High-temperature effects on antioxidant systems and toxic product formation in nutritional oils

Durak, I; Yalcin, S; Kacmaz, M; Cimen, MYB; Buyukkocak, S; Avci, ASLIHAN; ÖZTÜRK, HASAN

doi:10.1080/009841099157520

High-temperature effects on antioxidant systems and toxic product formation in nutritional oils

Atıf İçin Kopyala

Durak I., Yalcin S., Kacmaz M., Cimen M., Buyukkocak S., Avci A., ...Daha Fazla

JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A, cilt.57, sa.8, ss.585-589, 1999 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 57 Sayı: 8
Basım Tarihi: 1999
Doi Numarası: 10.1080/009841099157520
Dergi Adı: JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
Sayfa Sayıları: ss.585-589
Ankara Üniversitesi Adresli: Evet

Özet

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.