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Heated Fats

II. The Nutritive Properties of Heated Cottonseed Oil and of Heated Cottonseed Oil Fractions Obtained by Distillation and Urea Adduct Formation¹

Bureau of Biological and Physical Sciences, Food and Drug Administration, Washington, D. C.

A sample of cottonsed oil heated for 190 hours at 225°C in the presence of air was fractionated into linear and non-linear monomers, dimers and higher polymers by molecular distillation and urea adduction. The heated oil, when fed to rats in a 6-month study or in 10- to 12-day "calorie assays," was shown to have decreased nutritive value for growth and food efficiency, and to produce enlarged livers in the test animals. The change most likely responsible for these effects is the appearance of fatty acids that have lost their capacity to complex with urea. It is suggested that the quantitative determination of urea-filtrate fatty acids may be useful in developing objective criteria for judging the acceptability of used fats and of the practices in specific industrial and commercial cooking operations.

Manuscript received 25 August 1960.