Oxidación del aceite de soja durante la fritura de Ipomoea batatas fresca y deshidratada
DOI:
https://doi.org/10.17268/Keywords:
aceite de soja, antioxidantes naturales, fritura, Ipomoea batatas, oxidación lipídicaAbstract
La fritura es un método ampliamente empleado en la industria alimentaria, aunque la exposición continua del aceite a altas temperaturas promueve su degradación oxidativa. Este estudio evaluó el efecto del camote (Ipomoea batatas) fresco y deshidratado, en variedades morada y amarilla, sobre la estabilidad del aceite de soja durante el proceso de fritura. Se emplearon 40 litros de aceite de Glycine max divididos en ensayos con y sin fritura, utilizando 500 g de camote por ciclo. Se tomaron muestras cada seis horas durante ocho días y se determinaron los índices de acidez y oxidabilidad mediante valoración con KMnO₄. Los resultados evidenciaron que el aceite almacenado al ambiente conservó su calidad hasta el tercer día, mientras que el sometido a fritura con camote fresco mostró un deterioro más rápido debido al contenido de agua del vegetal. La presente investigación aporta evidencia técnica sobre la cinética de degradación del aceite de soja, demostrando que la reducción previa de la humedad en el tubérculo mediante la deshidratación es una estrategia eficaz para mitigar la hidrólisis y prolongar la vida útil del medio de fritura, garantizando así la inocuidad alimentaria en procesos de cocción a alta temperatura.
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Copyright (c) 2026 Rubén Jesús Aro Díaz, Edmundo Arturo Venegas Casanova, Maricarmen Jackelyn Jaico Cruz, Christopher Mark Tolentino Lavado
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