Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health
Summary Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of...
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| Veröffentlicht in: | International journal of food science & technology 2008-10, Vol.43 (10), p.1742-1753 |
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| container_end_page | 1753 |
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| container_issue | 10 |
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| container_title | International journal of food science & technology |
| container_volume | 43 |
| creator | Farag, Radwan S. Farag, Mostafa M. Basuny, Amany M. Mohammed, Rehab F. |
| description | Summary
Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes. |
| doi_str_mv | 10.1111/j.1365-2621.2007.01679.x |
| format | Article |
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Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2007.01679.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Fat industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Hygiene and safety ; Liver and kidney function tests ; microscopic examination ; non-fried and fried oils ; organoleptic tests ; rats</subject><ispartof>International journal of food science & technology, 2008-10, Vol.43 (10), p.1742-1753</ispartof><rights>2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4449-c32549aa117d9440ff8d1f560e77c8ed75f7759740645cbe546a777c9f092bf3</citedby><cites>FETCH-LOGICAL-c4449-c32549aa117d9440ff8d1f560e77c8ed75f7759740645cbe546a777c9f092bf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2007.01679.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2007.01679.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20644421$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Farag, Radwan S.</creatorcontrib><creatorcontrib>Farag, Mostafa M.</creatorcontrib><creatorcontrib>Basuny, Amany M.</creatorcontrib><creatorcontrib>Mohammed, Rehab F.</creatorcontrib><title>Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health</title><title>International journal of food science & technology</title><description>Summary
Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes.</description><subject>Biological and medical sciences</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Hygiene and safety</subject><subject>Liver and kidney function tests</subject><subject>microscopic examination</subject><subject>non-fried and fried oils</subject><subject>organoleptic tests</subject><subject>rats</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqNUcGO0zAQtRBIlIV_8AVOJNiOHdcXJFTYZVG1HLoSiIs1TWzVwbWLney2Z36cZLPqdZnLvNG890ajhxCmpKRjfehKWtWiYDWjJSNEloTWUpXHZ2hxXjxHC6IEKQRn1Uv0KueOEMIqyRfo7was6U_Y3IEfoHcx4GixC627c-0AHocYCpucaTGEFs8oD8H6eG8Sjs6_xwdIYK0L89TFLm5hwg-KfmdcwlsXIJ3w3h37IZmMxzMJerwz4Pvda_TCgs_mzWO_QLeXX25XX4v196vr1ad10XDOVdFUTHAFQKlsFefE2mVLraiJkbJZmlYKK6VQkpOai2ZrBK9BjitliWJbW12gd7PtIcU_g8m93rvcGO8hmDhkXQkqRF3xJ4mMKKkIJyNxORObFHNOxupDcvvxUU2JntLRnZ5C0FMIekpHP6Sjj6P07eMNyA14myA0Lp_1bPyBc0ZH3seZd--8Of23v77-drmZ4GhQzAYu9-Z4NoD0W9eykkL_uLnSbC02n9Xql_5Z_QMSY7Mn</recordid><startdate>200810</startdate><enddate>200810</enddate><creator>Farag, Radwan S.</creator><creator>Farag, Mostafa M.</creator><creator>Basuny, Amany M.</creator><creator>Mohammed, Rehab F.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200810</creationdate><title>Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health</title><author>Farag, Radwan S. ; Farag, Mostafa M. ; Basuny, Amany M. ; Mohammed, Rehab F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4449-c32549aa117d9440ff8d1f560e77c8ed75f7759740645cbe546a777c9f092bf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Hygiene and safety</topic><topic>Liver and kidney function tests</topic><topic>microscopic examination</topic><topic>non-fried and fried oils</topic><topic>organoleptic tests</topic><topic>rats</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Farag, Radwan S.</creatorcontrib><creatorcontrib>Farag, Mostafa M.</creatorcontrib><creatorcontrib>Basuny, Amany M.</creatorcontrib><creatorcontrib>Mohammed, Rehab F.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Farag, Radwan S.</au><au>Farag, Mostafa M.</au><au>Basuny, Amany M.</au><au>Mohammed, Rehab F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health</atitle><jtitle>International journal of food science & technology</jtitle><date>2008-10</date><risdate>2008</risdate><volume>43</volume><issue>10</issue><spage>1742</spage><epage>1753</epage><pages>1742-1753</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2007.01679.x</doi><tpages>12</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2008-10, Vol.43 (10), p.1742-1753 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Liver and kidney function tests microscopic examination non-fried and fried oils organoleptic tests rats |
| title | Safety evaluation of individual non-fried and fried sunflower oil, paraffin oil, jojoba oil and their binary mixtures on rat health |
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