Deep frying
DOI:
https://doi.org/10.17533/udea.penh.9390Keywords:
deep-frying, oil, industrial oils, nutrients, cooking, food handling methods, polar contentAbstract
The oil changes during deep-frying independent of kind. The change can be reduction of nutrients or formation of toxic component that through to food and then can be consumption. The transformation can be slow or fast depend of care during cooking, of parameter like as the control of temperature, kind of food, relation oil: food, equipment, addition of new oil as reposition, clean of oil and storage, something else. To know that the polar components and the monomer and polymers of cyclic acid fatty are the parameters internationals of quality and how can be identificated easy and quietly, it’s important because when an oil for deep-frying is no good it won’t be used and this way prevent risk for health of people like fried food.
Downloads
References
Sam 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. Int J Food Sci Nutr. 1998;49:157-268.
Romero A, Bastida S, Sánchez-Muñiz FJ. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol. 2006;44:1674-81.
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.
Addis PB, Warner GJ. The potential health aspect of lipid oxidation products in food. In free radicals and food additives. London: Taylor & Francis; 1991. p. 77-119.
Esterbauer H. Cytotoxicity and genotoxicity of lipid-oxidation products. Am J Clin Nutr. 1993;57(Supp):7795-865.
USDA. National Nutrient Database for Standard Reference. [Citado noviembre de 2008]. Disponible en: http://www.nal.usda.gov/fnic/foodcomp/search/
Yagüe MA. Estudio de utilización de aceites para fritura en establecimientos alimentarios de comidas preparadas. Barcelona: Universidad Autónoma de Barcelona, Campus de Bellaterra; 2003.
Vives Cabarcas J. Puntos de control críticos en la preparación de alimentos fritos en 80 cafeterías del municipio de Medellín. Perspect Nutr Hum. 2003;9:23-31.
Quintaes KD, Amaya-Farfan J, Morgano MA, Almeyda NM. Migración de hierro y níquel, y estabilidad oxidativa del aceite refinado de soja calentado en utensilios culinarios de diversos materiales. Grasas y Aceites. 2007;58:334-8.
Romero A, Cuesta C, Sánchez-Muñiz JF. Utilización de freidora doméstica entre universitarios madrileños. Aceptación de alimentos congelados fritos en aceite de oliva virgen extra, girasol y girasol alto oleico. Grasas y Aceites. 2001;38:38-44.
Bastida S, Sánchez-Muñiz FJ, Trigueros G. Aplicación de un test calorimétrico al estudio del rendimiento y vida útil en fritura de alimentos precocinados y frescos de aceite de oliva, aceite de girasol y su mezcla. Grasas y Aceites. 2003;54:32-40.
Cuesta C, Sanchez-Muniz FJ, Garrido-Polonio MC, Lopez-Varela S, Arroyo R. Thermoxidative and hydrolytic changes in sunflower oil used in frying with a fast turnover of fresh oil. J Am Oil Chem Soc. 1993;70:1069-73.
Romero A, Cuesta C, Sánchez-Muñiz FJ. 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. 1998;75:161-7.
Bastida S, Sánchez-Muniz FJ. Polar content vs tag oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying. J Am Oil Chem Soc. 2002;79:447-51.
Dana D, Saguy IS. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Adv Colloid Interface Sci. 2006;128-130:267-72.
Athias P, Ribot E, Grynberg A, Sebedio JL, Grandgirard A. Effects of cyclic fatty acid monomers on the function of cultured rat cardiac myocytes in normoxia and hypoxia. Nutr Res. 1992;6:737-45.
Joffre F, Martin JC, Genty M, Demaison L, Loreau O, Noël JP et al. Kinetic parameters of hepatic oxidation of cyclic fatty acid monomers formed from linoleic and linolenic acids. J Nutr Biochem. 2001;12:554-8.
Boatella Riera J, Codony R, Rafecas M, Guardiola F. Recycled cooking oils: assessment of risks for public health; final study. Luxembourg: European Parliament; 2000. [Citado noviembre de 2008]. Disponible en: http://www.europarl.europa.eu/stoa/publications/studies/1999_envi_01_en.pdf
Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem. 2007;105:1382-9.
Haeyoung K, Eunok C. Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying, LWT. Food Sci Techn. 2008;41:845-53.
Sánchez-Gimeno AC, Benito M, Vercet A Oria R. Aceite de oliva virgen extra del Somontano: evaluación de las modificaciones fisicoquímicas tras la fritura doméstica de patatas prefritas congeladas. Grasas y Aceites. 2008;59:57-61.
Juárez MD, Masson L, Sammán N. Deterioro de aceite de soja parcialmente hidrogenado empleado en la fritura de un alimento cárnico. Grasas y Aceites. 2005;56:53-8.
Ruiz-Roso B, Varela G. Frying: improving quality. Chapter 5. Health issues. Madrid: Universidad Complutense, Woodhead Publishing Ltda; 2001. 26 p.
Bastida S, Sánchez-Muniz FJ. Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic frying of different foods. Food Sci Tech Int. 2001;7:15-21.
Daniel-O’Dwyer D. Non-hydrogenated cottonseed oil as a deep-fat frying medium. Nutr Food Sci. 2007;37:234-45.
Sánchez-Muniz, FJ, Cuesta C, López-Varela S, Garrido-Polonio MC. Evaluation of the thermal oxidation rate of sunflower oil using various frying treatments. In: Applewhite TH, ed. Proceedings of the World Conference on Oilseed Technology and Utilization. Champaign, IL: AOCS; 1993. p. 448-52.
Romero A, Cuesta C, Sánchez-Muñiz FJ. Does frequent replenishment with fresh monoenoic oils permit the frying of potatoes indefinitely? J Agric Food Chem. 1999;47:1168-73.
Dobson G, Christie W, Sebedio JL. The nature of cyclic fatty acids formed in heated vegetable oils. Grasas y Aceites. 1996;47:26-33.
Romero A, Cuesta C, Sánchez-Muñiz FJ. Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil. J Amer Oil Chem Soc. 2000;77:1169-75.
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.
Romero A, Cuesta C, Sánchez-Muñiz FJ. Cyclic fatty acid monomers in high oleic acid sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes. J Am Oil Chem Soc. 2003;80:437-42.
Stier RF. The measurement of frying oil quality and authenticity. Cambridge Woodhead Publishing Ltda; 2001.
Dobarganes MC, Márquez-Ruiz G. Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas y Aceites. 1998;49:331-5.
Osawa CC, Gonçalves LAG, Grimaldi R. The use of fri-check. An evaluation of quality of frying oils and fats. Higiene Alimentar. 2006;20:73-9.
Salas-Vázquez DI. Peligros a controlar en la fritura de alimentos. Vizcaya: Fundación Eroski; 2006 [Citado noviembre de 2008]. Disponible en:
http://www.consumaseguridad.com/ciencia-ytecnologia/2006/08/16/24579.php.
Stier RF. Tests to monitor quality of deep-frying fats and oils. Eur J Lipid Sci Tech. 2004;106:766-71.
Billek G. Heated fats in the diet. In: Padley FB, Podmore U, Eds. The role of fats in human nutrition. London: Academic; 1985.p.163-71.
Frypoweder oil stabilizer: ner frying technology. Allentown, PA: Miroild Products for Better Frying; 1994. Plegable.
Valenzuela A, Morgado N. Trans fatty acid isomers in human health and in the food industry. Biol Res. 1999;32:273-87.
Ascherio A. Epidemiologic studies on dietary fats and coronary heart disease. Am J Med. 2002;113:9S-12S.
Aro A, Van Amelsvoort J, Becker W, Van Erp-Baart MA, Kafatos A, Leth T, et al. Trans fatty acids in dietary fats and oil from 14 European countries:the trans-fair study. J Food Compos Anal. 1998;11:137-49.
Baylin A, Siles X, Donovan-Palmer A, Fernández X, Campos H. Fatty acid composition of Costa Rican foods including trans fatty acid content. J Food Compos Anal. 2007;20:182-92.
Grandgirard A, Sebedio JL, Fleury J. Geometrical isomerisation of linolenic acid during heat treatment of vegetable oils. J Am Oil Chem Soc. 1984;61:1563-8.
Stender S, Dyerberg J, Bysted A, Leth T, Astrup A. A trans world journey. Atherosclerosis. 2006;7(Suppl):47-52.
Romero A, Cuesta C, Sánchez-Muñiz FJ. Trans fatty acids 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.
Stender S, Dyerberg J, Astrup A. Consumer protection through a legislative ban on industrially produced trans fatty acids in foods in Denmark. Scand J Food Nutr. 2006;50:155-60.
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.
Quiles JL, Ramírez-Tortosa MC, Gomez JA, Huertas JR, Mataix J. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem. 2002;76:461-8.
Rossi M, Alamprese C, Ratti S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying, Food Chem. 2007;102:812-7.
Gordon MH, Kourismská L. Effect of antioxidants on losses of tocopherols during deep frying. Food Chem. 1995;52:175-7.
Brenes M, Garcia A, Dobarganes MC, Velasco J, Romero C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. J Agric Food Chem. 2002;50:5962-7.
Kalogeropoulos N, Mylona A, Chiou A, Ioannou MS, Andrikopoulos NK. Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT. Food Sci Tech. 2007;40:1008-17.
Johansson MAE, Fredholm L, Bjerne I, Jaegerstad M. Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues. Food Chem Toxicol. 1995;33:993-1004.
Manorama R, Rukmini C. Effect of processing on beta-carotene retention in crude palm oil and its products. Food Chem. 1991;42:253-64.
Pellegrini N, Visioli F, Buratti S, Brighenti F. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. J Agric Food Chem. 2001;49:2532-8.
Gómez-Alonso S, Fregapane G, Salvador MD, Gordon MH. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem. 2003;51:667-72.
Beltrán G, Jiménez A, García JA, Frías L. Evolution of extra virgin olive oil natural antioxidants during continuous frying. Grasas y Aceites. 1998;49:372-3.
Boran G, Karacam H, Boran M. Changes in the quality of fish oils due to storage temperature and time. Food Chem. 2006;98:693-8.
Méndez AI, Falqué E. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control. 2007;18:521-9.
Gómez-Alonso S, Mancebo-Campos V, Desamparados Salvador M, Fregapane G. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chem. 2007;100:36-42.
Morelló JR, Motilva MJ, Tovar MJ, Romero MP. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 2004;85:357-64.
