Alteración termoxidativa en un aceite de girasol utilizado en 75 frituras de patatas

Cuesta, Ornela Annicharico; Sánchez‐Muniz, Francisco J.; López-Varela, S.; Garrido-Polonio, M. C.; Diz, Luis García

doi:10.3989/gya.1993.v44.i4-5.1077

Cited by 3 publications

(4 citation statements)

References 7 publications

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“…The results in HDL, showed the same trend observed in whole serum ( Figure 3) and were in agreement with those from other studies in rat fed oils used for fryings (18,19) and are in accordance with the key role that HDL plays on rat lipid metabolism. As it is well known; HDL fraction accounts for the 70-80% of lipoprotein pattern in rats, while VLDL represent only the 15-20% and LDL the 6-10%.…”

Section: Key-words: Cell-damage Markerssupporting

confidence: 92%

“…Almost all the experiments carried out in the literature tend to agree with our results (18,19) as regards a rise in total cholesterol and a drop in plasma triglycerides.…”

Section: Key-words: Cell-damage Markerssupporting

confidence: 91%

“…We have conducted research in our laboratory into the way in which used frying fats affected lipid metabolism (18,19). Experiments were performed on male weanling Wistar rats weighing an average of 45 g which were split up into groups A, B, G and D. All the groups were fed «ad libitum» from weaning for 10 weeks and were administered the same semi-synthetic diet which only varied in the fat component which accounted for 15% of the diet.…”

Section: Key-words: Cell-damage Markersmentioning

confidence: 99%

“…Study of plasma lipoproteins revealed that they underwent slight changes only; an increase was noted in LDL-phospholipids of the groups which was fed the palm olein used for frying in relation to the group that was given the unused palm olein (18,19).…”

Section: Key-words: Cell-damage Markersmentioning

confidence: 99%

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Sánchez‐Muniz¹,

Cuesta²

1998

Grasas y Aceites

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SUMMARY Lipid metabolism in experimental animalsPublications are scarce in the way in chich metabolic processes are affected by the ingestion of heated fats used to prepare food. Similarly studies measuring metabolic effects of the consumption on fried food are poorly known. The purpose of this presentation is to summarize information on frying fats and frying foods upon lipid metabolism in experimental animals. Food consumption is equivalent or even higher when oils or the fat content of frying foods are poorly alterated decreasing their acceptability when their alteration degree increase. After 4hr. experiment the digestibility and absorption coefficients of a single dosis of thermooxidized oils were significantly decreased in rats, however the digestive utilization of frying thermooxidized oils included in diets showed very little change in comparison with unused oils by feeding trials on rats. Feeding rats different frying fats induced a slight hypercholesterolemic effect being the magnitude of this effect related to the linoleic decrease in diet produced by frying. However HDL, the main rat-cholesterol carrier, also increased, thus the serum cholesterol/HDL-cholesterol ratio did not change. Results suggest that rats fed frying fats adapt their lipoprotein metabolism increasing the number of HDL particles. Deep fat frying deeply changed the fatty acid composition of foods, being possible to increase their n-9 or n-6 fatty acid and to decrease the saturated fatty acid contents by frying. When olive oil-and sunflower oil-fried sardines were used as the only protein and fat sources of rats-diets in order to prevent the dietary hypercholesterolemia it was provided that both fried-sardine diets showed a powerful check effect on the cholesterol raising effect induced by dietary cholesterol. The negative effect of feeding rats cholesterol plus bovine bile to induce hypercholesterolemia on some cell-damage markers such as lactate dehydrogenase, transaminases, alkaline phosphatase, was significantly check when olive oil-or sunflower oil-fired sardines were used in rats. However, gamma-glutamyltransferase increased when diets containing fried sardines from oils used several times for frying were consumed. In conclusion frying appears to be an useful tool to modify the fatty acid composition of food and the lipoprotein metabolism of consumers, however this culinary procedure has to be gently done to avoid high level of potential toxic compounds.

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Section: Key-words: Cell-damage Markerssupporting

confidence: 92%

“…Almost all the experiments carried out in the literature tend to agree with our results (18,19) as regards a rise in total cholesterol and a drop in plasma triglycerides.…”

Section: Key-words: Cell-damage Markerssupporting

confidence: 91%

Section: Key-words: Cell-damage Markersmentioning

confidence: 99%

Section: Key-words: Cell-damage Markersmentioning

confidence: 99%

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Sánchez‐Muniz¹,

Cuesta²

1998

Grasas y Aceites

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Copper bioavailability in rats fed unused palm olein and palm olein used in frying

Pérez-Granados¹,

Vaquero²,

Navarro

2004

J Sci Food Agric

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The influence of the consumption of unused and used (in repeated potato frying operations) palm olein on copper bioavailability was investigated. Three diets containing respectively 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying operation without turnover (PF), which nearly reached the limit of 25% polar compounds allowed by law, were given to rats for 28 days. No differences were found in food intake and body weight. The liver mass index was higher in PF than in P rats. No significant differences were observed in copper apparent absorption or in liver, skin, erythrocyte, serum and carcass copper contents. Therefore consumption of palm olein, whether unused or used in frying, does not alter copper bioavailability in growing rats. Copyright © 2004 Society of Chemical Industry

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Examination of Lipid Fraction Quality of Margarine

Caponio¹,

Gomes²

2004

Journal of Food Science

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We studied 26 margarines, 13 from hydrogenated fats and 13 from fractionated or interesterified fats, by using (1) traditional routine analyses, (2) silica gel column chromatography to separate the polar compounds, (3) high-performance size-exclusion chromatography for the qualitative and quantitative determination of the single classes of substances constituting the polar compounds, and (4) gas chromatography to determine the fatty acid composition and the trans isomers. The margarines prepared from hydrogenated fats showed significantly higher mean contents of both triglyceride oligopolymers (P < 0.05) and trans isomers (P < 0.001). Margarines obtained from fractionated or interesterified fats showed significantly higher mean contents (P < 0.05) of polyunsaturated fatty acids.

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Alteración termoxidativa en un aceite de girasol utilizado en 75 frituras de patatas

Cited by 3 publications

References 7 publications

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Copper bioavailability in rats fed unused palm olein and palm olein used in frying

Examination of Lipid Fraction Quality of Margarine

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