COMPARATIVE ANALYSIS OF THE SMOKE POINT OF OIL EXTRACTED FROM RANA CATESBEIANA SHAW WITH EXTRA VIRGIN OLIVE OIL AND SOYBEAN OIL

Abstract

The smoke point refers to the thermal resistance capacity of a compound, in the face of heat ingestion in the system in which it is arranged. Knowing this property in oils of gastronomic application is fundamental, considering that these need stability in the cooking processes, not suffering degradations and releasing toxic substances. Thus, the objective of this work is to perform a comparative analysis of the smoke point of bullfrog oil (Rana catesbeiana Shaw), soybean oil and extra virgin olive oil. For this purpose, the frog oil was extracted with the aid of the hexane solvent, in an inverted Mary bath system, then it was characterized by gas chromatography coupled to a mass spectrometer. For comparison, olive oil and soybean oil obtained from supermarkets were used, taking into account selection criteria. The smoke point test was performed by heat injection by a hot plate in a beaker containing the lipid matrices, and the smoke point was monitored by a thermometer. With the characterization, it was possible to obtain the composition of frog oil, which is rich in polyunsaturated fatty compounds, from the group of omegas 3, 6 and 9. Regarding the smoke point, it was highlighted that frog oil has a higher smoke point than olive oil and soybean oil, with values 252 ± 1.24 ° C, 220 ± 1.63 ° C and 228 ± 0.82 ° C, respectively. With this, it was possible to verify the potential of gastronomic application in food preparations with a functional approach.