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Absorption in rats of rapeseed, soybean, and sunflower oils before and following moderate heating
Author(s) -
Porsgaard Trine,
Zhang Hong,
Nielsen Robert G.,
Høy CarlErik
Publication year - 1999
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/s11745-999-0419-z
Subject(s) - rapeseed , sunflower oil , chemistry , soybean oil , sunflower , absorption (acoustics) , tocopherol , food science , linseed oil , chromatography , biochemistry , agronomy , materials science , biology , antioxidant , vitamin e , composite material
Rapeseed, soybean, and sunflower oil were heated for 15 min in a 5‐mm oil layer in a pan at 180°C. The fatty acid composition was almost unaffected by heating, while the polymer content rose slightly and the tocopherol content decreased, except in soybean oil. The absorption of oils before and after heating was investigated in lymph‐cannulated rats. Oils were administered as emulsions through a gastrostomy tube and lymph was collected during the next 24 h. The highest accumulated lymphatic transport of total fatty acids was observed after administration of rapeseed oil, and the lowest after heated sunflower oil. The accumulated transport was similar for all unheated oils. The transport of fatty acids was significantly lower in rats receiving heated oil compared to those receiving the corresponding unheated oil. Small increases in polymers may have contributed to the decreased lymphatic transport of oil following heating, although this probably does not fully explain the effect. The absorption of sunflower oil was more affected by heating than the absorption of soybean or rapeseed oil. Furthermore, the largest decrease in total activity of tocopherols following heating was observed in sunflower oil. Overall, these results demonstrate that the absorption of vegetable oils is affected by moderate heating.