Comparative Study Analysis of Reheated Local Unrefined Oils and Store Bought Refined Oil in Wister Albino Rats
J. M. Kamirul Hasan Chowdhury
*
Department of Cellular and Molecular Biology, Faculty of Biotechnology and Genetic Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh.
Md. Rakib Hasan
Department of Physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh.
Pair Ahmed Jiko
Institute of Applied Health Sciences Hospital, University of Science and Technology Chittagong, Chattogram, Bangladesh.
Md. Saimul Karim
Department of Biochemistry and Biotechnology, University of Science and Technology Chittagong, Chattogram, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Background: Nowadays repeatedly heating of cooking oil is extensively used in local street shops, restaurant as well as in home of Bangladesh to save the cost. Consuming the frying oils for long time can causes detrimental effects on consumer health. This study was designed to compare the quality analysis of the repeatedly heating frying oils with refined oils and analyze the effect of oils by measuring the weekly body weight, fasting blood sugar (FBS) and checking the biomarkers such as AST, ALT, Total Bilirubin, ALP, Lipid profiling, and Troponin-I in Wistar Albino rats.
Methods and Materials: Thirty nine (age: six weeks, male) Wistar Albino rats were categorized into one Control Group with normal oil free treatment, four Refined oil treated groups (RD1 – RD4), four unrefined Super oil treated groups (SD1 – SD4), and four unrefined Palm oil treated groups (PD1 – PD4) with deep repeatedly fried oils for four (04) weeks. Weekly body weight and fasting blood sugar was measured throughout the intervention period. After the intervention the effects of re-heated cooking oils were analyzed by checking the liver biomarkers, Troponin-I and Lipid profiling of the rats.
Results: The result showed that the body weight was increased significantly whereas fasting blood sugar was insignificant. The biochemical parameters ALT, AST, ALP, Cholesterol, triglycerides (TG), LDL and Troponin-I were increased insignificantly in the groups that were treated with repeatedly heating oils.
Conclusions: Finally, considering the harmful effects of repeatedly heated oils, it can be concluded that reheated cooking oils can be toxic, alter the blood parameters and can cause considerable damage to the vital organs of the Wistar Albino rats.
Keywords: Repeatedly heating oil, fasting blood sugar, liver biomarkers, lipid profiling