Journal
FOOD CHEMISTRY
Volume 135, Issue 4, Pages 2845-2851Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.118
Keywords
Garden cress oil; Blended oil; alpha-Linolenic acid; Triglycerides; Total cholesterol; Eicosapentaeonic acid; Docosahexaenoic acid
Funding
- Head, Biochemistry and Nutrition Department, CFTRI, Mysore
- Council of Scientific and Industrial Research (CSIR), New Delhi
- Department of Science and Technology (DST), New Delhi, India [SR/SO/HS-0005/2010]
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Vegetable oil blends with modified fatty acid profile are being developed to improve n-6/n-3 polyunsaturated fatty acid (PUFAs) ratio in edible oils. The objective of this study is to develop vegetable oil blends with alpha-linolenic acid (ALA) rich Garden cress oil (GCO) and assess their modulatory effect on lipid metabolism. Sunflower oil (SFO), Rice bran oil (RBO), Sesame oil (SESO) were blended with GCO at different ratios to obtain n-6/n-3 PUFA ratio of 2.3-2.6. Native and GC blended oils were fed to Wistar rats at 10% level in the diet for 60 days. Serum and liver lipids showed significant decrease in Total cholesterol (TC), Triglyceride (TG), LDL-C levels in GCO and GCO blended oil fed rats compared to native oil fed rats. ALA, EPA, DHA contents were significantly increased while linoleic acid (LA), arachidonic acid (AA) levels decreased in different tissues of GCO and GCO blended oils fed rats. In conclusion, blending of vegetable oils with GC increases ALA, decreases n-6 to n-3 PUFA ratio and beneficially modulates lipid profile. (C) 2012 Elsevier Ltd. All rights reserved.
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