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Absorption by rats of tocopherols present in edible vegetable oils
Author(s) -
Porsgaard Trine,
Høy CarlErik
Publication year - 2000
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/s11745-000-0621-z
Subject(s) - chemistry , tocopherol , absorption (acoustics) , sunflower oil , rapeseed , chromatography , food science , sunflower , soybean oil , vitamin e , biochemistry , antioxidant , biology , horticulture , physics , acoustics
Abstract The absorption of tocopherols (α, γ, and σ) and fatty acids from rapeseed (RO), soybean (SOO), and sunflower (SUO) oil, both from the natural oils and from the oils following moderate heating (180°C for 15 min), was measured in lymphcannulated rats. Oils were administered as emulsions through a gastrostomy tube, and lymph samples were collected for 24 h. The composition of tocopherols in oils and lymph fractions was measured by high‐performance liquid chromatography, and fatty acids were measured by gas‐liquid chromatography. The highest accumulated transport of α‐tocopherol was observed after SUO administration, the lowest after SOO, with RO in between, corresponding to their relative contents (41.6±8.8, 32.7±5.0, and 24.9±4.3 μg at 24 h after administration of SUO, RO, and SOO, respectively). The calculated recoveries (in %) 24 h after oil administration were 21.4±4.5, 45.7±7.0, and 78.8±13.5 for SUO, RO, and SOO, respectively, suggesting that the absorption efficiency decreased when the α‐tocopherol concentration increased. The recovery of α‐tocopherol was higher than the recoveries of γ‐and σ‐tocopherol, indicating that the different tocopherols were not absorbed to the same extent or with similar rates. No differences between unheated and heated oils were observed in the absorption of tocopherols, whereas heating led to lower absorption of fatty acids, thus showing no direct association between absorption of tocopherols and fatty acids.