Effects of Mild Ingestion of Used Fried Rapeseed Oil (Mustard Oil) on Hepatic Tissues in Long-Evans Rats

Authors

  • M H Rahman Department of Applied Nutrition and Dietetics, Islamic University
  • S Akter Department of Human Nutrition and Dietetics, Patuakhali Science & Technology University
  • T Begum ACF international Network
  • M. S.I. Khan Department of Food Microbiology, Patuakhali Science & Technology University
  • M. S. Islam Department of Post –harvest Technology and Marketing, Patuakhali Science & Technology University
  • M R Begum Department of Agricultural Economics and Social Science, Chittagong Veterinary & Animal Sciences University

DOI:

https://doi.org/10.3126/jfstn.v8i0.11756

Keywords:

Mild ingestion, rapeseed oil, hepatic effect, serum indices, long-evans rats

Abstract

Rapeseed oil (mustard oil), the commonly used cooking oil in rural areas of Bangladesh, contains serucic acid (22:1 n-9) that causes harmful effects to human health. The study was conducted on Long-Evans rats to observe the hepatic effect mustard oil. The first group rat used as control fed with flour, while experimental groups 1 and 2 were treated with fried mustard oil (2g flour + 9 g oil daily) and erucic acid free mustard oil (2g flour + 9 g oil daily) respectively for 5 weeks. Serum indices for three hepatic enzymes Aspartate Transaminase (AST), Alanine Aminotransferase (ALT) and Alanine Phosphatase (ALP), used as the indicator of hepatic activity were analyzed by Dade-Behring auto analyzer. Significant difference of AST, ALT and ALP activity was observed in control and group 2 with group 1. Therefore erucic acid of mustard oil has a toxic effect on the hepatic tissue.

DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11756

J. Food Sci. Technol. Nepal, Vol. 8 (78-80), 2013

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Published

2014-12-17

How to Cite

Rahman, M. H., Akter, S., Begum, T., Khan, M. S., Islam, M. S., & Begum, M. R. (2014). Effects of Mild Ingestion of Used Fried Rapeseed Oil (Mustard Oil) on Hepatic Tissues in Long-Evans Rats. Journal of Food Science and Technology Nepal, 8, 78–80. https://doi.org/10.3126/jfstn.v8i0.11756

Issue

Vol. 8 (2013)

Section

Research Note

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.