Nutritive value of heated vegetable oils.

Raju, N. V. and Narayana Rao, M. and Rajagopalan, R. (1965) Nutritive value of heated vegetable oils. Journal of Amerian Oil Chemists Society, 42. pp. 774-776.

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Abstract

Peanut, sesame and eoconut oils were heated at 270C for 8 hr, in an open iron pan. These fats were fed to albino rats at 15'/0 levf'l in otherwise adequate diets. All rats fed heated fats showed a growth deprf'ssion. IJivers of rats receiving heated oil were congested and showed extensive periportal fatty infiltration. Rats on heated peanut oil showed i) reduced B-vitamin storage in the liver, ii) inereased glucose and cholesterol levels in the blood and iii) a disruption in till' digl'xtion and absorption of carbohydratex.

Item Type:	Article
Uncontrolled Keywords:	Peanut, sesame,coconut oils, Heating Oil, Nutritive Value
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Jun 2013 05:15
Last Modified:	11 Jun 2013 05:15
URI:	http://ir.cftri.res.in/id/eprint/2733

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