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FRYING OILS AND HEALTHFRYING OILS AND HEALTH
I Oxidative stressed frying fats and oilsI. Oxidative stressed frying fats and oilsII. Potential role for healthIII. Nutritional effect of fryingIII. Nutritional effect of frying
Nik l K A d ik lNikolaos K. AndrikopoulosEmeritus Professor of Harokopio University
70 El. Venizelou Ave., Kallithea, Athens, Greece e mail: nandrikop@hua gre-mail: [email protected]
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PART ONEPART ONE
OXIDATIVE STRESSED FRYINGFATS AND OILSFATS AND OILS
F.O.H. 2
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What is frying ?What is frying ?
One of the most popular methods for food preparationOne of the most popular methods for food preparationIt affects several organoleptic characteristics regarding
lcolortastetexture
F.O.H. 3
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What is frying ?
The oil is a heat transfer medium, it is absorbed by the food d b f diand becomes part of our diet
h l f f d f d d d h l d fThe quality of fried food depends on the quality and type of the oil used
The beneficial effect of frying on the organoleptic properties of the food is accompanied by adverse changes in physicalof the food is accompanied by adverse changes in physical characteristics of the oil
F.O.H. 4
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Changes during frying
F.O.H. 5
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Changes during frying
Food+ frying oil + air + (O2) + heating
natural phenomena(aeration, evaporation,Foaming etc.)
Chemical reactions
hydrolysis, autoxidation,dehydration, polymerization,
cycling etc.
Changes:viscosity, density, cycling etc.conductivity, staining, etc.
Production of by products: ΤPM(total polar materials)
Some have been accused foradverse actions
Higher Market Police limits
F.O.H. 6
Higher Market Police limits
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Deteriorated fried oil and fat products
Total Polar Materials (TPM)
M d di l idMono‐ and di‐glycerides
Free Fatty Acids (FA)
Dimeric and polymerized FA
Dimeric and polymerized triglycerides (PTG)
Other?
3rd Int. Symp. DGF. Eur. J. Lipid Sci. Technol. 102 (2000)
EEC limits for TPM: 25 – 27% for rejection, 20% for replenishmentEEC limits for PTG: 12 % for rejection, 10% for replenishment
F.O.H. 7
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Oxidative and degradated products of TPMOxidative and degradated products of TPM
Volatiles (low MW)
Ali h i ld h d ( l di l )Aliphatic aldehydes (‐enals, ‐dienals)
Aliphatic cetones
Epoxides
Hydrocarbones
Cyclic structures
Other?( l l h d b )(polycyclic aromatic hydrocarbons, …..)
3rd Int. Symp. DGF. Eur. J. Lipid Sci. Technol. 102 (2000)y p p ( )
F.O.H. 8
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Oxidative and degradated products of TPMOxidative and degradated products of TPM
Non‐volatiles
Triglyceride hydroperoxides (not present in the frying bath)Triglyceride hydroperoxides (not present in the frying bath)
“Aldehydic” triglycerides containing attached oxo‐, hydroxy‐,epoxy cyclic acidsepoxy‐, cyclic acids
Aldehydes (‐enals, ‐dienals, …) of medium MW (2,4‐decadienale )decadienale,...)
Other? (acrylamide, heterocyclic aromatic amines)
3rd Int Symp DGF Eur J Lipid Sci Technol 102 (2000)3rd Int. Symp. DGF. Eur. J. Lipid Sci. Technol. 102 (2000)
F.O.H. 9
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Which TPM degradation‐fraction(s) are theWhich TPM degradation fraction(s) are themost suspicious for health damage(s)?
Cyclic fatty acids
“Aldeh dic” trigl ceridesCytotoxic, hepatotoxic,
i i i“Aldehydic” triglycerides
Triglyceride hydroperoxides
carcinogenic, mutagenic effect(s) on exp. animals
Aldehydes, cetones, … Acrylamide
Heterocyclic aromatic aminesHeterocyclic aromatic amines
Polycyclic aromatic hydrocarbons
O h ?Other?
Reviewed by G. Billek, Eur. J. Lipid Sci. Technol. 102 (2000) 587‐593y p ( )
F.O.H. 10
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Oil uptake by fried foods
Product % Oil
Potato chips 34 6Potato chips 34,6
Corn chips 33,4
Tortilla chips 26,2
Doughnuts (plain) 22 9Doughnuts (plain) 22,9
Onion rings 18,7
Chicken breast-breaded 18,1
Fish fillet-battered or 12,9breaded
,
Reviewed by Saguy & Dana, J. Food Engin. 56 (2003) 143-152Reviewed by Saguy & Dana, J. Food Engin. 56 (2003) 143 152
F.O.H. 11
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Oil uptake by French‐fried potatoesO upta e by e c ed potatoes
Frying oil % Oil in potatoes Ref.
(Olive oil, vegetable shortening, sunflower oil)
5,7 – 12,8 Andrikopoulos et al., Int. J. Food Sci. Nutr. 53
(2002) 351 363(2002) 351‐363
Soybean oil 6,0 – 14,0 Goburdhun & Jhurree Int. J. Food Sci Nutr 46 (1995)Food Sci. Nutr. 46 (1995)
363‐371
Various 7,6 – 14,8 Reviewed by Saguy &Various 7,6 14,8 Reviewed by Saguy &Dana, J. Food Engin. 56
(2003) 143‐152
Mean fried oil absorption ~10% in the French‐fries
Mean fried oil intake ~15g by consuming one batch (150g) of French‐fries
F.O.H. 12
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TPM uptake by French‐fried potatoes
% TPM
Frying oil In the fried oil
In the oil absorbed
Ref.o abso bed
HOSO 5,516,0
4,915,4
Dobarganes et al.Eur. J. Lipid Sci. Technol.
102 (2000) 521 528102 (2000) 521-528Sunflower oil 7,019,1
6,418,7
Olive oil 21 0 20 0 Andrikopoulos et alOlive oilSunflower oil
21,026,0
20,029,0
Andrikopoulos et al.,Rev. Fr. Corps Grass 36
(1989) 127-129
It seems that %TPM in the fried oil reflects the %TPM in the absorbed oil
Preferential absorption of TPM‐fraction has also been reported [Pokorny, Grasas y Aceites 49 (1998) 265‐270]Grasas y Aceites 49 (1998) 265‐270]
F.O.H. 13
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How much does TPM loading count for?
By eating a batch (150 g) of French‐fries in oil within the limits ofreplenishment (20‐25% TPM) a quantity of approx. 3 g of TPM areconsumed
H ld h ibl d i bl h l h ff ( ) f 3 f TPM bHow could the possible undesirable health effect(s) of 3 g of TPM beneutralized?
F.O.H. 14
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SNO
Increase in TPM & PTG during successive frying
Frying oils:8
101214
PM
SNOVSOVOO
ΤΡΜ
(1) Virgin olive oil (VOO)(2) Sunflower (SNO)(3) A mixture of vegetable oil (VSO)
02468
% T
P
Method: Deep fryerFood: PotatoesS f i 8
00 2 4 6 8 10
Διαδοχικά τηγανίσματαSuccessive fryings
Succesve fryings: 8
3.54.0
VSOSNOVOO
PTG
ΤPM : TOTAL POLAR MATERIALS 1.52.02.53.0
% P
TG
ΤPM : TOTAL POLAR MATERIALSPTG : ΗPLC (molecular exclusion)
0.00.51.0
0 2 4 6 8 10
F.O.H. 15
0 2 4 6 8 10Διαδοχικά τηγανίσματαSuccessive fryings
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Increase in DDE during successive frying
2,4‐decadienal (μg) per batch (150, (μg) p (g) french‐fries during 8 successivefryings , different oils
1: a mixture of seed oils2: palm oil3: oil4: cottonseed5: sunflower oil
F.O.H. 16G. Boskou, F.N. Salta, A. Chiou, E. Troullidou, and N.K. Andrikopoulos (2006).
Eur. J. Lipid Sci. Technol., 108, 109‐115
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Based on TPM/PTG limits, how many times a frying oilcould be used successively?could be used successively?
I. Frying in household conditions:
None of the tested low linoleic vegetable oils exceeded the upper limitsof TPM (25‐27%) even after the 8th successive frying of potatoes (whichis the usual upper limit when using a domestic fryer)
I h f ll i d f d d iIn the following order of degradation: Virgin olive oil
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Based on TPM/PTG limits, how many times a frying oilcould be used successively?could be used successively?
II. Frying in fast‐food and restaurants:
Country No of samples Samples (%) with TPM>25%
Ref.
Finland 20 60 Reviewed byFinland 20 60 Reviewed by Saguy & Dana,J. Food Engin.
56 (2003) 143‐152
France 31 48
Brazil 60 30 ( )Sweden 100 38
Germany 125 35
S i 1 4 34Spain 174 34
Greece 63 17 Andrikopoulos et al.,Food Serv. Technol.3 (2003) 49‐59
Saudi Arabia 55 15 Al KahfaniJAOCS
68 (1991) 857‐862
F.O.H. 18
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Based on TPM/PTG limits, how many times a frying oilcould be used successively?could be used successively?
III Conclusions:
It seems that domestic frying is “quite safe” only when repeated
III. Conclusions:
It seems that domestic frying is quite safe only when repeated twice or thrice in the same oil, while at the 8th successive frying in the same oil, safety is rather questionable, according to TPM limits
It seems that the samples over the rejection limits comprise al l h h f h l d drelatively high part of the samples examined, indicating a
possible health risk for the consumers of fast‐foodsandrestaurants according to TPM and PTG limitsandrestaurants, according to TPM and PTG limits
F.O.H. 19
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Trans-fatty acids in fats and oils obtained from restaurants
140A i
ntak
e
4045
mean
80100120140
e da
ilyTF
A
25303540
20406080
of G
reec
e
5101520
0
VO
O
SFO
CS
O
SFO
VS
O
Pal
m
MC
F
Per
cent
o
05
HU
VO
FRE
SH
UV
OO
KE
D
LUV
OFR
ES
H
UV
OO
KE
D
CF
FRE
SH
CF
OK
ED
Trans fatty acids (% w/w) in fresh and fried fats and lipids.
Coverage (%) of the average daily intake of trans fatty acids to Greece from a portion of
H F HC
O L F LU
CO F
CO
lipids.HUVO = polyunsaturated, LUVO =monounsaturated, CF = cooking fats
french fries
F.O.H. 20 N Kalogeropoulos, NK Andrikopoulos, VA Tzamtzis (2002). Trans fatty acids in fats and oils used for domestic and commercialfryings in Greece. Proceedings 3rd Aegean Analytical Chemistry Days, Lesvos, 196‐199
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Trans‐ fatty acids(TFA)
Produced by isomerisation of double bonds of unsaturated fatty acids primarily in the hydrogenation of oils or refining vegetable oilsin the hydrogenation of oils or refining vegetable oils
They have been blamed for increasing the risk of many diseases (CHD, type 2 diabetes some cancers)diabetes, some cancers)
During frying they may produce small quantities at high temperatures (> 200o C) not normally applied in domestic fryingnot normally applied in domestic frying
In TFA intake from fried foods the content of trans in fat or oil is very important
Intake of TFA: U.S. earlier 2.6‐12.8 g / day, recently 1.5‐2.2% of total energy. EU 2.8g/day, 0.5‐2% of energy intake, lower in Mediterranean countries
F.O.H. 21
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Oxidized fatty acid derivatives
S di d f h fi iStudied for the first time:
2 isomers of epoxystearic (ES) acids
2 isomers of ketostearic (KS) acids
4 isomers of epoxyoleic (EO) acids
8 fryings of potatoes
in pan fryer
with 5 different oils
N Kalogeropoulos, FN Salta, A Chiou, NK Andrikopoulos (2007) Eur. J. Lipid Sci. Technol. 109, 1111‐1123
F.O.H. 21
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Polar TG
O
O
O
O OHO
O
O
O
H
O
O O
OH
Schematic representation of the aforementioned activities on a TG molecule
F.O.H.23
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Polymerized TG (dimers)
O
O OH O-O-
O O
O
O
O
O
O
O
O
O
O
O
O
O
O
O
O
OO
O
O
O
O
O
O
O O
O
O
O
O
O
O
O O
O
O
O
O
O
24F.O.H.23α
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PART TWO
POTENTIAL ROLE FOR HEALTH
F.O.H. 24
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Experimental animalsDiet with frying oils (TPM)y g ( )
NO CARCINOGENESISNO CARCINOGENESISLOW TOXICITY
THE LOWER THE TPM PERCENTAGE IN OIL THE BETTER QUALITY
F.O.H. 25
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How was the toxicity demonstrated ?How was the toxicity demonstrated ?
•Reduced growth•Hepatomegalyp g y•Renal dysfunction•Increased plasma cholesterol•Increased thyroxine•Reducing paraoxonase& increase in LDL oxidation
TPM in & increase in LDL oxidation
megadose
F.O.H. 26
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Feeding exp. animals with frying fats and oils (I)
Exp. Animal
Feeding with frying fats
Period Target Affect RefAnimal frying fats
Albino wistar
10% of the diet (SO)
3 w5 w
Glutathione (G)G peroxidase
Significant increase 1
male rats 7 w G reductase
Rats ‐ ‐ Mitochondrial respiratory chain
Hydroperoxide TBARSCoen yme Q
2
respiratory chain components
Coenzyme QCyt (b, c, c1. a1, a3)
Rats 80g frying oil 8 w Liver microsomes TBARS 3Rats 80g frying oil per kg (SO,
VOO)
8 w Liver microsomes TBARS Hydroperoxides
Ubiquinone↓ (SO)Ubiquinone (VOO)
3
q ( )PUFA
α‐TOC ↓(VOO)SFA not affected
F.O.H. 27
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Feeding exp. animals with frying fats and oils (II)
Exp. Animal
Feeding with frying fats
Period Target Affect Ref
Guinea pigs
15% of the diet (Soybean oil)
12 w Liver microsomes
Growth rates ↓Feed efficiency ↓
TBARS UPD l l
4
UPD‐glucuronyl‐transferase Cyt P‐450
NADPH‐CytC‐reductase NADPH CytC reductase
Wistar rats 10% of the diet (Coconut oil)
12 w Liver Lipids total ↓Cholesterol↓
5(Coconut oil)
Heart, serum
Cholesterol ↓Damage start
Lipids
d
pCholesterol DHA /EPA
Kidney Damage start
F.O.H. 28
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Feeding exp. animals with frying fats and oils (III)Exp.
AnimalFeeding with frying fats
Period Target Affect Ref
Rats 5 ‐20 % heated and fried oils
20 w Activity of hepatic
antioxidant
Catalase GPX ↓GST↓
6
antioxidant enzymes
GST ↓SOD ↓
Rabbits 10% VOO1% Chol.
6 w Liver,brain, heart, aorta, platelets
Lipid peroxidation ↓Total / Oxidized glutathione
GP
7
GP GT
G i i 15% ( b 60 d Li Li i ht 8Guinea pig 15% (soyabean oil)
60 d Liver Liver weight Microsomal protein Cytochrome P450
8
F.O.H. 29
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Feeding exp. animals with frying fats and oils (IV)fExp.
AnimalFeeding with frying fats
Period Target Affect Ref
Weaning 15% (soyabeans) 6 w Spleen 3H –thymidine incorporation 9long‐trans male rats
PGE2 α‐tocopherol ↓
Albino EtOH 45 d Plasma Aspartate transam (AST) 10Albino male rats
EtOHEtOH + FF (SO)
45 d Plasma Aspartate transam. (AST) Alkal. Phosphatase ( ALP)
PL ,Chol ,TG
10
Liver PL↓, Chol ,TG Phospholipases A, C
Hepatocytes degradation (↓)
Rats 5 and 20% 20 w Adipose Absorption rate of fats (ct.) 11(peanut oil,
sesame oil and coconut oil)
tissue Excretion Deposition
F.O.H. 30
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Feeding exp. animals with frying fats and oils (V)
Exp. Animal
Feeding with frying fats
Period Target Affect Ref
Rats 20g/100g 6 w Plasma Lipids↓, TG↓, Chol.↓ 12g/ g5g/100g
(soyabean oil) Liver tissue
p ↓, ↓, ↓
PPARα activatedGene expression
Lipid metabolism alteredmRNA of acyl‐CoA
Cyt P‐450 CYP4A protein CYP4A protein
TG↓
Rats 0‐1 g/100gdi t ( li FA)
2 wLi
Peroxisomal acyl CoA oxidase A l C A id
13
diet (cyclic FA) Liver Acyl‐ CoA oxidase MUFA ↓γ‐linolenic
Lipid metabolism affectedLipid metabolism affected
F.O.H. 31
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Effect of frying fat fractions on exp. Animals (I)
Exp. Animal Feeding with frying fats
Period Target Affect Ref
1.Pups2.Weaningrats
Cyclic FA from linseed and SO heated (in vitro)
‐ Liver sub‐cellular fractionsincubation
Mitochondrial & peroxisomal oxidation
14
Albino wistar rats
100 mg/kg t‐RP, t‐2N
(α β unsaturated
24 h Urine Absorption & metabolism studies
15
(α,β unsaturated aldehydes)
Rabbits Isoenergetic diet (VOO, SO, HOSO)
8 w LDL‐Plasma(FA, CoQ, TBARS,
Peroxidation from SO > VOO
16
(VOO, SO, HOSO) (FA, CoQ, TBARS, α TOC)
VOO
F.O.H. 32
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Effect of frying fat fractions on exp. Animals (II)Exp. Animal Feeding with Period Target Affect RefExp. Animal Feeding with
frying fatsPeriod Target Affect
Rats 15% Shea oleine ( t f th t B
104 w Clinical th l
Body weight ↓F d i t k ↓
17
(nut of the tree B. parkii)
pathology &
organs
Food intake ↓Cholesterol ↓
Alkal. phosphatase Heart weight Heart weight
Incidence of pulmonary lipidosis
Rats 8% olive oil (48 & 69 potato frying operations)
8 d Liver, spleen, skin.
Faecal iron (ct)Urinary iron excretion
Serum iron (ct)
18
8% SO (48 potato frying operations
Iron content in liver & skin (ct)
Wistar Rats 1 Sardines fried 1): 3 w Serum Chol ↓ 19Wistar Rats 1.Sardines fried in VOO
2. Fat from sardines
1): 3 wchol. loading.2):2 w chol. free
Serum
Liver
Chol. ↓
Lipids ↓
19
p ↓
F.O.H. 33
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Effect of exp. frying fat consumption in humans (I)
Subject Consumption Period Target Affect Ref.
Human (men) (8)
TG with labelled linoleic & linolenic cis
48 h CO2 excretion in breath
Equal energy contribution from cis & trans
Oxidation of linolenic >
20
& trans linoleic
Human (men) (16)
Native & heated
4 h Dilute serumIsolated LDL
Susceptibility of oxidation of serum lipoproteins by Cu2+
21( ) ( )
safflower & olive oils
p p yin the postprandial period following meals rich in
polyunsaturated vegetable oils (heated & native) and
heated olive oil
F.O.H. 34
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Effect of exp. frying fat consumption in humans (II)
Subject Consumption Period Target Affect Ref.
31 male, type II diabetic patients22 poor glycemic
Corn oil 2.5 h Serum chylomicron
Conjugated dienes Oxidized lipids (ct.)
22
22 poor glycemic control,
9 good glycemic control
Men (10) 64.4 g fat that had been used for deep frying
4 h Plasma Atherogenesis accelerated
23
F.O.H. 35
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Human exposure to fumes from frying fats Subject Exposure Target Affect Ref.
Women Cooking oil fumes Lung DNA adduct formation 24from frying fish (CL‐3 cells)
Chinese women
Carcinogenic chemicals emitted
Lung PAH concentration in fumes 25
from not cooking oil
Women (459)
Cooking fumes from rapeseed & linseed
Lung Risk of lung cancer 26(459) rapeseed & linseed
oils
Non Coal dust frequent Lung Risk of lung adenocarcinoma 27Non‐smoking females
Coal dust, frequent frying and deep frying
food
Lung Risk of lung adenocarcinoma 27
Chinese Cooking oil fumes: Lung Cancer 28Chinese women (94 prof cooks, 43 house
Cooking oil fumes:Benzo (a) pyrene, 1,3 butadiene (soyabean
oil)
Lung Cancer
ho GG1 mRNA expression frequency
28
wives)) q y
F.O.H. 36
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BIBLIOGRAPHY on PART TWO “Potential Role for Health”
1. Saka et.al. Biochimie 84 (2002) 661‐665.
on PART TWO Potential Role for Health
15. Grootveld et.al. J. Clin. Invest. 101 (1998) 1210‐1218.1. Saka et.al. Biochimie 84 (2002) 661 665.
2. Lopez – Frias & Mataix. J. Bioenerg. Biomembr. 34 (2002) 127‐134.
3. Quiles et.al. Br. J. Nutr. 88 (2002) 57‐65.
4. Liu & Chan. J. Nutr. Sci. Vitaminol. 46 (2000) 240‐245.
16. Ochoa et.al. Nutrition 18 (2002) 60‐65.
17. Carthew et.al. Food Chem. Toxicol. 39 (2001) 801‐815.
18. Renez‐Granados et.al. J. Sci. Food Agric. 81 (2002) 115‐120.
5. Ammu et.al. Nahrung 44 (2000) 368‐372.
6. Narasimhamurthy & Raina. Indian J. Exp. Biol. 37 (1999) 1042‐1045.
7. De la Cruz et.al. Biochim. Biophys. Acta 1485 (2000) 36‐44.
l l ( )
19. Sanchez‐Muniz J. Nutr. 133 (2003) 2302‐2308.
20. Bretillon et.al. J. Lipid Res. 42 (2001) 995‐997.
21. Sutherland et.al. Atherosclerosis 160 (2002) 195‐203.
22 Starpans et al Diabetes Care 22 (1999) 300 3068. Liu et.al. J. Nutr. Sci. Vitaminol. 46 (2000) 137‐140.
9. Bi‐Fong Lin. Nutrition Res. 17 (1997) 729‐740.
10. Aruma et.al. Hepatology Res. 24 (2002) 125‐137.
11 Narasimhamurthy & Raina Eur Food Res Technol 210 (2000) 402
22. Starpans et.al. Diabetes Care 22 (1999) 300‐306.
23. Williams et.al. J. Am. Col. Cardiol. 33 (1999) 1050‐1055.
24. Sen‐Chin Yang et.al. Chem. Res. Toxicol. 13 (2000) 1046‐1050.
11. Narasimhamurthy & Raina. Eur. Food Res. Technol. 210 (2000) 402.
12. Pei‐Min Chao et.al. J. Nutr. 131 (2001) 3166‐3174.
13. Martin et.al. J. Nutr. 130 (2000) 1524‐1530.
14. Joffre et.al. J. Nutr. Biochem. 12 (2001) 554‐558.
25. Siegmann & Sattler. J. Aerosol. Sci. 27S (1996) 493‐494.
26. Metayer et.al. Lung Cancer 35 (2002) 111‐117.
27. Xu‐Dong Dai et.al. Lung Cancer 1 (1996) S 85‐91.
28 Ch l J T i l E i H l h 65 (2002) 265 27828. Cherng et.al. J. Toxicol. Environ. Health 65 (2002) 265‐278.
F.O.H. 37
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Aromatic and heterocyclic amines in public health
I. The formation of HCAs during cooking can be decreased by:
1. natural and synthetic antioxidants
2. thrypthophan or proline
3. by removing the essential creatine through brief microwave cooking priory g g g pto frying or boiling
4. the amounts of HCAs in cooked foods are small, but other components in4. the amounts of HCAs in cooked foods are small, but other components indiet such as ω‐6 polyunsaturated oils have powerful promoting effects intarget organs of HCAs
F.O.H. 38
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Aromatic and heterocyclic amines in public health
II. Prevention of the formation of heterocyclic amines
P % D f f ti fProcess % Decrease of formation ofmutagens during frying
Mixing 7 15% weight of soy protein concentrate with 90Mixing 7‐15% weight of soy protein concentrate withground beef
90
Mixing 2,5 g pectin or textured procomm of 4.0 bontac(soy proteins products) to 50g beef patties
50‐60(soy proteins products) to 50g beef patties
Mixing 1.3 mM chlorogenic acid or 10‐20 mM BHA to 50g beef patties
50‐60
Applying 0, 0.5, 2.5, or 7% solution in water of acommercial green tea polyphenol to the two surfacesof 30g beef patties
Lowering
Using 159 175 521 589mg of a black tea polyphenols 70 70 90 95Using 159, 175, 521, 589mg of a black tea polyphenolsto the both sides of 30g beef patties
70, 70, 90, 95
Applying L‐tryptophane or L‐proline to the surface of Loweringground meat
Weisburger . Mutation Research 506‐507, (2002), 9‐20F.O.H. 39
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Acrylamide – hot off the frying pan
“There is currently no link between acrylamide levels in food and cancer risk”between acrylamide levels in food and cancer risk
Dr. Colette Kelly, British Nutrition Foundation, Nutrition Bulletin 28 (2003) 5-6.
F.O.H. 40
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PART THREEPART THREE
NUTRITIONAL EFFECT OF FRYING
F.O.H. 41
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Nutritional effect of frying (I)I. Vitamins
Vitamin Cooked food Cooking method % Retention
Vitamin A Vegetables BoilingFrying
8676
Vitamin C Potatoes Baking 80 – 85Vitamin C Potatoes
Potatoes
BakingBoilingFryingVarious
80 8560 – 8025 – 8057 – 96
Vegetables Meat, poultry
VariousFryingStewingO
57 – 77808080Oven 80
Vitamin E (from frying oil)
Potatoes (fast food)
Deep‐frying
f
67
Potatoes (home made)
Deep‐frying(3‐5 Frying cycles)
Pan‐frying(2 3 Frying cycles)
50
~50(2‐3 Frying cycles)
F.O.H. 42
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II Fatt acids and micro constit ents
Nutritional effect of frying (II)II. Fatty acids and micro-constituents
Constituents Cooked food Cooking method Comments
Total trans‐FA Potatoes (in VOO, HOSO, SO)Potatoes (in VOO, SO, VS)
8 Frying cycles20 Frying cycles8 Frying cycles
20.8 – 45.2 mg/140g86.4 – 129 mg/140gNegligible difference
f f h ilMUFAPUFA
‐//‐‐//‐
‐//‐‐//‐
from fresh oils‐//‐‐//‐
Minerals PotatoesFish
Frying BoilingBaking
Minuscule decrease. Negligible losses.
Polyphenols Potatoes (in VOO) Deep‐fryingPan‐frying
(4‐5 Frying cycles)
Ref. 50%Ref. 50%
Squalene (1) Potatoes (in VOO)(2) Small fishes
(in VOO)
(1) Deep fryingPan frying (1‐8 cycles)(2) Pan frying (1 cycle)
10‐20% of the dailysqualene intake
Phytosterols French Fries (in various frying oils)
Pan frying (1 ‐3 cycles) 7‐37% of the daily intake
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Nutritional effect of frying (III)
III. Conclusions
High retention of Vitamin A and C (“approx. mean” 70%) in various foodsEnrichment of foods with Vitamin E from the absorbed oil (over 50% ofRDA)RDA)Enrichment of foods with the absorbed oil increases the caloric intake, which is important for the developing countries
h f f d h l l h l & h l f hEnrichment of foods with squalene, polyphenols & phytosterols from theabsorbed oil (VOO)Low formation of total trans‐FA (up to 5 mg/g oil) during frying. That( p g/g ) g y gcorresponds to loading a batch of potatoes (150 g) with 75 mgwhich is much lower to the typical Western consumption (up to 4000 mg)
Andrikopoulos et al. Int. J. Food Sci. Technol. 37 (2002) 177‐190A d ik l t l I t J F d S i N t 53 (2002) 351 363
F.O.H. 44
Ruiz‐Roso. Grasas y Aceites. 49 (1998) 347‐351Eheart & Gott Food Technol 19 (1965) 181 188Andrikopoulos et al. Int. J. Food Sci. Nutr. 53 (2002) 351‐363
Saguy & Dana. J. Food Engin. 56 (2003) 143‐152Fillion & Henry. Int. J. Food Sci. Nutr. 49 (1998) 157‐168Romero et al. J. Agr. Food Chem. 47 (1999) 1168‐1173
Eheart & Gott. Food Technol. 19 (1965) 181‐188Gomez‐Alonso et al. J. Agr. Food Chem. 47 (2003) 667‐672Kalogeropoulos & Andrikopoulos, Int. J. Food Sci. Nutr. 55 (2003) 125‐9Kalogeropoulos et al. J. Food Sci. Agric. 84 (2004) 1750‐8
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Maintenance of antioxidants Beneficial ingredients in f i d f d
a‐τοκοφερόληfried foods
l h lpolyphenolsAfter the eighth frying the 15‐30% tocopherols and polyphenols are maintained in oil “protection” of TGs
F.O.H. 45
in oil; “protection” of TGs
NK Andrikopoulos, GVZ Dedousis, A Falirea, N Kalogeropoulos, H Hatzinicola (2002). Intern. J. Food Sci. Nutr., 53, 351‐363
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Beneficial ingredients in fried foods
Intake of phytosterolsp yfrom eating 1 portion (200g) potatoes fried in oil that have been fried 1‐3 times: covers 7‐37% of typical daily intake (250mg)( g)
Potatoes frying in vegetable oils resulted in the enrichment with phytosterolsF i d id ti f h t t lFrying caused oxidation of phytosterols(α) ↑ with frying time, (β) ↑ in more unsaturated oils( ) f
F.O.H. 46
(γ) pan> fryer
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Questions arising
A th li it f TPM/PTG t ti f bli h lth?
Questions arising
Are the limits of TPM/PTG protective for public health?
Is the defense system of the body adequate to neutralize the d i bl ff t f TPM f b t h f F h f i ?undesirable effect of TPM from a batch of French-fries?
How much rich-antioxidant foods should be consumed together ith f i d f d d l ti diti i d twith fried foods under real consumption conditions in order to
neutralize the undesirable effects?
Wh t i th bi il bilit f th ti id t d?What is the bioavailability of the antioxidants consumed?
Is the capacity of the detoxification system of the body “good h” t th f i b d t d th d il lenough” to overcome the frying by-products under the daily real
consumption of fried foods?
F.O.H. 47
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Harmful ingredients
TPM (1 batch of French Fries)CuSO4 (5μΜ) ( )CuSO4 (5μΜ)
plus LDL
60
80
60
80
ion
ion
20
40
20
40
% oxidati
% oxidati
F.O.H. 48
00
time (h) time (h)
-
2
TPM induced LDL oxidation (in vitro)
22
2
11
2
1. LDL + TPM from fried oils in domestic use8 – 13%
2. LDL + TPM from fried oils in fast foods & restaurants
F.O.H. 49
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TPM induced LDL oxidation (in vitro)
5 μM CuSO4 induced LDL oxidation is defined as 100%oxidationoxidation
TPM correspond to the quantity that it is distributed to blood LDL when eating a batch (150 g) of potatoesFrench‐fried in oils of different deterioration (as indicated)
NPM (Non Polar Materials) exhibit no oxidative effect on LDL
Oleuropein = one of the main antioxidant polyphenols inolive oil
10μM Oleuropein in the test cuvette corresponds to 5 8 li i d f l f l d li ilapprox. 5‐8 olive pieces and a spoonful of salad olive oil
F.O.H. 50
-
MPM (DDE) induced LDL oxidation (in vitro)
2
2
11
vit E20μΜ
1. LDL + MPM from fried oils in domestic use
2 LDL + MPM from fried oils in fast foods & restaurants2. LDL + MPM from fried oils in fast foods & restaurants
F.O.H. 51
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MPM (DDE) induced LDL oxidation (in vitro)
MPM = Medium Polarity Materials isolated from fried oilsy(mainly 2,4‐trans‐trans‐decadienal)
MPM contained in a batch of potatoes French fried inMPM contained in a batch of potatoes French‐fried inoil with 14% TPM exhibits approx. 100% LDL oxidation(same to that of 5 μM CuSO4)
Vitamin E contained in 30 ml of salad oil (approx. 750 ppmVit E) results in 50% inhibition of human body LDL oxidationVit. E) results in 50% inhibition of human body LDL oxidation
F.O.H. 52
-
Oleuropein vs PAFOleuropein vs PAF
80
100
uced
60
80
PAF
indu
gatio
n
20
40
hibi
tion
in
aggr
e g
IC 0 41 M
0
20
% In
h IC50: 0,41mM
0 0,25 0,5 0,75 1 1,25Oleuropein (mM)
Andrikopoulos, Antonopoulou, Kaliora, Leb-Wiss Tech, 35, 479-484 (2002)F.O.H. 53
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Oil Frying process1 batch of frenc‐fries (150g)
Oil (15g)25% ΤΡΑ (~3g)
In vitro οξείδωση LDL
proportional to the t t i th hConsumption 5‐10 content in the human
body
Consumption 5‐10 olives and vegetable salad with olive oil (20g)with olive oil (20g)
F.O.H. 54
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Virgin olive oilVirgin olive oil (VOO) in frying(VOO) in frying
F.O.H. 55
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Squalene in French‐fries
Squalene in home frying with extra virgin olive oil• fryer: 409±6.4 mg/100 g y g/ g• pan: 387±5.7 mg/100 g• after 8 fryings maintaining 80‐90% original squalene
F.O.H. 56N. Kalogeropoulos and N.K. Andrikopoulos (2004). Squalene in oils and fats from domestic and commercial fryings of
potatoes. Intern. J. Food Sci. Nutr., 55, 125‐129
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Conclusively Conclusively ……yy1. Frying up to 8 times using the same seed results in TPM
25%
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Bioavailability of ΟΗ‐tyrosol & metabolites in plasma
3145 (3145 (±±341)341)ng/mLng/mL 2263 (2263 (±±170)170)
ng/mLng/mLng/mLng/mL
122 (122 (±±13)13) 14742 (14742 (±±941)941)( )ng/mLng/mL
14742 (14742 (±±941)941)ng/mLng/mL
A.M. Kountouri, A. Mylona, A.C. Kaliora, N.K. Andrikopoulos, Phytomedicine 14 (2007) 659–667
F.O.H. 58
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Olive leaf extract & frying
Frying potatoes in pan ‐ oils i h d i h li l f
Ελαιόλαδο
12
14
16
αιο
OLE πριν OLE μετά Σύνολο πριν
enriched with olive leaf extract:Polyphenols in the oil before and after frying
6
8
10
12
Διατήρηση
στο
έλα
τηγανίσμ
ατος
Σύνολο μετά
after frying
0
2
4
0 120 240εμπλουτισμός (mg/kg)
% Δ
εμπλουτισμός (mg/kg)
Ηλιέλαιο
16
18
20OLE πριν OLE μετά
Φοινικέλαιο9
10OLE πριν OLE μετά
8
10
12
14
16
τήρη
ση στο
έλαιο
ηγανίσμα
τος
Σύνολο πρινΣύνολο μετά
4
5
6
7
8
ήρησ
η στο έλαιο
γανίσμ
ατος
OLE μετά Σύνολο πρινΣύνολο μετά
0
2
4
6
0 120 240
% Διατ τη
0
1
2
3
4
% Διατή τηγ
F.O.H. 59
Chiou, Salta, Kalogeropoulos, Mylona, Ntalla, Andrikopoulos, Journal of Food Science 2007,72,574-584
0 120 240εμπλουτισμός (mg/kg)
0 120 240εμπλουτισμός (mg/kg)
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Polyphenols & cancer yp
Polyphenols extracted from olive fruits induce ypstomach cancer cell death
F.O.H. 60
Kountouri AM, Kaliora AC, Koumbi L, Andrikopoulos NK Eur J Cancer Prev. 2009 Feb;18(1):33‐9.
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Polyphenols & cancer yp
1‐7, different polyphenol p ypstandards
Standard olive oil polyphenols induce apoptosis of leukemicStandard olive oil polyphenols induce apoptosis of leukemic cells my natural killers
F.O.H. 61
Dedoussis GV, Kaliora AC, Andrikopoulos NK. Cell Biol Int. 2005 Nov;29(11):884‐9.
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General commentsThe in vitro experiments on LDL oxidation gave evidence thatTPM/ PTG limits could be considered as “quite safe” for humansfor moderate consumption of fried foodsfor moderate consumption of fried foods.
Nevertheless the possibility of consumption of TPM overloadedfried foods in fast food and restaurants are relatively high. Thus, more concern by the authorities should be taken.
Consumption of foods rich in antioxidants together with friedfoods has, in vitro, a remarkable protective effect from TPM undesirable properties. p p
The detoxification system(s) is “moved on” indicating that someoxidation and toxic effects occur in the body after the consumptionoxidation and toxic effects occur in the body after the consumptionof fried food and their fractions.
• The most toxic might be the cyclic FA by-products and the frying-fumesThe most toxic might be the cyclic FA by products and the frying fumes
F.O.H. 61
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Thank you for your attention