Recent advances and future prospects for biolubricant base stocks production using lipases as environmentally friendly catalysts: a mini-review.

In recent years, fluctuating global fossil fuel market prices and growing concern about environmental pollution have increased efforts to obtain novel value-added products from renewable agricultural biomass. To this end, a wide variety of triacylglycerols (edible and non-edible oils and fats) and their derivatives (free fatty acids or monoalkyl esters) stand out as promising feedstocks for the production of biolubricant base stocks, due to their biodegradability, excellent physicochemical properties, and sustainable nature. These raw materials can be transformed into biolubricants using chemical or biochemical (lipases) catalysts, with the enzymatic production of biolubricants using lipases as catalysts being recognized as an environmentally friendly approach. The present mini-review highlights recent advances in this field, published in the last three years. The different chemical modification processes used to develop a wide variety of industrial biolubricant base stocks are comprehensively reviewed, with exploration of future prospects for industrial production via the enzymatic route. This study contributes to the current state-of-the-art, identifying relevant research questions and providing important technical information for new applications of lipases in oleochemical manufacturing industries.

Produção de biscoitos recheados com formação de organogel na base gordurosa / Production of sandwich cookies with the formation of organogel in the fatty base

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado

In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends.

The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends' properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.

Modificações estruturais e reológicas em chocolate amargo devido à alteração do tipo de gordura utilizada / Structural and rheological changes in bitter chocolate due to the change in the type of fat used

O chocolate é conhecido mundialmente, proveniente do fruto do cacaueiro (Theobroma cacao) normalmente consumido em forma de barra, mas também podendo ser usado de inúmeras formas como coberturas, recheios dentre outras. Um importante componente na produção do chocolate é a gordura utilizada, uma vez que esta é responsável pela textura, brilho e características organolépticas do produto. O objetivo deste trabalho foi utilizar a manteiga de cupuaçu (proveniente do fruto da Theobroma grandiflorum) na elaboração de chocolate amargo. Para tanto a manteiga de cacau foi substituída de forma parcial e total. Foram desenvolvidas duas formulações de chocolate padrão com liquor de cacau (P1) e com cacau em pó (P2), e quatro formulações com substituição parcial da manteiga de cacau por manteiga de cupuaçu a partir de P2(F1 e F2) e de P1 (F3 e F4). As amostras elaboradas e os ingredientes (líquor de cacau, cacau em pó, manteiga de cacau e manteiga de cupuaçu) foram avaliadas por análise térmica (DSC-Differential Scanning Calorimetry), reologia, tamanho de partícula, composição em ácidos graxos e em triacilgliceróis, índice de temperagem e índice de resfriamento, bem como testes de acompanhamento de 112 dias como cor, atividade de água e textura. A manteiga de cupuaçu apresentou maior quantidade de ácido oleico quando comparada com a manteiga de cacau, aproximadamente 11,5%, e também características reológicas diferentes dos padrões: tensões iniciais variaram de 3,4 ± 0,3 a 7,9 ± 2,0 Pa para as amostras e 2,9 ± 1,4 a 6,2 ± 0,7 Pa para os padrões; viscosidade de 1,6 ± 0,1 a 2,9 ± 0,4 Pa*s para as amostras e 1,9 ± 0,8 a 2,9 ± 0,9 Pa*s para os padrões; tamanho de partícula das amostras de 21 ± 2 a 22 ± 2 µm, padrões de 20 ± 2 a 34 ± 4 µm. Durante os 112 dias de estudo de prateleira: Aw variou de 0,405 ± 0,03 a 0,424 ± 0,02 nas amostras e 0,399 ± 0,03 no padrão; textura variou de 16,3 ± 1,2 a 31,6 ± 2,0 N para as amostras e 25,9 ± 3,0 a 28,6 ± 7,2 N para os padrões; WI variou de 24,1 ± 0,6 a 25,4 ± 0,3 para as amostras e 23,0 ± 0,4 a 23,9 ± 0,8 para os padrões; ΔE variou de 0,4 a 2,2 para as amostras e de 0,5 a 1,2 para os padrões. Concluiu-se que: A variação do líquor de cacau para cacau em pó acarretou aumentando do tempo total de processo em aproximadamente 15 min. Os chocolates com maior teor de manteiga de cupuaçu apresentaram aumento em triacilglicerol C54, com redução de POP e POS. A faixa de fusão dos chocolates com maiores porcentagens de manteiga de cupuaçu (F3 e F4) foi maior do que para chocolates formulados apenas com manteiga de cacau (P1 e P2). A manteiga de cupuaçu tem relação direta com a queda da tensão inicial e da viscosidade (sem diferença significativa, p<0,05) nos chocolates produzidos. O baixo ponto de fusão do ácido oleico contido na manteiga de cupuaçu alterou a temperatura final e o valor do índice de temperagem nas amostras com maior teor de manteiga de cupuaçu (F3 e F4)

The chocolate is known worldwide, coming from the fruit of the cacao (Theobroma cacao) normally consumed in the form of a bar, but also can be used in countless ways like coverings, fillings among others. An important component in the production of chocolate is the fat used, since it is responsible for the texture, brightness and organoleptic characteristics of the product. The objective of this work was to use cupuassu butter (from the fruit of Theobroma grandiflorum) in elaboration of bitter chocolate. For this purpose, the cocoa butter was partially and totally replaced. Two formulations of standard chocolate with cocoa liquor (P1) and with cocoa powder (P2) were developed, and four formulations with partial replacement of cocoa butter by cupuassu butter from P2 (F1 and F2) and P1 (F3 and F4). The elaborated samples and the ingredients (cocoa liquor, cocoa powder, cocoa butter and cupuassu butter) were evaluated by DSC, rheology, particle size, fatty acid composition and triacylglycerol, temperature index and cooling index, as well as follow-up tests of 112 days such as color, water activity and texture. The cupuassu butter presented a higher amount of oleic acid when compared to cocoa butter, approximately 11.5%, and also different rheological characteristics of the standards: initial tensions ranged from 3.4 ± 0.3 to 7.9 ± 2, 0 Pa for the samples and 2.9 ± 1.4 to 6.2 ± 0.7 Pa for the standards; viscosity of 1.6 ± 0.1 to 2.9 ± 0.4 Pa*s for the samples and 1.9 ± 0.8 to 2.9 ± 0.9 Pa*s for the standards; sample particle size from 21 ± 2 to 22 ± 2 µm, patterns from 20 ± 2 to 34 ± 4 µm. During the 112 days of shelf study: Aw ranged from 0.405 ± 0.03 to 0.424 ± 0.02 in the samples and 0.399 ± 0.03 in the standard; texture ranged from 16.3 ± 1.2 to 31.6 ± 2.0 N for the samples and 25.9 ± 3.0 to 28.6 ± 7.2 N for the standards; WI ranged from 24.1 ± 0.6 to 25.4 ± 0.3 for the samples and 23.0 ± 0.4 to 23.9 ± 0.8 for the standards; ΔE ranged from 0.4 to 2.2 for the samples and from 0.5 to 1.2 for the standards. It was concluded that: The variation of cocoa liquor to cocoa powder increased the total process time by approximately 15 min. The chocolates with higher content of cupuassu butter presented increase in triacylglycerol C54, with reduction of POP and POS. The melting range of chocolates with higher percentages of cupuassu butter (F3 and F4) was higher than for chocolates formulated with cocoa butter alone (P1 and P2). Cupuassu butter is directly related to the drop in initial tension and viscosity (without significant difference, p <0.05) in the chocolates produced. The low melting point of the oleic acid contained in the cupuassu butter altered the final temperature and the temperature index value in the samples with the highest cupuassu butter content (F3 and F4)

Polycyclic aromatic hydrocarbons in Brazilian commercial soybean oils and dietary exposure.

In this study the 13 polycyclic aromatic hydrocarbons (PAHs) identified as being genotoxic and carcinogenic by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) were determined in different brands of soybean oils available on the Brazilian market, totalling 42 samples. A solid-phase extraction (SPE) method for sample clean-up with a C18 cartridge, followed by reversed-phase HPLC with fluorescence detection, was used for determination. The method showed good recoveries for most PAHs studied with values between 74% and 111%. Good intra- and inter-day precisions (0.5 < RSD < 11.9) and high correlation coefficients (r(2)> 0.999) were obtained. The presence of PAHs was detected in all 42 samples with mean summed PAH levels ranging from 10.4 to 112.0 µg kg(-1). The mean and maximum dietary exposures for total PAHs were estimated as 12.4 and 19.1 ng kg bw(-1) day(-1), respectively.

Avaliação da qualidade de óleos e gorduras de fritura em bares, restaurantes e lanchonetes / Assessment of used frying oils and fats in bars, restaurants and snack bars

Com o objetivo de avaliar a qualidade de óleos e/ou gorduras utilizados para fritura por imersão em bares, restaurantes e lanchonetes, foram coletadas 180 amostras de óleo e/ou gordura, sendo 90 antes e 90 após fritura. Aplicou-se um questionário para avaliar as técnicas de fritura e a infra estrutura dos estabelecimentos. Foram realizados os métodos analíticos para avaliar a alteração dos óleos e gorduras a saber, compostos polares totais (%), acidez (mgKOH/g) e índice de peróxido (mEq/kg). Das 90 amostras coletadas antes da fritura, 18,18 % demonstraram valores de compostos polares superiores ao limite estabelecido (5%), predominantemente nas amostras coletadas de lanchonetes. Quanto aos compostos polares totais, acidez e índice de peróxidos para óleos e gordura de fritura, 7,78%, 12,22 % e 2,22 % das amostras, respectivamente, apresentaram valores acima dos limites estabelecidos para efetuar o descarte. A avaliação das técnicas de fritura demonstrou dados insatisfatórios, tais como falta de controle da temperatura, tipo de óleo e equipamentos empregados. Os resultados obtidos indicam a necessidade de ações educativas no setor, assim como efetiva fiscalização por parte dos órgãos competentes.

Aiming at assessing the quality of oils and fats employed for frying food in bars, restaurants and snack bars, 180 samples were analyzed, from which 90 were collected before use and 90 after the frying process. A questionnaire was used in order to collect information on food frying procedures and on the respective food-serving places infrastructure. The analysis on alterations in oil and fat samples was performed by using the following analytical methods: total polar compounds (%), free fatty acid (mg KOH/g) and peroxide index (meq/kg). Among the 90 samples collectedbefore the frying procedure, 18.18% showed higher values of polar compounds over the established limit (5%), predominantly in samples collected from snack bars. In 7.78%, 12.22% and 2.22% of the analyzed frying oil and fat samples, the total polar compounds, free fatty acids and peroxide indices, respectively, were in a higher rate than those limit values established for discarding them. The inadequacy on the employed frying procedure was observed as this process was performed without control over the frying temperature, type of oil, and employed equipment.These findings indicate that the food-service locations require close surveillance supervisions.

Assessment of used frying oils and fats in bars, restaurants and snack bars / Avaliação da qualidade de óleos e gorduras de fritura em bares, restaurantes e lanchonetes

Aiming at assessing the quality of oils and fats employed for frying food in bars, restaurants and snack bars, 180 samples were analyzed, from which 90 were collected before use and 90 after the frying process. A questionnaire was used in order to collect information on food frying procedures and on the respective food-serving places infrastructure. The analysis on alterations in oil and fat samples was performed by using the following analytical methods: total polar compounds (%), free fatty acid (mg KOH/g) and peroxide index (meq/kg). Among the 90 samples collected before the frying procedure, 18.18% showed higher values of polar compounds over the established limit (5%), predominantly in samples collected from snack bars. In 7.78%, 12.22% and 2.22% of the analyzed frying oil and fat samples, the total polar compounds, free fatty acids and peroxide indices, respectively, were in a higher rate than those limit values established for discarding them. The inadequacy on the employed frying procedure was observed as this process was performed without control over the frying temperature, type of oil, and employed equipment. These findings indicate that the food-service locations require close surveillance supervisions.

Com o objetivo de avaliar a qualidade de óleos e/ou gorduras utilizados para fritura por imersão em bares, restaurantes e lanchonetes, foram coletadas 180 amostras de óleo e/ou gordura, sendo 90 antes e 90 após fritura. Aplicou-se um questionário para avaliar as técnicas de fritura e a infraestrutura dos estabelecimentos. Foram realizados os métodos analíticos para avaliar a alteração dos óleos e gorduras a saber, compostos polares totais (%), acidez (mg KOH/g) e índice de peróxido (mEq/kg). Das 90 amostras coletadas antes da fritura, 18,18% demonstraram valores de compostos polares superiores ao limite estabelecido (5%), predominantemente nas amostras coletadas em lanchonetes. Quanto aos compostos polares totais, acidez e índice de peróxidos para óleos e gordura de fritura, 7,78%, 12,22% e 2,22% das amostras, respectivamente, apresentaram valores acima dos limites estabelecidos para efetuar o descarte. A avaliação das técnicas de fritura demonstrou dados insatisfatórios, tais como falta de controle da temperatura, tipo de óleo e equipamentos empregados. Os resultados obtidos indicam a necessidade de ações educativas no setor, assim como efetiva fiscalização por parte dos órgãos competentes.

Avaliação da qualidade de óleos e gorduras de fritura por meio de testes rápidos / Quality evaluation of frying oils and fats by rapid tests

A fritura é uma operação que confere aos alimentos fritos características únicas de aroma, sabor e palatabilidade além de ser uma alternativa de preparação rápida dos alimentos. Entretanto, durante o processo de fritura pode ocorrer uma série de reações químicas como oxidação, hidrólise e polimerização do óleo, resultando na formação de compostos de degradação que podem trazer implicações nutricionais. Neste sentido, faz-se necessário o monitoramento de óleos e gorduras de fritura não somente por órgãos de inspeção e fiscalização de serviços de alimentação como também por pessoal não especializado, donos de estabelecimentos comerciais como lanchonetes, pastelarias, restaurantes, entre outros. O presente trabalho teve como objetivos determinar os níveis de alteração de óleos e gorduras de frituras e verificar a eficácia de testes rápidos como testes colorimétricos, empregando os kits Oil Test e Oxifrit-Test®; e o teste de medição Testo 265, comparativamente ao método oficial de determinação de Compostos Polares Totais, obtido por compostos Polares Totais, obtido por cromatografia em coluna.(...)(AU)

Frying is a kind of operation that gives fried foods singular characteristics of smell, taste and palatability, besides being an alternative to quick food preparation. However, a number of chemical reactions may occur during frying process such as oxidation; hydrolysis and oil polymerization; resulting information of degradation compounds, which can carry nutritional implications. Thus, it is necessary that frying oils and fats get monitored not only by official inspection groups and supervision of food services, but also by unspecialized people, owners of commercial establishments such as snack bars, pastry shops, restaurants, and so on. The aims of this paper were to determine the alteration levels of frying oils and fats, and verify the efficacy of quick tests as colorimetric tests, using Oil Test and Oxifrit- Test kits; and the measure test Testo 265, I comparatively to the official method of determination of Total Polar Compounds, obtained by chromatography in column. 20 samples of frying oils and fats from food production establishments for immediate consumption in our region were analyzed. The estimated coefficient of correlation in order to evaluate the degree of agreement among analytical determinations for both colorimetric tests (Oil Test and Oxifrit- Test)was r= 0.929, being the 95% confidence interval expressed by IC(95%) = (0.851; 0.967), and for both tests (Testo 265 and Total Polar Compounds) it was r= 0.83, being the 95% confidence interval given by 1C(95%) = (0.722; 0.905). However, the values showed by Testo 265 should be subtracted by a 3.5 factor of correction, in order to have a better comparison of the results. Therefore, values from 28.5% of Testo 265 would establish the discarding of samples. According to results, it can be concluded that the quick tests are a valuable and efficient device for monitoring frying oils and fats. (AU)

Assessment of food frying-oils and-fats marketed in Santos metropolitan area, São Paulo state / Avaliação da qualidade de óleos e gorduras utilizados para fritura no comércio da região metropolitana da Baixada Santista, estado de São Paulo

Oils and fats are largely used for frying foods in Brazil. A prolonged oils and fats heating induces several complex chemical reactions, and produces their compounds degradation, which modify their quality and might cause health hazard to consumers. The purpose of this study was to assess the quality of oils and fats employed for frying foods in Santos metropolitan area, São Paulo state. One hundred samples were analyzed, being 50 of them collected before being used, and 50 during the frying process. The refractive index at 40C, acidity, linolenic acid contents, temperature, polar compounds (Fri-Check method), and Oil Test were investigated. Among samples collected before frying procedure, all of the soybean oils showed linolenic acid contents above the maximum limit (2%) recommended by the Brazilian Ministry of Health and international legislation. All of the samples collected during frying procedure showed at least one of the physics-chemical characteristics determination with an inappropriate result, as for 41 (82%) of them registered temperatures above the limit of 180C established by the Brazilian Ministry of Health Resolution RDC n 216/04. An intensive plan to guarantee the quality control of oils and fats employed for frying foods, and a close surveillance by the related public departments should be established and bring it into action.

Os óleos e as gorduras são comumente utilizados na fritura de alimentos. Durante o aquecimento prolongado, os óleos e gorduras sofrem uma série complexa de reações com a produção de compostos de degradação, que modificam a sua qualidade e os produtos resultantes podem causar danos à saúde do consumidor. O objetivo deste trabalho foi o de avaliar a qualidade de óleos e gorduras utilizados para fritura de alimentos no comércio da Região Metropolitana da Baixada Santista, estado de São Paulo. Um total de 100 amostras, 50 coletadas antes da fritura e 50 durante o referido processamento foram analisadas, quanto ao índice de refração a 40C, acidez, teor de ácido linolênico, temperatura, compostos polares (método Fri-Check) e Oil Test. Dentre as amostras coletadas antes da fritura, todas aquelas referentes a óleo de soja apresentaram conteúdo de ácido linolênico superior ao limite máximo de 2% recomendado pelo Ministério da Saúde e pela legislação internacional. Todas as amostras coletadas durante a fritura exibiram pelo menos uma das características físico-químicas com resultados insatisfatórios, e 41 (82%) das amostras apresentaram temperatura acima dos 180C, valor máximo estabelecido pela Resolução RDC nº 216/2004 da ANVISA/MS. Sugere-se que haja estabelecimento urgente de ações para garantir maior controle da qualidade dos óleos e gorduras utilizados em frituras, além de rig

Determinação de compostos polares totais em óleos e gorduras de frituras / Total polar compounds in oils and fats of frying

O objetivo do presente trabalho foi determinar os níveis de compostos polares totais, em 58 amostras de óleos e gorduras utilizados em processos de fritura, de estabelecimentos comerciais do ramo de preparo de alimentos para o consumo imediato, como: barracas e feiras-livres, cadeias de fast food, lanchonetes e pastelarias, restaurantes e cozinhas industriais da cidade de São José do Rio Preto-SP. Foi estabelecido como limite de alterações 25 por cento de compostos polares totais. De acordo com os resultados obtidos, observou-se que das 58 amostras analisadas, 50 amostras (86,2 por cento) eram óleo de soja, enquanto que apenas 7 amostras (12,1 por cento) tratavam-se de gordura vegetal hidrogenada. Observou-se, ainda, que das amostras totais analisadas, 20,7 por cento deveriam ser descartadas por apresentar teor de compostos polares superior ao limite estabelecido para óleos e gorduras de fritura, com valores oscilando entre 3,91 e 45,69 por cento.(AU)

The objective of this paper was to . determine the levels of total polar compounds in frying fats and oils. In this study, 58 samples of fats and oils of frying processes, employed commercialy, have been analysed. We focused on commercial establishments that make foods for immediate consumption, such as commercial fairs, fast food restaurants, snack-bars, restaurants, and industrial restaurants, in the city of São José do Rio Preto, SP Limit for alteration have been established 25% for total polar compounds. The results have shown that, out of the 58 samples, 50 samples (86,2%) were soybean oil, whereas only 7 samples (12,1%) were hydrogenated vegetable fat. It was also observed that, out of the total number of samples, 20,' should be discarded due to limits for fat compounds above the acceptable its for fat and oils used in frying processes, with values obtained ranging from 3,91 to 45,69%. (AU)