Grasas y Aceites, Vol 67, No 1 (2016)

Effect of soy oil, orange (Citrus sinensis) peel oil and their blends on total phospholipid, lipid peroxidation, and antioxidant defense system in brain tissues of normo rats


https://doi.org/10.3989/gya.0373151

O. L. Erukainure
Department of Food Technology, Federal Institute of Industrial Research, Nigeria

J. A. Ajiboye
Biochemistry Department, Bells University of Technology, Nigeria

F. F. Davis
Biochemistry Department, Bells University of Technology, Nigeria

K. Obabire
Biochemistry Department, Bells University of Technology, Nigeria

E. E. Okoro
College of Health and Sciences, Adventist University of West Africa, Liberia

S. O. Adenekan
Department of Biochemistry, University of Lagos, Nigeria

M. V. Adegbola
College of Health and Sciences, Adventist University of West Africa, Liberia

B. J. Awogbemi
Analytical Division, Federal Institute of Industrial Research, Nigeria

B. O. Odjobo
Analytical Division, Federal Institute of Industrial Research,, Nigeria

M. Z. Zaruwa
Faculty of Science, Adamawa State University, Nigeria

Abstract


Soy and orange peel (C. sinensis) oils were fed to albino male rats to determine their effects on malondialdehyde (MDA), total phospholipid (TP) content and oxidative stress biomarkers of brain tissue. Beside mouse chow, four diets were designed to contain 50% of their energy as carbohydrate, 35% as fat, and 15% as protein, and one lipid-free diet which had distilled water substituted for fat. Groups of five rats were each fed one of these diets, while a fifth group was fed pelletized mouse chow. A significant difference (p < 0.05) was observed in the TP of the mouse chow group. The TP was highest (p < 0.05) in those fed the soy and orange peel oil blend as compared to those fed these oils separately. Feeding soy oil led to decreased MDA in brain tissues and influenced the TP content. Significantly lower (p < 0.05) GSH and SOD activities were observed in the groups fed soy oil+orange peel oil, and soy oil diets respectively. Higher significant (p < 0.05) activities were observed in the orange oil fed group. Significantly higher (p < 0.05) catalase activity was observed in the lipid free diet fed group, which was followed by orange peel oil, and soy oil+orange peel oil diets, respectively. A combination of both oils may be useful in the management of certain neurological diseases or illnesses and protect against other oxidative stress complications.

Keywords


Brain; Dietary fatty acids; Lipid peroxidation (LPO); Malondialdehyde (MDA); Phospholipids

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References


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