Loss in tocopherols and oxidative stability during the frying of frozen cassava chips


  • Mara S. Corsini Food Technology and Engineering Department, São Paulo State University
  • Marta G. Silva Instituto de Tecnologia de Alimentos, São Paulo
  • Neuza Jorge Food Technology and Engineering Department, São Paulo State University




Antioxidants, Oxidative stability, Tocopherols, Vegetable oils


The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to a temperature of 180°C for 25 hours, with fresh oil replacement. The results obtained from the analytical determinations were submitted to variance analysis, in a factorial scheme, using a completely randomized design, making it possible to determine the influence of the type of oil and frying times on changes in the oil. The data show that the smallest changes occur in palm oil, which is more saturated. For sunflower and cottonseed oils, which are more unsaturated, there was a clear decrease in both tocopherol concentration and oxidative stability.


Download data is not yet available.


AOCS. 1996. Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign. Ed. Atual.

Barrera-Arellano D, Ruiz-Méndez MV, Velasco J, Márquez-Ruiz G, Dobarganes MC. 2002. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidants content. J. Sci. Food Agric. 82, 1696-1702. doi:10.1002/jsfa.1245

Del Ré P, Jorge N. 2006. Comportamento de óleos vegetais em frituras descontínuas de produtos préfritos congelados. Ciênc. Tecnol. Aliment. 26, 56-63.

Dionisi F, Prodolliet J, Tagliaferri E. 1995. Assessment of olive oil adulteration by reversed-phase highperformance liquid chromatography /amperometric detection of tocopherols and tocotrienols. J. Am. Oil Chem. Soc. 72, 1505-1511. doi:10.1007/BF02577844

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. doi:10.1351/pac200072081563

Gomes FP. 2000. Statistical experiment course. Piracicaba: Nobel, 477 p.

Jorge N, Gonçalves LAG. 1998. Comportamento do óleo de girassol com alto teor de ácido oléico em termoxidação e fritura. Ciênc. Tecnol. Aliment. 18, 335-342.

Jorge N. 1997. Alterações em óleos de fritura. Hig. Aliment. 11, 15-22.

Jorge N, Márquez-Ruiz G, Martín-Polvillo M, Ruiz-Méndez MV Dobarganes MC. 1996a. Influence of dimethylpolysiloxane addition to edible oils: dependance on the main variables of the frying process. Grasas y Aceites 47,14-19.

Jorge N, Márquez-Ruiz G, Martín-Polvillo M, Ruiz-Méndez MV, Dobarganes MC. 1996b. Influence dimethylpolyxilosane addition to frying oils: Performance of sunflower oils in discontinuous and continuous laboratory frying. Grasas y Aceites 47, 20-25.

Kubow S. 1990. Toxicity of dietary lipid peroxidation products. Trends Food Sci. Technol. 1, 67-71. doi:10.1016/0924-2244(90)90049-5

Lima JR, Gonçalves LAG. 1994. Parâmetros de avaliação da qualidade de óleo de soja utilizado para fritura. Quím. Nova 17, 392-396.

Lima JR, Gonçalves LAG. 1995. Avaliação analítica de óleos utilizados em processo de fritura. Bol. SBCTA 29, 186-192.

Pozo-Díez RM, Masoud-Musa TA, Pérez-Camino MC, Dobarganes MC. 1995. Intercambio lipídico durante la fritura de patatas prefritas congeladas en aceite de girasol alto oleico. Grasas y Aceites 46, 85-91.

Rodrigues Machado ES, Marmesat S, Abrantes S, Dobarganes MC. 2007. Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments. Grasas y Aceites 58, 283-288. doi:10.3989/gya.2007.v58.i3.184

Sanibal EAA, Mancini-Filho J. 2002. Alterações físicas, químicas e nutricionais de óleos submetidos ao processo de fritura. Food Ingred. South Am. 18, 64-71.

Steel CJ, Dobarganes MC, Barrera-Arellano D. 2006. Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends. Grasas y Aceites 57, 284-291. doi:10.3989/gya.2006.v57.i3.50

Yuki E, Ishikawa Y. 1976. Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions. J. Am. Oil Chem. Soc. 53, 673-676. doi:10.1007/BF02586335 PMid:972240




How to Cite

Corsini MS, Silva MG, Jorge N. Loss in tocopherols and oxidative stability during the frying of frozen cassava chips. Grasas aceites [Internet]. 2009Mar.30 [cited 2024Apr.12];60(1):77-81. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/548