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Novel methods for evaluating deterioration and nutritive value of oxidized oil
Author(s) -
Akiya Toshimi,
Araki Chuji,
Igarashi Kiyoko
Publication year - 1973
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02531919
Subject(s) - weanling , alkaline phosphatase , toxicity , chemistry , lipidology , peroxide value , clinical chemistry , food science , yolk , enzyme , biochemistry , chromatography , biology , organic chemistry , endocrinology
The peroxide content of an oxidized oil is of limited value in estimating the toxicity of the oil, because some decomposition products of peroxides are also injurious to health. Methods of evaluating the toxicity of deteriorated fats and oils have been investigated. A method based on the mortality of chicken embryos following injection of oil into the yolk sac has been found to be much more sensitive and reproducible than tests based on growth rate of weanling rats or mice fed deteriorated oils. An enzyme activity method using alkaline phosphatase has been tested and gives promise of being very rapid, but additional work is required to evaluate this method and to look for better enzyme systems.