Nutritional and Physiological Effects of Used Frying Oils and Fats

Márquez‐Ruiz, Gloria; Dobarganes, M. C.

doi:10.1016/b978-1-893997-92-9.50015-3

Cited by 30 publications

(33 citation statements)

References 238 publications

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“…Polymerisation was more rapid in sunflower oil because of the high linoleic acid content, especially during the microwave heating to 200°C. The degree of 10-12% polymers considered as limiting in frying oils (MÁRQUEZ-RUIZ & DOBARGANES 1996;VITRAC et al 2003) was not obtained even after 40 min heating.…”

Section: Changes Of Polymersmentioning

confidence: 97%

Oxidative changes of vegetable oils during microwave heating

Lukešová¹,

Dostálová²,

Mahmoud³

et al. 2005

Czech J. Food Sci.

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DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230-239.The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.

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Section: Changes Of Polymersmentioning

confidence: 97%

Oxidative changes of vegetable oils during microwave heating

Lukešová¹,

Dostálová²,

Mahmoud³

et al. 2005

Czech J. Food Sci.

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“…-E-mail: fguardiola@ub.edu Heated oils added to feeds have not led to toxic effects in animals, especially when fat is added to feeds at the usual amounts, and if this fat contains ,25% of polar compounds (Má rquez-Ruiz and Dobarganes, 1996;Billek, 2000). However, if the content of trans FA in feeds increases, it might affect the trans FA content in animal tissues, which is not nutritionally interesting (Combe et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, fat digestibility may be altered if it has a high polymer content (Má rquez-Ruiz et al, 2008). Furthermore, several detrimental biological effects have been described for some primary and secondary oxidation compounds (Má rquez-Ruiz and Dobarganes, 1996;Guardiola et al, 2002;Spiteller, 2006), some of which could be absorbed from diets (Kanazawa and Ashida, 1998;Guardiola et al, 2002) or formed in tissues (Guardiola et al, 2002;Spiteller, 2006). Thus, it is essential to evaluate the oxidation and FA composition of fats before they are added to feeds to avoid unexpected alterations in tissues.…”

Section: Introductionmentioning

confidence: 99%

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds.Keywords: heated oils, fatty acid composition, plasma, liver, meat Implications An animal's diet has an influence on the composition of its tissues, which can be used to improve the nutritional value of meat, for instance modifying its fatty acid (FA) composition or increasing its mineral content. Unsaturated fat products used in feeds are prone to oxidation that can occur both during their production process and their storage, leading to a high content of oxidation compounds and altering their FA profile. This might affect the tissue composition, and thus the meat nutritional value. We studied the influence of the addition of oxidized oils and minerals to rabbit feeds on the FA composition of its plasma, liver and meat and on its meat element content. IntroductionFatty acid (FA) composition of animal tissues can be modified by the type and amount of dietary fat (Wood and Enser, 1997). Dietary recommendations for humans suggest reducing the intake of not only fat and cholesterol but also saturated FAs (SFA) and trans FA, and increasing the intake of polyunsaturated FAs (PUFAs), mainly those from the n-3 series (Food and Nutrition Board, 2005). Therefore, in order to obtain more healthy meat, several unsaturated fat sources have been incorporated to feeds to nutritionally improve meat FA composition (Wood and Enser, 1997).However, unsaturated fat sources are prone to oxidation that can occur both at low and high temperatures. At low temperatures, for instance during storage of unsaturated fats at ambient temperature, lipid hydroperoxides (LHPs) increase until they reach a plateau, and then decompose into secondary oxidation compounds. At high temperatures, decomposition of LHP is faster and isomerization of FA is also favored, leading to the appearance of both geometric and positional FA isomers, as several trans FA and conjugate...

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“…The oxidation process in food lipids involves a complex series of reactions and gives rise to a high number of different compounds (Frankel, 2005). Lipid oxidation products have attracted much attention because of the wide variety of degenerative processes and diseases associated, including mutagenesis, cell transformation and cancer; atherosclerosis, heart attacks and chronic infl ammatory diseases (Cohn, 2002;Kanazawa et al 2002;Saguy and Dana, 2002;Kanazawa et al 2002;Dobarganes and Márquez-Ruiz, 2003;Gigun-Sherki et al 2003Spiteller, 2006;Márquez-Ruiz and Dobarganes, 2006;Kanner, 2007). However, it is often diffi cult to distinguish between the effects of lipid oxidation compounds coming from the diet and of those produced in vivo, the latter depending greatly on the effi ciency of defense enzymatic systems.…”

Section: Introductionmentioning

confidence: 99%

Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract

Márquez‐Ruiz¹,

Garcı́a-Martı́nez²,

Holgado³

2008

Lipid�Insights

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This paper is focused on the present state-of-the art of modifi cations and effects of dietary oxidized lipids during their transit along the gastrointestinal tract. A survey of the literature reporting changes and effects of oxidized lipids before absorption, fi rst in the stomach and then during enzymatic lipolysis in the small intestine, are addressed. Also, the fate of non-absorbed compounds and their potential implications at the colorectal level are discussed. Among the results found, it is shown that acidic gastric conditions and the infl uence of other dietary components may lead to either further oxidation or antioxidative effects in the stomach. Also, changes in oxidized functions, especially of hydroperoxy and epoxy groups, seem likely to occur. Enzymatic hydrolysis by pancreatic lipase is not effective for triacylglycerol polymers, and hence they can be found as non-absorbed oxidized lipids in the large intestine. Interactions of oxidized lipids with cholesterol absorption in the small intestine and with microfl ora metabolism have been also observed.

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Nutritional and Physiological Effects of Used Frying Oils and Fats

Cited by 30 publications

References 238 publications

Oxidative changes of vegetable oils during microwave heating

Oxidative changes of vegetable oils during microwave heating

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract

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