:201-11.

Hur SJ, Park GB, Joo ST. Formation of cholesterol oxidation products (COPs) in animal products. Food Contr. 2007;18:939-47

Pie JE, Spahis K, Seillan C. Cholesterol oxidation in meat products during cooking and frozen storage. J Agric Food Chem. 1991;39:250-4.

Eun J, Spahis K, Seillan C. Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of cholesterol oxides. J Agric Food Chem. 1990;38:973-9.

Larkeson B, Dutta PC, Hansson I. Effects of frying and storage on cholesterol oxidation in minced meat products. J Am Oil Chem Soc. 2000;77:675-80.

Savage GP, Dutta PC, Rodriguez-Estrada MT: Cholesterol oxides: their occurrence and methods to prevent their generation in foods. Asia Pacific J Clin Nutr. 2002;11:72-8.

Ohshima T, Li N, Koizumi C. Oxidative decomposition of cholesterol in fish products. J Am Oil Chem Soc. 1993;70:595-9.

Ismail A, Hainida E. Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes. Nutr Food Sci. 2004;34:54-59.

Thed ST, Phillips RD. Changes of dietay fiber and starch composition of processed potato productos during domestic cooking. Food Chem. 1995;52:301-4.

Han JS, Kozukue N, Young KS, Lee KR, Friedman M. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods. J Agric Food Chem. 2004;52:6516-21.

Lešková E, Kubíková J, Kováčiková E, Košická M, Porubská J, Holčíková K. Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. J Food Compos Anal. 2006;19:252-76.

Moreno D, Lopez-Berenguer C, Garcia-Viguera C. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. J Food Sci. 2007;72:s64-s8.

Al-Khalifa AS, Dawood AA. Effects of cooking methods on thiamin and riboflavin contents of chicken meat. Food Chem. 1993;48;69-74.

Simonne AH, Eitenmiller RR. Retention of vitamin E and added retinyl palmitate in selected vegetable oils during deep-fat frying and fried breaded producto. J Agric Food Chem. 1998;46:5273-7.

Kidmose U, Yang RY, Thilsted SH, Christensen LP, Brandt K. Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. J Food Compos Anal. 2006;19:562-71.

Speek AJ, Spreek-Saichua S, Schreurs WHP. Total carotenoid and b-carotene content of thai vegetables and the effect of processing. Food Chem. 1988;27:245-57.

Rajagopal L, Giraud DW, Hamouz FL, Driskell JA. Carotenoid retention and sensory characteristics of selected vegetables prepared by induction stir-frying. J Food Qual. 2007;30:703-17.

Sulaeman A, Keeler L, Giraud DW, Taylor SL, Wehling RL, Driskell JA. Carotenoid Content and physicochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. J Food Sci. 2001;66:1257-64.

Bengtsson A, Namutebi A, Larsson M, Svanber U. Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato. J Food Compos Anal. 2008;21:134-43.

Al-Saghir S, Wagner, KH, Elmadfa I. Lipid oxidation of beef fillets during braising with different cooking oils. Meat Sci. 2005;71:4405.

Juárez MD, Alfaro ME, Sammán N. Nutrient retention factors of deep-fried milanesas. J Food Compos Anal. 2004;17:119-24.

Tareke E, Rydberg P, Karlsson P, Eriksson S, Tornqvist M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem. 2002;50:4998-6.

Taubert D, Harlfinger S, Henkes L, Berkels R, Schomig E. Influence of processing parameters on acrylamide formation during frying of potatoes. J Agric Food Chem. 2004;52:2735-9.

Becalski A, Lau B, Lewis D, Seaman SW. Acrylamide in foods: occurrence, sources and modeling. J Agric Food Chem. 2003;51: 802-8.

Gökmen V, Senyuva HZ, Dülek B, Cetin AE. Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and frech fries. Food Chem. 2007:101:791-8.

Mestdagh F, De Meulenaer B, Van Poucke C, Detavernier C, Cromphout C, Van Peteghem C. Influence of oil type on the amounts of acrylamide generated in a model system and in french fries. J Agric Food Chem. 2005;53:6170-4.

Mestdagh F, De Meulenaer B, Peteghem CV. Influence of oil degradation on the amounts of acrylamide generated in a model system and in french fries. Food Chem. 2007;100:1153-9.

Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res Int. 2005;38:1-9.




Cómo citar

Suaterna Hurtado, A. C. (2011). La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos. Perspectivas En Nutrición Humana, 10(1), 77–88. Recuperado a partir de



Artículos de Revisión

Artículos similares

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 > >> 

También puede Iniciar una búsqueda de similitud avanzada para este artículo.