Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10495/10486
Título : Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia
Otros títulos : Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia
Autor : Gómez Ramírez, Briana Davahiva
Martínez Galán, Julián Paul
Cardona Zuleta, Luz Margarita
metadata.dc.subject.*: Aceites
Oils
Grasas
Fats
Alimentos fritos
Fried foods
Ácidos grasos monoinsaturados
Monounsaturated fatty acids
Ácidos grasos trans
Trans fatty acids
Aceite de soja
Soja oil
Aceite de palma
Palm oil
Fecha de publicación : 2014
Editorial : Universidad de Antioquia, Escuela de Nutrición y Dietética
Citación : Gómez BD, Martínez JP, Cardona LM. Composición de ácidos grasos en algunos alimentos fritos y aceites de fritura y factores relacionados, en un sector universitario de Medellín-Colombia. Perspect Nutr Humana. 2014;16: 159-174.
Resumen : 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.
ISSN : 01244108X
2248454 E
Aparece en las colecciones: CIAN (Centro de Investigación en Alimentación y Nutrición)

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