High-temperature effects on antioxidant systems and toxic product formation in nutritional oils.
In this study, effects of high-temperature heating on antioxidant defense potential (AOP) and malondialdehyde (MDA) levels were investigated in several types of oils ingested by humans. Natural olive oil, refined olive oil, sunflower oil, and soy oil were examined. High-temperature heating to 180 degrees C significantly decreased AOP. This was accompanied by a significant increase in MDA levels. The observed changes were quantitatively greater in soy and sunflower oil compared to olive oil. The loss in antioxidant defense potential and elevation in peroxidation products may be associated with enhanced disease processes.
Durak
I
I
Ankara University, Medical Faculty, Department of Biochemistry, Turkey. durak@pallas.dialup.ankara.edu.tr
Yalçin
S
S
Kaçmaz
M
M
Cimen
M Y
MY
Büyükkoçak
S
S
Avci
A
A
Oztürk
H S
HS
D000818:Animals; D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism*; D016166:Free Radical Scavengers / Q000378:metabolism; D006358:Hot Temperature; D015227:Lipid Peroxidation / Q000187:drug effects; D008315:Malondialdehyde / Q000378:metabolism; D010938:Plant Oils / Q000378:metabolism*; D011817:Rabbits; D013482:Superoxide Dismutase / Q000187:drug effects / Q000378:metabolism; D013481:Superoxides / Q000378:metabolism
D000975:Antioxidants; D016166:Free Radical Scavengers; D010938:Plant Oils; D013481:Superoxides; D008315:Malondialdehyde; D013482:Superoxide Dismutase