Distinct capability of some fats on unsaturated fatty acid and antioxidant enrichment of foods for ketogenic diet purpose

Abstract

Ketogenic diet is a dietetic approach for the treatment of refractory childhood epilepsy. In this experiment we aimed to assess the total lipid content enrichment capability of different however, less studied fats, as well as the possibilities to transfer unsaturated fatty acids and antioxidants into different foods, as these substances proved to be relevant in the mechanism of the ketogenic diet. We also determined the stability of different fats during food preparation and short-term storage. French fries, meatloaf and fried zucchini were prepared with sunflower oil, olive oil, coconut oil, rape oil and lard. The total lipid contents, iodine values, rancidities and antioxidant-activities of the samples were ascertained immediately after the preparation and after 3-day-storage on 4°C. Our results indicate that the different foods are distinct in their lipid uptake capabilities, while the fats cannot be distinguished by their penetrance abilities into the foods. Sunflower and rape oils proved to be the best for unsaturated fatty acid enrichment but as rape oil proved to be sensitive to both heat and storage time, sunflower oil seems to be the best option. Anitoxidant-acitvity did not show any tendencies.