Effects of oxidized vanaspati ghee on the serum lipids profile and radical scavenging activity of the in vitro lipids of liver, brain and muscles

Abstract

Objectives: The aim of the study is to determine the effects of thermal oxidation of vanaspati ghee on the serum lipids profile and radical scavenging activity of the experimental animals. Methods: Vanaspati Ghee was thermally oxidized at 130°C for 9, 18, 27, 36 and 45 h respectively. The oxidized ghee was fed to the rabbits. The serum lipids profile was determined using standard protocols and kits. Radical scavenging activity was determined with the help of 2,2-diphenyl-1-picrylhydrazyl free radicals. Results: It was found that oxidation increase formation of hydroperoxides and decrease the level of radical scavenging activity. Thermally oxidized ghee was supplied to the rabbits for one week. The serum lipid profiles showed a dose dependent increase in triglyceride, total cholesterol and LDL-cholesterol. No statistically significant increase was observed in the HDL-cholesterol with increase of oxidation time. Glucose and body weight decreases significantly and was highly correlated to the serum lipids profile. Radical scavenging assay of the lipids extracted from the liver, brain and muscles tissues decreases significantly. Conclusion: These results showed that thermal oxidation produced oxidized compounds and the amount of oxidation increase with increase of treatment time. The oxidized ghee was producing significant effects in the serum lipids profile as well as peroxidation in different tissue. Therefore oxidation for longer time should be avoided.