Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques

ABSTRACT

This study assessed the stability of commonly used frying oils submitted to a specific heat treatment. Gas chromatographic analysis (GC-FID) revealed a decrease in the content of polyunsaturated fatty acids (PUFAs) and production of linolelaidic acid (18: 2n-6t). Furthermore, electrospray ionization mass spectrometry (ESI-MS) analysis demonstrated that the triacylglycerol (TAG) content of molecules composed of linoleic acid (L), oleic acid (O), and linolenic acid (Ln) exhibited the greatest decrease during heating. Among the evaluated vegetable oils, soybean oil exhibited the lowest temperature of stability. Conversely, the lowest concentration of trans-fatty acids (TFA) was observed for canola oil.

Keywords:

• vegetable oils
• thermogravimetry
• gas chromatography
• oxidation

Acknowledgments

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001. The authors also thank Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil (CNPq), and Fundação Araucária de Apoio ao Desenvolvimento Científico e Tecnológico do Paraná for their financial support.

Disclosure statement

The authors declare that they have no known competing interests or personal relationships that could have influenced the work reported in this paper.

Additional information

Funding

This work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) under Grant [88887.286822/2018-00]; Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil (CNPq) under Grant [2848/2018]; and Fundação Araucária de Apoio ao Desenvolvimento Científico e Tecnológico do Paraná under Grant [5087/2018]