Resumen

CABRERISO, María Soledad; CHAIN, Priscila Nanci; GATTI, María Bernardita  y  CIAPPINI, María Cristina. Chemical and sensory changes produced in sunflower oil and extra virgin olive oil following a survey on procedures in domestic frying in adults in Rosario city. Diaeta [online]. 2017, vol.35, n.158, pp.08-15. ISSN 1852-7337.

Domestic frying is a widespread cooking process. The use of resistant to oxidation oils and reusable ones following controlled conditions is a relatively rooted habit among Argentine people. However, oils suffer damage when subjected to high temperatures. Numerous studies have recorded background about the changes that take place in oil in industrial processes. This study aimed at evaluating the chemical and sensory changes of sunflower oil and extra virgin olive oil in the frying domestic process. To establish the cooking process used, a consumer survey was carried out, which indicated that 92% of participants used oil as a cooking means and 50% reused it. Frying tests were carried out for four successive cycles, using cane potatoes. The french fries were the test samples to evaluate sensory changes, using a triangle test (IRAM 20008). The oil was used to determine chemical modifications. Acidity (IRAM 5512), Peroxide Index (IRAM 5551) and Anisidine values (AOCS Cd 18-90) were determined. The fatty acid profile and the presence of trans fatty acids (ISO 15304) were analyzed too. It was determined that both oils modified their chemical parameters from the first cycle of frying, while sensory changes were perceived only for the extra virgin olive oil, in the fourth cycle. The conclusion was that it is necessary to review the household practice of conservation and reuse of frying oil, since chemical and sensory changes were detected.

Palabras clave : Domestic frying; Chemical deterioration; Sensory deterioration; Extra virgin olive oil; Sunflower oil.