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Feeding Fried Oil Changes Antioxidant and Fatty Acid Pattern of Rat and Affects Rat Liver Mitochondrial Respiratory Chain Components

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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 + c 1, and a + a 3) were affected.

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Authors and Affiliations

  1. Institute of Biochemistry, Faculty of Medicine, University of Ancona, Via Ranieri, 60100, Ancona, Italy

    Maurizio Battino

  2. Instituto de Nutrición y Tecnología de Alimentos (INYTA), Department of Physiology, University of Granada, Granada, Spain

    José L. Quiles, Jesús R. Huertas, Modesta Cassinello, Mariano Mañas, Magdalena Lopez-Frias & José Mataix

  3. Instituto de Nutrición y Tecnología de Alimentos (INYTA), Department of Biochemistry and Molecular Biology, University of Granada, Granada, Spain

    M. Carmen Ramirez-Tortosa

Authors
  1. Maurizio Battino
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  2. José L. Quiles
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  3. Jesús R. Huertas
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  4. M. Carmen Ramirez-Tortosa
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  5. Modesta Cassinello
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  6. Mariano Mañas
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  7. Magdalena Lopez-Frias
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  8. José Mataix
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Correspondence to Maurizio Battino.

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Battino, M., Quiles, J.L., Huertas, J.R. et al. Feeding Fried Oil Changes Antioxidant and Fatty Acid Pattern of Rat and Affects Rat Liver Mitochondrial Respiratory Chain Components. J Bioenerg Biomembr 34, 127–134 (2002). https://doi.org/10.1023/A:1015128009826

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