Reacciones de rancidez presentes en la elaboración de frituras vegetales, mecanismo de acción y sus potenciales agentes inhibidores

Abstract

The objective of this project was to identify the rancidity reactions present in the preparation of fried foods, explain its mechanism of action and describe its potential inhibitory agents. It includes lipolysis and oxidation reactions that cause free fatty acids, hydroperoxides, free radicals and other decomposition products associated with the typical rancid smell in food. These reactions can be induced mainly by the effect of lipases, high temperatures in the frying processes and by the action of atmospheric oxygen. On the other hand, the mechanism of oxidation of fats and oils consist of three stages in which various factors can act as initiators and inhibitors of this reaction. Of these, metal ions such as copper and iron, light, especially ultraviolet, and antioxidants have an outstanding participation. In this context, antioxidants prevent the oxidation of unsaturated molecules by reacting with lipid radicals, stabilizing them and producing less reactive species. Finally, it is concluded that the addition of a maximum of 200 ppm of TBHQ, in combination with another antioxidant, shows excellent synergy in frying applications with highly unsaturated vegetable oils.