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Article Publish Status: FREE
Abstract Title:

seed oil from west Cameroon: Chemical characterization and assessment of its hypolipidemic effect in high-fat diet-induced rats.

Abstract Source:

Food Sci Nutr. 2019 Nov ;7(11):3751-3758. Epub 2019 Oct 22. PMID: 31763024

Abstract Author(s):

Prosper Ngakou Takam, Fabrice Tonfack Djikeng, Dieudonné Kuate, Anne Pascale Nouemsi Kengne, Hermine Doungué Tsafack, Inelle Makamwé, Julius Enyong Oben

Article Affiliation:

Prosper Ngakou Takam

Abstract:

In this study, the in vivo hypolipidemic effect of west Cameroonianvariety seed oil (PE) was assessed in female and malerats. The chemical properties of the oil were evaluated through the determination of the peroxide, iodine, and thiobarbituric acid values, as well as its fatty acid composition using gas chromatography. Results showed that the oil extraction yield was 19.90% and its quality indexes were as follows: peroxide value = 2.10 ± 0.20 meq O/kg; thiobarbituric acid value = 0.25 ± 0.00 ppm; and iodine value = 97.40 ± 0.45 g I/100 g. Its fatty acid composition showed that it contains about 84.88% of unsaturated fatty acid, linoleic acid being the most represented (68.39%), followed by oleic acid (14.31%). The administration of this oil resulted in a significant reduction ( < .05) in the level of triglycerides, total cholesterol, and low-density lipoprotein-cholesterol in rats. The PE groups showed a significant increase ( < .05) in high-density lipoprotein-cholesterol compared with untreated male rats. A similar trend was observed with female rats for triglycerides, but lowest values were observed with olive oil at 1 ml. This study suggests thatseed oil is rich in linoleic acid, which might be responsible for its hypolipidemic effect comparable to that of olive oil.

Study Type : Animal Study

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