Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil

Gabriel, H.G.; Alexander, J. C.; Valli, V. E.

doi:10.1007/bf02533366

Cited by 23 publications

(7 citation statements)

References 29 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among the low-molecular-weight compounds, 4-hydroperoxy-2-en-1-al with 5-9 carbons was reported to have the strongest toxicity 21) . Gabriel et al 22) gave Wistar rats fresh olive oil, and distillable fractions of fresh and thermally oxidized olive oil, respectively, and found out that only the rats that received the distillable fraction of thermally oxidized olive oil showed overt symptoms of heated fat toxicity. This was reflected in the histological scores of these animals, with the liver sustaining the most numerous and severe lesions.…”

Section: Discussionmentioning

confidence: 99%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

View full text Add to dashboard Cite

Heated frying oils with different chemical properties in terms of AV (acid value), POV (peroxide value), COV (carbonyl value), and contents of polar compounds (PC) and triacylglycerol (TG), as well as color and odor, were obtained. Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or one of the frying oils described above. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oils were observed. However, the rats fed a diet containing the heated oil developed apparent liver damage to different degrees regardless of the chemical properties of the ingested oils. Thus, it was suggested that the chemical properties evaluated here had little to do with the cytotoxicity of heated oil, although the properties express quality of oil. Volatile compounds seem to be major candidates for the toxic agents in heated oil because oils with rancid and deteriorated odor show strong toxicity.

show abstract

Section: Discussionmentioning

confidence: 99%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

View full text Add to dashboard Cite

show abstract

“…Gabriel et al 15) reported that overt symptoms of heated fat toxicity did not develop in the Wistar rats received thermally oxidized olive oil, but in the rats given the distillable fraction of the oil. As described in , the oil heated with gluten had a mild odor, and showed little cytotoxicity in the present study.…”

Section: Diet Oilmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

View full text Add to dashboard Cite

Fresh oil was heated for 20 h at 180 with amino acids or gluten. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control), or supernatants of the heated oils described above, and fed to male Wistar rats for 12 weeks. No gross symptoms attributable to the heated oils were observed, but the gluten group showed a slow body weight increase; a significant difference was found in the weight after age 21 weeks in spite of diet consumption comparable to that of the control group. The serum of the heated oil groups showed a tendency toward lower values on various hematological measures, especially triacylglycerol and free fatty acid and toward higher values on aspartate aminotransferase (AST) and alanine aminotransferese (ALT), than those of the control group. All the rats except one in the gluten group had the same level of AST as those of the control rats, while the amino acid group included four rats with AST over 100 IU/L, the highest value in the control group. The number of dark red patches found on the surface of the liver and histological evaluation also showed frequent damage to the livers of the amino acid group. The difference in toxicity between the two heated oils seems to be related to the molecular sizes of amino acids and gluten. Gluten or melanoidin produced during heating probably decreased or counteracted the cytotoxicity of thermally oxidized oil. It is expected that oil heated with gluten can be used as a safe and effective oil for humans on weight-reduction diets.

show abstract

“…There is a large number of works evaluating the short-and long-term effects of the use of extremely overheated fats and oils, mainly in laboratory animal diets (e.g. in rats: Crampton et al, 1953;Gabriel et al, 1978;Eder and Kichgessner, 1999), but there is a lack of sufficient knowledge about the dietary use of recycled frying oils at commercial feed levels in livestock animals to assess their impact on animal performance, health and well-being.…”

Section: Introductionmentioning

confidence: 99%

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

et al. 2011

View full text Add to dashboard Cite

Twelve diets were formulated using the same raw materials and including 3% of sunflower oil at 3 different oxidation levels [fresh (F), peroxidised (P; 55°C for 11 d; 83 meq O 2 /kg oil) and highly-oxidised (O; 140°C for 31 h; ρ-anisidine value of 125)], with 2 levels of α-tocopherol supplementation (0 and 100 ppm), and 2 levels of Zn supplementation (0 and 200 ppm). A trial with 900 growing rabbits was carried out in order to study the effect of the oxidation and protection level of supplemented oil on the performance of animals from weaning (28 d) to 63 d of age. Another coetaneous trial was performed to study the effect of the oxidation level of sunflower oil (F, P and O) on caecal activity around weaning, using 120 suckling rabbits randomly re-allocated into 12 litters of 10 kits (4 litters per diet) from 17 to 44 d of age. Four rabbits per litter were slaughtered at 30 and 44 d (16 rabbits/treatment and age). Full gastro-intestinal tract and caecum were weighed and pH, dry matter (DM), ammonia nitrogen (NH 3 ) and volatile fatty acids concentration (VFA) values in caecal content were measured. No effect was observed either in the mortality rate, body weight gain, feed intake or conversion rate throughout the growing period when peroxidised or oxidised oils were included in the diet, being on average 32%, 45.1 g/d, 107.6 g DM/d and 2.44, respectively. Dietary supplementation with α-tocopherol and/or Zn had no effect on the mortality rate, feed intake and performance of rabbits during the fattening period. Daily weight gain just after weaning (28 to 30 d of age) was higher for kits receiving the diet supplemented with F and O diets than those with the P diet (55, 50 and 35 g/d, respectively; P<0.05), but no further effect on performance was observed. Young rabbits fed with the P diet showed lower DM percentage in caecum at 30 d of age (-9.5%; P<0.05) than those with F or O diets. Caecum of young rabbits fed with the O diet presented lower NH 3 content at 30 d of age that those given F diet (-38%; P<0.05) and higher total VFA and acetic acid concentration (+36 and +34 %, respectively; P<0.05). Therefore, and although many questions are still open, oxidised oils could be considered as a possible energy source for rabbit nutrition.

show abstract

Nutritional and metabolic studies of distillable fractions from fresh and thermally oxidized corn oil and olive oil

Cited by 23 publications

References 29 publications

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

Effect of oxidation state of dietary sunflower oil and dietary zinc and α -tocopheryl acetate supplementation on performance of fattening rabbits

Contact Info

Product

Resources

About