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Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats
American Journal of Applied Chemistry
Volume 8, Issue 2, April 2020, Pages: 55-62
Received: Dec. 7, 2019; Accepted: Jan. 6, 2020; Published: May 28, 2020
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Mutaz Mohamed Ahmed Elshiekh, Ahfad Center for Science and Technology (ACST), Ahfad University for Women, Khartoum, Sudan
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Reusing cooking oil in food preparation, especially during deep-frying is a common practice to save costs. Repeated heating of the oil accelerates oxidative degradation of lipids leading to severe changes in lipid profile of the blood and forming hazardous reactive oxygen species which depletes the natural antioxidant contents of the cooking oil leading to pathologies such as hypertension, diabetes and vascular inflammation. The main objective of this work is to investigate the effect of the reused edible cooking oil uptake with the plasma cholesterol level in some experimental animals. Twenty adult male swiss albino (SWR) rats, weighing 120-200g body weight were housed within the premises of the medicinal and aromatic plant research institutes, national center for research Khartoum. They were randomized to one of the following experimental groups, with five animals per group: Group 1 the Normal group were administered normal diet (control group), Group 2 the experimental group were administered high-fat diet with low dose reused oil injection, Group3 the experimental group were administered high-fat diet with high dose reused oil injection, Group4 the experimental group were administered high –fat diet (disease group). Randomly fasting blood cholesterol level was done in 20 rats to identify the level of cholesterol before the administration of special diet that contain high saturated fat and cholesterol powder to elevate the level of cholesterol in albino rats. Rats of group two were injected with 1.5 ml/kg reused oil as a low dose and rats of group three will be injected with 3.0 ml/kg reused oil as a high dose. blood sampling and cholesterol level determination were done once a week for each rat separately for four weeks. Concerning the average cholesterol level of group 1 rats, it showed a narrow range elevation for the consecutive four weeks respectively. Group 2 rats shows a considerable range of average cholesterol level elevation. For rats of group 3 we expect a significant average cholesterol level elevation starting from the fasting period up to the fourth week, as the rats of this group were injected with 3 ml/kg (considered as a high dose) reused oil in addition to the high cholesterol diet and this is exactly what we observed. The average cholesterol level of group 4 rats was moderately elevated.
Cholesterol Level, Reused Oil, Albino Rats, Normal Group and Disease Group
To cite this article
Mutaz Mohamed Ahmed Elshiekh, Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats, American Journal of Applied Chemistry. Vol. 8, No. 2, 2020, pp. 55-62. doi: 10.11648/j.ajac.20200802.12
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