Cuantificación del deterioro de aceites vegetales usados en procesos de frituras en establecimientos ubicados en el Municipio Libertador del Estado Mérida

At present there has been a substantial increase in consumption of processed foods fried in vegetable oils. The proper use of vegetable oil in these processes has direct implications for the quality of the food obtained and consumers' health. The application of rules or standards that ensure the quality of the oil during frying processing is of utmost importance and this work is carried out on seven diagnostic chips processing establishments (commercial and university settings), located in the municipality of Libertador Merida State - Venezuela, from the evaluation of physical and chemical indexes characteristic of vegetable oils. Fresh samples and residual oil were determined: the percentage of polar compounds by preparative chromatography with the use of a silica gel column using as eluting solutions a mixture of petroleum ether / ethyl ether (9/1) and ethyl ether; index physical and chemical such as acid value, peroxide value, moisture and color were evaluated from COVENIN and analysis methods of European Community. The results show that establishments E5, E6 and E7 are beyond the limit fixed polar compounds internationally for disposal (25%) and equally acid values ​​in these establishments above 3% higher than the limit by the standard Panamanian. Moisture in each of the samples reflected different behaviors associated with food type and condition. The ignorance of users in handling and proper use of the oil in frying, the lack of control by authorities responsible for the issue, contribute to some of the establishments used oil discarded excessive under thermo-oxidative degradation.