Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats

Xin Fang Leong, Jumat Salimon, Mohd Rais Mustafa, Kamsiah Jaarin

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Background: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure-regulating enzymes and lipid peroxidation. Methods: Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups. The frst group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortifed with 15% weight/weight of the following: fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses. Results: Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure-regulating enzymes than repeatedly heated palm olein. Conclusion: Repeatedly heated palm olein may negatively affect the activity of blood pressure-regulating enzymes and increase lipid peroxidation.

Original languageEnglish
Pages (from-to)20-29
Number of pages10
JournalMalaysian Journal of Medical Sciences
Volume19
Issue number1
Publication statusPublished - Jan 2012

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Lipid Peroxidation
Blood Pressure
Peroxides
Enzymes
Unsaturated Dietary Fats
Weights and Measures
Heme Oxygenase (Decyclizing)
Cooking
Peptidyl-Dipeptidase A
Gas Chromatography
Free Radicals
Sprague Dawley Rats
Oils
Oxidative Stress
Cardiovascular Diseases
Fatty Acids
Fats
Control Groups

Keywords

  • Angiotensin-converting enzyme
  • Heating
  • Heme oxygenase
  • Nutrition
  • Oxidative stress
  • Palm oil

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats. / Leong, Xin Fang; Salimon, Jumat; Mustafa, Mohd Rais; Jaarin, Kamsiah.

In: Malaysian Journal of Medical Sciences, Vol. 19, No. 1, 01.2012, p. 20-29.

Research output: Contribution to journalArticle

Leong, Xin Fang ; Salimon, Jumat ; Mustafa, Mohd Rais ; Jaarin, Kamsiah. / Effect of repeatedly heated palm olein on blood pressure-regulating enzymes activity and lipid peroxidation in rats. In: Malaysian Journal of Medical Sciences. 2012 ; Vol. 19, No. 1. pp. 20-29.
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AB - Background: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure-regulating enzymes and lipid peroxidation. Methods: Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups. The frst group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortifed with 15% weight/weight of the following: fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses. Results: Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure-regulating enzymes than repeatedly heated palm olein. Conclusion: Repeatedly heated palm olein may negatively affect the activity of blood pressure-regulating enzymes and increase lipid peroxidation.

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