Zur Analytik und Beurteilung von Fritürefetten I

Mankel, A.

doi:10.1002/lipi.19700720613

Cited by 22 publications

(5 citation statements)

References 68 publications

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“…This is why the origin and amount of oil fed to animals ad libitum are important factors. Most of academic studies [4][5][6][7][8][9] on used frying oil mixed 12-20 wt% of thermally oxidized oil in the diet corresponding to the oil contents in an ideal human diet. As the optimum oil content in a rat diet is 4-7 wt%, that for humans seems inapplicable to rats.…”

Section: Introductionmentioning

confidence: 99%

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Totani

Ojiri

2007

J. Oleo Sci.

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Male Wistar rats were fed ad libitum a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or used frying oil recovered from Japanese food manufacturing companies (recovered oil) for 12 weeks and subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to recovered oil were observed. There was a tendency toward higher consumption of the diet in the experimental group as compared to the control group. In the serum of the experimental group, no difference was detected in the levels of glucose, triacylglycerol, and phospholipids. But many dark-red patches, necrosis, and bleeding were found in the livers of 75% of the experimental rats; these rats had extremely high aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values. Average AST and ALT values of the experimental group were significantly higher than those of the controls. The renal cells were also obviously damaged. These results raise the concern that frying oil contained in ready-made foods, snacks, etc., if deteriorated to an extent equal to or greater than that of the recovered oil, may be able to change human serum AST/ALT levels and damage the liver and kidneys.

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Section: Introductionmentioning

confidence: 99%

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Totani

Ojiri

2007

J. Oleo Sci.

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“…There are three types of heating condition that have been in use ; (1) simple heating of fats and oils at high temperatures, sometimes passing a stream of dry air, (2) heating under water spray' 6' or passing steam into heated oils''', and (3) potato frying". The last method is more close to practical frying conditions.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Heat Treated Frying Oils. I.

Urakami

Doi

Toriyama

et al. 1976

J. Jpn. Oil. Chem. Soc.

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“…Furthermore the FFA content do not correlate with the frying time . The oxidation of unsaturated fatty acids leads to volatile short fragments (C 6 , C 7 ) and non‐volatile oxidized monomeric TAG‐fragments.…”

Section: Chemical and Physical Changes Of The Frying Mediummentioning

confidence: 94%

Fundamentals of the frying process*

Gertz¹

2014

Euro J Lipid Sci & Tech

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Considerable interest has been developed over the years in optimizing the frying process. This approach has resulted in a better understanding of the process as a system: oil, food, fryer, and the operation in general. The frying‐process is a complex system depending on the extent of chemical reactions like oxidation, polymerisation, and hydrolysis where the physical and chemical properties of the heated fat are altering. It is difficult to estimate the extent of influence of each factor and to keep the frying conditions at an optimum level. The practical and theoretical aspects of deep‐frying such as oil‐uptake, mechanism of heat and mass‐transfer, and some analytical aspects to monitor the fat degradation are discussed. Practical applications: Deep‐frying involves close contact between the oil used and the food to be fried. The used oil becomes part of the food and contributes to the flavor, appearance, texture, shelf life, and nutritional value of the final product. A better understanding of the frying process is needed to produce fried products in a more economical way with an optimum flavor and a better shelf‐life.

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Zur Analytik und Beurteilung von Fritürefetten I

Cited by 22 publications

References 68 publications

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Mild Ingestion of Used Frying Oil Damages Hepatic and Renal Cells in Wistar Rats

Evaluation of Heat Treated Frying Oils. I.

Fundamentals of the frying process*

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