Effects of the candlenut seed oil supplementation on the fatty acids profile of Swiss Webster mice

Abstract

Abstract. Wonggo D, Agustin YC, Wongso S, Putra SED. 2023. Effects of the candlenut seed oil supplementation on the fatty acids profile of Swiss Webster mice. Asian J Nat Prod Biochem 21: 26-33. Candlenut (Aleurites moluccana (L.) Wild) is a widely distributed plant in Asia and Australia. Previous studies show the benefits of consuming foods containing Unsaturated Fatty Acids (UFA) that can reduce saturated fatty acids in the body. However, to date, there has been on the effect of candlenut seed oil on Fatty Acid (FA) profile, so this study intended to determine the highest candlenut seed oil supplemented to feed/food ingredients and its effect on unsaturated and Saturated Fatty Acids (SFA) profile in the blood and adipose tissue. Thirty-two Swiss Webster mice were divided into 2 groups, Group I (control group, n=16) was given normal (regular) feed, and Group II (test group, n=16) was assigned 16% candlenut seed oil-supplemented feed. The experiment was carried out for 13 weeks. At the end of the study (week 13th), the mice were dissected, and the fatty acids profile from the adipose was analyzed using a GC-FID instrument. Supplementation of 16% candlenut seed oil in feed increases total fat content to 180%, decreases Saturated Fatty Acids (SFA) to 17,71%, and increases unsaturated fatty acids (UFA) to 82,29%. Mice treated with 16% candlenut seed oil in the feed for 13 weeks showed a significant reduction in SFA level (38,975% ± 11,178 vs. 22,148% ± 2,853, p<0,05), accompanied by a significant increase in UFA (60,633% ± 10,924 vs. 77,693% ± 2,685, p<0,05). In addition, a significant increase in linolenic acid (1,1% ± 0,572 vs. 7,925% ± 1,305, p<0,05) and the UFA with more than one double bond (Linoleic acid and Linolenic acid) (26,65% ± 8,783 vs. 42,245% ± 2,322, p<0,05). Regular consumption of candlenut seed oil could increase UFA levels and decrease SFA levels. Therefore, candlenut seed oil might be the potential as a food additive to maintain health.