CHARACTERIZATION OF THE RESIDUAL FRYING OIL IN CRUZEIRO DO OESTE – PR

Authors

  • Cristina Martinelli UEM- Universidade Estadual de Maringá - Campus Umuarama
  • Sandra Beserra da Silva de Souza
  • Camila da Silva

DOI:

https://doi.org/10.19177/rgsa.v11e0202288-103

Keywords:

Monitoring, Sustainability, Environment.

Abstract

The consumption of fried food generates a large volume of oil. It is considered solid waste with high polluting power. In this aspect, preservation strategies must provide alternatives that
protect the environment and strengthen Brazilian agribusiness. Thus, the present work addresses the monitoring of waste frying oil in Cruzeiro do Oeste city, Parana, for six (6) months. The quality of the residual frying oil was characterized by moisture and acidity content, color, oxidative stability, and fatty acid composition. The results showed that the oils had moisture values ranging from 0.1% to 0.4%, acidity from 0.3% to 3.2%, color by Chroma test in the range from 9.9 to 29.9, and oxidative stability from 0.8% to 8.0h. The ORF were composed predominantly of linoleic, oleic and palmitic acids. Two commercial oil samples were used for quality comparison purposes.

Author Biography

  • Cristina Martinelli, UEM- Universidade Estadual de Maringá - Campus Umuarama
    Graduação em Química Industrial (2003) Pós-graduação em Química Ambiental (2005).

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Published

2022-01-19

Issue

Vol. 11 (2022): II Simpósio Interdisciplinar em Sustentabilidade (II SISU)

Section

Artigos

License

Licença Creative Commons
O trabalho Revista Gestão & Sustentabilidade Ambiental foi licenciado com uma Licença Creative Commons - Atribuição - NãoComercial - CompartilhaIgual 3.0 Brasil.
Com base no trabalho disponível em www.portaldeperiodicos.unisul.br.

How to Cite

CHARACTERIZATION OF THE RESIDUAL FRYING OIL IN CRUZEIRO DO OESTE – PR. (2022). Revista Gestão & Sustentabilidade Ambiental, 11, 88-103. https://doi.org/10.19177/rgsa.v11e0202288-103

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