Determinación de los índices de degradación en aceites vegetales usados en procesos de fritura en restaurantes de la ciudad de Ambato

Abstract

Vegetable oils after being used in frying processes undergo physical and chemical changes, so the present study aimed to determine degradation rates of vegetable oils in samples taken from restaurants in the city, the main analyzes were the acidity index with an average of 0.496 percent oleic acid for the samples and 0.203 percent oleic acid for the blanks; the peroxide index with an average of 5.453 milliequivalents of oxygen per kilogram of oil for the samples and 1.034 milliequivalents of oxygen per kilogram for the blanks; saponification index of 198.814 milligrams of potassium per gram for the samples and 192.084 milligrams of potassium per gram for the blanks; In the physical tests an average density of 1,263 was obtained for the samples and 1,215 for the blanks, in the refractive index 1,469 was obtained for the samples and 1,471 for the blanks, and finally the color was determined, obtaining an average for the samples from: Luminosity (L) = 63.2; Brightness towards red (a) = 10.1; Brightness towards yellow (b) = 34.8 and for blanks: Luminosity (L) = 40.6; Brightness towards red (a) = -1.2; Brightness towards yellow (b) = 9.9. The analyzes made it possible to determine that there are samples that exceed national standards and become harmful to health.