Determinación del índice de peróxidos en aceites usados en la preparación de papas fritas de ocho diferentes restaurantes con el objetivo de determinar posibles efectos en la salud.

摘要

This project presents a study of French fries´ oil peroxide index for eight restaurants in the Cumbayá area. It was verified for 3 international chains, 2 national chains and 3 restaurants bordering the San Francisco University of Quito. Lipid peroxides are oxidizing agents that affect mitochondrial metabolism increasing the concentration of free radicals and causing oxidative stress. The study was very important because high consumption of peroxidized oils may increase the risk of cancer. The data obtained were based on the analysis of milliequivalents of oxygen per kilogram, milliequivalent oxygen per serving, percentage of oil and mass of oil per serving. Being the value of 21.602 meq. of Oxygen per Kg the lowest found in this study. It was possible to conclude that no restaurant complies with INEN 0277 and Codex Alimentarius 19. Certain restaurants such as restaurants bordering 1 and 2 surpass the norm by 18 times the established value.