Absorption in rats of rapeseed, soybean, and sunflower oils before and following moderate heating

Porsgaard, Trine; Zhang, Hong; Nielsen, Robert G.; Høy, Carl‐Erik

doi:10.1007/s11745-999-0419-z

Cited by 8 publications

(8 citation statements)

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“…The absorption of total fatty acids from heated oils was lower than from unheated oils, but this did apparently not affect the absorption of tocopherols as no differences were observed between unheated and heated oils. The observed differences in absorption of fatty acids from unheated and heated oils were commented upon in Porsgaard et al (24).…”

Section: Resultsmentioning

confidence: 87%

“…Petersen A/S, Ringsted, Denmark) containing 4% fat and 75 mcg Vitamin E per g diet before the experiment. They were subjected to surgery as described previously (24) and fasted until the following day. Five (SOO, SUO, heated RO, and heated SOO) or six (RO, heated SUO) rats were used in each group.…”

mentioning

confidence: 99%

“…The unheated oils and corresponding heated oils were administered to rats as described above. Tocopherols (α, γ, and δ) in oils were determined by high-performance liquid chromatography (HPLC) as described in Porsgaard et al (24). Tocopherols (α, γ, and δ) in lymph samples were determined by the method of Kaplan et al (25) after the following sample preparation performed in the dark.…”

mentioning

confidence: 99%

“…The fatty acid composition of triacylglycerols in oils and lymph was determined as described in Porsgaard et al (24). The fatty acid composition of the oils before as well as following heating is presented in Table 1.…”

mentioning

confidence: 99%

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Absorption by rats of tocopherols present in edible vegetable oils

Porsgaard

Høy

2000

Lipids

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The absorption of tocopherols (alpha, gamma, and delta) and fatty acids from rapeseed (RO), soybean (SOO), and sunflower (SUO) oil, both from the natural oils and from the oils following moderate heating (180 degrees C for 15 min), was measured in lymph-cannulated rats. Oils were administered as emulsions through a gastrostomy tube, and lymph samples were collected for 24 h. The composition of tocopherols in oils and lymph fractions was measured by high-performance liquid chromatography, and fatty acids were measured by gas-liquid chromatography. The highest accumulated transport of alpha-tocopherol was observed after SUO administration, the lowest after SOO, with RO in between, corresponding to their relative contents (41.6 +/- 8.8, 32.7 +/- 5.0, and 24.9 +/- 4.3 microg at 24 h after administration of SUO, RO, and SOO, respectively). The calculated recoveries (in %) 24 h after oil administration were 21.4 +/- 4.5, 45.7 +/- 7.0, and 78.8 +/- 13.5 for SUO, RO, and SOO, respectively, suggesting that the absorption efficiency decreased when the alpha-tocopherol concentration increased. The recovery of alpha-tocopherol was higher than the recoveries of gamma- and delta-tocopherol, indicating that the different tocopherols were not absorbed to the same extent or with similar rates. No differences between unheated and heated oils were observed in the absorption of tocopherols, whereas heating led to lower absorption of fatty acids, thus showing no direct association between absorption of tocopherols and fatty acids.

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Section: Resultsmentioning

confidence: 87%

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confidence: 99%

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confidence: 99%

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confidence: 99%

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Absorption by rats of tocopherols present in edible vegetable oils

Porsgaard

Høy

2000

Lipids

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“…Heated oil samples were fed to rats to study oil absorption in the lymphatic system. The transport of FA was significantly lower for the heated oils as compared to the unheated oil samples (7). Although investigators have used meat, eggs, cabbage, and rice as model food systems to investigate heat transfer using pan-frying (6,8), previous studies have not included the combination of oil and pan-fried hash browns (HB).…”

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Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

Soheili

Tippayawat²,

Artz

2002

J Americ Oil Chem Soc

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Hash browns (HB) were fried (Teflon-coated pan, 180°C) with low-linolenic acid (LL-SBO) and creamy partially hydrogenated soybean oils (PH-SBO). High-performance sizeexclusion chromatography of the oil extracted before heating indicated a relatively low polymer content (LL-SBO, 3.8%; PH-SBO, 1.6%), although the oil remaining in the pan after frying had a much greater polymer content (38.8%, LL-SBO; 17.5%, PH-SBO). The percentage of altered TAG in the LL-SBO sample (extracted from HB) was 34.4% after frying, whereas the PH-SBO had 33.2% altered TAG (as determined by supercritical fluid chromatography). In the LL-SBO pan-fried HB samples (not the extracted oil), 2-pentanone, hexanal, 2-hexenal, trans-2-heptenal, 2-pentylfuran, and trans-2-octenal were found, whereas the major volatile compounds in the HB fried with PH-SBO included hexanal, trans-2-hexenal, and trans-2-heptenal. Hexanal was the most abundant volatile compound in both HB samples (LL-SBO, 2.7 ppm; PH-SBO, 0.3 ppm). There were significant differences in the polymer content, hexanal content, p-anisidine values, and Foodoil Sensor readings between LL-SBO and PH-SBO (P < 0.05). The PH-SBO sample was more stable than the LL-SBO sample. Moreover, the LL-SBO oil sample in the pan after frying had the greater increase in polymer content.

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Tocopherol losses during pan‐frying

Fišnar

Doležal

Réblová

2014

Euro J Lipid Sci & Tech

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Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180°C for 4, 8, and 12 min, as well as at 200 and 220°C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a higher content of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180°C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content.Practical applications: Tocopherol losses during culinary processing of foods have not been studied in a sufficient range yet. Therefore, the content of vitamin E in heat-treated dishes estimated from data in food composition tables and similar tools is not correct in all cases. The presented results could enlarge our knowledge in tocopherol losses during pan-frying under different conditions as well as in content of vitamin E in fried foods. As a consequence, these results could be utilized to minimize tocopherol losses during culinary food processing and so to increase in some cases insufficient intake of vitamin E.

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Absorption in rats of rapeseed, soybean, and sunflower oils before and following moderate heating

Cited by 8 publications

References 30 publications

Absorption by rats of tocopherols present in edible vegetable oils

Absorption by rats of tocopherols present in edible vegetable oils

Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

Tocopherol losses during pan‐frying

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