Tsanev R, Yanishlieva N, Goranov I
Institute of Gastroenterology and Nutrition, Medical Academy, Sofia, Bulgaria.
Nahrung. 1988;32(4):365-74. doi: 10.1002/food.19880320418.
The oxidation stability of storage lipids from adipose tissue and of structural lipids from liver was compared to the coefficients of oxidizability of the pure fat used: lard (L); lard + sunflower oil 2:1 (LS); butter (B) and partially hydrogenated oil (H). The oxidation stability of the corresponding high-fat dietary regimens (50 energy-%) was also investigated. The experimental groups L, LS, B and H were compared to the control group (C) fed low-fat laboratory pellet-food. The coefficients of oxidizability were calculated from the fatty-acid composition of the used pure fats. The oxidation stability was performed in condition of accelerated oxidation under kinetic regimen, assaying the peroxide concentration in appropriate time intervals. The coefficients of oxidizability of dietary fats and storage lipids were very similar. This is explained by the fact that the fatty-acid composition of storage lipids reflected that of the corresponding high-fat diets. The oxidation stabilities in storage lipids were markedly lower than these in the respective dietary regimens. The highest oxidation stability in lipids from adipose tissue was found in group B, and the lowest in group LS. Contrarywise, the oxidation stability in liver lipid showed the following declining sequence: C greater than H greater than L greater than LS greater than B. The discrepancies in oxidation stability of the various specimens (pure fats, dietary fats, storage and structural lipids) may be explicated by an intervention of factors with pro- and anti-oxidative action. The large deviations in fatty acid composition in the examined tissues in comparison to the composition of the respective high-fat diets may also play an important role in this respect. These parallel studies on oxidation stability at different levels could improve our possibilities for evaluation of the stability and biological value of fats.
猪油（L）；猪油+向日葵油2:1（LS）；黄油（B）和部分氢化油（H）。还研究了相应高脂肪饮食方案（50%能量）的氧化稳定性。将实验组L、LS、B和H与喂食低脂实验室颗粒饲料的对照组（C）进行比较。氧化系数根据所用纯脂肪的脂肪酸组成计算得出。在动力学条件下加速氧化的条件下进行氧化稳定性测试，在适当的时间间隔内测定过氧化物浓度。膳食脂肪和储存脂质的氧化系数非常相似。这可以通过储存脂质的脂肪酸组成反映相应高脂肪饮食的脂肪酸组成这一事实来解释。储存脂质中的氧化稳定性明显低于各自饮食方案中的氧化稳定性。在脂肪组织脂质中，B组的氧化稳定性最高，LS组最低。相反，肝脏脂质中的氧化稳定性呈现以下递减顺序：C＞H＞L＞LS＞B。各种样本（纯脂肪、膳食脂肪、储存和结构脂质）氧化稳定性的差异可能是由具有促氧化和抗氧化作用的因素的干预所解释的。与各自高脂肪饮食的组成相比，所检查组织中脂肪酸组成的巨大差异在这方面也可能起重要作用。这些在不同水平上对氧化稳定性的平行研究可以提高我们评估脂肪稳定性和生物学价值的可能性。
