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

Authors

  • O. L. Erukainure Department of Food Technology, Federal Institute of Industrial Research
  • J. A. Ajiboye Biochemistry Department, Bells University of Technology
  • F. F. Davis Biochemistry Department, Bells University of Technology
  • K. Obabire Biochemistry Department, Bells University of Technology
  • E. E. Okoro College of Health and Sciences, Adventist University of West Africa
  • S. O. Adenekan Department of Biochemistry, University of Lagos
  • M. V. Adegbola College of Health and Sciences, Adventist University of West Africa
  • B. J. Awogbemi Analytical Division, Federal Institute of Industrial Research
  • B. O. Odjobo Analytical Division, Federal Institute of Industrial Research,
  • M. Z. Zaruwa Faculty of Science, Adamawa State University

DOI:

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

Keywords:

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

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.

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Published

2016-03-31

How to Cite

1.
Erukainure OL, Ajiboye JA, Davis FF, Obabire K, Okoro EE, Adenekan SO, Adegbola MV, Awogbemi BJ, Odjobo BO, Zaruwa MZ. 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. grasasaceites [Internet]. 2016Mar.31 [cited 2022Dec.5];67(1):e113. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1579

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