Toxicological Research

  • 제28권3호
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  • Pages.151-157
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  • 2012
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  • 1976-8257(pISSN)
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  • 2234-2753(eISSN)
한국독성학회 (Korean Society of Toxicology & Korea Environmental Mutagen Society)
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Effects of Oxidized Tallow on the Rabbit Serum Lipids and Antioxidant Activity of the In-vitro Lipids

  • Zeb, Alam (Department of Biotechnology, University of Malakand) ;
  • Rahman, Waheed Ur (Department of Biotechnology, University of Malakand)
  • 투고 : 2012.07.05
  • 심사 : 2012.08.29
  • 발행 : 2012.09.30
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초록

This paper describes the effects of thermally oxidized tallow on the serum lipids profile and radical scavenging activity (RSA) of the lipids extracted from the different tissues of the rabbits. Tallow was thermally oxidized at $130^{\circ}C$ for 9, 18, 27, 36 and 45 h respectively. Thermally oxidized tallow was fed to the local strain of Himalayan rabbits for one week. Results show that oxidation increases the formation of hydroperoxides and decrease the level of radical scavenging activity of the tallow. The rabbit serum lipids profile showed a dose dependent increase in triglyceride, total cholesterol and LDL-cholesterol. However, no statistically significant increase was observed in the HDL-cholesterol with an increase of oxidation time. Serum glucose and rabbits body weight decrease significantly (p < 0.05) and was highly correlated with the serum lipids profile. The percent RSA of the lipids extracted from the liver, brain and muscles tissues showed a significant decrease with respect to 0.5, 1.0 and 1.5 g/body weight as well as oxidation time. Data suggests that thermal oxidation and use of thermally oxidized beef tallow is harmful and therefore an alternative way of cooking should be used.

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참고문헌

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피인용 문헌

  1. Sea Buckthorn Seed Powder Provides Protection in the Oxidative Stress Produced by Thermally Oxidized Sunflower Oil in Rabbits vol.38, pp.5, 2014, https://doi.org/10.1111/jfbc.12082
  2. The Protective Role of Tomato Powder in the Toxicity, Fatty Infiltration and Necrosis Induced by Oxidized Tallow in Rabbits vol.40, pp.4, 2016, https://doi.org/10.1111/jfbc.12234
  3. Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow vol.2018, pp.1942-0994, 2018, https://doi.org/10.1155/2018/7408370