Evaluation of the Influence of Thermooxidation of an Unconventional Scyphocephalium ochocoa Oil on Its Quality and on the Biological Parameters of Wistar Rats  

作　　者：Michel Elenga Thérésia Ibara Beah Inianga Stephane Wossolo Lingomo Gedellevie Ryssie Miantoko Zebita Stève Moulengo Massamba Yvon Simplice Itoua Okouango Vital Mananga Michel Elenga;Thérésia Ibara Beah Inianga;Stephane Wossolo Lingomo;Gedellevie Ryssie Miantoko Zebita;Stève Moulengo Massamba;Yvon Simplice Itoua Okouango;Vital Mananga(Multi-Field Team of Research in Feeding and Nutrition (Eprancongo), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo;Laboratory of Human Nutrition and Feeding (LaNAH), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo;National Institute for Research in Engineering Sciences, Innovation and Technology (INRSIIT), Scientific City of Brazzaville, Brazzaville, Congo;Laboratory of Pharmacodynamics and Experimental Pathophysiology (L2PE), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo)

机构地区：[1]Multi-Field Team of Research in Feeding and Nutrition (Eprancongo), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo [2]Laboratory of Human Nutrition and Feeding (LaNAH), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo [3]National Institute for Research in Engineering Sciences, Innovation and Technology (INRSIIT), Scientific City of Brazzaville, Brazzaville, Congo [4]Laboratory of Pharmacodynamics and Experimental Pathophysiology (L2PE), Faculty of Sciences and Technology, Marien Ngouabi University, Brazzaville, Congo

出　　处：《Food and Nutrition Sciences》2024年第12期1201-1217,共17页食品与营养科学(英文)

摘　　要：The aim of this study was to evaluate the effects of thermooxidation of S. ochocoa oil on its quality and on the biochemical and anthropometric parameters of Wistar rats. S. ochocoa seeds from the Lekoumou department were used for oil extraction at the press. The parameters measured were oil content and chemical indices, determined for samples of oil unheated and heated to 220˚C as a function of the number of heatings and the environment (open air, freezer). Two diets were created: the control diet and the treated diet, in which 10% oil was substituted for the control diet. These diets were fed to the rats for 28 days. Biochemical, anthropometric and atherogenicity parameters were measured. The results show that S. ochocoa oil has a saturated character and a blackish color, and it solidifies or coagulates rapidly. Unheated oil samples placed in a freezer and unheated samples placed in a simple freezer have relatively lower acid values (0.860 and 0.703 mg KOH/g respectively) than other samples. Acid index values for heated samples increase progressively with the number of heatings (1.063 ± 0.005 for 1st heating, 1.290 ± 0.010 for 2nd heating and 1.890 ± 0.006 for 3rd heating). The oil’s peroxide value increased with temperature and oxidation (65.6 ± 0.03 for unheated oil vs. 97.9 ± 003 for oil heated to 220˚C). The diet supplemented with this oil resulted in a significant increase in plasma cholesterol levels, and a significant decrease in triglyceride levels. The plasma atherogenicity index reveals the risk of cardiovascular disease associated with this food.The aim of this study was to evaluate the effects of thermooxidation of S. ochocoa oil on its quality and on the biochemical and anthropometric parameters of Wistar rats. S. ochocoa seeds from the Lekoumou department were used for oil extraction at the press. The parameters measured were oil content and chemical indices, determined for samples of oil unheated and heated to 220˚C as a function of the number of heatings and the environment (open air, freezer). Two diets were created: the control diet and the treated diet, in which 10% oil was substituted for the control diet. These diets were fed to the rats for 28 days. Biochemical, anthropometric and atherogenicity parameters were measured. The results show that S. ochocoa oil has a saturated character and a blackish color, and it solidifies or coagulates rapidly. Unheated oil samples placed in a freezer and unheated samples placed in a simple freezer have relatively lower acid values (0.860 and 0.703 mg KOH/g respectively) than other samples. Acid index values for heated samples increase progressively with the number of heatings (1.063 ± 0.005 for 1st heating, 1.290 ± 0.010 for 2nd heating and 1.890 ± 0.006 for 3rd heating). The oil’s peroxide value increased with temperature and oxidation (65.6 ± 0.03 for unheated oil vs. 97.9 ± 003 for oil heated to 220˚C). The diet supplemented with this oil resulted in a significant increase in plasma cholesterol levels, and a significant decrease in triglyceride levels. The plasma atherogenicity index reveals the risk of cardiovascular disease associated with this food.

关 键 词：Thermooxidation OIL S. Ochocoa Chemical Indices Biological Parameters Wistar Rats Plasma Atherogenicity Index CONGO 

分 类 号：F42[经济管理—产业经济]