PENGARUH DIET MINYAK TEROKSIDASI TERMAL TERHADAP MALONDIALDEHID (MDA) DAN VITAMIN E SERUM PADA TIKUS Sprague Dawley = EFFECTS OF THERMALLY OXIDIZED OIL DIET ON SERUM MDA AND VITAMIN E OF Sprague Dawley RATS

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1999
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/22356/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5255
• Institution: Universitas Gadjah Mada

ABSTRACT The effect of thermally oxidized cooking oil on serum MDA/TBARS and vitamin E concentrations of oxidited oil dief were studied in Sprague Dawley rats. Five groups of five male rats each were fed ad libitum on isocaloric diets (AIN-93M formula) containing 4% soybean oil (control), 4% cooking oil (NOF), 20% cooking oil (HOF), 4% thermally oxidized cooking oil (NOX) and 20% thermally oxidized cooking oil (HOX), for 14 weeks. Thermally oxidized cooking oil were prepared by heating commercial cooking oil at 190°C for 150 hrs. Peroxide values, MDA/TBARS and vitamin E of the oils used in diets were analyzed. Before the feeding experiment, MDA/TBARS and vitamin E concentration of the rats blood were determined and repeated after 7 and 14 weeks of feeding. It was found that peroxide � value and MDA/TBARS of heated cooking oil were higher and the vitamin E content were lower than that of unheated cooking oil. MDA/TBARS of rats fed HOF, NOX and HOX diets were higher than that of rats fed control and NOF diets, but the vitamin E content of the blood were not significantly different. Thus, the study indicated that long term feeding of thermally oxidized oil had adverse effect : increasing MDA/TBARS in blood, but vitamin E content were not affected by the diet until 7 weeks of consumption. Key words : thermally oxidized oil, MDA/TBARS, vitamin E