UBRISA

View Item 
  •   Ubrisa Home
  • Faculty of Medicine
  • Biomedical Sciences
  • Research articles (Dept of Biomedical Sciences)
  • View Item
  •   Ubrisa Home
  • Faculty of Medicine
  • Biomedical Sciences
  • Research articles (Dept of Biomedical Sciences)
  • View Item
    • Login
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    A comparative study of the effect of heating on antioxidant potential and lipid profile of rats fed with two vegetable oils-sunflower oil and sesame oil (commonly used in culinary preparation)

    Thumbnail
    View/Open
    Main Article (1.775Mb)
    Date
    2015-06-04
    Author
    Saramma, George
    Padmaja, Chaturvedi
    Publisher
    SCIENCEDOMAIN international
    Link
    http://www.sciencedomain.org/abstract.php?iid=1039&id=3&aid=9577
    Rights
    Available under creative commons license
    Rights holder
    Saramma and Padmaja
    Type
    Published Article
    Metadata
    Show full item record
    Abstract
    Aims: Vegetable oils are fats, which are extracted from plant materials especially from seeds, which may change its chemical composition when heated. Therefore the present study investigated the effect of heating of sunflower oil and sesame oil on the in-vivo antioxidant status and the lipid profile in Wistar albino rats. Place and Duration of Study: Department of Biological Sciences, University of Botswana, Botswana. The study was conducted from January 2012 - December 2012. Methodology: The animals were divided into five groups of six rats each and maintained as follows: Normal control received the normal diet and two positive controls treated with heated sunflower oil and sesame oil, two experimental groups-treated sunflower oil and sesame oil after trying the potato chips. At the end of the experimental period of 60 days the rats were sacrified and the blood was collected for biochemical estimations. The weights of the animals were recorded every week. Results: The results indicated that sesame oil is much better in keeping the antioxidant status and cause lesser lipid peroxidation as well as hepatotoxicity when compared to sunflower oil. Again the cardioprotective effect of sesame oil is higher than that of the sunflower oil. Conclusion: So in conclusion, sesame oil showed a higher level of protective effect than that of sunflower oil and is a better choice for culinary purposes.
    URI
    http://hdl.handle.net/10311/1426
    Collections
    • Research articles (Dept of Biomedical Sciences) [16]

    DSpace software copyright © 2002-2015  DuraSpace
    Contact Us | Send Feedback
    Theme by 
    @mire NV
     

     

    Browse

    All of UBRISA > Communities & Collections > By Issue Date > Authors > Titles > SubjectsThis Collection > By Issue Date > Authors > Titles > Subjects

    My Account

    > Login > Register

    Statistics

    > Most Popular Items > Statistics by Country > Most Popular Authors