| The changes of physicochemical indexes including peroxide value, anisidine value and so on of frying palm oil were investigated, meanwhile the effect of polar compounds (PCs) extracted from 50 h frying palm oil on HepG2 cell was studied. The results showed that during the frying process, the acid value, peroxide value, carbonyl value, anisidine value and PCs content increased gradually with the frying time prolonging, while the iodine value and oxidation stability index decreased continuously. When frying for 45 h, the PCs content was over 25%. The results of MTT assay showed that after 24 h treatment by PCs, the viability of HepG2 cells decreased with the increase of the PCs content, indicating that the PCs could inhibit the growth of HepG2 cells. The results of oil red O test and ROS experiment showed that the PCs could promote the accumulation of lipid droplets in cells. Meanwhile, the ROS content increased obviously, and it could cause cell oxidative damage, energy metabolism disorder and aggravate lipid accumulation. |
