Digestibility and absorption coefficients of palm olein ‐ Relationships with thermal oxidation induced by potato frying

González‐Muñoz, María José; Tulasne, Cécile; Arroyo, R.; Sánchez‐Muniz, Francisco J.

doi:10.1002/lipi.19960980304

Cited by 9 publications

(5 citation statements)

References 20 publications

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“…These classes of substances are known to be effective indicators of oxidative degradation by several authors (Perez-Comino et al, 1990;Hopie, 1993). Oxidation and hydrolysis compounds are known to act as pro-oxidants (Yoon et al, 1988;Frankel et al, 1988;Mistry and Min, 1988) and some of these compounds are known to be potentially toxic for human health (Keijbets et al, 1986;Gonzales-Munoz et al, 1996), so their formation should be limited. For example, the chromatograms of Romana samples, vacuum-, air-, and MRVc-packed and stored for 8 months, are shown in Figure 5.…”

Section: Resultsmentioning

confidence: 99%

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Severini

Gomes

Pilli

et al. 2000

J. Agric. Food Chem.

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Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the progress of lipid oxidation. Peroxide values, triglyceride oligopolymers, and oxidized triglycerides were evaluated during the storage time. Results showed that, although the MRVc atmosphere did not protect the lipid fraction of almonds as well as the vacuum condition; nevertheless, it was more protective than the control atmosphere, showing an antioxidant effect. The effect of the natural coating was a strong protection against lipid oxidation; in fact, only the unpeeled samples showed peroxide values lower than the threshold of acceptability (25 milliequiv of O(2)/kg of oil). Moreover, at the end of the storage period, Pizzuta almonds showed a greater deterioration than those of the Romana variety.

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Section: Resultsmentioning

confidence: 99%

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Severini

Gomes

Pilli

et al. 2000

J. Agric. Food Chem.

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“…be associated with differences in the nutritional significance of the fats (34). DAG and fatty acids are usual compounds formed during fat metabolism, but polymers and oxidized triacylglycerides contain modified acyl groups, which impair the nutritional value of the fats.…”

Section: Methods Of Fryingmentioning

confidence: 99%

Effect of oil replenishment during deep‐fat frying of frozen foods in sunflower oil and high‐oleic acid sunflower oil

Romero

Cuesta

Sánchez-Muniz

1998

J Americ Oil Chem Soc

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Frying stability of sunflower oil (SO) with 23% oleic acid and 61% linoleic acid, and of high-oleic acid sunflower oil (HOSO) with 74% oleic acid and 13% linoleic acid was studied during 20 discontinuous deep-fat fryings of various frozen foods, with or without frequent replenishment of the used oil with fresh oil. Alterations of both oils were measured by column, gas-liquid and high-performance size-exclusion chromatography. Total polar content and compounds, related to thermoxidative changes, and diacylglycerides, related to hydrolytic changes, increased in all oils during frying but reached higher levels in SO than in HOSO. Nevertheless, the increased levels of diacylglycerides observed may result from the frozen potatoes prefried in palm oil. Oleic acid in HOSO and linoleic acid in SO significantly decreased, but the fatty acid modifications that occurred during the repeated fryings were not only related to thermoxidative alteration but also to interactions between the bath oil and the fat in the fried products. Data from this study also indicated that HOSO performed more satisfactorily than SO in repeated fryings of frozen foods. Moreover, frequent addition of fresh oil throughout the deep-frying process minimized thermoxidative and hydrolytic changes in the frying oils and extended the frying life of the oils. JAOCS 75, 161-167 (1998).

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“…Digestibility is generally believed to decrease when heated fats are consumed (8), although some authors do not report important changes (for reviews, see 9,10). Triacylglycerols containing at least one oxygenated function are absorbed quite well (11)(12)(13).…”

mentioning

confidence: 97%

Column and high‐performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil

Sánchez-Muniz

Bastida

González‐Muñoz

1999

Lipids

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This study aimed (i) to design an in vivo model to study fat digestibility, and (ii) to apply this design to test the in vivo digestibility of a highly thermoxidized olive oil. True digestibility of unheated olive oil was tested 2, 4, 6, and 7 h after administering 1 g of olive oil/100 g body weight to young adult Wistar rats by means of esophageal probes. Remaining gastrointestinal lumen fat showed an inversely linear relationship (r= -0.9932; P < 0.001) with the length of the experiment. A 4-h test was considered adequate because after this period, half of the oil administer still remains in the lumen, making it possible to accurately measure the different nondigested, nonabsorbed thermoxidized compounds. In a second experiment, fresh olive oil (3.6 mg polar content/100 mg oil) was heated at 180 degrees C for 50 h in the presence of air; the polar content in this oil rose to 46.0 mg/100 mg oil. After 4 h, the true digestibility coefficient of 50-h heated olive oil did not significantly change, although it tended to decrease (24%) with respect to the unheated oil. Silica gel column chromatography and high-performance size exclusion chromatography were used to quantify nonthermoxidized and thermoxidized products present in the oils and in the gastrointestinal lumen after these test periods. True digestibility of the different thermoxidized compounds from the heated oil was 30-40%, whereas that of thermoxidized compounds from the fresh oil was much higher (approximately 80%). Nonoxidized triacylglycerol hydrolysis was negatively affected by the presence of large amounts of thermoxidized compounds. The present proposed model seems to be a useful tool for the study of thermoxidized oils. Data also show that thermoxidized compounds from abused olive oil are poorly but actively hydrolyzed and absorbed in vivo.

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Digestibility and absorption coefficients of palm olein ‐ Relationships with thermal oxidation induced by potato frying

Abstract: Sets of 500 g of potatoes were discontinuously fried in 3 1 of palm olein using a zero turnover of fresh fat until a polar content of 25Oh was reached. A total of 90 fryings were required. Total alteration significantly increased (p< Show more

Cited by 9 publications

References 20 publications

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Effect of oil replenishment during deep‐fat frying of frozen foods in sunflower oil and high‐oleic acid sunflower oil

Column and high‐performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil

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