IN VITRO BIOAVAILABILITY OF SUNFLOWER OIL FORTIFIED WITH IODINE

The use of iodized sunflower oil as an additive is an affordable and inexpensive method. In addition, iodine is a liposoluble element, which facilitates its incorporation into oil. But the incorporation of iodine in oil is a complex phenomenon, accompanied by a change in the physicochemical properties of the finished product, and therefore the evolution of the composition of triglycerides in iodinated oil has been investigated, depending on the amount of iodine administered.  Free fatty acids (FFAs) are subjected to a different metabolic mechanism depending on the length of their chain (their molar mass). Thus, long chain fatty acids after re-esterification are deposited in the adipose tissue in the form of triglyceride-rich lipoproteins, while medium chain FFAs are usually oxidized in the liver. The structure of triglycerides (the distribution of fatty acids in the triglyceride molecule) can also influence the digestibility of this product. The purpose of the researches is to determine the influence of sunflower oil iodine on the digestibility of triglycerides and the evolution of the iodine content in the system during the enzymatic hydrolysis of the product. The kinetics of MGs, DGs and FFAs accumulation and the percentage of iodine recovered from the digestate were investigated during in vitro pancreatic digestion of iodinated sunflower oil.