DCSE has contributed to the reduction of oxidative stress and the protection of liver in experimental rats.
Objective: Hypolipidemic activity of ethanolic extract of Daucus carota seeds in Normal rats. Method: Rats were divided in to 4 groups. First control group, treated with vehicle only for 7 days. Second group was standard, treated with lovastatin (7.2mg/kg) for 7 days. Third and fourth group were test, treated with Daucus carota seeds extract (200mg/kg and 400mg/kg) for 7 days. 8 th day blood sample was collected by retro orbital route and lipid profiles were estimated in serum. Result and Conclusions:Standard and test (400mg/kg DCSE) groups were showed significant (P <0.001) reduction in the total cholesterol, triglyceride HDL and VLDL as compared control group. Test group (200mg/kg) was showed significant (P <0.05) reduction as compared control group. The antioxidant potential of Daucus carota seeds has contributed to the reduction of oxidative stress and Lipid levels in experimental rats.
An antioxidant health drink was prepared by using various extracts of the fruits. It was further evaluated on the basis of stability studies. Other parameters like pH, viscosity, density, colour, odour and taste were also taken into consideration. In vitro free radical scavenging activity by using beta-carotenes bleaching & lipid per oxidation method for the formulation was performed. The inhibition activity of the health drink on the peroxide ion of linoleic acid was measured by folic thiocyanate method in comparison to methanolic extract of green tea, ginkobiloba, vit.E, and BHA as positive controls. The health drink formulation of various fruits exhibited strong antioxidant activity. The health drink also showed promising stability studies.
This investigation aims at finding to what extent does heat affect the deterioration of cooking oils used in Indian cooking conditions and to what effect does their composition have on peroxide formation? The current project studies the impact of Indian frying conditions with respect to various commercially available edible oils. The smoking point and peroxide value of five Indian edible oils in frying conditions; namely, Rice Bran Oil, Blend of Rice Bran and Safflower Oil, Cow Ghee, Safflower Oil and OliveOils were estimated. Five samples of each brand were purchased from retail outlets in Mumbai. The Smoke point values of fresh unheated refined edible oil were Rice bran Oil 260 0 C, Safflower oil 223 0 C, Olive oil 197 0 C, Cow's ghee 170 0 C and blend of rice bran oil and safflower oil was 270 0 C. The value of Peroxide is measured by standard AOCS Official Method Cd 8-53 (2003). The peroxide value of fresh Rice bran oil was 1.6, Safflower oil is 1.9, Olive oil is 2.1, Cow's ghee is 0.6 and Rice-bran oil and Safflower blend (70:30) is 1.3. Heating and frying multiple times clearly increased peroxide values of them. It was concluded that high temperature cooking like that in Indian cooking need edible oils with a low smoke point. This study clearly showed the thermo labile nature of Indian cooking conditions and need to blend edible oils for stability. Research Question To what extent does heat affect the deterioration of cooking oils used in Indian cooking conditions and to what extent does their composition have an effect on peroxide formation? Impact Factor (JCC): 3.5644 NAAS Rating: 3.26 are an integral part of our daily diet. This sparked the interest in this topic. Oils and heart disease are Co related and 4 the key to heart diseases is linked to improper diet which in turn is related to the fat and cooking habits of Indian foods especially fried and fast foods. Nutrition depends on the way food is cooked and the manner in which food is consumed. Fats form an important part of our diet. National Institute of Nutrition, India (NIN) recommends a diet to consist of 15-30% fats. 2 Edible oils are one of the major contributors of fat in our diet. Indians predominantly use a deep frying as a method of cooking which produces both desirable or undesirable flavour compounds as well as chemical changes in the characteristic of the edible oil. While deep frying various micronutrients including essential amino acids, vitamins like vitamin E and fatty acids in foods are broken-down. Several factors such as frying environments, quality of oil, food materials, fryer quality or frying pan, replenishment of fresh or old oil etc, affect chemical reactions during the frying process. The flavour quality of oil as well as the oxidative stability of edible oils is substantially decreased due to very high temperature 3 , frying times, free fatty acid contents, metals and unsaturated fatty acids. Which make oil stable and less susceptible to oxidation. Vitamin E in rice bran oil and Ligman compounds in sesame oil is applicable a...
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