Polar and non-polar fractions of deep fried edible oils induce differential cytotoxicity and hemolysis

Edible oils are the essential part of diet, however, deep frying process induce oxidative changes in these oils, making them unsuitable for consumption. Deep frying generates various noxious polar and non-polar aldehydes and carbonyls, which may be polar or non-polar in nature. The present study thus evaluated the cytotoxic and hemolytic effects of polar and non-polar fractions of different deep fried edible oils. There observed a significantly elevated level of lipid peroxidation products in the polar fraction of deep fried sunflower (FSO-P) and rice bran oils (FRO-P). The treatment with these fractions induced cytotoxicity in cultured colon epithelial cells, with a higher intensity in FSO-P and FRO-P. Further, an increased TBARS level and catalase activity in RBCs treated with FSO-P and FRO-P led to hemolysis. In comparison, the fried coconut oil (FCO) fractions were less toxic and hemolytic; in addition, the non-polar fraction was more toxic, compared to FCO-P fraction.