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
DOI:
https://doi.org/10.3989/gya.1993.v44.i4-5.1077Keywords:
Diet, Food intake, Frying oil, Growth, Rat, SunflowerAbstract
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.
Downloads
Download data is not yet available.
Downloads
Published
1993-10-30
How to Cite
1.
Cuesta O, Sánchez-Muniz FJ, López-Varela S, Garrido-Polonio MC, García Diz L. 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. Grasas aceites [Internet]. 1993Oct.30 [cited 2024Apr.19];44(4-5):263-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1077
Issue
Section
Research
License
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.