title: Feeding fried oil changes antioxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components.
abstract: Fat frying is a popular food preparation method but several components like antioxidant vitamins could be lost due to oxidation and some others with toxic effects could appear. Because of such large consumption of frying oils, the effect of high temperatures on the oils is of major concern both for product quality and nutrition, taking into account that dietary fat source deeply influences several biochemical parameters, especially of mitochondrial membranes. Virgin olive oil possesses specific features for modulating the damages occurred by endogenous and exogenous oxidative stress being particularly rich in antioxidant molecules. We evaluated the extent of modifications suffered by virgin olive oil following a short-time deep fat frying procedure: vitamin E and phenolic compound as well as total antioxidant capacity (measured by ESR) decreased, while polar compounds increased. The intake of such an altered oil mainly affected the hydroperoxide and TBARS contents of mitochondrial membranes which were enhanced after the dietary treatments. Also, several mitochondrial respiratory chain components (Coenzyme Q, cytochrome b, c + c1, and a + a3) were affected.
authors.affiliation: Institute of Biochemistry, Faculty of Medicine, University of Ancona, Italy. mbattino@popcsi.unian.it
authors.forename: Maurizio
authors.initials: M
authors.lastname: Battino
authors.forename: José L
authors.initials: JL
authors.lastname: Quiles
authors.forename: Jesús R
authors.initials: JR
authors.lastname: Huertas
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Ramirez-Tortosa
authors.forename: Modesta
authors.initials: M
authors.lastname: Cassinello
authors.forename: Mariano
authors.initials: M
authors.lastname: Mañas
authors.forename: Magdalena
authors.initials: M
authors.lastname: Lopez-Frias
authors.forename: José
authors.initials: J
authors.lastname: Mataix
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000378:metabolism*; D003580:Cytochromes / Q000378:metabolism; D004042:Dietary Fats, Unsaturated / Q000032:analysis / Q000633:toxicity*; D004579:Electron Transport / Q000187:drug effects*; D005227:Fatty Acids / Q000378:metabolism*; D006358:Hot Temperature; D015227:Lipid Peroxidation / Q000187:drug effects; D008297:Male; D008563:Membrane Lipids / Q000378:metabolism; D008930:Mitochondria, Liver / Q000187:drug effects* / Q000378:metabolism*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry / Q000633:toxicity*; D051381:Rats; D017208:Rats, Wistar; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D000975:Antioxidants; D003580:Cytochromes; D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D008563:Membrane Lipids; D000069463:Olive Oil; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances