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Used food oils: physical-chemical indicators of quality degradation

authorProfile.affiliationInstituto Politécnico de Santarém, Escola Superior Agrária de Santarémpt_PT
dc.contributor.authorLaranjeira, Cristina
dc.contributor.authorVentura, C.
dc.contributor.authorBermejo, S.
dc.contributor.authorSantos, S.
dc.contributor.authorRibeiro, Maria
dc.contributor.authorBasto de Lima, Maria Gabriela
dc.contributor.authorHenriques, Marília
dc.date.accessioned2018-11-22T11:02:31Z
dc.date.available2018-11-22T11:02:31Z
dc.date.issued2017
dc.descriptionComunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUpt_PT
dc.description.abstractUsed food oil (UFO), designated as frying oil, is a residue. Degradation by reuse or during storage, may occur by contacting, chemical, enzymatic and microbiological pathways, but oxidation is a major concern of the industry, as it affects sensory and nutritional quality of edible oils, with potentially toxic compounds formation. In Portugal, UFO's main destination still is the sewerage system, an environmental problem and waste of raw material, which can be re-qualified for non-food uses. However, quality control applied to UFO's, often results into expensive analysis inappropriate for small laboratories and catering industry. This project, developed with the Musketeers Group Portugal co-promotion (2012-2016), aimed to identify low-cost physicochemical parameters for further implementation as UFO's Quality Degradation Indicators (QDI) indicating defects quickly and accurately. UFO's analysis was tested on the use, for industrial frying, and by degradation induced in the laboratory (frying and heat stability tests) by applying following parameters: moisture, water activity (a(w)), total acidity, peroxide index, iodine index, colour (CIE, CIE Lab), UV absorbency, total polar compounds and microbiological indicators. Internal procedures (ESAS) were validated, redefining working ranges and test conditions, as standards procedures did not provide reliable results for the entire life cycle of oils, whose profile changes with time and reuse. Results demonstrate significant differences with quick response parameters as Total Acidity, Peroxide Index and CIE Lab colour, outlined as QDI's. Moisture, aw and CIE Lab colour proved to be inadequate for this purpose. Iodine Index and UV Absorbency are more complex and time-consuming and were profiled as reference methods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLaranjeira, C.; Ventura, C.; Bermejo, S.; Santos, S. Ribeiro; M.; Lima, M. &Henrique; M. (2017). Used food oils: physical-chemical indicators of quality degradation. FOODBALT 2017 - 11TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY. DOI: 10.22616/foodbalt.2017.040pt_PT
dc.identifier.doi10.22616/foodbalt.2017.040pt_PT
dc.identifier.issn2255-9817
dc.identifier.urihttp://hdl.handle.net/10400.15/2343
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherLLU (Latvia)pt_PT
dc.relation.ispartofseriesFoodBalt 2017
dc.relation.publisherversionhttp://llufb.llu.lv/conference/foodbalt/2017/Laranjeira_Ventura_Bermejo_FoodBalt2017.pdfpt_PT
dc.subjectused edible oilpt_PT
dc.subjectquality degradationpt_PT
dc.subjectphysical-chemical indicatorspt_PT
dc.titleUsed food oils: physical-chemical indicators of quality degradationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLatvia Univ Agr, Jelgava, LATVIApt_PT
oaire.citation.endPage159pt_PT
oaire.citation.startPage154pt_PT
oaire.citation.title11th Baltic Conference on Food Science and Technologypt_PT
person.familyNameLaranjeira
person.familyNameSilva Pires Fernandes Ribeiro
person.familyNameBasto de Lima
person.familyNameOliveira Inácio Henriques
person.givenNameCristina
person.givenNameMaria Fernanda
person.givenNameMaria Gabriela
person.givenNameMarília
person.identifier.ciencia-id7E17-46D8-FBBB
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.ciencia-idE91F-A4F5-387F
person.identifier.orcid0000-0001-9526-5615
person.identifier.orcid0000-0003-3938-6820
person.identifier.orcid0000-0002-0319-5371
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication.latestForDiscovery482d1b45-2937-436b-acd9-5e4bab8ed355

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