CHEMICAL AND BIOLOGICAL EVALUATION OF DISCARDED FRYING PALM OIL FROM COMMERCIAL RESTAURANTS

被引：27

作者：

ALHARBI, MM

ALKAHTANI, HA

机构：

[1] KING SAUD UNIV,DEPT FOOD SCI,RIYADH 11451,SAUDI ARABIA

[2] KING SAUD UNIV,COLL PHARM,DEPT PHARMACOL,RIYADH 11451,SAUDI ARABIA

来源：

FOOD CHEMISTRY | 1993年 / 48卷 / 04期

关键词：

D O I：

10.1016/0308-8146(93)90324-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A chemical and biological evaluation of two frying palm oil samples (A and B) discarded by commercial restaurants is reported. The degree of deterioration of the discarded palm oil was chemically estimated by 10 ordinary laboratory methods and five quick-test methods, and the biological effects of the oil were investigated by feeding rats with standard diet containing 20% discarded palm oil for 28 days. The chemical measurements indicated a severe deterioration during frying operations, particularly in sample A, which increased liver index and induced a nonsignificant decrease in platelet aggregation when compared with sample B. Both samples reduced spleen index, but had no effects on animal growth. heart and thymus indices, or aorta prostacyclin release.

引用

页码：395 / 401

页数：7

共 50 条

[1]

ALEXANDER JC, 1987, TOXICOL ENV HLTH, V2, P295

[2] SURVEY OF QUALITY OF USED FRYING OILS FROM RESTAURANTS [J].