EVALUATION OF HYDROLYSIS AND ABSORPTION OF THERMALLY OXIDIZED OLIVE OIL IN NONABSORBED LIPIDS IN THE RAT

The aim of this study was to investigate the contribution of hydrolysi s and absorption to the reduced digestibility found for heat-oxidized oils. Indirect evaluation methods were designed to assess the hydrolys is and absorption undergone in vivo, based on the analysis of non-abso rbed lipids in faeces. The results indicated difficulties in the hydro lysis of complex glyceridic molecules included in heat-oxidized fats. Also, the data suggested that the extension of hydrolysis undergone in vivo was closely dependent on the amount and alteration degree of the dietary fat. This fact was clearly shown specifically for non-altered fatty acids while in the case of non-polar dimer fatty acids the low digestibility value may be associated in part to difficulties during t he absorption process.