A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

S. Feitosa; E. F. Boffo; C. S.C. Batista; J. Velasco; C. S. Silva; R. Bonfim; D. T. Almeida

doi:10.3989/gya.0703182

Autores/as

S. Feitosa School of Nutrition, Federal University of Bahia - UFBA https://orcid.org/0000-0001-5102-6452
E. F. Boffo Department of Organic Chemistry, Institute of Chemistry, Federal University of Bahia – UFBA https://orcid.org/0000-0003-2514-1769
C. S.C. Batista Department of Organic Chemistry, Institute of Chemistry, Federal University of Bahia – UFBA https://orcid.org/0000-0002-8454-3525
J. Velasco Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0003-4206-3037
C. S. Silva School of Nutrition, Federal University of Bahia - UFBA https://orcid.org/0000-0002-0736-5817
R. Bonfim School of Nutrition, Federal University of Bahia - UFBA https://orcid.org/0000-0001-5908-9597
D. T. Almeida School of Nutrition, Federal University of Bahia - UFBA https://orcid.org/0000-0001-8839-5075

DOI:

https://doi.org/10.3989/gya.0703182

Palabras clave:

Aceite de palma crudo, Akara, Fri-check, Fritura, RMN, Testo

Resumen

El objetivo de este estudio fue evaluar los cambios fisicoquímicos del aceite de palma crudo durante un caso real de fritura de akara, pasta de alubia con forma redondeada preparada y vendida en la calle en Brasil. akara fue preparada de acuerdo con prácticas tradicionales. Se aplicó fritura discontinua en cinco días consecutivos, utilizando 5 horas de fritura al día. La formación de compuestos polares se evaluó mediante el método oficial IUPAC y mediante pruebas rápidas basadas en medidas de propiedades físicas, Testo 270 y Fri-check. Además, se aplicó espectroscopía ¹H-RMN para evaluar cambios fisicoquímicos. Los resultados mostraron que después de 15 horas de fritura el contenido total de compuestos polares (CPT) excedía el límite del 25% establecido en la mayoría de las recomendaciones y regulaciones sobre aceites calentados. Este nivel fue alcanzado rápidamente debido al alto contenido de compuestos hidrolíticos detectados en el aceite fresco y al uso inapropiado de mezclas de aceite fresco y usado utilizadas para la reposición de aceite. Las dos pruebas rápidas presentaron valores significativamente más bajos de CPT que el método oficial, probablemente debido a la elevada hidrólisis del aceite fresco. Por el contrario, los resultados de ¹H-RMN exhibieron cambios en la composición de ácidos grasos que fueron similares a los proporcionados por el análisis común de CG. Se recomienda el uso de aceites de palma crudos de mejor calidad inicial y reposición únicamente con aceite fresco para mejorar la calidad de akara.

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