Nutritive Value of Heated Vegetable Oils

Raju, Navaneethan; Rajagopalan, R.

doi:10.1038/176513a0

Cited by 10 publications

(9 citation statements)

References 2 publications

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“…Raju et al 135 studied the nutritive value of heated peanut oil. They reported that peanut oil heated for 8 hr at 270° C produced depression of growth, fatty livers, elevated levels of glucose and cholesterol in blood, and disruption of the digestion and absorption of carbohydrates in rats.…”

Section: B Nutritional Aspects Of Treated Legume Lipidsmentioning

confidence: 99%

Legume lipids

Pattee

Salunkhe

Sathe

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

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Section: B Nutritional Aspects Of Treated Legume Lipidsmentioning

confidence: 99%

Legume lipids

Pattee

Salunkhe

Sathe

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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“…Mice fed unoxidized fish oil developed without any problems, but mice administered lipid hydroperoxide formed in the fish oil died, thus indicating the toxicity of hydroperoxides formed in fish oil. The nutritional values of oxidized plant oil or animal fats was also investigated mainly in the U.S.A. (Quackenbush 1945;Crampton et al 1951;Kaunitz et al 1955;Raju and Rajagopalan 1955) and the same conclusions have been reached; that is, oxidized oils suppress growth in animals. After the 1950s, many researchers worldwide took part in this research and performed a large number of studies on the toxicity of oxidized fats and oils.…”

Section: Introductionmentioning

confidence: 78%

“…Increases in T-CHO were observed in both male and female mice according to the degree of lipid oxidation. T-CHO levels also increased in rats that ingest highly oxidized fats and oils (Raju and Rajagopalan 1955). Synthesis of cholesterol occurs in the liver.…”

Section: Discussionmentioning

confidence: 94%

“…Oxidized fats and oils are toxic, as revealed by general toxicity, cytotoxicity and genotoxicity tests (Crampton et al 1951;Kaneda andIshii 1952, 1953;Kaunitz et al 1955Kaunitz et al , 1959Kaunitz et al , 1965Raju and Rajagopalan 1955;Andrews et al 1960;Tovar and Kaneda 1977;Esterbauer 1993;Lamboni et al 1998). There are two lines of research concerning studies on the toxicity of oxidized fats and oils.…”

Section: Introductionmentioning

confidence: 99%

“…There are two lines of research concerning studies on the toxicity of oxidized fats and oils. One line is focused on assessing the nutrition of heated plant oils or animal fats (Quackenbush 1945;Crampton et al 1951;Kaunitz et al 1955;Raju and Rajagopalan 1955). These studies are centered with the concept of how to change the nutritional value of fried fats and oils.…”

Section: Introductionmentioning

confidence: 99%

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Subacute Toxicity of Mildly Oxidized Instant Noodles in Mice

Gotoh

Watanabe

Osato

et al. 2008

Journal of Food Lipids

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A 28‐day sub‐acute toxicity test using moderately oxidized fats and oils (peroxide value [PV] 85.0–334.7 mEq oxygen/kg) extracted from deteriorated instant noodles was performed in mice to evaluate general toxicity. Toxicity was evaluated by general behavior, survival rate, clinical hematology, clinical chemistry, organ weights, changes in body weight and histopathologic examination. None of the mice died due to the toxicity of the oxidized fats and oils. Fats and oils oxidized to at least 300 mEq oxygen/kg attenuated weight gain compared with the control mice, but mice fed fats and oils oxidized to less than 150 mEq oxygen/kg gained weight similar to the control mice. Thus, fats and oils oxidized to approximately 300 mEq oxygen/kg induce general toxicity, but are not lethal. In contrast, liver weight and blood cholesterol levels tended to increase in all test oil groups. Thus, body function is affected by even mildly oxidized fats and oils (100 mEq oxygen/kg); hence, ingestion of degraded foods should be avoided. PRACTICAL APPLICATIONS Japan had a food poisoning epidemic caused by the degradation of fats and oils in instant noodles about 40 years ago. The peroxide value of the oxidized fats and oils in the degraded noodles ranged from 100 to 1,000 mEq oxygen/kg. According to the detailed investigation of the degraded noodles, the Ministry of Health and Welfare, currently the Ministry of Health, Labor, and Welfare in Japan, set the standards in the Food Sanitation Law to protect against food poisoning and to control the quality of instant noodles. Recently, there was a movement to set a standard for instant noodles in the Codex Alimentarius Commission. Probably, food standards for other kinds of lipid‐containing foods might be prepared in the Codex Alimentarius Commission in the near future. General toxicity tests have so far focused on highly oxidized fats and oils (>400 mEq oxygen/kg) and have not considered the moderately oxidized products (<400 mEq oxygen/kg). Therefore, general toxicity testing on the moderately oxidized fats and oils was carried out, and the results can provide new information when new food standards containing fats and oils are prepared.

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Zur Analytik und Beurteilung von Fritürefetten I

Mankel

1970

Fette, Seifen, Anstrichm.

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lnfolgti vcriindcrter Ernahrungsgewohnheiten ist die Herstel-Iiing fritierler Nahrungsmittel im Laufe der letztcn Jahrc bimrhtlih iingt!sticgc:n. Da der Verbraucher einen Teil dcs zum Harken verwendcttm Pettcs mit dem Backgut verzehrt und nach df-rn Ctmul\ uberhitzter rind zu lange erhitzter Fctte die Mbglirfikeit ciner C.esundhcitsgaflhrdung nicht ausgeschlossen werdim knnn. wurdcn die Erfahrungen iiber die Untersudrung von Friturefettcm iind darin zubereiteten Lebensmitteln aus der Sicht der 1.chensmittelubrrwadrung zusammengestellt. Es wird Iwrithtet iihcr: 1. Hackvcrsuche mit Pommes-frites in versdrietlcnc!n F(:ttc:n; 2. Badtversu&e mit Fisch in versthicdenen Olen; :i. Untersiichung von Probm aus zahlreichen Herstellerbetricben: 4. (;renzworte zur Ueurluilung dor CeniiUtauglidrkcit erhitzter "1-It(,. Analysis and Evaluation of Frying FatsAs n result of changed eating habits, the production of fried lood-stirffs has considerably increased within the past years. Sinct, t h r consumcr ing.zsts along with the fried food-stuff ~l s o a 11;irt of the f n t employed for frying, the hazard to health diie to intake of overheated fat can not he ruled out. The results of investigations on frying fats and food preparations have hccn prcsentcd from tho view-point of food control. Stridies are reported on: 1) frying of pommes frites in various l a i s : 2) frying of fish in various oils: 3) investigation of sam-111i!s [rim varioiis rnanufacturcrs; and 4) permissible limits in the i!valuation of heated fats.

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Nutritive Value of Heated Vegetable Oils

Cited by 10 publications

References 2 publications

Legume lipids

Legume lipids

Subacute Toxicity of Mildly Oxidized Instant Noodles in Mice

Zur Analytik und Beurteilung von Fritürefetten I

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