The Effect of Heat Treatment on the Nutritional Value of some Vegetable Oils

Crampton, E. W.; Farmer, Florence A.; Berryhill, F M

doi:10.1093/jn/43.3.431

Cited by 50 publications

(6 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Crampton and co-workers (3,9) have been able to demonstrate that, when linseed, soybean, and sunflower oils are heated at approximately 275~ for 12 to 26 hrs. in a C02 atmosphere, a polymeric fraction, which is very slightly absorbed from the intestine of the rat, and a nonurea adduct-forming monomerie fraction, which is harmful to the same animal, are formed.…”

mentioning

confidence: 99%

Nutritive value of methyl linoleate and its thermal decomposition products

Bottino

1962

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Methyl linoleate was heated for 10 hrs. at 300~ in the absence of air and fractionated by alembic distillation and urea adduct-formation.Intestinal absorptions of the urea adduct-fornling monomeric nonadduct-forming nlonomeric, and dimeric fractions were determined. It was found that dimers were half as well absorbed as the monomers.When fed to rats, dimers were better accepted and exhibited some toxicity symptoms different from the nonadduct-fornling monomers. The dinlers caused diarrhea, irritability, and loss of hair during the early period of administration. The nonadduct-forming monomers were lethal and produced an increase in liver weight. Both fractions depressed growth. HEATING Of unsaturated oils in the absence of air is known to result in the formation of a mixture of monomeric and polymeric substances, both linear and cyclic. For reviews on the nutritional significance of such compounds the reader is referred to the papers of Brown (1) and of Rice et al. (2).Crampton and co-workers (3,9) have been able to demonstrate that, when linseed, soybean, and sunflower oils are heated at approximately 275~ for 12 to 26 hrs. in a C02 atmosphere, a polymeric fraction, which is very slightly absorbed from the intestine of the rat, and a nonurea adduct-forming monomerie fraction, which is harmful to the same animal, are formed. Comparison of the fatty acid composition of these oils with their deleterious action indicates that linolenic acid is the main precursor. Nevertheless some toxicity has been found to develop in heated oils containing relatively high proportions of linoleic add and no linolenie acid.More unsaturated oils, such as fish oils, seem able to develop toxic effects and form poorly absorbed substances if heated and administered under similar conditions (10-15).Methyl and ethyl linoleate seem also capable of forming cyclic and polymeric substances by heating, as has been suggested by Paschke et al. (16,17).In order better to characterize the toxic derivatives and their biological properties, relatively pure methyl linoleate was prepared, heated in the absence of air, then fractionated. The fractions were tested for intestinal absorption and deleterious action in the rat.Recently Kaunitz et al. (18) have made a similar study on thermal oxidation products of the same ester.

show abstract

mentioning

confidence: 99%

Nutritive value of methyl linoleate and its thermal decomposition products

Bottino

1962

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…or Of heating on the nutritive value of edible oils has been studied by a number of workers (2,3,8). If oxidized or "rancidified" fats were included in the diet, a loss in nutritive value occurred which was believed to be due to the destruction of certain vitamins, or destruction of the vitamins formed by intestinal synthesis (5,6,7).…”

Section: T He Effect O~ ~ Oxidationmentioning

confidence: 99%

“…Crampton et al (2,3), in a series of feeding studies of highly unsaturated oils which had been heated in an inert atmosphere, have shown that heated linseed oil was toxic to rats. Diets which contained the heated, less highly unsaturated corn, peanut, or soybean oil gave lower food intake, poorer growth, and lower weight gains per thousand calories (2,3) than the fresh oils. Although some loss in digestibility took place, most heated oils retained a high coefficient of digestibility (9).…”

Section: T He Effect O~ ~ Oxidationmentioning

confidence: 99%

A comparative study of the nutritive value of thermally oxidized oils

Johnson

Sakuragi

Kummerow

1956

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Summary Thermal oxidation of corn oil under laboratory conditions, at 200°C., led to the formation of an oil exhibiting definite growth‐depressing action under bothad libitum and paired feeding conditions. Under similar conditions margarine base stock gave only slight growth depression, and none was noted with butter oil. The effect was not a permanent one as animals that were changed to a normal diet quickly recovered and grew to maturity. It appeared that the products formed during the thermal treatment were related to the unsaturated or polyunsaturated portions of the oil. The growth‐depressing effect appeared to be multiple in nature, it had an irritant or diarrhea effect and possibly an enzyme‐inhibiting or vitamin‐destroying effect.

show abstract

“…Many papers have been published on the nutritive value and toxicity of autoxidized and polymerized oils (1)(2)(3)(4)(5)(6)(7), and in summarizing these reports it can be said that hydroperoxides in autoxidized oils and cyclic monomers in polymerized oils are toxic, although recently 1One of seven papers presented in the symposium "Biological Significance of Autoxidized and Polymerized Oils," JOCS-AOCS Joint Meeting, Los Angeles, April 1972.…”

Section: Introductionmentioning

confidence: 99%

Novel methods for evaluating deterioration and nutritive value of oxidized oil

Akiya

Araki

Igarashi

1973

Lipids

View full text Add to dashboard Cite

The peroxide content of an oxidized oil is of limited value in estimating the toxicity of the oil, because some decomposition products of peroxides are also injurious to health. Methods of evaluating the toxicity of deteriorated fats and oils have been investigated. A method based on the mortality of chicken embryos following injection of oil into the yolk sac has been found to be much more sensitive and reproducible than tests based on growth rate of weanling rats or mice fed deteriorated oils. An enzyme activity method using alkaline phosphatase has been tested and gives promise of being very rapid, but additional work is required to evaluate this method and to look for better enzyme systems.

show abstract

The Effect of Heat Treatment on the Nutritional Value of some Vegetable Oils

Cited by 50 publications

References 2 publications

Nutritive value of methyl linoleate and its thermal decomposition products

Nutritive value of methyl linoleate and its thermal decomposition products

A comparative study of the nutritive value of thermally oxidized oils

Novel methods for evaluating deterioration and nutritive value of oxidized oil

Contact Info

Product

Resources

About