Author/Authors :
Shafaeizadeh, Shila Nutritionist - Department of Nutrition - School of Health, Shiraz University of Medical Sciences , Jamalian, Jalal Professor - Department of Food Science and Technology - School of Agriculture, Shiraz University , Owji, Ali Akbare Professor - Department of Biochemistry, School of Medicine, Shiraz University of Medical Sciences , Azadbakht, Leila Associate Professor - Food Security Research Center and Department of Community Nutrition - School of Nutrition and Food Science, Isfahan University of Medical Sciences , Ramezani, Roghayeh Department of Food Science and Technology - School of Agriculture, Shiraz University , Karbalaei, Narges Department of Physiology - School of Medicine, Shiraz University of Medical Sciences , Rajaeifard, Abdolreza Associate Professor - Department of Statistics - School of Health, Shiraz University of Medical Sciences , Tabatabai, Negar Department of Nutrition - School of Health, Shiraz University of Medical Sciences
Abstract :
BACKGROUND: This study was conducted to evaluate the effects of consuming thermally oxidized oil supplemented with
pectin on liver glutathione peroxidase activity, serum malondialdehyde and lipid profiles in male Sprague-Dawley rats.
METHODS: Fifty growing male Sprague-Dawley rats were randomly divided into different groups. The diets differed
only in their fat and pectin content. The diets had fresh sunflower oil or thermally oxidized sunflower oil. The diets
were supplemented with pectin in the amount of 50 g/kg diet or not supplemented. Thus, there were four experimental
groups: "fresh oil", "oxidized oil", "fresh oil + pectin", "oxidized oil + pectin". Study duration was 42 days. Non parametric,
Kruskal-Wallis and Mann-Whitney tests were used to evaluate mean values of variables in groups.
RESULTS: In oil consumption, peroxide, p- Anisidine, thiobarbituric acid, free fatty acid values and total polar compounds
increased but iodine value was decreased. In the oxidized oil group compared to the fresh oil group, total cholesterol,
high density lipoprotein cholesterol and malondialdehyde increased (p < 0.05). Serum malondialdehyde was
decreased in the “oxidized oil + pectin” group compared to the oxidized oil alone (2.82 ± 0.51 vs.
3.61 ± 0.72 nmol/ml; p < 0.05). Total cholesterol decreased in both groups containing pectin compared to their respective
diets without supplementation (70.10 ± 10.75 vs. 81.20 ± 13.10 mg/dl; p < 0.05).
CONCLUSIONS: Pectin consumption could decrease serum malondialdehyde and cholesterol in the diet that contains
oxidized oil. Pectin supplementation could decrease the detrimental effects of thermally oxidized oil.
Keywords :
Thermally Oxidized Oil , Pectin , Malondialdehyde , Lipid Profile , Lipid Peroxides
