Identificación de mecanismos bioquímicos responsables de oxidación lipídica y propuesta de antioxidantes necesarios en la elaboración de frituras.

Abstract

Frying in the food industry is the most popular and accessible to the general public, due to its cooking, being fast and cheap, however, when cooking these types of food, great biochemical and sensory changes occur in the frying, known as lipid oxidation. , which biochemically affects the vegetable due to the oxidation of the oil. The objective of this work was to analyze the biochemical mechanisms responsible for lipid auto-oxidation, triggering various chemical reactions such as: oxidation, hydrolysis, polymerization and isomerization; reactions that negatively appear the stability of fatty acids and the chemical indices of fat quality. In order to avoid oxidative deterioration, the antioxidants that should be used to avoid rancidity in snacks have been sought through a bibliographic review, taking a qualitative and descriptive approach through the collection of scientific information that guarantees the veracity of this research. According to the results obtained, there is a controversy in choosing the appropriate antioxidant since natural antioxidants do not provide optimal stability at high temperatures and in turn makes their volatilization less. There is a relatively new antioxidant approved by the FDA and used by several food industries, this is the case of terbutylhydroquinone (TBHQ) which will receive free radicals preventing oxidation. However, it is harmful to health in high doses, therefore, in regulation 1313 of the INEN standards, it indicates that its maximum dose is 120mg/kg, otherwise it is lethal to health.