In vitro digestibility of vegetable oils subjected to heat treatments

Identifier:  TFM:2486

Handle: https://hdl.handle.net/20.500.11797/TFM2486

Authors:  Ferreres Zaragoza, Aida

Abstract:
Vegetable oils are an essential source of lipids, but when heated, they can undergo chemical changes that affect their quality and digestibility. This study analyzes how heating (180°C for 15 minutes) modifies the composition of vegetable oils and impacts their digestion, using the INFOGEST protocol. Parameters such as polyphenols, acidity, and oxidation compounds were analyzed. Extra virgin oils demonstrated superior stability and digestibility, whereas refined oils containing polar and trans compounds were digested less effectively. These findings underscore the importance of selecting high-quality, stable oils for high-temperature cooking.