Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats

Abstract

The objective of this work was to evaluate the effect of ginger root extracts on the oxidative stability of palm olein during frying and to determine the impact of fried oils on some biochemical parameters of albino Wistar rats. The extracts were added to palm olein at concentrations 1000, 1400 and 1800 ppm. A sample containing 200 ppm of butylhydroxytoluene (BHT) served as positive control and another without additives was used as negative one. All oil samples were subjected to 15 frying cycles with samples collected at 0, 1, 5, 8, 10 and 15 cycles. Peroxide, anisidine and total oxidation values were performed to assess the oxidative stability of oils samples. Only samples taken at 0, 5, 10 and 15 cycles were used for the in vivo tests. One hundred and five rats divided into twenty-one groups including a neutral control group fed only with the staple food and twenty test groups were given the different oil samples (2 ml/100g of food) daily for thirty days. Results showed that the effectiveness of the extracts was concentration dependent, and that at 1800 ppm, they delayed the oxidation of palm olein better than BHT. It was also observed that consumption of the oils previously enriched with plant extracts resulted in an improvement in the biochemical parameters of the rats compared to those of rats fed with oils enriched with BHT and free from additives. These extracts can be used as natural source of antioxydant to stabilize palm olein.

Effects of Storage Temperature and Spices Incorporation on the Stability and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil

“…Tis fnding aligns with the work of Womeni et al [27], who found that the rate of decrement in the iodine value of crude soybean oil was higher in the oil without spices than that containing the spices, Z. ofcinale, X. parvifora, M. myristica, A. sativum, and others. Similarly, Loungaing et al [48] observed that the peroxide and anisidine index of palm oleic acid enriched with ginger extract had a signifcantly slower evolution during frying than in the oil sample not containing spices. In the comparative analysis of spices, A. sativum demonstrated the most signifcant efcacy, as evidenced by its lower AUC values relative to P. nigrum and M. myristica across various metrics, including acid, iodine, thiobarbituric acid, peroxide, and anisidine values.…”