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Three typical edible oils (palm oil, PO; leaf lard oil, LO; rapeseed oil, RO) and triacylglycerols (TAGs) (glycerol tripalmitate, GTP; glycerol tristearate, GTS; glycerol trioleate, GTO) were selected to conduct digestion experiments using fully designed in vitro digestion model. The evolutions in mean particle diameter, ζ-potential, and microstructural changes during different digestion stages were investigated. Free fatty acid (FFA) release extent and kinetics were monitored by pH-Stat method. The particle characterization of different lipids during passage through the GIT depended on lipid type and the microenvironment they encountered. Absorbed surface protein can hardly be the obstacle for pancreas lipase to catalyze lipid hydrolysis after gastric digestion. The maximum FFA release level and apparent rate constant in small intestine digestion stage of the three oils and TAGs were: PO > RO > LO, GTP > GTS > GTO, respectively. PO showed the highest FFA release level and rate mainly due to the short chain length saturated palmitic acid (C16:0) specifically located in the Sn-1, 3 positions of TAG molecules in palm oil, while the Sn-1, 3 positions of TAG molecules in RO and LO were mainly mono- or polyunsaturated fatty acids (C18:1 or C18:2), restricting the continuous hydrolysis reaction. These findings can provide some basic understanding of the digestion differences of different lipids, which may be useful for their nutritional and functional evaluation and the applicability in the food area.

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The objective of the present study was to investigate the connections between lipid compositions and the digestion and absorption differences of different lipids.

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In this study, peanut oil was prepared by cold pressing (temperature under 60 °C), hot pressing (temperature above 105 °C), and enzyme‐assisted aqueous extraction technology. Influences of an extraction technology on the oil fatty acid composition and the content of minor bioactive compounds, including tocopherols, polyphenols, and squalene, were investigated in detail. High‐fat‐diet Sprague–Dawley (SD) rat model was then established to probe the impact of cold‐pressed peanut oil (CPO), hot‐pressed peanut oil (HPO), and enzyme‐assisted aqueous‐extracted peanut oil (EAO) on lipid metabolism outcomes, to explore influences of different extraction technologies on lipid functional quality. Results showed that oleic acid was the predominate fatty acid in the EAO (52.57 ± 0.11%), which was also significantly higher (P < 0.05) than CPO and HPO. The HPO showed higher total tocopherol and polyphenol contents (206.84 ± 6.93 mg/kg and 47.87 ± 6.50 mg GA/kg, respectively) than CPO and EAO (P < 0.05). However, the squalene content in CPO was 475.47 ± 12.75 mg/kg, which was the highest among the three oils (P < 0.05). The animal experiment results revealed that EAO could be more prone to induce lipid accumulation in the liver, which may likely to cause nonalcoholic fatty liver disease. However, the serum lipid profiles indicated that the CPO was more beneficial than the EAO and HPO in lowering the serum low‐density lipoprotein cholesterol, alanine aminotransferase, and aspartate aminotransferase contents, and increasing the high‐density lipoprotein cholesterol content. All of our efforts indicated that an extraction technology can affect the peanut oil lipid fatty acid composition, the bioactive compounds content, and, correspondingly, the lipid metabolism in SD rats.

In the present study, the phospholipase C (PLC) degumming and water degumming process were studied, respectively, and each was optimized by orthogonal array experimental design; the minimum phosphorus content of PLC degumming was 7.34 ± 0.39 mg/kg, while that of water degumming was 61.54 ± 1.57 mg/kg. Oxidation stability of different oils were analyzed by testing the induction time, and the induction time of degummed oils were a little shorter than crude oil due to the removal of natural phospholipids which acted as antioxidants. Diacylglycerol and triglyceride analysis results showed that PLC degumming was superior to water degumming in increasing the oil yield and decreasing the neutral oil loss during the degumming process. According to the phospholipids composition analysis of degummed oil gums, it could be concluded that PLC was effective to remove the phosphatidylcholine and phosphatidylethanolamine, while having no activity on phosphatidylinositol or phosphatidic acid.Optimización y comparación del desgomado con agua y el desgomado con fosfolipasa C de aceite de colza RESUMEN En el presente estudio se examinaron el desgomado con fosfolipasa C (PLC) y el proceso de desgomado con agua, respectivamente, además cada uno se optimizó mediante diseño experimental con arreglo ortogonal. El contenido mínimo de fósforo del desgomado con PLC fue 7,34 ± 0,39 mg/kg, mientras que el del desgomado con agua fue 61,54 ± 1,57 mg/kg. Se analizó la estabilidad de oxidación de los distintos aceites examinando el tiempo de inducción. El tiempo de inducción de los aceites desgomados fue algo menor que el del aceite crudo debido a la extracción de fosfolípidos naturales que actuaron como antioxidantes. Los resultados del análisis de diacilgliceroles y triglicéridos mostraron que el desgomado con PLC fue superior al desgomado con agua en lo que concierne al aumento de la rentabilidad del aceite y la disminución de la pérdida de aceite neutral durante el proceso de desgomado. Según el análisis de composición de los fosfolípidos de las gomas del aceite desgomado, se podría concluir que PLC fue efectivo para extraer la fosfatidilcolina (PC) y la fosfatidiletanolamina (PE), mientras que no tuvo ninguna actividad de fosfatidilinositol (PI) o ácido fosfatídico (PA).