Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats

Mutaz Mohamed Ahmed Elshiekh

doi:doi:10.11648/j.ajac.20200802.12

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Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats

Mutaz Mohamed Ahmed Elshiekh

Published in American Journal of Applied Chemistry (Volume 8, Issue 2)

Received: 7 December 2019 Accepted: 6 January 2020 Published: 28 May 2020

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Abstract

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.

Published in	American Journal of Applied Chemistry (Volume 8, Issue 2)
DOI	10.11648/j.ajac.20200802.12
Page(s)	55-62
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Cholesterol Level, Reused Oil, Albino Rats, Normal Group and Disease Group

References

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[2]	Chow, Ching Kuang, (2001). Fatty Acids in Foods and Their Health Implications. New York: Routledge Publishing. OCLC 25508943.
[3]	Lee S. A., Whenham N., Bedford M. R. Review on docosahexaenoic acid in poultry and swine nutrition: Consequence of enriched animal products on performance and health characteristics. Anim. Nutr. 2019;5:11–21. doi: 10.1016/j.aninu.2018.09.001.
[4]	Alfred Thomas (2002). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
[5]	DonaldVort, Judith G. Voet. (2011). BIOCHEMISTRY, 4, 392-393.
[6]	Peter A., Kathleen M. (2009). Harper’s Illustrated Biochemistry, 28, 121-124.
[7]	Sidhu, D.; Naugler, C. (2012). "Fasting Time and Lipid Levels in a Community-Based Population: A Cross-sectional Study / Fasting Time and Lipid Levels". Archives of Internal Medicine. 172, 22.
[8]	www.heart.org/HERTORG/CONDITIONS/Cholesterol.
[9]	"Sunflower oil production in 2014; Crops processed/Regions/Production quantity. United Nations Food and Agriculture Organization, Statistics Division (FAOSTAT). 2017. Retrieved 16 February (2017).
[10]	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3336919.
[11]	http://www.scholarsresearchlibrary.com/articles/changes-in-the-blood-lipid-profile-of-wistar-albino-rats-fed-rich-cholesterol-diet.pdf.
[12]	H.-Y. Hsieh, L.-H. Li, R.-Y. Hsu, W.-F. Kao, Y.-C. Huang, C.-C. HsuQuantification of endogenous cholesterol in human serum on paper using direct analysis in real time mass spectrometry Anal Chem, 89 (2017), pp. 6146-6152.

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APA Style

Mutaz Mohamed Ahmed Elshiekh. (2020). Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. American Journal of Applied Chemistry, 8(2), 55-62. https://doi.org/10.11648/j.ajac.20200802.12

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ACS Style

Mutaz Mohamed Ahmed Elshiekh. Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. Am. J. Appl. Chem. 2020, 8(2), 55-62. doi: 10.11648/j.ajac.20200802.12

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AMA Style

Mutaz Mohamed Ahmed Elshiekh. Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. Am J Appl Chem. 2020;8(2):55-62. doi: 10.11648/j.ajac.20200802.12

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@article{10.11648/j.ajac.20200802.12,
  author = {Mutaz Mohamed Ahmed Elshiekh},
  title = {Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats},
  journal = {American Journal of Applied Chemistry},
  volume = {8},
  number = {2},
  pages = {55-62},
  doi = {10.11648/j.ajac.20200802.12},
  url = {https://doi.org/10.11648/j.ajac.20200802.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20200802.12},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats
AU  - Mutaz Mohamed Ahmed Elshiekh
Y1  - 2020/05/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajac.20200802.12
DO  - 10.11648/j.ajac.20200802.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 55
EP  - 62
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20200802.12
AB  - 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.
VL  - 8
IS  - 2
ER  -

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Author Information

Mutaz Mohamed Ahmed Elshiekh

Ahfad Center for Science and Technology (ACST), Ahfad University for Women, Khartoum, Sudan

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Mutaz Mohamed Ahmed Elshiekh. (2020). Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. American Journal of Applied Chemistry, 8(2), 55-62. https://doi.org/10.11648/j.ajac.20200802.12

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ACS Style

Mutaz Mohamed Ahmed Elshiekh. Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. Am. J. Appl. Chem. 2020, 8(2), 55-62. doi: 10.11648/j.ajac.20200802.12

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AMA Style

Mutaz Mohamed Ahmed Elshiekh. Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats. Am J Appl Chem. 2020;8(2):55-62. doi: 10.11648/j.ajac.20200802.12

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@article{10.11648/j.ajac.20200802.12,
  author = {Mutaz Mohamed Ahmed Elshiekh},
  title = {Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats},
  journal = {American Journal of Applied Chemistry},
  volume = {8},
  number = {2},
  pages = {55-62},
  doi = {10.11648/j.ajac.20200802.12},
  url = {https://doi.org/10.11648/j.ajac.20200802.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20200802.12},
  abstract = {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.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Enhancement of Blood Cholesterol Level Relating to Edible Reused Cooking Oil Uptake in White Experimental Albino Rats
AU  - Mutaz Mohamed Ahmed Elshiekh
Y1  - 2020/05/28
PY  - 2020
N1  - https://doi.org/10.11648/j.ajac.20200802.12
DO  - 10.11648/j.ajac.20200802.12
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 55
EP  - 62
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20200802.12
AB  - 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.
VL  - 8
IS  - 2
ER  -

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