Resumo

GOMEZ RAMIREZ, Briana Davahiva; MARTINEZ GALAN, Julián Paul  e  CARDONA ZULETA, Luz Margarita. Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia. Perspect Nut Hum [online]. 2014, vol.16, n.2, pp.159-174. ISSN 0124-4108.  https://doi.org/10.17533/udea.penh.v16n2a04.

Background: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil.

Palavras-chave : fat; palm oil; soybean oil; fried food; fatty acids.

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