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5 pages, 5 tables.[EN] A standard procedure is proposed to evaluate the performance\udof fats and oils at frying temperatures, taking the advantages\udprovided by the Rancimat apparatus, i. e., standard vessels,\udtemperature correction and temperature homogenity in all vessels\udresulting from the particular characteristics of the heating block. The\udresults obtained in oil samples of 8 g heated at 180° C for 10 h in\udtriplicate gave coefficients of variation lower than 6% for total polar\udcompounds and polymers. In case of limited amount of oil, it is\udadditionally proposed to use only 2 g of sample provided that a\udsimilar surface-to-oil volume ratio is maintained, and coefficients of\udvariation of the same order than those for 8 g samples were thus\udobtained.\udAdvantages of the procedure as well as potential applications\udfor evaluation of frying fats and oils are Included. As an example, the\udeffect of a-tocopherol on performance of sunflower oils was\udanalyzed.[ES] Se propone un procedimiento estándar para evaluar el\udcomportamiento de aceites y grasas a temperaturas de fritura. En\udeste procedimiento se utilizan las ventajas del aparato Rancimat,\udque permite el uso de tubos estándar, la corrección de la\udtemperatura, en su caso, y la igualdad de temperatura en todos los\udtubos dadas las características del bloque de calentamiento. De los\udresultados obtenidos en muestras de 8 g de aceite calentadas a\ud180° C durante 10 h, analizadas por triplicado, se obtuvieron\udcoeficientes de variación inferiores al 6% para la determinación de\udcompuestos polares y polímeros. En caso de limitación en la\udcantidad de aceite, se propone utilizar 2 g de muestra,\udmanteniendo similares valores para la relación superficie a\udvolumen de aceite, lo que permite obtener valores de alteración y\udcoeficientes de variación del mismo orden. Se analizan finalmente\udlas ventajas globales del procedimiento y sus distintas\udposibilidades en la evaluación de grasas de fritura. Como ejemplo,\udse aplica el procedimiento a la evaluación del efecto de los\udantioxidantes naturales de los aceites de girasol.This study was funded by CICYT (Project ALI-95-\ud0736). Daniel Barrera Arellano was supported by a\udpostdoctoral fellowship (95/9304-2) from Fundaçao de\udApoío à Pesquisa do Estado de Sao Paulo (FAPESP).Peer reviewe

A simple procedure to evaluate the performance of fats and oils at frying temperatures.