000			03689nam a22003617a 4500
999			_c8671 _d8671
001			M BIO 2013 0007
003			PILC
005			20240720152652.0
008			160505b2013 xxu||||| |||| 00| 0 eng d
040			_beng _cFEU-NRMF MEDICAL LIBRARY _erda
041			_aenglish
050			_aM BIO 2013 0007
245			_aDetermination of primary lipid oxidation products in cooking oils / _cSection C2; Joel Javate; Anna Belen Ignacio-Alensuela; Mari-Ann B. Bringas; Dolores V. Viliran.
260			_aFairview, Quezon City: _bDepartment of Biochemistry, FEU-NRMF, _c2013.
300			_a51 pages: _billustration, tables, photos; _c28 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes appendices and bibliographical references.
520			_aAbstract: Present medical knowledge advocate the replacement of dietary saturated fats with polyunsaturated fatty acids to decrease the risk of cardiovascular diseases. PUFA-rich foods are therefore recommended Vegetable Oils used for cooking contain mostly PUFA. However, PUFA easily undergo lipid peroxidation by different processes like heating, which yields to the production of different products, such as hydroperoxides, which are said to be absorbed and metabolized in the body. Now, there is growing concern about the possible negative health effects from the intake of oxidized lipids. Little is also known about the degree of lipid peroxidation in such products. This study generally aims to measure the content of primary lipid oxidation products in five types of cooking oils available locally. Statistical data obtained was also used to determine if there is a significant correlation between the number of times heating and the Peroxide Value (PV) of vegetable oils. Five types of vegetable cooking oils were purchased in a local grocery stores. The content of primary lipid oxidation products were measured as peroxide value via iodometric titration. Samples measured were fresh, once heated, twice heated, and thrice heated for each type oil, using temperature (225oC) and time (25 minutes) resembling conditions typically used during cooking. Initially there is a large variation in the peroxide values among the untreated cooking oils with the palm oil having the largest at 4.1meg/kg and the coconut lauric oil having the least at 0.62 meg/kg. A steadily increasing level of peroxide content was noted after three rounds of heating, with values from 1.3 to 5.3 to 7.2 meg/kg and 0.62 to 5.3 meg/kg for palm oil, canola oil and coconut Lauri coil, respectively. In contrast, the soy oil and corn oil exhibited an initial decrease in peroxide level up to the second treatment, before returning to 80% of the initial untreated peroxide values by the third heating, with values of 4.1 to 3.3 meg/kg and 4.0 to 3.3 meg/kg accordingly. High temperature heating, dependent on frequency or duration of heating causes an increase in the peroxide value of some of the tested cooking oils particularly palm oil, canola oil and coconut lauric oil. However, this was not observed on the soya oil and corn oil. The product observed to have the greatest peroxide value upon the third heating was the canola oil.
521			_aTHDBN
650			_acooking oil
650			_alipid peroxidation
650			_asaturated fatty acids
650			_apolyunsaturated fatty acids
650			_ahydroperoxide
700			_aSection C2 _eauthor
700			_aJavate, Joel, MD. _eadviser
700			_aIgnacio-Alensuel, Anna Belen, MD. _eadviser
700			_aBringas, Mari-Ann B., MD. _eadviser
700			_aViliran, Dolores V., MD. _eadviser
942			_2lcc _cRU