Efecto de extractos de romero sobre 3-MCPD y ésteres de glicidol durante frituras

Autores/as

DOI:

https://doi.org/10.3989/gya.0347181

Palabras clave:

3-MCPD ésteres, Aceite de girasol, Ésteres de glicidol, Extracto de romero, Fritura

Resumen


El objetivo del presente trabajo fue evaluar el efecto del extracto de romero (Rosmarinus Officinalis L.) sobre los contenidos de 3-MCPD y ésteres de glicidol durante la fritura. En primer lugar, muestras de patatas se remojaron en diferentes concentraciones de NaCl y se frieron en aceites de girasol que contienen diferentes concentraciones de extracto de romero. Posteriormente, se realizaron frituras repetidas con aceite de girasol enriquecido con extracto de romero. El aceite de fritura y el aceite extraído de las muestras de patatas se analizaron en términos de los contenidos de 3-MCPD y ésteres de glicidol de acuerdo con el método DGF C VI 18. Los resultados demostraron que el contenido de 3-MCPD y ésteres de glicidol en el aceite de fritura no se vieron afectados significativamente por las diferentes concentraciones de NaCl a corto plazo, sin embargo, la cantidad de ésteres de 3-MCPD fue menor para las patatas fritas enriquecidas con extracto de romero durante los ciclos de fritura repetidas.

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Citas

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Publicado

2018-12-30

Cómo citar

1.
Yıldırım A, Yorulmaz A. Efecto de extractos de romero sobre 3-MCPD y ésteres de glicidol durante frituras. Grasas aceites [Internet]. 30 de diciembre de 2018 [citado 22 de julio de 2024];69(4):e273. Disponible en: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1741

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Sección

Investigación