文章基本信息

标题：Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín - Colombia
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作者：Briana Davahiva Gómez Ramírez ; Julián Paul Martínez Galán ; Luz Margarita Cardona Zuleta 等
期刊名称：Perspectivas en Nutrición Humana
印刷版ISSN：2248-454X
出版年度：2015
卷号：16
期号：2
页码：159-174
语种：Spanish
出版社：Escuela de Nutrición y Dietética, Universidad de Antioquia.
摘要：Background: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil.
关键词：fat, palm oil, soybean oil, fried food, fatty acids.;aceites, grasas, aceite de palma, aceite de soya, alimentos fritos, ácidos grasos trans, ácidos grasos moniinsaturados