The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male ra...The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given normal rat pellet only while in treated groups 15% of additional vegetable oils were given. The results at 4 weeks showed a decline in Low Density Lipoprotein Cholesterol (LDL-C) values at RPO and PO groups whereas in CO and COC groups the LDL-C were increased compared to the control group. The High Density Lipoprotein Cholesterol (HDL-C) values increased in RPO and PO groups whereas it was declined in CO and COC groups compared to the control group. At 8 weeks, there was no significant difference (P ≥ 0.05) in HDL-C of rats treated with vegetable oils compared to the control group. However, the LDL-C in RPO and PO was significantly decreased (P ≤ 0.05) in the LDL-C and there was no significant difference (P≥0.05) for CO and COC groups compared to the control groups. The mean value of the LDL-C after 8 weeks in the control group, RPO, PO, CO, and COC groups were 66.1 mg/dl, 31.9 mg/dl, 41.1 mg/dl, 50.41 mg/dl and 54.31 mg/dl respectively. There was significant decreased (P ≤ 0.05) in the total cholesterol (TC) in RPO group for 4 weeks compared to the control group while the TC in PO, CO and COC were within the normal range. The results of TC in all treated rats for 8 weeks were within the normal range. There was no significant difference in TC of rats treated with vegetable oils compared to the control group. Triglycerides (TG) in all treated rats for 4 weeks were within the normal range whereas the TG in RPO, PO and CO groups for 8 weeks were significant increase (P ≤ 0.05) compared to the control group but there was no significant difference between the control group and COC group.展开更多
Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extra...Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extract-oil concentration) varied at three levels each (i.e. 25℃ - 65℃, 0.5 - 1.5 h and 1% - 5%). The responses used to optimize the design runs were antioxidant properties as well as the red and blue color content of the residual oils. The results from the preliminary RBD palm olein analyses showed that the product was fresh in terms of the quality indices % FFA, peroxide value, iodine value and color. There was a significant difference (p < 0.05) in terms of the extract-RBD palm olein concentrations used as well as the treatment temperatures however, there was no significant difference (p < 0.05) in treatment times. The optimum treatment condition was found to be at extract-RBD palm olein concentration of 1%, temperature of 25℃ and reaction time of 0.5 h.展开更多
In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed.The oil was supplemented with the extract at concentrations 200–1800 ppm,and store...In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed.The oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in oils.After each two heating days,oil samples were collected,and their chemical indexes were determined.Peroxide,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters evaluated.Additionally,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying temperature.The order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=Control.From these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.展开更多
Deep frying with repeated use of same edible oil leads to the formation of lipid oxidation products. The presence of these oxidized products formed during frying at elevated temperature is hazardous for human health a...Deep frying with repeated use of same edible oil leads to the formation of lipid oxidation products. The presence of these oxidized products formed during frying at elevated temperature is hazardous for human health and therefore, requires prompt analysis for ensuring its fitness/quality. In this study, oxidative degradation of thermally stressed edible oils canola, sunflower and palm olein shortening was studied at 180°C ± 5°C up to 48 hours. Palm olein shortening remained stable during this period as the increase in its acid value was significantly less than canola and sunflower seed oils. The shortening samples were further studied by attenuated total reflectance Fourier transformation infrared (ATR-FTIR) and gas chromatography mass spectrometry (GC-MS) to evaluate the formation of various oxidation products due to thermal stress. ATR-FTIR indicates the formation of free fatty acids (FFAs), aldehyde groups and change in degree of unsaturation while GC-MS gives important information about profile of FFAs. The combination of these analytical techniques is useful for rapid and highly sensitive analysis of oxidized edible oil thus, ensuring its quality and fitness for safe use.展开更多
文摘The objective of the study was to evaluate the effects of different vegetable oils [red palm olein (RPO), palm olein (PO), corn oil (CO) and coconut oil (COC)] on lipid profile in rat. Sixty six Sprague Dawley male rats were randomly divided into eleven groups of 6 rats per group and were treated with 15% concentrations of RPO, PO, CO and COC for 4 and 8 weeks. Rats in control group were given normal rat pellet only while in treated groups 15% of additional vegetable oils were given. The results at 4 weeks showed a decline in Low Density Lipoprotein Cholesterol (LDL-C) values at RPO and PO groups whereas in CO and COC groups the LDL-C were increased compared to the control group. The High Density Lipoprotein Cholesterol (HDL-C) values increased in RPO and PO groups whereas it was declined in CO and COC groups compared to the control group. At 8 weeks, there was no significant difference (P ≥ 0.05) in HDL-C of rats treated with vegetable oils compared to the control group. However, the LDL-C in RPO and PO was significantly decreased (P ≤ 0.05) in the LDL-C and there was no significant difference (P≥0.05) for CO and COC groups compared to the control groups. The mean value of the LDL-C after 8 weeks in the control group, RPO, PO, CO, and COC groups were 66.1 mg/dl, 31.9 mg/dl, 41.1 mg/dl, 50.41 mg/dl and 54.31 mg/dl respectively. There was significant decreased (P ≤ 0.05) in the total cholesterol (TC) in RPO group for 4 weeks compared to the control group while the TC in PO, CO and COC were within the normal range. The results of TC in all treated rats for 8 weeks were within the normal range. There was no significant difference in TC of rats treated with vegetable oils compared to the control group. Triglycerides (TG) in all treated rats for 4 weeks were within the normal range whereas the TG in RPO, PO and CO groups for 8 weeks were significant increase (P ≤ 0.05) compared to the control group but there was no significant difference between the control group and COC group.
文摘Incorporation of R. battenbergiana extract in refined bleached deodorized (RBD) palm olein was optimized using a full factorial design. The treatment included three factors (i.e. extracting temperature, time and extract-oil concentration) varied at three levels each (i.e. 25℃ - 65℃, 0.5 - 1.5 h and 1% - 5%). The responses used to optimize the design runs were antioxidant properties as well as the red and blue color content of the residual oils. The results from the preliminary RBD palm olein analyses showed that the product was fresh in terms of the quality indices % FFA, peroxide value, iodine value and color. There was a significant difference (p < 0.05) in terms of the extract-RBD palm olein concentrations used as well as the treatment temperatures however, there was no significant difference (p < 0.05) in treatment times. The optimum treatment condition was found to be at extract-RBD palm olein concentration of 1%, temperature of 25℃ and reaction time of 0.5 h.
文摘In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed.The oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in oils.After each two heating days,oil samples were collected,and their chemical indexes were determined.Peroxide,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters evaluated.Additionally,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying temperature.The order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=Control.From these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.
文摘Deep frying with repeated use of same edible oil leads to the formation of lipid oxidation products. The presence of these oxidized products formed during frying at elevated temperature is hazardous for human health and therefore, requires prompt analysis for ensuring its fitness/quality. In this study, oxidative degradation of thermally stressed edible oils canola, sunflower and palm olein shortening was studied at 180°C ± 5°C up to 48 hours. Palm olein shortening remained stable during this period as the increase in its acid value was significantly less than canola and sunflower seed oils. The shortening samples were further studied by attenuated total reflectance Fourier transformation infrared (ATR-FTIR) and gas chromatography mass spectrometry (GC-MS) to evaluate the formation of various oxidation products due to thermal stress. ATR-FTIR indicates the formation of free fatty acids (FFAs), aldehyde groups and change in degree of unsaturation while GC-MS gives important information about profile of FFAs. The combination of these analytical techniques is useful for rapid and highly sensitive analysis of oxidized edible oil thus, ensuring its quality and fitness for safe use.
