Nada, S., El-Reffaei, W. (2009). BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS. Journal of Food and Dairy Sciences, 34(5), 4613-4640. doi: 10.21608/jfds.2009.113664
Shereen A. S. Nada; W. H. M. El-Reffaei. "BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS". Journal of Food and Dairy Sciences, 34, 5, 2009, 4613-4640. doi: 10.21608/jfds.2009.113664
Nada, S., El-Reffaei, W. (2009). 'BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS', Journal of Food and Dairy Sciences, 34(5), pp. 4613-4640. doi: 10.21608/jfds.2009.113664
Nada, S., El-Reffaei, W. BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS. Journal of Food and Dairy Sciences, 2009; 34(5): 4613-4640. doi: 10.21608/jfds.2009.113664
BIOLOGICAL EVALUATION FOR FRYING BLEND OIL OF JOJOBA AND SUNFLOWER ON EXPERIMENTAL RATS
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza, Egypt.
Abstract
The current study was undertaken to assess the effect of utilization of non- conventional oil, jojoba oil (more heat stable oil) blend with less heat stable sunflower oil. Main objective of this study was concern on evaluate potential adverse affects fresh and frying of this blend on rats, following deep frying potato fingers at 180 °C for internment frying up to consecutive 3 days. The blending fresh and frying processed proceed a remarkable changes in their fatty acid profiles by increase monounsaturated while reduce polyunsaturated fatty acids. Long term feeding as subchronic protocol of using fresh blend and its frying blend oils, four groups of male albino rats were fed with diets supplemented with 10 % of each corn oil (group 1) , fresh blend (group 2), and oils obtained from 20th and 30th frying (group 3 and group 4 , respectively) , for along 95 days. The studies were focused on effect of feeding rats on fatty acid profile of adipose tissues in liver, kidney and heart, hematology; organs weigh indices (hepatosomatic; kidney and cardiosomatic indices), serum analysis, liver functions and histological studies among all of four groups. The results shows that an alteration effects of hemoglobin; hematocrite; platelets; mean corpuscular volume and mean corpuscular hemoglobin concentrate occurrence and extent a increase in red blood cells in most of group of 20th and 30th dietary groups. No adverse effects on serum analysis of total cholesterol ranged from 86.23± 18.13 to 92.08 ± 10.69 mg/dl among all groups with normal range less than 100 mg/dl. While, the triglercide tended to decrease in groups 2; 3 and 4. Based on the results of liver function; it shows a significant difference between the studied dietary groups. γ-GT shows a significant increase among groups of feeding frying oils. Whereas, it's feeding to group 1 had a lowering level of γ-GT (41.66 U/L). Generally, increase of γ-GT can be taken as one of phase carcinogenesis of liver prenoplastic foci. Organs weight indices were assessed, most of increase in this indices concerning among group 3 and 4 comparing to group1. An increase in arachidonic acid among lipid profile of frying oils dietary groups, whereas, linoleic acid was decline in the organs adipose fatty acids. This contributed to role of body and liver to maintain the oxidized stress on the cells and organs. A dramatically impaired in level of α-tocopherol and followed by liver retinol could be obvious among group 4. Adverse effect in histological examination of various liver and kidney show an alteration in liver and kidney tissues, especially it positively among group 3 and4. Generally, there was an adverse effect of using jojoba oil frying after 20th frying. However, it can use this blend (jojoba and Sunflower oils) in fresh blend and / or in frying process up to 20th frying.
View on SCiNiTO
Top