Quality of used frying fats in fast food shops and restaurants of Andalusia
In this paper, analytical results obtained from 174 frying oil samples collected from 131 fast food shops and restaurants by Food Inspection Services, are summarized. Quantization of polar compounds indicated that about 35% of the samples had alteration levels higher than the limit established in th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/913 |
| _version_ | 1818607168752975872 |
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| author | M. C. Dobarganes G. Márquez-Ruiz |
| author_facet | M. C. Dobarganes G. Márquez-Ruiz |
| author_sort | M. C. Dobarganes |
| collection | DOAJ |
| description | In this paper, analytical results obtained from 174 frying oil samples collected from 131 fast food shops and restaurants by Food Inspection Services, are summarized. Quantization of polar compounds indicated that about 35% of the samples had alteration levels higher than the limit established in the Spanish regulation for discarding frying fats (25% polar compounds). High levels of oxidized triglycerides and polymeric compounds were found in a significant number of oils which demonstrated the need for improving frying oil quality in this sector. |
| first_indexed | 2024-12-16T14:22:28Z |
| format | Article |
| id | doaj.art-5f84f41f0c2541c19172126ba07f6908 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-16T14:22:28Z |
| publishDate | 1995-04-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-5f84f41f0c2541c19172126ba07f69082022-12-21T22:28:27ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42141995-04-0146211512010.3989/gya.1995.v46.i2.913897Quality of used frying fats in fast food shops and restaurants of AndalusiaM. C. Dobarganes0G. Márquez-Ruiz1Instituto de la Grasa (CSIC)Instituto de la Grasa (CSIC), SevillaIn this paper, analytical results obtained from 174 frying oil samples collected from 131 fast food shops and restaurants by Food Inspection Services, are summarized. Quantization of polar compounds indicated that about 35% of the samples had alteration levels higher than the limit established in the Spanish regulation for discarding frying fats (25% polar compounds). High levels of oxidized triglycerides and polymeric compounds were found in a significant number of oils which demonstrated the need for improving frying oil quality in this sector.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/913andalusiafast food shopspolar compoundsused frying fat |
| spellingShingle | M. C. Dobarganes G. Márquez-Ruiz Quality of used frying fats in fast food shops and restaurants of Andalusia Grasas y Aceites andalusia fast food shops polar compounds used frying fat |
| title | Quality of used frying fats in fast food shops and restaurants of Andalusia |
| title_full | Quality of used frying fats in fast food shops and restaurants of Andalusia |
| title_fullStr | Quality of used frying fats in fast food shops and restaurants of Andalusia |
| title_full_unstemmed | Quality of used frying fats in fast food shops and restaurants of Andalusia |
| title_short | Quality of used frying fats in fast food shops and restaurants of Andalusia |
| title_sort | quality of used frying fats in fast food shops and restaurants of andalusia |
| topic | andalusia fast food shops polar compounds used frying fat |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/913 |
| work_keys_str_mv | AT mcdobarganes qualityofusedfryingfatsinfastfoodshopsandrestaurantsofandalusia AT gmarquezruiz qualityofusedfryingfatsinfastfoodshopsandrestaurantsofandalusia |