publication . Article . 2015

Frequently used vegetable oils in south america: features and properties

Durán Agüero, Samuel; Torres García, Jairo; Sanhueza Catalán, Julio;
Open Access Spanish
  • Published: 01 Jul 2015
  • Publisher: Grupo Arán
Abstract
El consumo de aceites vegetales se ha incrementado en las últimas décadas en nuestra sociedad y son parte importante de la dieta en todo el mundo. Sudamérica es un gran productor de diferentes aceites vegetales. La composición de los aceites vegetales no es estándar, ya que varía considerablemente en el aporte de ácidos grasos saturados, monoinsaturados y poliinsaturados, y particularmente en el aporte de ácidos grasos omega-6 y omega-3, asociado a la fuente de origen, ya sea especie vegetal, semilla, planta o fruto, aportando cada uno diferentes beneficios nutricionales. El propósito de este artículo es revisar y actualizar la evidencia sobre el consumo de acei...
Subjects
free text keywords: Ácidos grasos, Aceites vegetales, Salud, Enfermedad cardiovascular, Fatty acids, Vegetable oils, Health, Cardiovascular disease
101 references, page 1 of 7

1. Melo Ruiz V. Bioquímica de los Procesos Metabólicos. Editorial Reverté S.A.; 2006.

2. Michas G, Micha R, Zampelas A. Dietary fats and cardiovascular disease: Putting together the pieces of a complicated puzzle. Atherosclerosis 2014;234(2):320-8.

3. Suaterna Hurtado A. La fritura de los alimentos: el aceite de fritura. Perspect Nutr Humana 2009;11:39-53.

4. Navarro M, Castro W, Biot C. Bioorganometallic Compounds with Antimalarial Targets: Inhibiting Hemozoin Formation. Organometallics 2012;31:5715−27.

5. Soriguer F, Rojo-Martinez G, Dobarganes MC, Garcia Almeida JM, Esteva I, Beltran M, et al. Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr 2003;78(6):1092-7.

6. Yamsaengsung R, Moreira R. Modeling the transport phenomena and structural changes during deep fat frying Part I: model development. Journal of Food Engineering 2002;53 1-10.

7. Marmesat S, Velasco J, Dobarganes MC. Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures. J Chromatogr A 2008;1211(1-2):129-34.

8. Rossi M, Alamprese C, Ratti S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chemistry 2007;102:812-7.

9. Bansal G, Zhou W, Barlow PJ, Joshi PS, Lo HL, Chung YK. Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit Rev Food Sci Nutr 2010;50(6):503-14.

10. Cabiscol E, Tamarit J, Ros J. Oxidative stress in bacteria and protein damage by reactive oxygen species. Int Microbiol 2000;3(1):3-8. [OpenAIRE]

11. Romero A, Bastida S, Sanchez-Muniz FJ. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol 2006;44(10):1674-81.

12. Marai I, Massalha S. Effect of omega-3 polyunsaturated fatty acids and vitamin D on cardiovascular diseases. Isr Med Assoc J 2014;16(2):117-21.

13. Valenzuela R, Tapia G, González M, Valenzuela A. Omega-3 fatty acids (EPA and DHA) and its application in diverse clinical situations. Rev Chil Nutr 2011;38:356-367.

14. Di Costanzo J. Paleolithic nutrition: a model for the future?. Curr Op Clin Nutr Metab 2000;3:87-92.

15. Sarolic M, Gugic M, Tuberoso CI, Jerkovic I, Suste M, Marijanovic Z, et al. Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Masnjaca and Krvavica in comparison with Italian variety Leccino. Molecules 2014;19(1):881-95. [OpenAIRE]

101 references, page 1 of 7
Abstract
El consumo de aceites vegetales se ha incrementado en las últimas décadas en nuestra sociedad y son parte importante de la dieta en todo el mundo. Sudamérica es un gran productor de diferentes aceites vegetales. La composición de los aceites vegetales no es estándar, ya que varía considerablemente en el aporte de ácidos grasos saturados, monoinsaturados y poliinsaturados, y particularmente en el aporte de ácidos grasos omega-6 y omega-3, asociado a la fuente de origen, ya sea especie vegetal, semilla, planta o fruto, aportando cada uno diferentes beneficios nutricionales. El propósito de este artículo es revisar y actualizar la evidencia sobre el consumo de acei...
Subjects
free text keywords: Ácidos grasos, Aceites vegetales, Salud, Enfermedad cardiovascular, Fatty acids, Vegetable oils, Health, Cardiovascular disease
101 references, page 1 of 7

1. Melo Ruiz V. Bioquímica de los Procesos Metabólicos. Editorial Reverté S.A.; 2006.

2. Michas G, Micha R, Zampelas A. Dietary fats and cardiovascular disease: Putting together the pieces of a complicated puzzle. Atherosclerosis 2014;234(2):320-8.

3. Suaterna Hurtado A. La fritura de los alimentos: el aceite de fritura. Perspect Nutr Humana 2009;11:39-53.

4. Navarro M, Castro W, Biot C. Bioorganometallic Compounds with Antimalarial Targets: Inhibiting Hemozoin Formation. Organometallics 2012;31:5715−27.

5. Soriguer F, Rojo-Martinez G, Dobarganes MC, Garcia Almeida JM, Esteva I, Beltran M, et al. Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr 2003;78(6):1092-7.

6. Yamsaengsung R, Moreira R. Modeling the transport phenomena and structural changes during deep fat frying Part I: model development. Journal of Food Engineering 2002;53 1-10.

7. Marmesat S, Velasco J, Dobarganes MC. Quantitative determination of epoxy acids, keto acids and hydroxy acids formed in fats and oils at frying temperatures. J Chromatogr A 2008;1211(1-2):129-34.

8. Rossi M, Alamprese C, Ratti S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chemistry 2007;102:812-7.

9. Bansal G, Zhou W, Barlow PJ, Joshi PS, Lo HL, Chung YK. Review of rapid tests available for measuring the quality changes in frying oils and comparison with standard methods. Crit Rev Food Sci Nutr 2010;50(6):503-14.

10. Cabiscol E, Tamarit J, Ros J. Oxidative stress in bacteria and protein damage by reactive oxygen species. Int Microbiol 2000;3(1):3-8. [OpenAIRE]

11. Romero A, Bastida S, Sanchez-Muniz FJ. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol 2006;44(10):1674-81.

12. Marai I, Massalha S. Effect of omega-3 polyunsaturated fatty acids and vitamin D on cardiovascular diseases. Isr Med Assoc J 2014;16(2):117-21.

13. Valenzuela R, Tapia G, González M, Valenzuela A. Omega-3 fatty acids (EPA and DHA) and its application in diverse clinical situations. Rev Chil Nutr 2011;38:356-367.

14. Di Costanzo J. Paleolithic nutrition: a model for the future?. Curr Op Clin Nutr Metab 2000;3:87-92.

15. Sarolic M, Gugic M, Tuberoso CI, Jerkovic I, Suste M, Marijanovic Z, et al. Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Masnjaca and Krvavica in comparison with Italian variety Leccino. Molecules 2014;19(1):881-95. [OpenAIRE]

101 references, page 1 of 7
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