Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase

Lipids

Volumn 31, Issue 11, 1996, Pages 1133-1139

  Arroyo, R ^a   Sanchez Muniz F J ^a   Cuesta, C ^a   Burguillo, F J ^c   Sanchez Montero J M ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

SUNFLOWER OIL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; TRIOLEIN; VEGETABLE OIL;

ARTICLE; COOKING; DIGESTION; ENZYME ACTIVITY; ENZYME SPECIFICITY; FAT INTAKE; FOOD PROCESSING; HYDROLYSIS; LIPID ANALYSIS;

ANIMALS; DIETARY FATS, UNSATURATED; HEAT; HYDROLYSIS; KINETICS; LIPASE; LIPID METABOLISM; LIPIDS; PANCREAS; PLANT OILS; SWINE; TRIGLYCERIDES;

HELIANTHUS; SOLANUM TUBEROSUM; SUIDAE;

EID: 0029904472     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02524287     Document Type: Article

References (32)

1. Sémériva, M., and Desnuelle, P. (1979) Pancreatic Lipase and Colipase. An Example of Heterogeneous Biocatalysis, Adv. Enzymol. 48, 319-370.
2. Chapus, C., Rovery, M., Sarda, L., and Verger, R. (1988) Minireview on Pancreatic Lipase and Colipase, Biochimie 70, 1223-1234.
3. Jensen, R.G., deJong, F.A., and Clark, R.M. (1983) Determination of Lipase Specificity, Lipids 18, 239-252.
4. Chang, S.S., Peterson, R.J., and Ho, C.-T. (1978) Chemical Reactions Involved in the Deep-Fat Frying of Foods, J. Am. Oil Chem. Soc. 55, 718-727.
5. Gutiérrez González-Quijano, R., and Dobarganes, M.C. (1988) Analytical Procedures for the Evaluation of Used Frying Fats, in Frying of Food. Principles, Changes and New Approaches (Varela, G., Bender, A.E., and Morton, I.D., eds.) pp. 141-154, Ellis Horwood Ltd., Chichester.
6. Dobarganes, M.C., Pérez-Camino, M.C., and Márquez-Ruiz, G. (1988) High-Performance Size Exclusion Chromatography of Polar Compounds in Heated and Non-Heated Fats, Fat Sci. Technol. 90, 308-311.
7. Arroyo, R., Cuesta, C., Garrido-Polonio, M.C., López-Varela, S., and Sánchez-Muniz, F.J. (1992) High-Performance Size-Exclusion Chromatographic Studies on Polar Compounds Formed in Sunflower Oil Used for Frying, J. Am. Oil Chem, Soc. 69, 557-563.
8. Potteau, B., Grandgirard, A., Lhuissier, M., and Causeret, J. (1977) Recherches Vegetables Sur les Effects Physiopathologiques d'Huiles Vegetables Chauffées, Bibliotheca Nutr. Dieta 25, 122-133.
9. Cuesta, C., Sánchez-Muniz, F.J., and Varela, G. (1988) Nutritive Value of Frying Fats, in Frying of Food. Principles, Changes and New Approaches (Varela, G., Bender, A.E., and Morton, I.D., eds.) pp. 82-90, Ellis Horwood Ltd., Chichester.
10. López-Varela, S., Sánchez-Muniz, F.J., and Cuesta, C. (1995) Decrease Food Efficiency Ratio, Growth Retardation and Changes in Liver Composition in Rats Consuming Thermoxidized and Polymerized Frying Sunflower Oil, Fd. Chem. Toxic. 33, 181-189.
11. Miyashita, K., Takagi, T., and Frankel, E.N. (1990) Preferential Hydrolysis of Monohydroperoxides of Linoleoyl and Linolenoyl Triacylglycerol by Pancreatic Lipase, Biochim. Biophys. Acta 1045, 233-238.
12. Márquez-Ruiz, G., Pérez-Camino, M.C., and Dobarganes, M.C. (1992) In Vitro Action of Pancreatic Lipase on Complex Glycerides from Thermally Oxidized Oils, Fat. Sci. Technol. 94, 307-311.
13. Berger, K.G. (1989) Problems and Opportunities in Market Development of Oils, in Fats for the Future (Cambie, R.C., ed.) pp. 217-232, Ellis Horwood Ltd., Chichester.
14. Gupta, M.K. (1993) Designing Frying Fat, in Proceedings of the World Conference on Oilseed Technology and Utilization (Applewhite, T.H., ed.) pp. 204-208, AOCS Press, Illinois.
15. International Union of Pure and Applied Chemistry, (1987) Preparation of Fatty Acid Methyl Esters, in Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edn., Method 2.301, Blackwell, Oxford.
16. Waltking, A.B., and Wessels, H. (1981) Chromatographic Separation of Polar and Nonpolar Components of Frying Fats, J. Assoc. Off. Anal. Chem. 64, 1329-1330.
17. Sánchez-Muniz, F.J., Cuesta, C., López-Varela, S., Garrido-Polonio, M.C., and Arroyo, R. (1993) Evaluation of the Thermal Oxidation Rate Sunflower Oil Using Various Frying Treatments, in Proceedings of the World Conference on Oilseed Technology and Utilization (Applewhite, T.H., ed.) pp. 448-452, AOCS Press, Illinois.
18. Husain, S., Sastry, G.S.R., Prasada Raju, N., and Narasimha, R. (1988) High-Performance Size-Exclusion Chromatography of Oils and Fats, J. Chromatog. 454, 317-326.
19. Bardsley, W.G. (1995) SIMFIT 3.86: A Computer Package for Simulation, Curve Fitting and Statistical Analysis in the Life Sciences, Manchester University, United Kingdom.
20. Mustranta, A. (1992) Use of Lipases in the Resolution of Racemic Ibuprofen, Appl. Microbiol. Biotechnol. 38, 61-66.
21. Arzoglou, P. (1994) Titrimetric Assay of Pancreatic Lipase: State-of-the-Art, Ann. Biol. Clin. 52, 165-170.
22. Fedeli, E. (1988) The Behavior of Olive Oil During Cooking and Frying, in Frying of Food, Principles, Changes and New Approaches (Varela, G., Bender, A.E., and Morton, I.D., eds.) pp. 52-81, Ellis Horwood Ltd., Chichester.
23. Holland, B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A., and Southgate, D.A.T. (1991) in McCance and Widdowson's The Composition of Foods, 5th. edn., Royal Society of Chemistry, Cambridge.
24. Gere, A. (1982) Studies of the Changes in Edible Fats During Heating and Frying, Nahrung 26, 923-932.
25. Permanyer, J.J., and Boatella, J. (1977) Aceites Calentados: Modificaciones Físico-Químicas de Interés Bromatológico. Estudio Preliminar, Anal. Bromatol. 24, 489-496.
26. Stevenson, S.O., Vaisey-Genser, M., and Eskin, N.A.M. (1984) Quality Control in the Use of Deep Frying Oils, J. Am. Oil Chem. Soc. 61, 1102-1108.
27. Sebedio, J.-L., Grandgirard, A., Septier, Ch., and Prevost, J. (1987) Etat d'Altération de Quelques Huiles de Friture Prélevées en Restauration, Rev. Franç. Corps Gras. 34, 15-18.
28. Kupranycz, D.E., Amer, M.A., and Baker, B.E. (1986) Effects of Thermal Oxidation on the Constitution of Butterfat, Butterfat Fractions and Certain Vegetable Oils, J. Am. Oil Chem. Soc. 63, 332-337.
29. Henderson, RJ., Burkow, I.C., and Millar, R.M. (1993) Hydrolysis of Fish Oils Containing Polymers of Triacylglycerols by Pancreatic Lipase in Vitro, Lipids 28, 313-319.
30. Yoshida, H., and Alexander, J.C. (1983) Enzymatic Hydrolysis of Fractionated Products from Oils Thermally Oxidized in the Laboratory, Lipids 18, 402-407.
31. Blumenthal, M.M. (1991) A New Look at the Chemistry and Physics of Deep-Fat Frying, Food Technol. 45, 68-71.
32. Yang, L.-Y., Kuksis, A., and Myher, J.J. (1990) Lipolysis of Menhaden Oil Triacylglycerols and the Corresponding Fatty Acid Alkyl Esters by Pancreatic Lipase in Vitro: a Reexamination, J. Lipid Res. 31, 137-147.