Quality of Lipid Fractions in Deep-Fried Foods from Street Vendors in Chile

Table 2

Physicochemical traits of lipid fractions collected from deep-fried food samples (see Table 1 for reference of sample coding).

Sample	Oil content; (%)	Polar compounds; (%)	Free fatty acids (°)	Peroxide value; (meq O2/kg)	K232	K270	-Anisidine	TOTOX
A1	24.3 ± 0.1	41.2 ± 1.2	0.53 ± 0.03	103.3 ± 0.4	10.3 ± 0.1	35.99 ± 0.03	159.5 ± 1.2	366.1
A2	32.1 ± 0.2	20.7 ± 0.3	0.79 ± 0.01	68.5 ± 0.2	10.3 ± 0.1	36.02 ± 0.08	258.0 ± 3.8	395.0
A3	12.7 ± 0.1	30.3 ± 0.3	0.47 ± 0.03	16.9 ± 0.2	9.5 ± 0.1	55.42 ± 0.14	138.5 ± 0.8	172.3
A4	6.1 ± 0.2	19.8 ± 0.3	1.05 ± 0.02	24.4 ± 0.9	9.6 ± 0.4	37.43 ± 0.06	254.2 ± 3.6	303.0
B1	21.4 ± 0.1	29.0 ± 0.5	0.51 ± 0.03	30.1 ± 0.7	9.7 ± 0.2	21.16 ± 0.03	141.8 ± 3.2	202
B2	22.3 ± 0.1	14.2 ± 0.3	0.38 ± 0.03	42.2 ± 0.2	9.6 ± 0.1	19.76 ± 0.03	116.0 ± 2.8	200.4
B3	10.7 ± 0.1	18.7 ± 0.2	0.58 ± 0.02	63.5 ± 1.1	6.5 ± 0.3	27.54 ± 0.04	147.3 ± 1.5	274.3
B4	9.4 ± 0.1	17.2 ± 0.3	0.61 ± 0.02	19.2 ± 0.9	10.2 ± 0.4	31.28 ± 0.03	180.8 ± 3.0	219.2
C1	25.0 ± 0.1	21.2 ± 0.3	1.48 ± 0.05	47.7 ± 0.7	8.51 ± 0.26	39.03 ± 0.14	194.0 ± 1.7	289.4
D1	10.2 ± 0.1	31.8 ± 0.3	0.53 ± 0.01	8.1 ± 0.6	9.88 ± 0.21	32.20 ± 0.03	309.1 ± 4.1	325.3
D2	10.7 ± 0.2	49.7 ± 0.8	0.65 ± 0.02	21.4 ± 0.1	9.18 ± 0.50	39.20 ± 0.07	311.0 ± 3.7	353.8
D3	10.5 ± 0.2	24.3 ± 0.2	0.82 ± 0.02	22.6 ± 0.2	10.30 ± 0.26	34.66 ± 0.03	194.8 ± 2.3	240
E1	17.7 ± 0.1	29.2 ± 0.3	0.67 ± 0.04	1.7 ± 0.3	8.05 ± 0.26	21.10 ± 0.03	100.2 ± 1.4	103.6
E2	22.4 ± 0.2	41.3 ± 1.0	0.71 ± 0.01	3.7 ± 0.3	10.29 ± 0.35	25.22 ± 0.08	122.7 ± 0.9	130.1