Evaluation Of The Quality Of Pet Foods Using Fast Techniques And Official Methods [avaliação Da Qualidade De Rações Utilizando Métodos Rápidos E Métodos Oficiais]

This paper was designed to evaluate the rancidity of 18 pet food samples using the Diamed FATS kits and official AOCS methods for the quantification of free fatty acids, peroxide value and concentrations of malonaldehyde and alkenal in the lipid extracted. Although expiration dates have passed, the samples presented good quality evidencing little oxidative rancidity. The results of this study suggest that the Brazilian pet food market is replete with products of excellent quality due to the competitiveness of this market sector.28SUPPL.223230(2004) Herbário, , http://www.herbario.com.br/bot/agri/alipet.htm, ALIMENTOS PARA BICHOS DE ESTIMAÇÃO, sept. 16th, 2002. See, November 1stAOCS. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: American Oil Chemists' Society, 2004Belitz, H.D., Grosch, W., (1999) Food Chemistry, , 2nd edition. Berlin: Springer, Chap. 3Charnet, R., Freire, C.A.L., Charnet, R.M.R., Bonvino, H., (1999) Análise de modelos de regressão linear, , Campinas, Editora da UnicampCouncil, K.A., Analysis of variance (1985) SAS Introductory guide, pp. 55-60. , In: HELWIG, J.T. (Ed.), 3rd edition, Cary, SAS Institute IncCutait, M.S., (2004) Global 21, , http://www.global21.com.br/entrevistas/entrevista.asp?, sept. 24th,, (Interview). See, cod=242 November 1stDobarganes, M.C., Velasco, J., Analysis of lipid hydroperoxides (2002) Journal of Lipid Science and Technology, 104 (7), pp. 420-428Fessenden, R.J., Fessenden, J.S., (1983) Techniques and Experiments for Organic Chemistry, , Boston, Willard GrantFoo, S.Y., Cuppett, F., Schlegel, V., Evaluation of SafTestTM methods for monitoring frying oil quality (2006) Journal of the American Oil Chemists' Society, 83 (1), pp. 15-20Gómez-piñol, J.M., Boronat, M.C., de la T. Influencia de la tecnología en nutritivo de los alimentos: Lípidos (1989) Alimentaria, 204, pp. 15-21Gordon, V.C., Fat content and fat quality in nuts and nut butters (2002) IFT Annual Meeting, , http://ift.confex.com/ift/2002/techprogram/paper_11120.htm, In, Anaheim. Anais eletrônicos... Anaheim, 2002. See:, July 22th, 2003Gordon, V.C., (2004) Electronic Publication, , [email protected], [personal communication]. Message received by, >in January 20 thGordon, V.C., Emerging new techniques for food quality assessment (2000) Institute of Food Technologists (ift) Annual Meeting, , In, 2000a, Dallas. Resumos... Dallas: Institute of Food TechnologistsGordon, V.C., Evaluation of antioxidant efficacy in treated and untreated oils and snacks using rapid membrane separation technology (2003) IFT Annual Meeting, , http://ift.confex.com/ift/2000/techprogram, In, 2000b, Dallas. Anais eletrônicos... Dallas, 2000. See, 22thGordon, V.C., Micro-analytical membrane technology to evaluate infant formula quality and monitor shelf life of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2001/techprogram/meeting_2001.htm, IN: IFT ANNUAL MEETING, 2001, New Orleans, ... , New Orleans, 2001. See:, July 22thGordon, V.C., Quality and stability testing of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2002/techprogram/paper_11113.htm, IN: IFT ANNUAL MEETING, 2002b, Anaheim, ... , Anaheim, 2002. See:, July 22thGordon, V.C., Aliff, S., Lee, H., Monitoring frying oils and fried food products using a membrane separation system (2000) Resumos... San Diego: American Oil Chemists' Society, , In: AMERICAN OIL CHEMISTS' SOCIETY (AOCS) ANNUAL MEETING - FRYING OIL QUALITY II SESSION, 2000Gray, J.I., Measurement of lipid oxidation: A Review (1978) Journal of the American Oil Chemists' Society, 55 (6), pp. 539-546. , junGutkoski, L.C., (1997) Características tecnológicas de frações de moagem de aveia e efeito de umidade e temperatura de extrusão na sua estabilidade, p. 241. , Campinas, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)(1986) Analysis of Oils and Fats, , HAMILTON, R. J.ROSELL, J. B (Ed.)., London, Elsevier(1996) Bailey's Industrial Oil & Fat Products, 3. , HUI, Y. H. (Ed.)., New York: John WileyLea, C.H., The oxidative deterioration of food lipids (1962) Symposium on Foods: Lipids and their Oxidation, pp. 3-29. , In: SCHULTZ, H. W., Westport, AVIMesquita, A.C., (2004) Bichos de estimação, , http://www.noolhar.com/opovo/cienciaesaude/408046.html, oct. 09th, 2004. See:, November 1stMINITAB REFERENCE GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994. v. 1MINITAB USER'S GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994Montgomery, D.C., (1991) Design and Analysis of Experiments, , 3rd edition, Singapure, John WileyMontgomery, D.C., Peck, E.A., (1992) Introduction to Linear Regression Analysis, , 2nd, edition., New York, John WileyMorita, T., Assumpção, R.M., (2001) Manual de soluções, reagentes & solventes: padronização, preparação, purificação, , 11th edition, São Paulo, Edgard Blücher(1996) Food Chemistry, 5. , NAWAR, W. W. Lipids. In FENNEMA, O. R. (Ed.)., 3rd edition. New York: Marcel DekkerOsawa, C.C., Testes rápidos (kits) para avaliação da qualidade de óleos, gorduras e produtos que os contenham e sua correlação com os métodos oficiais da AOCS (2005), p. 403. , Campinas, Dissertation (Food Technology Master) - Food Engineering College, Campinas State University (UNICAMP)Osawa, C.C., Felicio, P.E., Gonçalves, L.A.G., Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos (2005) Química Nova, 28 (4), pp. 655-663. , http://www.scielo.br/scielo.php?, See:, script=sci_arttext&pid=s0100-40422005000400019&lng=en&nrm=isso (DOI: 10.1590/s0100-40422005000400019) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Evaluación de ácidos grasos libres presentes en aceites vegetales a través de kits rápidos y técnica potenciométrica de detección (2006) Aceites y Grasas, 1 (62), pp. 158-163Osawa, C.C., Gonçalves, L.A.G., Oxidación lipídica y nuevos métodos analíticos de detección (2006) Aceites y Grasas, 2 (63), pp. 330-338Osawa, C.C., Gonçalves, L.A.G., Grimaldi, R., Melo, L., Resultados preliminares de novos estudos do sistema Diamed F.A.T.S. na determinação do índice de peróxidos (PV) e ácidos graxos livres (AGL) de óleos refinados, óleos degomados e azeites de oliva (2003) SIMPÓSIO INTERNACIONAL "TENDÊNCIAS E INOVAÇÕES EM TECNOLOGIA DE ÓLEOS E GORDURAS", p. 1. , In, Campinas. Resumos... Campinas: Sociedade Brasileira de Óleos e Gorduras, 2003. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Determination of hydroperoxides in oils and fats using kits (2007) Journal of the Science of Food and Agriculture, 87 (9), pp. 1659-1666. , http://www3.interscience.wiley.com/cgi-bin/jissue/114275747, See, (DOI:10.1002/jsfa.2870) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method (2007) Journal of Food Composition and Analysis, 20 (9), pp. 523-528. , www.elsevier.com/locate/jfca, See, (DOI:10.1016/j.jfca.2007.02.002) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Monitoramento de óleo de fritura através de kit alternativo ao teste de p-anisidina (2005) Simpósio Internacional Tendências e Inovações em Tecnologia de óleos e Gorduras, p. 2. , In, Florianópolis. Resumos... Florianópolis: Sociedade Brasileira de Óleos e Gorduras, 2005. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Titulação potenciométrica aplicada na determinação de ácidos graxos livres de óleos e gorduras comestíveis (2006) Química Nova, 29 (3), pp. 593-599. , http://www.scielo.br/scielo.php?script=sci_arttext&pid=s0100-40422006000300031&lng=en&nrm=isso, See, (DOI: 10.1590/s0100-40422006000300031) June6th(2004) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 4197235, feb. 27th, 2004, oct. 07thJohn, F., Virginia, C., (1998) Method and apparatus for determining specific analytes in foods and other complex matrices, , SAFETY ASSOCIATES.., CA n. PI 2267226, sept 30th, 1997, apr. 09thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (1999) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES., AU n. PI 759265, oct. 21th 1998, apr. 29thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (2003) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 3064423, mar. 26th, 2003, apr. 03rd(2004), http://www.aoac.org/testkits/certificates/030501certificate.pdf, SAFTEST. Certificate n° 030405: FaSafeTM Standard test kit. Arizona: SafTest Inc, see, February 13th(2004), http://www.aoac.org/testkits/certificates/030405certificate.pdf, SAFTEST. Certificate n° 030501: Peroxy Safe TM Standard test kit. Arizona: Saf Test Inc, 2003b. See, February 13thShahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, p. 5. , In: AKOH, C. C.MIN, D. B. (Ed.)., New York: Marcel Dekker, ChapSoaresd, Características físicas e valor biológico de rações aquáticas elaboradas em extrusor de dupla rosca com diferentes níveis de substitutos de farelo de soja pela soja integral (2000), p. 167. , Campinas,, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)Swinehart, J.S., (1969) Organic Chemistry: An Experimental Approach, , New York, MeredithWhite, P.J., Conjugated diene, anisidine value, and carbonyl value analyses (1995) Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, , In: WARNER, K.ESKIN, N. A. M. (Ed.), Champaign: AOCS, Chap.

Piqui (caryocar Brasiliense Camb) Oil Triglyceride Composition Modification By Enzymatic Way [modificação Por Via Enzimática Da Composição Triglicerídica Do óleo De Piqui (caryocar Brasiliense Camb)]

Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride. Stearic acid incorporation was determined by HPLC, based on the quantification of the principal triglycerides (POP, POS e SOS) found in cocoa butter. The proposed process was feasible with a reaction time of 240 minutes with 10% of Lipozyme at 70°C and substract weight ratio of 0,33 (stearic acid:piqui oil).2111619Stevenson, R.W., Luddy, F.E., Rothbart, H.L., (1979) J. Am. Oil Chem. Soc., 56, p. 676Posorske, L.H., Lefebvre, G.K., Miller, C.A., Hansen, T.T., Glenvig, B.L., (1988) J. Am. Oil Chem. Soc., 65, p. 922Baliga, B.P., Shitole, A.D., (1981) J. Am. Oil Chem. Soc., 58, p. 110Bhattacharyya, D.K., Banerjee, K., (1987) Fat Sci. Technol., 89, p. 130Ghosh, C.P., Chakrabarti, M.M., Bhattacharyya, D.K., (1983) Fat Sci. Technol., 85, p. 259Sridhar, R., Laksminarayana, G., Kaimal, T.N.B., (1991) J. Am. Oil Chem. Soc., 68, p. 726Bloomer, S., Adlercreutz, P., Mattiasson, B., (1990) J. Am. Oil Chem. Soc., 67, p. 519(1985) Coordenadoria de Informações TecnológicasBrasília, p. 161. , Ministério da Indústria e do Comércio - Secretaria de Tecnologia e IndústriaProdução de Combustíveis Líquidos a partir de Óleos VegetaisPadley, F.B., Gunstone, F.D., Harwood, J.L., (1995) The Lipids Handbook, p. 49. , Gunstone, F.D.Harwood, J. L.Padley, F. B. Ed.Chapman and HallLondonEigtved, P., Hansen, T.T., Sakaguchi, H., (1986) J. Oil Chem. Soc. Meeting, p. 1. , American Oil Chemists' SocietyHonolulu(1993) Official Methods and Recommended Practices, I-II. , A.O.C.S.American Oil Chemists' Society, 4th. ed.ChampaignHartman, L., Lago, R.C.A., (1973) Lab. Pract., 22, p. 475Schuch, R., Mukherjee, K.D., (1987) J. Agric. Food Chem., 35, p. 1005Deffense, E., (1984) Rev. Fr. Corps Gras., 31, p. 123Chong, C.N., Hoh, Y.M., Wang, C.W., (1992) J. Am. Oil Chem. Soc., 69, p. 13

Deep-fat Frying Of Meat Products In Palm Olein [fritura Por Imersão De Produtos Cárneos Em Oleína De Palma]

This study investigated the discontinuous frying of breaded meat products in palm olein in a 28 L-electric fryer maintained at 182 °C for 8 hours a day. Three 400-500 g batches of meat products were fried for 4.5 minutes daily. For comparison purpose, thermoxidation tests were performed using inert material with added moisture and without the addition of f ood (heating only). The total polar compound content did not reach the 25% limit, and nor did the formation of polymerized products exceed 5%, which indicates the good frying performance of palm olein for frying. Other analytical parameters and rapid tests were also evaluated. The sensory attributes, such as odor, colour, and foam formation determined when the frying oils should be discarded. The addition of water to the inert material contributed to the final value of 1.00 ± 0.01% (in palmitic acid), while the oil subjected only to heating reached respectively 0.26 ± 0.02%, and the oils used to fry breaded meat and breaded chicken reached 0.38 ± 0.00% and 2.35 ± 0.01%, respectively. This suggests a protective effect of the water during frying since the oil subjected only to heating was more prone to degradation.324804811Aladedunye, F.A., Przybylski, R., Degradation and nutritional quality changes of oil during frying (2009) Journal of the American Oil Chemists' Society, 86, pp. 149-156(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , American Oil Chemists' Society - AOCS, Champaign: AOCSBasiron, Y., Palm Oil (2005) Bailey's Industrial Oil and Fat Products, 2, p. 8. , Shahidi, F. (Ed.), New Jersey: John WileyBelitz, H.D., Grosch, W., (1999) Food Chemistry, p. 3. , 2nd. ed. Berlim: SpringerBerger, K.G., (2005) The Use of Palm Oil In Frying, p. 113. , Selangor: Malaysian Palm Oil Promotion CouncilCalliauw, G.H., Gibon, V., Greyt, W.F.J.D., Principles of palm olein fractionation: A bit of science behind the technology (2007) Lipid Technology, 19 (7), pp. 152-155. , http://dx.doi.org/10.1002/lite.200700050Dana, D., Blumenthal, M.M., Saguy, I.S., The protective role of water injection on oil quality in deep fat frying conditions (2003) European Food Research and Technology, 217, pp. 104-109. , http://dx.doi.org/10.1007/s00217-003-0744-xDobarganes, M.C., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats (2000) Pure and Applied Chemistry, 72 (8), pp. 1563-1575. , http://dx.doi.org/10.1351/pac200072081563Gee, P.T., Analytical characteristics of crude and refined palm oil and fractions (2007) European Journal of Lipid Science and Technology, 109, pp. 373-379. , http://dx.doi.org/10.1002/ejlt.200600264Gerde, J., Frying performance of no-trans, low-linolenic acid soybean oils (2007) Journal of the American Oil Chemists' Society, 84 (6), pp. 557-563(2009) Food Labeling Guidance & Regulatory Information: 101.12 Reference Amounts Customarily Consumed Per Eating Occasion, , http://www.fda.gov, Food And Drug Administration - FDA, FDA, 2009a. Disponível em, Acesso em: 12 set(2009) Food Labeling Guidance & Regulatory Information: 101.9 Nutrition Labeling of Food, , http://www.fda.gov, Food And Drug Administration - FDA, FDA, Disponível em:, Acesso em: 12 set. 2009Hartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practices, 22, pp. 475-476. , PMid:4727126Horwitz, W., (1980) Official Methods of Analysis of Association of Official Analytical Chemists, , 13th. ed. Washington: AOACKalogianni, E.P., Karastogiannidou, C., Karapantsios, T.D., Effect of the presence and absence of potatoes under repeated frying conditions on the composition of palm oil (2009) Journal of the American Oil Chemists' Society, 86, pp. 561-571Lai, O.-M., Palm oil, its fractions, and components (2005) Healthful Lipids, p. 30. , Akoh, C. C.Lai, O.-M. (Eds.), Illinois: AOCSLawson, H., (1994) Aceites Y Grasas Alimentarios: Tecnología, Utilización Y Nutrición, p. 7. , Zaragoza: AcribiaLima, J.R., Gonçalves, L.A.G., Parâmetros de avaliação da qualidade de óleo de soja utilizado para fritura (1994) Química Nova, 17 (5), pp. 392-396Machado, E.R., García, M.C.D., ABRANTES, S. Alterações dos óleos de palma e de soja em fritura descontínua de batatas (2008) Ciência E Tecnologia De Alimentos, 28 (4), pp. 786-792. , http://dx.doi.org/10.1590/S0101-20612008000400004Man, Y.B.C., Quality changes of refined-bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying (1999) Journal of Food Lipids, 6, pp. 181-193. , http://dx.doi.org/10.1111/j.1745-4522.1999.tb00142.xMarmesat, S., Quality of used frying fats and oils: Comparison based on chemical and physical oil properties (2007) International Journal of Food Science and Technology, 42, pp. 601-608Osawa, C.C., (2005) Testes Rápidos (kits) Para Avaliação Da Qualidade De Óleos, Gorduras E Produtos Que Os Contenham E Sua Correlação Com Os Métodos Oficiais Da AOCS, p. 403. , Dissertação (Mestrado em Tecnologia de Alimentos)-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CampinasOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Titulação potenciométrica aplicada na determinação de ácidos graxos livres de óleos e gorduras comestíveis (2006) Química Nova, 29 (3), pp. 593-599. , http://dx.doi.org/10.1590/S0100-40422006000300031Paul, S.P., Mittal, G.S., Regulating the use of degraded oil/fat in deep-fat/oil food frying (1997) Critical Reviews In Food Science and Nutrition, 37 (7), pp. 635-662. , http://dx.doi.org/10.1080/10408399709527793, PMid:9408730Pleiss, L.M., Meredith, A.J., Palm olein quality parameter changes during industrial production of potato chips (1999) Journal of the Americal Oil Chemists' Society, 76 (6), pp. 731-738Saguy, I.S., Dana, D., Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects (2003) Journal of Food Engineering, 56, pp. 143-152. , http://dx.doi.org/10.1016/S0260-8774(02)00243-1Shahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, p. 5. , Akoh, C. C.Min, D. B. (Eds.), New York: Marcel DekkerStevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M., Quality control in the use of deep frying oils (1984) Journal of the Americal Oil Chemists' Society, 61 (6), pp. 1102-1108Warner, K., Chemical and physical reactions in oil during frying (2004) Frying Technology and Practices, (2), pp. 16-28. , Gupta, M. K.Warner, K.White, P. J. (Orgs.), Champaign: AOCS PressWarner, K., Su, C., White, P.J., Role of antioxidants and polymerization inhibitors in protecting frying oils (2004) Frying: Technology and Practices, (4), pp. 37-49. , Gupta, M. K.Warner, K.White, P. J. (Orgs.), Champaign: AOCS Pres

Changes In Breaded Chicken And Oil Degradation During Discontinuous Frying With Cottonseed Oil [alterações Em Frango Empanado E Degradação Do óleo Durante A Fritura Descontínua Em óleo De Algodão]

Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method. Changes in the oil were determined by the quick tests Testo 265, Viscofrit and Fri-check based on physical constants, and the results were compared with those of total polar compounds obtained by the conventional method. The free fatty acids, conjugated dienes, Lovibond color, oxidative stability, fatty acid composition, and polymeric compounds were also determined. During frying, the oil samples presented 6.0-39.2% total polar compounds, 0.0-12.9% polymerized triacylglycerols, 1.3-14.5% oxidized triacylglycerols, 2.8-11.0% diacylglycerols, and 1.6-2.6% fatty acids and unsaponifiable polar compounds. The breaded chicken samples lost moisture, absorbed oil up to approximately 6%, and there were small changes in the fatty acid composition and low formation of trans-isomers. The best method for monitoring and discarding the oil was that used for the determination of total polar compounds.324692700Aladedunye, F.A., Przybylski, R., Degradation and nutritional quality changes of oil during frying (2009) Journal of the American Oil Chemists' Society, 86, pp. 149-156Informe técnico no 11, de 5 de outubro de 2004 (2004) Óleos E Gorduras Utilizados Em Frituras, , http://www.anvisa.gov.br/alimentos/informes/11_051004.htm, Agência Nacional De Vigilância Sanitária - Anvisa, Brasília, 2004. Available from, Accessed in: 11 out(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , American Oil Chemists' Society - AOCS, Champaign: American Oil Chemists' SocietyBanks, D., Food-service frying (1996) Deep Frying: Chemistry, Nutrition, and Practical Applications, pp. 245-257. , Perkins, E. G.Erickson, M. D. (Eds.), Champaign: AOCS PressBastida, S., Sánchez-Muniz, F.J., Polar content vs. TAG oligomer content in the frying-life assessment of monounsaturated and polyunsaturated oils used in deep-frying (2002) Journal of the American Oil Chemists' Society, 79 (5), pp. 447-450Belitz, H.D., Grosch, W., (1999) Food Chemistry, , 2nd ed. Berlim: SpringerAprova Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional (2003) Diário Oficial Da República Federativa Do Brasil, , BRASIL. Resolução RDC n 359, de 23 de dezembro de Poder Executivo, Brasília, DF, 26 dez. 2003Aprova Regulamento Técnico sobre Rotulagem Nutricional de Alimentos Embalados, tornando obrigatória a rotulagem nutricional (2003) Diário Oficial Da República Federativa Do Brasil, , BRASIL. Resolução RDC n 360, de 23 de dezembro de Poder Executivo, Brasília, DF, 26 dez. 2003Choe, E., Min, D.B., Chemistry of deep-fat frying oils (2007) Journal of Food Science, 72 (5), pp. R77-R86. , http://dx.doi.org/10.1111/j.1750-3841.2007.00352.x, PMid:17995742(2003) Standard For Named Vegetable Oils (Codex-stan 210), , Codex Alimentarius Commission, Rome: FAO/WHODobarganes, M.C., Márquez-Ruiz, G., Regulation of used frying fats and validity of quick tests for discarding the fats (1998) Grasas Y Aceites, 49 (3-4), pp. 331-335. , http://dx.doi.org/10.3989/gya.1998.v49.i3-4.735Dobarganes, M.C., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats (2000) Pure and Applied Chemistry, 72 (8), pp. 1563-1575. , http://dx.doi.org/10.1351/pac200072081563(2009) Food Labeling Guidance: Guidance For Industr Y - a Food Labeling Guide, , http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Guidance Documents/FoodLabelingNutrition/FoodLabelingGuide/default.htm, Food And Drug Administration - FDA, FDA, 2009. Disponível em, Acesso em: 12 setFirestone, D., Stier, R.F., Blumenthal, M.M., Regulation of frying fats and oils (1991) Food Technology, 45 (2), pp. 90-94(2009) Fri-check, , http//:www.frais.com.br, FRAIS, Disponível em, Acesso em: 13 outFritsch, C.W., Measurements of frying fat deterioration: A brief review (1981) Journal of the American Oil Chemists' Society, pp. 272-274Gerde, J., Frying performance of no-trans, low-linolenic acid soybean oils (2007) Journal of the American Oil Chemists' Society, 84 (6), pp. 557-563Gertz, C., Chemical and physical parameters as quality indicators of used frying fats (2000) European Journal of Lipid Science and Technology, 102, pp. 566-572. , http://dx.doi.org/10.1002/1438-9312(200009)102:8/9, 3.0.CO;2-BHartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Laboratory Practices, 22, pp. 475-476. , PMid:4727126Horwitz, W., (1980) Official Methods of Analysis of Association of Official Analytical Chemists, , 13th ed. Washington: AOACHouhoula, D.P., Oreopoulou, V., Tzia, C., A kinetic study of oil deterioration during frying and a comparison with heating (2002) Journal of the American Oil Chemists' Society, 79 (2), pp. 133-137Innawong, B., Mallikarjunan, P., Marcy, J.E., The determination of frying oil quality using a chemosensory system (2004) Lebensmittel-Wissenschaft Und-Technologie, 37, pp. 35-41Lima, J.R., Gonçalves, L.A.G., Parâmetros de avaliação da qualidade de óleo de soja utilizado para fritura (1994) Química Nova, 17 (5), pp. 392-396Machado, E.R., García, M.C.D., Abrantes, S., Alterações dos óleos de palma e de soja em fritura descontínua de batatas (2008) Ciência E Tecnologia De Alimentos, 28 (4), pp. 786-792. , http://dx.doi.org/10.1590/S0101-20612008000400004Machado, E.R., Uncontrolled variables in frying studies: Differences in repeatability between thermoxidation and frying experiments (2007) Grasas Y Aceites, 58 (3), pp. 283-288Machado, E.R., Quantitative evaluation of monoepoxyacids, monoketoacids and monohydroxyacids in fats and oils used in discontinuous frying of potatoes (2008) Ciência E Tecnologia De Alimentos, 28 (3), pp. 675-682. , http://dx.doi.org/10.1590/S0101-20612008000300025Marmesat, S., Quality of used frying fats and oils: Comparison based on chemical and physical oil properties (2007) International Journal of Food Science and Technology, 42, pp. 601-608. , http://dx.doi.org/10.1111/j.1365-2621.2006.01284.xO'Brien, R.D., Cottonseed oil (2005) Bailey's Industrial Oil and Fat Products, 2. , SHAHIDI, F. (Ed.), New Jersey: John WileyOsawa, C.C., (2005) Testes Rápidos (kits) Para Avaliação Da Qualidade De Óleos, Gorduras E Produtos Que Os Contenham E Sua Correlação Com Os Métodos Oficiais Da AOCS, , 403 f. Dissertação (Mestrado em Tecnologia de Alimentos)-Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, 2005Osawa, C.C., Gonçalves, L.A.G., Grimaldi, R., Nova ferramenta destinada ao monitoramento e à inspeção do descarte "in situ" de óleos e gorduras de fritura (2005) Revista Brasileira De Vigilância Sanitária, 1 (2), pp. 102-107Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Potentiometric titration applied to free fatty acid determination of edible oils and fats (2006) Química Nova, 29 (3), pp. 593-599. , http://dx.doi.org/10.1590/S0100-40422006000300031Paul, S.P., Mittal, G.S., Regulating the use of degraded oil/fat in deep-fat/oil food frying (1997) Critical Reviews In Food Science and Nutrition, 37 (7), pp. 635-662. , http://dx.doi.org/10.1080/10408399709527793, PMid:9408730Saguy, I.S., Dana, D., Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects (2003) Journal of Food Engineering, 56, pp. 143-152. , http://dx.doi.org/10.1016/S0260-8774(02)00243-1Shahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, , In: AKOH, C. C.MIN, D. B. (Eds.), New York: Marcel DekkerStevenson, S.G., Vaisey-Genser, M., Eskin, N.A.M., Quality control in the use of deep frying oils (1984) Journal of the Americal Oil Chemists' Society, 61 (6), pp. 1102-1108Sundram, K., Modulation of human lipids and lipoproteins by dietary palm oil and palm olein: A review (1997) Asia Pacific Journal of Clinical Nutrition, 6, pp. 12-16(2009) Testo 265, , http://www.testo.com, TESTO, Disponível em, Acesso em: 13 oct(2006) Cualificadores De Aceites De Fritura, , http://www.viscofrit.com/, VISCOFRIT, Disponível em, Acesso em: 18 outWarner, K., Fehr, W., Mid-oleic/ultra low linolenic acid soybean oil: A healthful new alternative to hidrogenated oil for frying (2008) Journal of the Americal Oil Chemists' Society, 85, pp. 945-95

Quantification Of Tbhq (terc Butyl Hydroquinone) And Oxidative Stability Evaluation Of Commercial Sunflower Oils [quantificação De Tbhq (terc Butil Hidroquinona) E Avaliação Da Estabilidade Oxidativa Em óleos De Girassol Comerciais]

Sunflower oil is one of the vegetable oils most susceptible to oxidative reaction. Therefore the presence of natural (tocopherol) and/or synthetic (TBHQ) antioxidants is a prerequisite to secure the stability of this oil during its shelf life, especially with the increased use of PET packaging. On determining the total tocopherol content in 10 samples of deodorized sunflower oils, high losses in total tocopherol during deodorization were identified. In order to facilitate researche involving oxidative stability of vegetable oils, a method for isolated quantification of TBHQ using the isocratic elution system was developed.31510531057Lindley, M.G., (1998) Trends Food Sci. Technol, 9, p. 336Tasan, M., Demirci, M., (2003) J. Am. Oil Chem. Soc, 80, p. 825Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A., (2002) Food Chem, 76, p. 385Tasan, M., Demirci, M., (2005) Eur. Food Res. Technol, 220, p. 251(2001) Official Methods and Recommended Pratices of the American Oil Chemists' Society, , AOCS, American Oil Chemists Society;, 5th ed, WashingtonHartman, L., Lago, R., (1973) Lab. Practice, 22, p. 475ANVISA - Agência Nacional da Vigilância SanitáriaRDC no 270, de 22 de setembro de 2005 - Regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetalO'Brien, R.D., (2004) Formulating and Processing for Applications. Fats and Oils, , 2nd ed, CRC PressANVISA - Agência Nacional da Vigilância SanitáriaRDC no 360, de 23 de dezembro de 2003 - Regulamento técnico sobre rotulagem nutricional de alimentos embaladosMason, P., (2004) Pharm. J, 273, p. 750Alimentarius, C., Standard for Named Vegetable Oils, CODEX STAN 210 (Amended 2003) (2003) Codex Alimentarius, , FAO/WHO, Codex, Roma, ItáliaAlpaslan, M., Tepe, S., Simsek, O., (2001) Int. J. Food Sci. Technol, 36, p. 737Warner, K., (2005) J. Agric. Food Chem, 53, p. 9906Martín-Povillo, M., Márquez-Ruiz, G., Dobarganes, M.C., (2004) J. Am. Oil Chem. Soc, 81, p. 577Crapiste, G.H., Brevedan, M.I.V., Carelli, A.A., (1999) J. Am. Oil Chem. Soc, 77, p. 1437Campos, G.C.M., Toledo, M.C.F., (2000) Braz. J. Food Technol, 3, p. 6

Odor Significance Of The Volatiles Formed During Deep-frying With Palm Olein

Palm olein is currently considered to be one of the best options for deep-frying, but as with any other edible oil, during frying, deteriorative reactions produce off-flavor compounds that reduce the oil sensory quality. This study assessed the odor significance of the volatiles formed during 136 h of deep-frying a chicken product in palm olein, aiming to identify potential markers of the oil sensory quality during frying. The volatiles were isolated by solid phase microextraction, and identified by GC-MS. Trained judges assessed the odor intensity and quality of the volatiles formed during frying, evaluating the GC effluents through a GC-olfactometry technique called OSME. Two hundred and eight volatiles were detected by GC/MS in the palm olein after 136 h frying. Of these, heptanal, t-2-heptenal, decanal and t-2-undecenal were identified as potential markers of the sensory quality of palm olein during frying. Hexanal, pentanal and pentane, usually associated with lipid oxidation, showed no odor impact in the GC effluents, and were thus proven not to be good markers of the sensory quality of palm olein when used for a long frying period. © 2012 AOCS.902183189Basiron, Y., Palm oil (2005) Bailey's Industrial Oil and Fat Products, 2, pp. 333-429. , Shahidi F (ed) John Wiley & Sons, New Jersey, chap. 8Choe, E., Min, D.B., Chemistry of deep-fat frying oils (2007) J Food Sci, 72 (5), pp. 77-R86. , 10.1111/j.1750-3841.2007.00352.x 1:CAS:528:DC%2BD2sXnvVWmsrY%3DWarner, K., Chemistry of deep-fat frying oils (2009) Advances in Deep-fat Frying of Foods, pp. 201-213. , S. Sahin S.G. Sumnu (eds) CRC Press Boca Raton(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , AOCS American Oil Chemists' Society ChampaignLalas, S., Quality of frying oil (2009) Advances in Deep-fat Frying of Foods, pp. 57-200. , S. Sahin S.G. Sumnu (eds) CRC Press Boca RatonNeff, W.E., Warner, K., Byrdwell, W.C., Odor significance of undesirable degradation compounds in heated triolein and trilinolein (2000) J Am Oil Chem Soc, 77 (12), pp. 1303-1313. , 10.1007/s11746-000-0205-3 1:CAS:528:DC%2BD3MXis1Okuw%3D%3DWarner, K., Neff, W.E., Craig, W.B., Gardner, H., Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein (2001) J Food Chem, 49, pp. 899-905. , 10.1021/jf000822f 1:CAS:528:DC%2BD3cXovFOjtbY%3DPrevot, A., Desbordes, S., Morin, O., Mordret, F., Volatiles and sensory effects from frying oils (1988) Frying of Foods, Principles, Changes, pp. 155-165. , G. Varela A.E. Bender I.D. Morton (eds) New Approaches Ellis Horwood, ChichesterOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Potentiometric titration applied to free fatty acid determination of edible oils and fats (2006) Quím Nova, 29 (3), pp. 593-599. , 10.1590/S0100-40422006000300031 1:CAS:528:DC%2BD28XltVKhsb4%3DDobarganes, M.C., Velasco, J., Dieffenbacher, A., Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats (2000) Pure Appl Chem, 72 (8), pp. 1563-1575. , 10.1351/pac200072081563 1:CAS:528:DC%2BD3MXis1KnHartman, L., Lago, R.C.A., Rapid preparation of fatty acid methyl esters from lipids (1973) Lab Prac, 22, pp. 475-476. , 1:CAS:528:DyaE3sXltVKgs78%3DDoleschall, F., Recseg, K., Kemény, Z., Kovári, K., Comparison of differently coated SPME fibres applied for monitoring volatile substances in vegetable oils (2003) Eur J Lipid Sci Techn, 105 (7), pp. 333-338. , 10.1002/ejlt.200390070 1:CAS:528:DC%2BD3sXls1Wls74%3DVan Den Dool, H., Kratz, P.D., A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography (1963) J Chromatog, 11, pp. 463-471. , 10.1016/S0021-9673(01)80947-XSampaio, K.L., Garrutti, D.S., Franco, M.R.B., Janzantti, N.S., Da Silva, M., Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration (2011) J Sci Food Agr, 91 (10), pp. 1801-1809. , 10.1002/jsfa.4385 1:CAS:528:DC%2BC3MXnsFGqtLs%3DLeffingwell, J.C., Alford, E.D., Volatile constituents of perique tobacco (2005) J Environ Agr Food Chem, 4 (2), pp. 899-915Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., Marbot, R., Volatile components from mango (Mangifera indica L.) cultivars (2005) J Agr Food Chem, 53 (6), pp. 2213-2223. , 10.1021/jf0402633 1:CAS:528:DC%2BD2MXhsVamtLs%3Dhttp://www.flavornet.org//flavornet.html, Flavornet (accessed Dec. 2008). Kovats RIhttp://webbook.nist.gov/chemistry, National Institute of Standards and Technology (accessed Dec. 2008). NIST Livro de Química na WebDa Silva, M., Lundahl, D.S., McDaniel, M.R., The capability and psychophysics of osme: A new GC-olfactometry technique (1994) Trends in Flavour Research, pp. 191-209. , H. Maarse D.G. Van der heij (eds) Elsevier AmsterdamPaul, S.P., Mittal, G.S., Regulating the use of degraded oil/fat in deep-fat/oil food frying (1997) Crit Rev Food Sci Nutr, 37 (7), pp. 635-662. , 10.1080/10408399709527793 1:STN:280:DyaK1c%2FntlShug%3D%3DDobarganes, M.C., Márquez-Ruiz, G., Regulation of used frying fats and validity of quick tests for discarding the fats (1998) Grasas Aceites, 49 (3-4), pp. 331-335. , 10.3989/gya.1998.v49.i3-4.735 1:CAS:528:DyaK1MXhtFOhsrc%3DFrankel, E.N., (1980) Lipid Oxidation. Progr Lipid Res, 19, pp. 1-22. , 10.1016/0163-7827(80)90006-5 1:CAS:528:DyaL3MXksFKhtg%3D%3DBelitz, H.D., Grosch, W., (1999) Food Chemistry, , 2 Springer Berlin Heidelberg New YorkMin, D.B., Boff, J.M., Lipid oxidation of edible oil (2002) Food Lipids: Chemistry, Nutrition, and Biotechnology, pp. 335-363. , C. Akoh D.B. Min (eds) Marcel Dekker New YorkMorales, M.T., Rios, J.J., Aparicio, R., Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors (1997) J Agr Food Chem, 45 (7), pp. 2666-2673. , 10.1021/jf960585+ 1:CAS:528:DyaK2sXktVejsr4%3DKeszler, A., Kriska, T., Németh, A., Mechanism of volatile compound production during storage of sunflower oil (2000) J Agr Food Chem, 48 (12), pp. 5981-5985. , 10.1021/jf000444e 1:CAS:528:DC%2BD3cXnvFarurY%3DChang, S.S., Peterson, R.J., Ho, C.T., Chemical reactions involved in the deep-fat frying of foods (1978) J Am Oil Chem Soc, 55, pp. 718-727. , 10.1007/BF02665369 1:CAS:528:DyaE1MXitV2htw%3D%3DTakeoka, F., Perrino, C., Buttery, R., Volatile constituents of used frying oils (1996) J Agr Food Chem, 44 (3), pp. 654-660. , 10.1021/jf950430m 1:CAS:528:DyaK28Xht1ykt7o%3DNiedziella, S., Rudkin, S., Cooke, M., Evidence for selectivity of absorption of volatile organic compounds by a polydimethylsiloxane solid-phase microextraction fibre (2000) J Chrom A, 885 (1-2), pp. 457-464. , 1:CAS:528:DC%2BD3cXktlKms7g%3DHaberhauer-Troyer, C., Crnoja, M., Rosenberg, E., Grasserbauer, M., Surface characterization of commercial fibers for solid-phase microextraction and related problems in their applications (2000) Fres J Anal Chem, 366, pp. 329-331. , 10.1007/s002160050066 1:CAS:528:DC%2BD3cXisVCgs74%3DKrishnamurthy, R.G., Chang, S.S., Chemical reactions involved in the deep fat frying of foods. III Identification of nonacidic volatile decomposition products of corn oil (1967) J Am Oil Chem Soc, 44, pp. 136-140. , 10.1007/BF02558173 1:CAS:528:DyaF2sXpsVSmtQ%3D%3

Interesterification: Alternative For Obtaining Zero Trans Fat Bases For Food Applications

Trans fatty acids were recently included in the list of dietetic lipids acting as risk factors for coronary artery disease. In addition these compounds have been related to the etiology of various metabolic and functional disorders. Controversial questions concerning the role of trans fatty acids in catering have resulted in progressive modifications to the legislation and hence to industrial practices related to the production of fat bases for application in foods. Thus the search for zero trans fats has led researchers to test different raw materials and processes that could make a wide range of fats available for different industrial ends. Interesterification offers an important alternative to the partial hydrogenation process traditionally employed to modify the behavior of fats and oils, without, however, causing the formation of trans isomers. This chapter covers aspects related to interesterification processes and their effects on the physicochemical properties of fats and oils. Methods for obtaining interesterified fat bases from different raw materials and their combinations, the instrumental methodology associated with the analysis of interesterified fats, and the industrial application design for these compounds are also presented in detail and discussed. © 2012 Nova Science Publishers, Inc.113182Young, F.V.K., (1985) J. Am. Oil Chem. Soc., 62, pp. 372-385O'Brien, R.D., Fats and Oils - Formulating and Processing for Applications, , CRC Press: New York, NY, 2004Rozenaal, A., (1992) Inform., 3, pp. 1232-1237Erickson, D.R., (1995) Practical Handbook of Soybean Processing and UtilizationErickson, pp. 227-296. , D.R.Ed.American Soybean Association: St. Louis, MIChiu, M.C., (2008) Quím. Nova, 31, pp. 232-237Martin, C.A., (2005) Food Chem, 93, pp. 445-448Valenzuela, A., (1995) Grasas y Aceites, 46, pp. 369-375Ghotra, B.S., (2002) Food Res. Int, 35, pp. 1015-1048Petrauskaite, V., (1998) J. Am. Oil Chem. Soc, 75, pp. 489-493Karabulut, I., (2003) Food Chem, 81, pp. 453-456Mensink, R.P., Katan, M.B., (1990) N. Engl. J. Med, 323, pp. 439-445Gurr, M., (1990) Lipid Technol, 2, pp. 105-107Lichtenstein, A., (1993) Nutr. Rev., 51, pp. 340-343Hunter, J.E., (2005) Nutr. Res, 25, pp. 499-513Dijkstra, A.J., (2007) The Lipid HandbookEd. Gunstone, F.D., pp. 263-353. , Ed.;CRC Press: Boca Raton, FLSato, K., (2001) Chem. Eng. Sci, 56, pp. 2255-2265Himawan, C., (2006) Adv. Colloid Interface Sci, 122, pp. 3-33Norizzah, A.R., (2004) Food Chem, 86, pp. 229-235Lands, W.E.M., (2005) Fish, Omega-3 and Human Health, pp. 180-220. , AOCS Press: Champaign, ILSonntag, N.O.V., (1982) Bailey's Industrial Oil and Fat Products, pp. 97-173. , Swern, D.Ed.Wiley-Interscience: New York, NYGunstone, F.D., (2001) Structured and Modified Lipids, pp. 11-36. , Gunstone, F.D.Ed.Marcel Dekker: New York, NYMarangoni, A.G., Rousseau, D., (1995) Trends Food Sci. Technol., 6, pp. 329-335Rousseau, D., Marangoni, A.G., (2002) Physical Properties of LipidsMarangoni, A.G., pp. 479-565. , Narine, S.S.Eds.CRC Press: Boca Raton, FLLiu, L.J., (2004) Am. Oil Chem. Soc, 81, pp. 331-337Xu, X., (2006) Modifying Lipids for Use in FoodGunstone, F., pp. 234-272. , Ed.Woodhead Publishing: Cambridge, UKHustedt, H.H.J., (1976) Am. Oil Chem. Soc, 53, pp. 390-392Sreenivasan, B.J., (1978) Am. Oil Chem. Soc, 55, pp. 796-805Gioielli, L.A., Baruffaldi, R., (1988) Rev. Farm. e Bioquím. Univ. S. Paulo, 24, pp. 29-38Silva, R.C., Gioielli, L.A., (2009) Quím. Nova, 32, pp. 1253-1261Kodali, D.R., List, G.R., (2005) Trans Fats Alternatives, pp. 133-135. , AOCS Press: Champaign, ILMusavi, A., (2003) J. Food Lipids, 10, pp. 277-284Konishi, H., (1993) J.Am. Oil Chem. Soc, 70, pp. 411-415Weiss, T.J., (1961) J. Am. Oil Chem. Soc, 38, pp. 396-399Marangoni, A.G., Rousseau, D.J., (1998) Am. Oil Chem. Soc, 75, pp. 1265-1271Liu, L., Lampert, D.J., (1999) Am. Oil Chem. Soc, 76, pp. 783-787RamamurthI, S., McCurdy, A.R., (2005) Development and Processing of Vegetable Oils for Human Nutrition, pp. 62-87. , Przybylski, R.McDonald, B.E.Eds.AOCS Press: Champaign, ILGrimaldi, R., (2005) Quím. Nova, 28, pp. 633-636Dijkstra, A.J., (2005) Eur. J. Lipid Sci. Technol, 107, pp. 912-921Ribeiro, A.P.B., (2009) Quím. Nova, 32, pp. 939-945Baltes, J., (1960) Die Nahrung., 4, pp. 1-16Eckey, E.W., (1948) Ind. Eng. Chem, 40, pp. 1183-1190Wiedermann, L.H., (1961) J. Am. Oil Chem. Soc, 38, pp. 389-395El-Kattan, J., (2006) Encyclopedia of Reagents for Organic Synthesis, , John Wiley and Sons: New York, NYMinal, J., (2003) Palm Oil Devel, 39, pp. 1-6(2009) The safety of fatty acid methyl esters, , www.apag.org/issues/methyl.htm, APAGMorita, O., Soni, M.G., (2009) Soni, M.G. Food Chem. Toxicol, 47, pp. 9-21Silva, R.C., (2009) LWT- Food Sci. Technol, 42, pp. 1275-1282Derewenda, Z.S., Sharp, A.M., (1993) Trends Biochem. Sci, 18, pp. 20-25Gunstone, F.D., (1999) J. Sci. Food Agri, 79, pp. 1535-1549Wang, H., (2006) Food Chem, 97, pp. 661-665Akoh, C.C., (1995) Inform, 6, pp. 1055-1061Xu, X., (2000) Eur. J. Lipid Sci. Technol, 102, pp. 287-303Balcão, V.M., (1996) Enzyme Microb. Technol, 18, pp. 392-416Shimid, R.D., Verger, R., (1998) Angewandte Chemie, 37, pp. 1608-1633Kovac, A., (2000) Eur. J. Lipid Sci. Technol, 102, pp. 61-67Fomuso, L.B., Akoh, C.C., (1998) J. Am. Oil Chem. Soc, 75, pp. 405-410Graille, J., (1999) Oléagineux, Corps Gras, Lipides, 6, pp. 365-372Wong, W.C., (2000) J. Am. Oil Chem. Soc, 77, pp. 85-88Macrae, A.R., (1983) J. Am. Oil Chem. Soc, 60, pp. 243-246Bockish, M., (1998) Fats and Oils HandbookBockisch, M., pp. 446-612. , AOCS Press: Champaign, ILKrishnamurthy, R.G., (1992) Inform., 3, pp. 1130-1135Carvalho, P.O., (2003) Quím. Nova, 26, pp. 75-80Xu, X., (2003) Eur. J. Lipid Sci. Technol, 105, pp. 289-304Kawahara, Y., (1993) Inform., 4, pp. 663-667Huang, K.H., Akoh, C.C., (1996) J. Am. Oil Chem. Soc, 73, pp. 245-250Derewenda, Z.S., Sharp, A.M., (1993) TrendsBiochem. Sci, 18, pp. 20-25Winkler, F.K., (1990) Nature, 343, pp. 771-774Brady, L., (1990) Nature, 343, pp. 767-770Schrag, L.D., (1991) Nature, 351, pp. 761-764Brzozowski, A.M., (1991) Nature, 351, pp. 491-494Derewenda, U., (1992) Biochemistry, 31, pp. 1532-1541van Tilbeurgh, H., (1993) Nature, 362, pp. 814-820Grochulski, P., (1993) J. Biol. Chem, 268, pp. 12843-12847Mu, H.L., (1998) J. Am. Oil Chem. Soc, 75, pp. 1187-1193Rios, G.M., (2004) J.Membr. Science, 242, pp. 189-196Yang, T.K., (2003) Food Chem, 80, pp. 473-481Khare, S.K., Nakajima, M., Food Chem, 68, pp. 153-157Jennings, B.H., Akoh, C.C., (2001) Food Chem, 72, pp. 273-278Osborn, H.T., Akoh, C.C., (2002) Comp. Rev. Food Sci. Food Saf., 1, pp. 93-103Willis, W.M., MarangoniI, A.G., (1999) J. Am. Oil Chem. Soc, 76, pp. 443-450Dogan, I.S., (2007) Int. J. Food Technol, 42, pp. 157-164Lee, K.T., Akoh, C.C., (1998) Food Rev. Int, 14, pp. 17-34Alfin-Slater, R.B., (1966) J. Am. Oil Chem. Soc, 43, pp. 110-112Ray, S., Bhattacharyya, D.K., (1995) J. Am. Oil Chem. Soc, 72, pp. 327-330Kubow, S.J., (1996) Nutr. Biochem., 7, pp. 530-541Meijer, G.W., Weststrate, J.A., (1997) Eur. J. Clin. Nutr, 51, pp. 527-534Sakono, M., (1997) Nutr. Res, 17, pp. 1131-1141Becker, C., (2001) Eur. J. Nutr, 40, pp. 1-9Hunter, J.E., (2001) Lipids, 36, pp. 655-668Sundram, K., (2007) Nutr. Metab., 4, pp. 1-12Destaillats, F., (2007) Nutr. Metab., 4, pp. 1-3Sundram, K., (2007) Nutr. Metab., 4, pp. 1-2Karupaiah, T., Sundram, K., (2007) Nutr. Metab., 4, pp. 1-17Robinson, D.M., (2009) Lipids, 44, pp. 17-26(2009), www.americanheart.org/presenter, American Heart Association. Saturated and trans fatsNichols, D.S., Sanderson, K., (2003) Chemical and Functional Properties of Food Lipids, , Sikorski, Z.E.Kolakowska, A.Eds.CRC Press: New York, NY(2004) Official Methods and Recommended Practices of the American Oil Chemists' Society, , AOCS, American Oil Chemists' Society: Champaign, ILKok, L.L., (1999) J. Am. Oil Chem. Soc, 76, pp. 1175-1181Karabulut, I., (2004) Eur. J. Lipid Sci. Technol, 218, pp. 224-229Timms, R.E., (2003) Confectionery Fats Handbook, pp. 63-104. , The OilyPress: Bridgwater, UKMartini, S., (2005) J. Am. Oil Chem. Soc, 82, pp. 313-317Dijkstra, A.J., (2007) The Lipid HandbookGunstone, F.D., pp. 415-455. , Ed.;CRC Press: Boca Raton, FL(1991), ISO Standard 8292, ISO, International Organization for Standardization: Geneva, IL(1987) Standard Methods for the Analysis of Oils, Fats and Derivatives, , IUPAC, International Union of Pure and Applied Chemistry: Oxford, UK(2004) Einheitsmethoden, , DGF, Deutsche Gesellschaft für Fettwissenschaft: Frankfurt, HEWarner, K., (2006) Modifying Lipids for Use in Food, pp. 114-127. , Gunstone, F.Ed.Woodhead Publishing Limited: Cambridge, UKDian, N.L.H.M., (2007) Eur. J. Lipid Sci. Technol, 109, pp. 147-156Grimaldi, R., (2001) Grasas y Aceites, 52, pp. 349-354Ribeiro, A.P.B., (2009) Food Anal.Methods, 2, pp. 282-302Shi, Y., (2005) J. Am. Oil Chem. Soc, 82, pp. 399-408van, V.M.H., van Kempen, G.M.P., (2004) Eur. J. Lipid Sci. Technol, 106, pp. 697-706Vander Wal, R.J.J.J., (1960) Am. Oil Chem. Soc, 37, pp. 595-598Coleman, M.H., (1965) J. Am. Oil Chem. Soc, 42, pp. 751-754Antoniosi Filho, N., (1995) Chromatographia, 40, pp. 557-562Rodrigues, J.N., Gioielli, L.A., (2003) Food Res. Int, 36, pp. 149-159Neff, W.E., (2001) J. Liq. Chromatogr. Relat. Technol, 24, pp. 837-854Shahidi, F., Wanasundara, P.K., (2002) Food Lipids: Chemistry, Nutrition, and Biotechnology, pp. 133-168. , Akoh, C.C.Ed.CRC Press: Boca RatonBoistelle, R., (1988) Crystallization and Polymorphism of Fats and Fatty Acids;Garti, N., pp. 189-226. , Sato, K.Eds.Marcel Dekker: New York, NYHerrera, M.L., (1998) Am J Oil Chem. Soc., 75, pp. 1273-1280Tang, D., Marangoni, A.G., (2006) Adv Colloid Interface Sci, pp. 128-130. , 257-265Campos, R., (2005) Fat Crystal Networks, pp. 267-349. , Marangoni, A.J.Ed.Marcel Dekker: New York, NYRye, G.G., (2005) Bailey's Industrial Oiland Fat Products, 1, pp. 45-76. , Shahidi, F.Ed.Wiley Interscience: New York, NYFoubert, I., (2002) Food Res. Int, 35, pp. 945-956Herrera, M.L., (1999) Food Res. Int, 32, pp. 289-298Metin S.Hartel, R.W., (2005) Bailey's Industrial Oiland Fat Products, 1, pp. 45-76. , Shahidi, F.Ed.Wiley Interscience: New York, NYWright, A.J., Marangoni, A.G., (2002) J. Am. Oil Chem. Soc, 79, pp. 395-402Martini, S., (2006) Modifying Lipids for Use in Food, pp. 142-169. , Gunstone, F.Ed.Woodhead Publishing: Cambridge, UKMartini, S., (2002) J. Am. Oil Chem. Soc, 79, pp. 1055-1062Narine, S.S., (2006) J. Am. Oil Chem. Soc, 83, pp. 913-921Wright, A.J., (2000) J. Am. Oil Chem. Soc, 77, pp. 463-475McGauley, S.E., Marangoni, A.G., (2002) Physical Properties of Lipids, pp. 85-123. , Marangoni, A.G.Narine, S.S., Ed.CRC Press: Boca Raton, FLD'Souza, V., (1990) J. Am. Oil Chem. Soc, 67, pp. 835-843Lawler, P.J., Dimick, P.S., (2002) Food Lipids: Chemistry, Nutrition, and Biotechnology, pp. 275-300. , AKOH, C.C., CRC Press: Boca RatonRousseau, D., (1996) J. Am. Oil Chem. Soc, 73, pp. 973-981Herrera, M.L., Marquez Rocha, F.J., (1996) J. Am. Oil Chem. Soc, 73, pp. 321-326Timms, R.E., (1984) Prog. Lipid Res, 23, pp. 1-38Hui, Y.H., (1996) Bailey's Industrial Oil and Fat Products, 1, pp. 115-160. , New York, NY, John Wiley and SonsChong, C.L., (2007) Eur. J. Lipid Sci. Technol, 109, pp. 410-421Gioielli, L.A., (2003) J. Food Eng, 57, pp. 347-355Marangoni, A.G., (2005) Fat Crystal Networks, pp. 1-21. , Marangoni, A.J.Ed.Marcel Dekker: New York, NYSkoog, D.A., (2002) Princípios de Análise Instrumental, , Bookman: Porto Alegre, RSMartini, S., Herrera, M.L., (2002) J. Am. Oil Chem. Soc, 79, pp. 315-316Yap, P.H., (1989) J. Am. Oil Chem. Soc, 66, pp. 693-697Che Man, Y.B., (2003) J. Am. Oil Chem. Soc, 80, pp. 409-415Tan, C.P., Che Man, Y.B., (2002) Food Chem, 76, pp. 89-102Pomeranz, Y., Meloan, C.E., (1994) Food Analysis - Theory and Practice;Chapman and Hall, pp. 555-563. , New York, NYBiliaderis, C.G., (1983) Food Chem, 10, pp. 239-265Aronhime, J.S., (1988) Thermochim. Acta, 134, pp. 1-14Kawamura, K.J., (1979) Am. Oil Chem. Soc, 57, pp. 48-52Narine, S.S., Marangoni, A.G., (2005) Fat Crystal Networks, pp. 179-255. , Marangoni, A.J.Ed.Marcel Dekker: New York, NYHollander, F.F.A., (2002) Food Res. Int, 35, pp. 909-918Marangoni, A.G., Narine, S.S., (2002) Food Res. Int, 35, pp. 957-969Tang, D., Marangoni, A.G., (2007) Trends Food Sci.Technol, 18, pp. 474-483Aguilera, J.M., (2000) Trends Food Sci.Technol, 11, pp. 3-9Narine, S.S., Marangoni, A.G., (1999) J. Cryst. Growth, 198-199, pp. 1315-1319Gamboa, O.W.D., Gioielli, L.A., (2006) Quím. Nova, 29, pp. 646-653Sotero-Solis, V.E., Gioielli, L.A., (2001) Alimentaria, 38, pp. 131-137Simões, I., (1998) Ciênc. Tecnol. Aliment, 18, pp. 325-330Deman, J.M., (1983) J. Am. Oil Chem. Soc, 60, pp. 82-87Matuszek, T., (2003) Chemical and Functional Properties of Food Lipids;Sikorski, , Z.E.Kolakowska, A.Eds.CRC Press: New York, NYMarangoni, A.G., Rousseau, D.J., (1998) Am. Oil Chem. Soc, 75, pp. 1633-1636Haighton, A.J.J., (1959) Am. Oil Chem. Soc, 36, pp. 345-348Chiu, M.C., Gioielli, L.A., (2002) Rev. Bras. Ciênc. Farm., 38, pp. 95-105Buchgraber, M., (2004) Eur. J. Lipid Sci. Technol, 106, pp. 621-648Becker-Almeida, D.F.S., (2008) Desenvolvimento e Aplicação de Gorduras Low Trans em Margarina e Bolo Tipo Inglês, , Gráfica da Unicamp: Campinas, SPRibeiro, A.P.B., (2009) Food Res. Int, 42, pp. 401-410Wiedermann, L.H.J., (1978) Am. Oil Chem. Soc, 55, pp. 823-829Bessler, T.R., Orthoefer, F.T., (1983) J. Am. Oil Chem. Soc, 60, pp. 1765-1768Soares, F.A.S.D., (2009) Food Res. Int, 42, pp. 1287-11294Ribeiro, A.P.B., (2009) J. Food Lipids, 16, pp. 362-381List, G.R., (1997) J. Am. Oil Chem. Soc, 74, pp. 327-329Silva, R.C., Gioielli, L.A., (2006) Rev. Bras. Ciênc. Farm, 42, pp. 223-235Petrauskaite, V., (1998) J. Am. Oil Chem. Soc, 75, pp. 489-493Khatoon, S.J., (2000) Food Lipids, 7, pp. 83-93Lida, H.M.D.N., (2002) J. Am. Oil Chem. Soc, 79, pp. 1138-1143Leissner, R., (1991) Cocoa Butter Alternatives, , Karlshamns Oils and Fats Academy: Karlshamns,BLWassel, P., Young, N.W.G., (2007) Int. J. Food Sci. Technol, 42, pp. 503-517Lida, A.M.D.N., Ali, A.R., (1998) J. Am. Oil Chem. Soc, 75, pp. 1625-1631Marikkar, J.M.N., (2003) J. Food Lipids, 10, pp. 63-79Ribeiro, A.P.B., (2009) Food Biophys, 4, pp. 106-118Rossel, J.B., (1975) J. Am. Oil Chem. Soc, 52, pp. 505-511Rodriguez, A., (2001) J. Am. Oil Chem. Soc, 78, pp. 431-436Khatoon, S., Reddy, S.R.Y., (2005) Eur. J. Lipid Sci. Technol, 107, pp. 786-791Chiu, M.C., (2008) Quím. Nova, 31, pp. 238-243Ramli, N., (2005) J. Food Lipids, 12, pp. 243-260Marangoni, A.G., Hartel, R.W., (1998) Food Technol, 52, pp. 46-51Hurtová, S., (1996) Fett/Lipid, 98, pp. 60-65Rousseau, D., (1998) J. Am. Oil Chem. Soc, 75, pp. 833-1839Ribeiro, A.P.B., (2009) Food Res. Int, 42, pp. 1153-1162Silva, R.C., (2008) Quím. Nova, 31, pp. 330-335Deman, L., (1989) J. Am. Oil Chem. Soc, 66, pp. 1777-1780Kloek, W., (2000) J. Am. Oil Chem. Soc, 77, pp. 389-398Lee, J.H., (2008) J. Agric. Food Chem, 56, pp. 4039-4046Foubert, I., (2006) J. Food Eng, 75, pp. 551-559Piska, I., (2006) J. Food Eng, 77, pp. 433-438Bell, A., (2007) Food Chem, 101, pp. 799-805Marangoni, A.G., (2005) Fat Crystal Networks, pp. 21-83. , Marangoni, A.J.Ed.Marcel Dekker: New York, NYCampbell, S.D., (2002) Food Res. Int, 35, pp. 935-944Marangoni, A.G., McGauley, S.E., (2003) Cryst. Growth Des., 3, pp. 95-108Dewettinck, K., (2004) Cryst. Growth Des., 4, pp. 1295-1302Braipson-Danthine, S., Deroanne, C., (2004) Food Res. Int, 37, pp. 941-948Szydlouska-Czerniak, A., (2005) Food Chem, 92, pp. 133-141Cerdeira, M., (2006) J. Am. Oil Chem. Soc, 83, pp. 489-496Oh, J., (2005) J. Am. Oil Chem. Soc, 82, pp. 13-19Woodrow, I.L., Deman, J.M., (1961) J. Dairy Sci, 51, pp. 996-1000List, G.R., (1977) J. Am. Oil Chem. Soc, 74, pp. 408-413Foubert, I., (2007) The Lipid Handbook, pp. 471-508. , Ed. Gunstone, F.D.;CRC Press: Boca Raton, FLJuriaanse, A.C., Heertje, I., (1988) Food Microstruct, 7, pp. 181-188Rodrigues, J.N., (2007) Food Res. Int, 40, pp. 748-755De, B.K., (2007) Eur. J. Lipid Sci. Technol, 109, pp. 32-37Humphrey, K.L., (2003) J. Am. Oil Chem. Soc, 80, pp. 1175-1182Rao, R., Lokesh, B.R., (2003) Lipids, 38, pp. 913-918Zeitoun, M.A.M., (1993) J. Am. Oil Chem. Soc, 70, pp. 467-471Wada, J.K., (2008) Produção de gorduras alimentícias zero trans utilizando óleo de palma, estearina de palma e óleo de soja totalmente hidrogenado, , Gráfica da Unicamp: Campinas, SPKarabulut, I., Turan, S.J., (2006) Food Comp. Anal, 19, pp. 55-58Grimaldi, R., (2000) Braz. J. Food Technol, 3, pp. 159-164Woerfel, J.B., (1995) Grasas y Aceites, 46, pp. 357-365List, G.R., (2007) J. Am. Oil Chem. Soc, 84, pp. 609-612Jeyarani, T., Reddy, S.Y., (2005) J. Food Lipids, 12, pp. 232-242Jeyarani, T., Reddy, S.Y., (2003) J. Am. Oil Chem. Soc, 80, pp. 1107-1113Ribeiro, A.P.B., (2007) Quím. Nova, 30, pp. 1295-130