ENZIMATIC ASSAY OF DIGESTIBILITY OF VEGETABLE OILS AND DIETARY FATS

Abstract

Digestion of vegetable oils is influenced by the composition of the oil, but also by the particular physiological factors specific to each individual. In order to determine the digestion effort, three types of oil and two types of animal fat were subjected to in vitro digestion research by modeling the digestion conditions at the level of the small intestine. Liver food supplements and pork and hen bile were used to initiate digestion. The digestion effort in the presence of pancreatic lipase (1050 FIP-U/g) increased in the order-pumpkin seed oil, sunflower oil, olive oil and, respectively, poultry fat, butter. The accumulation of free fatty acids was maximal for pumpkin oil (from 1.28 to 6.68%) and for chicken fat (from 0.67 to 4.23%) during the 4 hour of simulated digestion.