%0 Journal Article
%T Evaluation of the Influence of Thermooxidation of an Unconventional <i>Scyphoceph</i><i>alium</i> <i>ochocoa</i> Oil on Its Quality and on the Biological Parameters of Wistar Rats
%A Michel Elenga
%A Th&#233
%A r&#233
%A sia Ibara Beah Inianga
%A Stephane Wossolo Lingomo
%A Gedellevie Ryssie Miantoko Zebita
%A St&#232
%A ve Moulengo Massamba
%A Yvon Simplice Itoua Okouango
%A Vital Mananga
%J Food and Nutrition Sciences
%P 1201-1217
%@ 2157-9458
%D 2024
%I Scientific Research Publishing
%R 10.4236/fns.2024.1512076
%X The aim of this study was to evaluate the effects of thermooxidation of S. ochocoa oil on its quality and on the biochemical and anthropometric parameters of Wistar rats. S. ochocoa seeds from the Lekoumou department were used for oil extraction at the press. The parameters measured were oil content and chemical indices, determined for samples of oil unheated and heated to 220&#730;C as a function of the number of heatings and the environment (open air, freezer). Two diets were created: the control diet and the treated diet, in which 10% oil was substituted for the control diet. These diets were fed to the rats for 28 days. Biochemical, anthropometric and atherogenicity parameters were measured. The results show that S. ochocoa oil has a saturated character and a blackish color, and it solidifies or coagulates rapidly. Unheated oil samples placed in a freezer and unheated samples placed in a simple freezer have relatively lower acid values (0.860 and 0.703 mg KOH/g respectively) than other samples. Acid index values for heated samples increase progressively with the number of heatings (1.063 &#177; 0.005 for 1<sup>st</sup> heating, 1.290 &#177; 0.010 for 2<sup>nd</sup> heating and 1.890 &#177; 0.006 for 3<sup>rd</sup> heating). The oil&#8217;s peroxide value increased with temperature and oxidation (65.6 &#177; 0.03 for unheated oil vs. 97.9 &#177; 003 for oil heated to 220&#730;C). The diet supplemented with this oil resulted in a significant increase in plasma cholesterol levels, and a significant decrease in triglyceride levels. The plasma atherogenicity index reveals the risk of cardiovascular disease associated with this food.
%K Thermooxidation
%K Oil
%K S. Ochocoa
%K Chemical Indices
%K Biological Parameters
%K Wistar Rats
%K Plasma Atherogenicity Index
%K Congo
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=138073