Bibliographic citations
Huamán, J., Cruz, E. (2002). Formación de hidrocarburos aromáticos policíclicos y del 3,4-Benzopireno en aceites comestibles alterados por recalentamiento [Tesis, Universidad Nacional Mayor de San Marcos]. https://hdl.handle.net/20.500.12672/1098
Huamán, J., Cruz, E. Formación de hidrocarburos aromáticos policíclicos y del 3,4-Benzopireno en aceites comestibles alterados por recalentamiento [Tesis]. PE: Universidad Nacional Mayor de San Marcos; 2002. https://hdl.handle.net/20.500.12672/1098
@misc{renati/1214353,
title = "Formación de hidrocarburos aromáticos policíclicos y del 3,4-Benzopireno en aceites comestibles alterados por recalentamiento",
author = "Cruz Rodríguez, Eduard Ruber de la",
publisher = "Universidad Nacional Mayor de San Marcos",
year = "2002"
}
In the present study of investigation, the presence of aromatic polycyclic hydrocarbons and – 3,4 – benzopyren in thermoxidized edible oil was setermined; for which samples of oils from establishments where a great deal of fritters are elaborated were took: poultry, crullers, roast-pork stands and chifas from Metropolitan Lima. The oil samples were took in forty-one representative points from Lima (District), selected because of their great commensal affluence around the day.. The analysis of the samples was made in the Laboratory of Toxicology and Legal Chemistry from Pharmacy and Biochemistry Faculty of the UNMSM. The study of these substances of great carcinogenic potency was made on the basis of the technique described in the Official Methods of Analysis of the AOAC. The analysis of the toxicologic quality control of the reheated oils was made on base to the Peruvian Technic Standars, the Official Methods of Analysis of AOAC, and Techniques established by the American On Chemist Society; the following controls were made: Carbonyls value Polar compounds percentage Fatty acids index Polymeres percentage Iodine index In the determination of the cancerigena subtances in oil samples not altered by reheat, we fouded benzo(a)piren at a concentration of 22.36 ug/kg, while in reheated samples was 15.42 ug/kg. This disminution in benzo(a)pireno concentration maybe during in elevated temperatures in frying, let that benzo(a)pireno is loosed from oil and was part of the smoke with elevated level of contamination and represents a serious danger to public wheater.
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