Evaluation of the Influence of Thermooxidation of an Unconventional Scyphocephaliumochocoa Oil on Its Quality and on the Biological Parameters of Wistar Rats
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？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 ± 0.005 for 1st heating, 1.290 ± 0.010 for 2nd heating and 1.890 ± 0.006 for 3rd heating). The oil’s peroxide value increased with temperature and oxidation (65.6 ± 0.03 for unheated oil vs. 97.9 ± 003 for oil heated to 220？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.
References
[1]
Bouhaloufa, S. and Mouder, N. (2018) Evaluation de la qualité des huiles de bains de fritures des fastfoods de la ville d’Azazga. Master en sciences alimentaires (Option Agro-alimentaire et contrôle de qualité), Département d’Agronomie, Université Mouloud Mammeri de Tizi-Ouzou, 59 p.
[2]
Kehaut et Assa (2023) Etude de La qualité de l’huile de friture du poisson de Garba vendu à Abidjan. AgronomieAfricaine, 35, 31-40.
[3]
Aouchar, K. and Gouermache, B. (2017) Valorisation des huiles de fritures usagées en biodiesel par la réaction de transestérification. Mémoire de fin d’étude en Sciences Biologiques, option Science et Gestion de l’Environnement, Département de Biologie, Université Akli Mohand-Bouira, 54 p.
[4]
Gornay, J. (2006) Transfert par voie thermique de triglycérides et d’acides gras. 48-56.
[5]
Combe, N., Boue, C. and Entressangles, B. (2000) Nutritional Aspects of Trans Fatty Acids: Consumption of Trans Fatty Acids and Cardiovascular Risk: Aquitaine Study. Oilseeds, Fatty Substances, Lipids, 7, 30-34.
[6]
Bachar, A., Nikièma, S., Massimbo, D., et al. (2022) Evaluation des facteurs de risque cardio-vasculaire chez les imams: Exemple des imams de Dakar (à propos de 67 cas). PanAfricanMedicalJournal, 43, Article No. 81. https://www.panafrican-med-journal.com/content/article/43/81/full
[7]
Organisation Mondiale de la Santé (OMS) (2021) Maladies Cardiovasculaires.
[8]
Schade, D.S., Ramo B., Obenshain S.S., Schrader R. Eaton R.P. (2019) The Rationale for a Different Approach to Preventing Cardiovascular Disease. World Journal of Cardiovascular Diseases, 9, 489-510. https://doi.org/10.4236/wjcd.2019.97043
[9]
Ferguene, L. (2015) Étude de l’évolution des indices de qualité d’une huile raffinée “Elio” CEVITAL au cours du stockage. Diplôme de Master, Université de Bejaïa Algérie, 45-48.
[10]
Bouhadjra, K. (2011) Etude de l’effet des antioxydants naturels et de synthèse sur la stabilité oxydative de l’huile d’olive. 85-92.
[11]
De Wasseige, C., Tadoum, M., Eba’a Atyi, R. and Doumengo, C. (2015) Les forets du bassin du Congo: Forets et changements climatiques. Observatoire des forets d’Af rique centrale de la commission des forêts d’Afrique centrale (OFAC COMIFAC) et du Partenariat pour les forets du bassin du Congo (PFBC).
[12]
Hayes, K.C. and Khosla, P. (1992) Dietary Fatty Acid Thresholds and Cholesterolemia. TheFASEBJournal, 6, 2600-2607. https://doi.org/10.1096/fasebj.6.8.1592210
[13]
OCDE (2018) Essai n° 408: Toxicité orale à doses répétées-rongeurs: 90 jours. Lignes directrices de l’OCDE pour les essais de produits chimiques, Section 4, Éditions OCDE. https://doi.org/10.1787/9789264070714-fr
[14]
Isobe, S., Zuber, F., Uemura, K. and Noguchi, A. (1992) Une nouvelle conception de presse à double vis pour l’extraction de l’huile de graines de tournesol décortiquées. JournaloftheAmericanOilChemists’ Society, 69, 884-889. https://doi.org/10.1007/bf02636338
[15]
Karleskind, A. (1992) Propriétés physiques des corps gras. Manuel des corps gras. Lavoisier, 433-442.
[16]
Akila, G., Djamil, K. and Sadia, B. (2017) Portulaca Oleracea Leaf Aqueous Lyophilized Extract Reduces Hyperglycemia and Improves Antioxidant Status of Red Blood Cells and Liver in Streptozotocin-Induced Diabetic Wistar Rats. JournalofPharmacyandPharmacology, 5, 139-148. https://doi.org/10.17265/2328-2150/2017.03.004
[17]
Friedewald, W.T., Levy, R.I. and Fredrickson, D.S. (1972) Estimation of the Concentration of Low-Density Lipoprotein Cholesterol in Plasma, without Use of the Preparative Ultracentrifuge. ClinicalChemistry, 18, 499-502. https://doi.org/10.1093/clinchem/18.6.499
[18]
Mensier, P.-H. (1957) Dictionnaire des huiles végétales Editions LechevalierP, Paris VI-12, rue de tournon, 12 paris VI.
[19]
Rosenthal, A., Pyle, D.L. and Niranjan, K. (1996) Aqueous and Enzymatic Processes for Edible Oil Extraction. EnzymeandMicrobialTechnology, 19, 402-420. https://doi.org/10.1016/s0141-0229(96)80004-f
[20]
Ndjouenkeu, R. and Ngassoum, M. (2002) Etude comparative de la valeur en friture de quelques huiles vegetales. JournalofFoodEngineering, 52, 121-125. https://doi.org/10.1016/s0260-8774(01)00093-0
[21]
Guillauman, R. (1969) Composés non volatiles formés lors des fritures. R.F.C.G., 10, 189-204.
[22]
L-Shami, S.M., Zaki, S.I., El Anwar, I.M. and EL Mallah, M.H. (1992) Dielectric Propriety for Monitoring the Quality of Heated Oils. AJOCS, 60, 995-1004.
[23]
Rouaki, F. (2000) Effet des huiles oxydés sur certaines paramètres structuraux et fonctionnels chez le rat on croissance. Thèse de magister en science agronomique, Option technologie agroalimentaire, INA, 101.
[24]
Vilas, N.N., Bell, R.R. and Draper, H.H. (1976) Influence of Dietary Peroxides, Selenium and Vitamin E on Glutathione Peroxidase of the Gastrointestinal Tract. TheJournalofNutrition, 106, 589-596. https://doi.org/10.1093/jn/106.5.589
[25]
López-Varela, S., Sánchez-Muniz, F.J. and Cuesta, C. (1995) Decreased Food Efficiency Ratio, Growth Retardation and Changes in Liver Fatty Acid Composition in Rats Consuming Thermally Oxidized and Polymerized Sunflower Oil Used for Frying. FoodandChemicalToxicology, 33, 181-189. https://doi.org/10.1016/0278-6915(94)00133-9
[26]
Raphael, D., Renwick, R., Brown, I. and Rootman, I. (1996) Quality of Life Indicators and Health: Current Status and Emerging Conceptions. SocialIndicatorsResearch, 39, 65-88. https://doi.org/10.1007/bf00300833
[27]
Vaziri, N.D. and Norris, K. (2011) Lipid Disorders and Their Relevance to Outcomes in Chronic Kidney Disease. BloodPurification, 31, 189-196. https://doi.org/10.1159/000321845
[28]
Deng, F.E., Shivappa, N., Tang, Y., Mann, J.R. and Hebert, J.R. (2016) Association between Diet-Related Inflammation, All-Cause, All-Cancer, and Cardiovascular Disease Mortality, with Special Focus on Prediabetics: Findings from NHANES III. EuropeanJournalofNutrition, 56, 1085-1093. https://doi.org/10.1007/s00394-016-1158-4
[29]
Webb, T.R., Erdmann, J., Stirrups, K.E., Stitziel, N.O., Masca, N.G.D., Jansen, H., et al. (2017) Systematic Evaluation of Pleiotropy Identifies 6 Further Loci Associated with Coronary Artery Disease. JournaloftheAmericanCollegeofCardiology, 69, 823-836. https://doi.org/10.1016/j.jacc.2016.11.056
[30]
Ajuwon, K.M. and Spurlock, M.E. (2005) Palmitate Activates the NF-kappaB Transcription Factor and Induces IL-6 and TNFalpha Expression in 3T3-L1 Adipocytes. TheJournalofNutrition, 135, 1841-1846. https://doi.org/10.1093/jn/135.8.1841
[31]
Laugerette, F., Vors, C., Peretti, N., & Michalski, M. C. (2011). Complex Links Between Dietary Lipids, Endogenous Endotoxins and Metabolic Inflammation. Biochimie, 93, 39-45.
[32]
Ali, K.M., Wonnerth, A., Huber, K. and Wojta, J. (2012) Cardiovascular Disease Risk Reduction by Raising HDL Cholesterol—Current Therapies and Future Opportunities. BritishJournalofPharmacology, 167, 1177-1194. https://doi.org/10.1111/j.1476-5381.2012.02081.x
[33]
Hosseini, H. (2015) Stroke and Cardiovascular Disease among Women. Health, 7, 1847-1854. https://doi.org/10.4236/health.2015.714203
[34]
Boden, G. (2003) Effects of Free Fatty Acids on Gluconeogenesis and Glycogenolysis. LifeSciences, 72, 977-988. https://doi.org/10.1016/s0024-3205(02)02350-0
[35]
Delanaye P. (2018) Glomerular Filtration Rate Estimation and Measurement: The Quest for Precision. Néphrologie & Thérapeutique, 14, 59-66.
[36]
Emelie, F. (2006) Connaissance des aliments, Bases alimentaires et nutritionnelles de la diététique. TeeetDoc, No. 3, 295-314.
