Column and high‐performance size exclusion chromatography applications to the in vivo digestibility study of a thermoxidized and polymerized olive oil

Abstract

This study aimed (i) to design an in vivo model to study fat digestibility, and (ii) to apply this design to test the in vivo digestibility of a highly thermoxidized olive oil. True digestibility of unheated olive oil was tested 2, 4, 6, and 7 h after administering 1 g of olive oil/100 g body weight to young adult Wistar rats by means of esophageal probes. Remaining gastrointestinal lumen fat showed an inversely linear relationship (t=−0.9932; Pin vivo.