Physico-chemical changes in olive oil used in repeated frying and its impact on blood lipoproteins in rats

Abstract

The effect of an olive oil used in repeated fryings on certain parameters of lipidic metabolism in rat has been studied.The control animals ingest a diet containing 15% raw olive oil, while in the experimental group the diet contains the same ratio of olive oil but used in repeated fryings.An increase in total esterified cholesterol and in cholesterol bound to HDL was observed in the experimental rats, while the levels of free cholesterol remained constant.Triglycerides decreased significantly.A tendency, non-significant, to decrease the percentage of VLDL was found.The lipidic and proteic composition of VLDL, LDL and HDL is very similar in both groups, although the phospholipid content of VLDL decreased significantly in the experimental group.Results indicate that, in the animals fed fried olive oil, their takes place an adaptation in the mechanisms related to the prevention of a rising of plasmatic cholesterol levels.