Chemical and Physical Changes Induced in Food Fats During the Process of Heating and Their Effect on the Histological Picture of Guinea-pig Organs

Simko, V.; Bucko, A; J, Babala; Ondreicka, R

doi:10.1159/000175060

Cited by 8 publications

(4 citation statements)

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“…Such autoxidized oils may be toxic to experimental animals. Consumption of oxidized oil by rats has resulted in toxicity symptoms such as depressed growth, necrotic changes in sev eral tissues, and altered fatty acid composi tion of tissue lipids [3,4], There is also evi dence that oxidized lipids can accelerate symptoms of tocopherol deficiency, such as stimulation of lipid peroxidation, and fluo rescent production in the liver homogenate [5]. Based on the observations of Fukuzawa and Sato [5], oxidized fat components, Y osh ida/Kaj ¡moto which are prooxidant in nature, could in duce peroxidative damage to unsaturated fatty acids of the membrane.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Yoshida

Kajimoto

1989

Ann Nutr Metab

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Tocopherol, one of the antioxidants in vegetable fats and oils, was added to the autoxidized diet of male rats at the same tocopherol level as soybean oil before autoxidation. Autoxidized soybean oil was used as the test lipid; fresh soybean oil was the control. The diet containing autoxidized oil depressed the body weight gains and increased the tissue ratios to body weight, with the exception of testicle. Parallel with those, increased hemolysis, peroxide value and carbonyl value in the tissue lipids, and a decrease in linoleic or arachidonic acid was observed. The effect of dietary vitamin E on the tissue lipid peroxidation was different among the individual organs. From the results obtained by chemical analyses, the lipid peroxidation caused in the liver, heart and intestine was recognized to be suppressed effectively when the same tocopherol level as fresh soybean oil was added to the diet.

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Section: Introductionmentioning

confidence: 99%

Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Yoshida

Kajimoto

1989

Ann Nutr Metab

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“…A significant decrease in body weight gain was observed in heated oils fed animals. Several reports show that feeding heat-abused fats or oils depresses animal growth (Simko et al, 1964;Gabriel et al, 1977). Studies reported significantly reduced body weight gain in animals fed oxidized oils as a consequence of reduced food intake, and reduced digestibility of nutrients or toxic effects of oxidized oils (Yoshida and Kajimoto, 1989).…”

Section: Resultsmentioning

confidence: 99%

Comparative effects of repeatedly heated cooking oils on tissue lipid peroxidation and antioxidant status in cholesterol-fed Sprague Dawley rats

Chacko

Rajamohan

2020

NFS

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Purpose The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats. Design/methodology/approach The test oils were heated at 210 ± 10°C for 15 h. Male Sprague Dawley rats were divided into six groups of six animals each. In total, 15% fresh/heated oils and 1% cholesterol were mixed with the experimental diet and fed to the animals for 60 days. Findings Chemical analysis revealed that repeated heating of oils resulted in changes in fatty acid composition and elevated lipid peroxidation, the effects being lower in heated coconut oil. Body weight gain significantly decreased in heated coconut oil (p = 0.02), heated mustard oil (p = 0.022) and heated sunflower oil (p = 0.001) fed animals. Malondialdehyde level was significantly increased (p = 0.001) in tissues of heated oils fed animals. Concentration of protein oxidation products was significantly increased (p = 0.001) in heated oils fed animals. Activities of antioxidant enzymes were decreased (p = 0.001) in heated oils fed animals. Total thiols were decreased (p = 0.001) in tissues of animals that were fed heated oils. Animals that were fed heated mustard oil and heated sunflower oil showed lower antioxidant levels and higher oxidation products when compared to those fed heated coconut oil. Originality/value Studies comparing the effects of thermally oxidized oils that vary in fatty acid composition are rare. The effects of fresh and heated oils that vary in fatty acid constitution, namely, coconut oil, mustard oil and sunflower oil, in cholesterol-fed rats are studied.

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“…(13) found that the values for cholesterol, total lipids, triglycerides and free fatty acids were similar to the basal values for the rats fed the same oils unheated. According to Simko et al,. (14) cooked animal fats and sunflower oil raise the level of beta-lipoproteins and serum cholesterol.…”

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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Chemical and Physical Changes Induced in Food Fats During the Process of Heating and Their Effect on the Histological Picture of Guinea-pig Organs

Cited by 8 publications

References 1 publication

Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Effect of Dietary Vitamin E on the Toxicity of Autoxidized Oil to Rats

Comparative effects of repeatedly heated cooking oils on tissue lipid peroxidation and antioxidant status in cholesterol-fed Sprague Dawley rats

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