EFFECT OF TEMPERATURE, PROCESSING TIME AND REPEATED USE OF OIL AND FATS ON LIPID PEROXIDATION

Abstract

Lipid peroxidation is a reaction that occurs in food and leads to the production of oxidizing and citotoxic molecules that can affect human health. Conditions that increase the occurrence of this reaction include excessive heat and food preparation time. This research aimed to study the kinetics of peroxidation of soybean oil and beef fat during storage under different conditions as well as the reuse in frying processes. It was found that storage for up to five months increased the concentration of peroxides, without compromising the products. It was also observed that after four reuses, both the oil and fat became unfit for human consumption