Column and high‐performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil

This study aimed (i) to design an in vivo model to study fat digestibility, and (ii) to apply this design to test the in vivo digestibility of a highly thermoxidized olive oil. True digestibility of unheated olive oil was tested 2, 4, 6, and 7 h after administering 1 g of olive oil/100 g body weight...

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Bibliographic Details
Published in:Lipids 1999-11, Vol.34 (11), p.1187-1192
Main Authors: Sánchez‐Muniz, Francisco J., Bastida, Sara, González‐Muñoz, M. José
Format: Article
Language:English
Subjects:
Animals
Body weight
Chromatography
Chromatography, Gel
Chromatography, High Pressure Liquid
Digestion
Diglycerides - metabolism
Dimerization
Fatty Acids, Nonesterified - metabolism
Hot Temperature
Hydrolysis
Male
Models, Biological
Olive Oil
Oxidation-Reduction
Plant Oils - metabolism
Polymers
Rats
Rats, Wistar
Silica
Time Factors
Triglycerides - metabolism
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Summary:This study aimed (i) to design an in vivo model to study fat digestibility, and (ii) to apply this design to test the in vivo digestibility of a highly thermoxidized olive oil. True digestibility of unheated olive oil was tested 2, 4, 6, and 7 h after administering 1 g of olive oil/100 g body weight to young adult Wistar rats by means of esophageal probes. Remaining gastrointestinal lumen fat showed an inversely linear relationship (t=−0.9932; P
ISSN:0024-4201
1558-9307
DOI:10.1007/s11745-999-0470-9