Journal of Nutrition

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

Journal of Nutrition Vol. 68 No. 1 May 1959, pp. 101-108
Copyright © 1959 by American Society for Nutrition
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Perkins, E. G.
Right arrow Articles by Kummerow, F. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Perkins, E. G.
Right arrow Articles by Kummerow, F. A.

The Nutritional Effect of Polymers Isolated from Thermally Oxidized Corn Oil1,2,

E. G. Perkins3 and F. A. Kummerow

Department of Food Technology, University of Illinois, Urbana

Weanling rats were fed for 21 days a diet composed of 50% glucose, 31% casein, 5% Wesson salt, 2% fresh cottonseed oil, 12% of the test fat or fatty acid fraction, and all of the known required water- and fat-soluble vitamins. Those fed the nondistillable residue from the non-urea-adduct-forming fatty acids of corn oil which had been heated at 200°C for 48 hours and represented approximately 30% of the original oil all died within 7 days. Dilution of the non-urea-adduct-forming fatty acids with an equal volume of the fatty acids from fresh corn oil assured survival of the animals for the 21-day test period, but counteracted only partially the growth depressing effect of the non-urea-adduct-forming fatty acids. The major portion of the fatty acids in the thermally oxidized corn oil did not seem to be damaged by the severe heat treatment. Although the fatty acids from thermally oxidized oil depressed growth significantly, the rats fed the urea-adduct-forming fatty acids, which represented 64% of the oil, gained as much weight as those on the fatty acids of fresh corn oil.

1 This work was supported by Research Grant no. C-1932 from the National Institutes of Health, U. S. Public Health Service, Department of Health, Education, and Welfare and the American Dairy Association.

2 Portion of a thesis presented by E. G. Perkins as partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Technology.

3 Present Address: Armour and Company, Union Stock Yards, Chicago 9, Illinois.

Manuscript received 20 November 1958.




Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]