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The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes

Published online by Cambridge University Press:  09 March 2007

José L. Quiles ,
Jesús R. Huertas ,
Maurizio Battino ,
M. Carmen Ramírez-Tortosa ,
Modesta Cassinello ,
José Mataix ,
Magdalena Lopez-Frias  and
Mariano Mañas
José L. Quiles*
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
Jesús R. Huertas
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
Maurizio Battino
Affiliation:
Institute of Biochemistry, Faculty of Medicine, University of Ancona, Ancona, Italy
M. Carmen Ramírez-Tortosa
Affiliation:
Institute of Nutrition and Food Technology, Dept of Biochemistry and Molecular Biology, University of Granada, Granada, Spain
Modesta Cassinello
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
José Mataix
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
Magdalena Lopez-Frias
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
Mariano Mañas
Affiliation:
Institute of Nutrition and Food Technology, Dept of Physiology, University of Granada, Granada, Spain
*
*Corresponding author:Dr José L. Quiles, fax +34 958 248 326, email [email protected]
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Abstract

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The effects of non-fried and fried virgin olive and sunflower oils on rat liver microsomal compositional features have been investigated. In addition, plasma antioxidants (α-tocopherol and ubiquinone 9) were investigated as well as the possible oxidative modifications suffered by virgin olive and sunflower oils during the frying process. The frying process decreased the content of α-tocopherol and phenolics in the oils and increased total polar materials. Sunflower oil was affected to a greater extent than olive oil. In rats, the intake of fried oil led to higher levels of lipid peroxidation and a lower concentration of plasma antioxidants. Microsomal fatty acid and antioxidant profiles were also altered. It seems that a strong relationship exists between the loss of antioxidants and the production of toxic compounds in the oils after frying and the extent of the peroxidative events in microsomes, which were also different depending on the fat source. The highly unsaturated sunflower oil was less resistant to the oxidative stress produced by frying and led to a higher degree of lipid peroxidation in liver microsomes in vivo than virgin olive oil.

Keywords

Virgin olive oilSunflower oilFried oilLipid peroxidationRat
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 1 , July 2002 , pp. 57 - 65
Copyright
Copyright © The Nutrition Society 2002

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