Influence of repeated frying on the digestive utilisation of various fats

Varela, Gonzálo; Moreiras-varela, O.; Ruiz‐Roso, Baltasar; Conde, Rafael

doi:10.1002/jsfa.2740370509

Cited by 13 publications

(5 citation statements)

References 3 publications

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“…The significant decrease in the true digestibility coefficient of whole palm olein seen in this study concurs with previous results of other authors (Alexander, 1966;Nolen, 1973). However, research conducted by Lanteaume et al (1966), Le Floch et al (1968), andVarela et al (1986) did not find important effects on the fat digestibility of different oils used for frying. Some years ago, Crampton et al (1953) reported that the principal reason for the lower nutritive value of diets that included linseed oil heated to 275 °C was the presence of one or more dimer fatty acid radicals in this polymerized fat.…”

Section: Discussionsupporting

confidence: 92%

Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

González‐Muñoz

Bastida

Sánchez‐Muniz

1998

J. Agric. Food Chem.

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Palm olein used to fry potatoes 40 and 90 times was tested in a short-term in vivo digestibility experiment. Total alteration, expressed as polar content, reached 26.4 g/100 g of olein, and the amount of triglyceride polymers, triglyceride dimers, and oxidized triglycerides increased severalfold, as a result of repeated frying use of the olein. True digestibility of used and unused whole palm olein and that of the nonoxidized triglycerides and different polar compounds was tested after 1 g of palm olein/100 g of body weight was administered to young adult Wistar rats by means of an esophageal probe. Luminal fat was obtained 4 h later, and its polar and nonpolar fractions were separated and quantified using column chromatography. Thermoxidized and hydrolytic compounds were quantified by high-performance size exclusion chromatography and compared to the compounds administered. The true digestibility coefficient of palm olein used in frying 90 times was 30% lower than that of unused palm olein. True digestibility of triglyceride polymers and dimers of unused palm olein was quite high (>50%). After 90 uses, digestibility of dimers was significantly lower (p < 0.01), being ∼30%. Nonoxidized triglyceride hydrolysis was negatively affected by the presence of large amounts of thermoxidized compounds. The amount of monoglycerides and free fatty acids found in the luminal fat also decreased as a consequence of the arrest of pancreatic lipase activity by thermoxidized compounds formed through repeated frying. Keywords: Column chromatography; deep-frying; digestibility; HPSEC; in vivo; oxidized triglycerides; palm olein; polymers; rats

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Section: Discussionsupporting

confidence: 92%

Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

González‐Muñoz

Bastida

Sánchez‐Muniz

1998

J. Agric. Food Chem.

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“…In the present study, FT, NFT, FC, and NFC rats displayed oil digestibility values of 51.5%, 62.6%, 67.7%, and 72.0%, respectively, suggesting that true digestibility of sunflower oil used in frying was lower than that of unused sunflower oil, coinciding with previous data from other authors (8,9). However, research conducted by Lanteaume et al (35), Le Floch et al (36), and Varela et al (37) did not conclude that digestibility of different oils used for frying varied to any great degree in relation to unused oils. Some years ago, Crampton et al (38) reported that the low nutritive value of diets that included linseed oil heated to 275 °C was principally due to the presence of one or more fatty acid radicals in this polymerized fat.…”

Section: Discussionsupporting

confidence: 89%

Gastric Emptying and Short-Term Digestibility of Thermally Oxidized Sunflower Oil Used for Frying in Fasted and Nonfasted Rats

Olivero-David

Sánchez‐Muniz

Bastida

et al. 2010

J. Agric. Food Chem.

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Four-hour in vivo digestibility of sunflower oil used in frying was tested in fasted and nonfasted rats. For three consecutive days, 12 male Wistar rats received 1 g of unused oil (controls, C), while 12 received 1 g of used oil (test group, T). On the night of day 3, 6 rats from each group were fasted (FC, FT) while the other 6 animals from each group had free access to food (NFC, NFT). On day 4, FC and NFC received 2 g of unused oil, while FT and NFT received 2 g of used oil. Luminal gastric and intestinal fats were studied by column and HPSE chromatography after endogenous corrections. Gastric emptying in FT was significantly slower than in NFT and FC. The luminal gastric fat profile differed from that of the oils administered, suggesting that nonoxidized triacylglycerols passed quickly into the intestines. All glyceridic compounds present in the luminal intestinal fat were affected by oil type (at least P < 0.01). Oil digestibility value order was FT < NFT < FC < NFC. FT and NFT presented lower (P < 0.001) triacylglycerol polymer and dimer digestibilities than NFC and FC. In conclusion, oil type determined luminal intestinal fat compounds and their digestibility more than nutritional status.

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“…The non significant differences between true digestibility coefficient at the 40th and 90th frying are in accordance with the results obtained by other authors, who found a similar di-gestibility coefficient in various fats and oils used in frying [40,41].…”

Section: Animals and Maintenancesupporting

confidence: 92%

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

et al. 1996

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Influence of repeated frying on the digestive utilisation of various fats

Cited by 13 publications

References 3 publications

Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

Short-Term in Vivo Digestibility of Triglyceride Polymers, Dimers, and Monomers of Thermoxidized Palm Olein Used in Deep-Frying

Gastric Emptying and Short-Term Digestibility of Thermally Oxidized Sunflower Oil Used for Frying in Fasted and Nonfasted Rats

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

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