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A comparative study of the nutritive value of thermally oxidized oils
Author(s) -
Johnson Ogden C.,
Sakuragi Taketami,
Kummerow Fred A.
Publication year - 1956
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02612292
Subject(s) - food science , chemistry , corn oil
Summary Thermal oxidation of corn oil under laboratory conditions, at 200°C., led to the formation of an oil exhibiting definite growth‐depressing action under both ad libitum and paired feeding conditions. Under similar conditions margarine base stock gave only slight growth depression, and none was noted with butter oil. The effect was not a permanent one as animals that were changed to a normal diet quickly recovered and grew to maturity. It appeared that the products formed during the thermal treatment were related to the unsaturated or polyunsaturated portions of the oil. The growth‐depressing effect appeared to be multiple in nature, it had an irritant or diarrhea effect and possibly an enzyme‐inhibiting or vitamin‐destroying effect.