Grasas y Aceites, Vol 44, No 4-5 (1993)

Thermoxidation in a sunflower oil used in 75 deep fat frying of potatoes. Effects of its inclusion in rat-diet upon growth and food intake


https://doi.org/10.3989/gya.1993.v44.i4-5.1077

O. Cuesta
Instituto de Nutrición y Bromatología (CSIC), Spain

F. J. Sánchez-Muniz
Departamento de Nutrición y Bromatología I (Sección Lípidos). Facultad de Farmacia. Universidad Complutense, Spain

S. López-Varela
Departamento de Nutrición y Bromatología I (Sección Lípidos). Facultad de Farmacia. Universidad Complutense, Spain

María C. Garrido-Polonio
Departamento de Nutrición y Bromatología I (Sección Lípidos). Facultad de Farmacia. Universidad Complutense, Spain

L. García Diz
Departamento de Nutrición y Bromatología I (Sección Lípidos). Facultad de Farmacia. Universidad Complutense, Spain

Abstract


The alteration of a sunflower oil used in 75 repeated deep fat frying of potatoes performed with addition of unused oil every 4-5 fryings with the aim to keep constant the proportion food/oil in 500 g / 3 liters, was evaluated by column and high performance size exclusion chromatographies. The polar components increased from 5.09 ± 0.21 (unused oil) to 19.11 ± 0,40 mg/100 mg oil mainly due to the formation of polymers and dimers of triacylglycerides, and to oxidized triacylglycerides. Oils, unused and from the 75 frying, were included at a rate of 15% on rat-diets. Dietary food intakes were similar, however body weight gain was a 22.3% lower in rat fed with the used oil-diet. Apparent digestibility ratios of fat and protein were similar in both groups of rats, however both. Alimentary and Protein Efficiency ratios decreased on the 75 frying oil fed rats.

Keywords


Diet; Food intake; Frying oil; Growth; Rat; Sunflower

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Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)

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