High-temperature effects on antioxidant systems and toxic product formation in nutritional oils

In this study, effects of high-temperature heating on antioxidant defense potential (AOP) and malondialdehyde (MDA) levels were investigated in several types of oils ingested by humans. Natural olive oil, refined olive oil, sunflower oil, and soy oil were examined. High-temperature heating to 180 degrees C significantly decreased AOP. This was accompanied by a significant increase in MDA levels. The observed changes were quantitatively greater in soy and sunflower oil compared to olive oil. The loss in antioxidant defense potential and elevation in peroxidation products may be associated with enhanced disease processes.