Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats

Raul Olivero-David, Antonello Paduano, Vincenzo Fogliano, Paola Vitaglione, Sara Bastida, María José González-Muñoz, Juana Benedíí, Raffaele Sacchi, Francisco José Sánchez-Muniz

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10 Citations (Scopus)

Abstract

Western diets contain substantial amounts of lipid oxidation products. The effects of fasting status and oil oxidation on short-term digestibility of oxidized fatty acids (ox-FA) and ketolinoleic acids (keto-LA) of sunflower oils were evaluated. Twelve rats were fasted overnight for 3 days, whereas another 12 rats had free access to diet. From day 4, and for 4 days, two groups of rats, nonfasted (NFT) and fasted (FT), received 1 g/100 g body weight of sunflower oil reused from 40 deep-frying processes, and two control groups of rats, nonfasted (NFC) and fasted (FC), received the same amount of fresh oil. Ox-FA and keto-LA were determined 5 h after the last administration in the various gastrointestinal compartments together with the intraintestinal MDA. Oil digestibility was highest in NFC and lowest in FT rats. NFT and FT rats had higher (at least P < 0.05) intraintestinal MDA, ox-FA, and keto-LA than NFC and FC; MDA and keto-LA concentrations correlated with each other (P < 0.05). Ox-FA and keto-LA levels found in the gastric lumen suggest that digestion contributes to the formation of these compounds. Total ox-FA and keto-LA were efficiently absorbed during the first 5 h after test oil administration, but poorly absorbed in the case of fresh oils. Oil alteration influenced the digestibility of these compounds more than fasting, although the digestibility of oxidized oil was significantly affected by fasting.

Original languageEnglish
Pages (from-to)4684-4691
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number9
DOIs
Publication statusPublished - 11 May 2011
Externally publishedYes

Keywords

  • Absorption
  • Frying oils
  • Ketolinoleic acids
  • MDA
  • Oxidized fatty acids

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