UNIVERSITY EXTENSION
FORMS OF USE AND OPTIONS FOR DISPOSAL OF EDIBLE OILS
DOI:
https://doi.org/10.5216/revufg.v18i24.58610Abstract
Brazil has a great diversity of oil producing plants from which it is possible to extract edible oils. These vegetable oils are important energy sources, consisting mainly of glycerides, and may contain small amounts of phospholipids and free fatty acids. The heating process during food preparation causes oxidative degradation and physico-chemical modifications in vegetable oils, some of which are sensorially perceptible as darkening, viscosity increase, foaming and smoke. During this type of deterioration, peroxides and hydroperoxides are formed which, in turn, give rise to volatile compounds, such as aldehydes, ketones and carboxylic acids. These substances become part of prepared foods that can be toxic and harmful to the health of consumers, considered possible causes of disease development and premature aging. The objective of this work is to guide the population about the consumption of edible vegetable oils through informative lectures and the application of a socioeconomic questionnaire emphasizing also the effects that the incorrect disposal of them can cause to the environment. The informative lectures to the students evidenced a need for guidance on a correct way of using edible oils in the daily food preparation. With the analysis of the questionnaire responses, it was evidenced that the majority of the interviewees in the analyzed groups (57 to 90%) took advantage of the residual oil used in the preparation of food for soap production; this is a solution for the proper disposal, avoiding damage to the environment.
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