Assessment of used frying oil quality in a university restaurant

• Main Authors: Tayane Lise Siqueira Machado, Taísa Attuy Prieto, Débora Maria Moreno Luzia, Tainara Costa-Singh, Neuza Jorge
• Format: Article
• Language: Portuguese
• Published: Universidade Estadual Paulista, Pró-Reitoria de Extensão Universitária 2014-12-01
• Series: Revista Ciência em Extensão
• Subjects: Processo de fritura. Óleo de soja. Testes rápidos.
• Online Access: http://ojs.unesp.br/index.php/revista_proex/article/view/883

Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer acceptance. Therefore, the interest in the physiological effects that oils heated at high temperatures can cause to the human body arises. The aim of this work was to analyze the levels of frying used oil alteration in different kinds of foods served at the university restaurant at “Instituto de Biociências, Letras e Ciências Exatas” (IBILCE), in São José do Rio Preto-SP. In addition, it aims to make the restaurant aware of the good ways to fry and the commitment of providing good quality food to students and professionals of the Institute. With this purpose, determination of total polar compounds, conjugated dienoic acids, peroxide value, and fatty acid profile were analyzed. Two rapid tests were also used: 3M Fat Monitor and Oil Test kit. The results were compared with limits recommended for the disposal of oils and fats used in frying by the Brazilian Health Surveillance Agency (ANVISA), by other countries, and by other researches. Thus, it was concluded that the university restaurant provides the consumers with fried food of good quality, since none of the analyses showed results above recommended, although there is a need of improvement in the quality control of the oil used, in order to avoid unnecessary costs to the university restaurant.