Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/100222
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.typeArtigo de periódicopt_BR
dc.titleDetermination Of Polar Compounds By Tlc-fid In Refined And Partially Hidrogenated Soja Heated Oils [determinación De Compuestos Polares Por Tlc-fid En Aceites Refinado Y Semi-hidrogenado De Soja Sometidos A Calentamiento Prolongado]pt_BR
dc.contributor.authorCruzian J.L.pt_BR
dc.contributor.authorInhamuns A.J.pt_BR
dc.contributor.authorBarrera-Arellano D.pt_BR
unicamp.authorCruzian, J.L., Lab. Óleos e Gorduras, FEA/UNICAMP, Caixa Postal 6091, Campinas, S. P. 13.081-970, Brazilpt_BR
unicamp.authorInhamuns, A.J., Lab. Óleos e Gorduras, FEA/UNICAMP, Caixa Postal 6091, Campinas, S. P. 13.081-970, Brazilpt_BR
unicamp.authorBarrera-Arellano, D., Lab. Óleos e Gorduras, FEA/UNICAMP, Caixa Postal 6091, Campinas, S. P. 13.081-970, Brazilpt_BR
dc.description.abstractThe thermal degradation of oils and fats leads to the formation of polar compounds, which is the reason why their determination is adopted for the quality control of the oil and fat used in frying. Samples of refined and partially hydrogenated soybean oil were heated for 30 and 60 hours respectively, and the polar compounds content were determined using the IUPAC-AOAC official method and TLC-FID. The samples of oil and the fractions separated on the column were applied to the chromarods and developed in petroleum ether: diethyl ether (93:7 v/v). The determination of polar compounds by IUPAC method and by TLC-FID presented similar results (P-value≪0,001), although when the content was greater than 16% the second method gave higher values. The results showed that the state of degradation of oils and fats as measured for the quantity of polar compounds can be determined alternatively by TLC-FID, presenting a significant reduction in time, hand work and solvent volume.en
dc.relation.ispartofGrasas y Aceitespt_BR
dc.date.issued1997pt_BR
dc.identifier.citationGrasas Y Aceites. , v. 48, n. 3, p. 148 - 153, 1997.pt_BR
dc.language.isoespt_BR
dc.description.volume48pt_BR
dc.description.issuenumber3pt_BR
dc.description.firstpage148pt_BR
dc.description.lastpage153pt_BR
dc.rightsabertopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn173495pt_BR
dc.identifier.urlhttp://www.scopus.com/inward/record.url?eid=2-s2.0-0040601226&partnerID=40&md5=d0fcb6fc84a67f7f5f0bd7ac0791c83apt_BR
dc.date.available2015-06-30T14:49:39Z
dc.date.available2015-11-26T15:03:30Z-
dc.date.accessioned2015-06-30T14:49:39Z
dc.date.accessioned2015-11-26T15:03:30Z-
dc.description.provenanceMade available in DSpace on 2015-06-30T14:49:39Z (GMT). No. of bitstreams: 1 2-s2.0-0040601226.pdf: 1460218 bytes, checksum: cc41d5a1663e5bd2705cd63befa9be3d (MD5) Previous issue date: 1997en
dc.description.provenanceMade available in DSpace on 2015-11-26T15:03:30Z (GMT). No. of bitstreams: 2 2-s2.0-0040601226.pdf: 1460218 bytes, checksum: cc41d5a1663e5bd2705cd63befa9be3d (MD5) 2-s2.0-0040601226.pdf.txt: 24219 bytes, checksum: 0d2f81eb832103bfd3aaa778e582ae10 (MD5) Previous issue date: 1997en
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/100222
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/100222-
dc.identifier.idScopus2-s2.0-0040601226pt_BR
dc.description.referenceClark, W.L., Serbia, G.W., Safety aspects of frying fats and oils (1991) Food Technol., 45, pp. 84-89pt_BR
dc.description.referenceCoderch, L., De La Maza, A., Soriano, C., Erra, P., Parra, J.L., Chromatographic characterization of internal polar lipids from wool (1995) J. Am. Oil Chem. Soc., 72, pp. 715-720pt_BR
dc.description.referenceCuesta, C., Sánchez-Muniz, F.J., Garrido-Polonio, C., López-Varela, S., Arroyo, R., Thermoxidative and hydrolytic changes in sunflower oil used in fryings with a fast turnover of fresh oil (1993) J. Am. Oil Chem. Soc., 70, pp. 1069-1073pt_BR
dc.description.referenceDobarganes, M.C., Pérez-Camino, M.C., Márquez-Ruiz, G., Determinación de compuestos polares en aceites y grasas de fritura (1989) Grasas y Aceites, 40, pp. 35-38pt_BR
dc.description.reference(1989) Boletín Oficial del Estado, , núm. 26 del 31 de enero de. Orden 2265. -«Norma de Calidad para los Aceites y Grasas Calentados»pt_BR
dc.description.referenceMárquez-Ruiz, G., Tasioula-Margari, M., Dobarganes, M.C., Quantitation and distribution of altered fatty acids in frying fats (1995) J. Am. Oil Chem. Soc., 72, pp. 1171-1176pt_BR
dc.description.referenceMelton, S.L., Jafar, S., Sykes, D., Trigiano, M.K., Review of stability measurements for frying oils and fried food flavor (1994) J. Am. Oil Chem. Soc., 71, pp. 1301-1308pt_BR
dc.description.reference(1993) Official and Tentative Methods and Recommended Practices of the American Oil Chemists Society. 3 th Edition, , edited by D. Firestone, AOCS, Champaign, IL, USA. Methods: Ca 5a-40, Cd 8-53 and Cd 20-91pt_BR
dc.description.referenceSebedio, J.L., Septier, C.H., Grandgirard, A., Fractionation of commercial frying oil samples using Sep-Park cartridges (1986) J. Am. Oil Chem. Soc., 63, pp. 1541-1543pt_BR
dc.description.referenceSebedio, J.L., Astorg, P.O., Septier, C., Grandgirard, A., Quantitative analyses of polar components in frying oils by the latroscan thin-layer chromatography -flame ionization detection technique (1987) J. Chromatogr., 405, pp. 371-378pt_BR
dc.description.referenceShahidi, F., Stability of fats and oils (1995) Congreso y Exposición Latinoamericano Sobre Processamiento de Grasas y Aceites, 6, pp. 47-54. , Editores. D. Barrera-Arellano, M. A. B. Regitano d'Arce y L. A. G. Gonçalves São Paulo, Brpt_BR
dc.description.referenceStandard methods for analysis of oils, fats and derivatives (1987) IUPAC App. Chem. Commission on Oils, Fats and Derivatives.-7th Edition, , edited by C. Paquot and A. Hautfenne, Blackwell Scientific Publications, Oxford, England. Method: 2.507pt_BR
dc.description.referenceTaylor, S.L., Berg, C.M., Shoptaugh, N.H., Traisman, E., Mutagen formation in deep-fat fried foods as a function of frying conditions (1983) J. Am. Oil Chem. Soc., 60, pp. 576-580pt_BR
dc.description.referenceWarner, K., Frankel, E.N., Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography (1985) J. Am. Oil Chem. Soc., 62, pp. 100-103pt_BR
dc.description.referenceWhite, P.J., Methods for measuring changes in deep-fat frying oils (1991) Food Technol., 45, pp. 75-80pt_BR
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-0040601226.pdf1.43 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.