Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials
Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled pl...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2007-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/443 |
| _version_ | 1818717295592079360 |
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| author | Késia Diego Quintaes Jaime Amaya-Farfan Marcelo Antônio Morgano Niurka Maritza Almeyda Haj-Isa |
| author_facet | Késia Diego Quintaes Jaime Amaya-Farfan Marcelo Antônio Morgano Niurka Maritza Almeyda Haj-Isa |
| author_sort | Késia Diego Quintaes |
| collection | DOAJ |
| description | Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg _ kg-1, respectively).Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for frying |
| first_indexed | 2024-12-17T19:32:53Z |
| format | Article |
| id | doaj.art-a9e40df26d3f41929d00e3c1d3b2e9bd |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T19:32:53Z |
| publishDate | 2007-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-a9e40df26d3f41929d00e3c1d3b2e9bd2022-12-21T21:35:13ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142007-12-0158433433810.3989/gya.2007.v58.i4.443440Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materialsKésia Diego Quintaes0Jaime Amaya-Farfan1Marcelo Antônio Morgano2Niurka Maritza Almeyda Haj-Isa3Universidade Estadual de Campinas - DEPAN/FEA/NEPA - UNICAMPUniversidade Estadual de Campinas - DEPAN/FEA/NEPA - UNICAMPInstituto de Tecnologia de Alimentos (ITAL)Faculdade de Jaguariúna (FAJ)Cookware may release some inorganic components into foods during cooking, some of which have undesirable consequences. In fried foods, for instance, oil oxidation is favored by metals. The present study evaluated oxidative stability (AOCS method) and iron and nickel migration (inductively coupled plasma-optical emission spectrometry) into refined soybean oil in four cycles, with intervals of 24 hours. The cookware materials were glass, aluminum, stainless steel, iron and soapstone. The results demonstrated that the lowest metal migration occurred from glass and aluminum pans while the oil heated in these pans showed the highest oxidative stability. The highest migration of Fe and Ni into the oil occurred from the soapstone and iron pots (3.94 and 3.21 mg _ kg-1, respectively).Nevertheless, increasing loss of oxidative stability was evident in the oils heated in the soapstone, stainless steel and iron cookware, in this order. Since iron migration was lower from glass and aluminum pans, these were considered the best type of materials for fryinghttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/443food utensilsfrying oilironnickelnutritionoxidation |
| spellingShingle | Késia Diego Quintaes Jaime Amaya-Farfan Marcelo Antônio Morgano Niurka Maritza Almeyda Haj-Isa Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials Grasas y Aceites food utensils frying oil iron nickel nutrition oxidation |
| title | Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| title_full | Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| title_fullStr | Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| title_full_unstemmed | Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| title_short | Oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| title_sort | oxidative stability and iron and nickel migration into soybean oil heated in cookware of different materials |
| topic | food utensils frying oil iron nickel nutrition oxidation |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/443 |
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