Hypolipidemic and Hypocholesterolemic Effect of Roselle (&lt;i&gt;Hibiscus sabdariffa&lt;/i&gt; L.) Seeds Oil in Experimental Male Rats

Ali, Rehab F. M.; El-Anany, Ayman Mohammed

doi:10.5650/jos.ess16126

Cited by 17 publications

(7 citation statements)

References 38 publications

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“…GC/MS analysis of the fatty acid composition revealed nineteen fatty acids, with unsaturated fatty acids representing 57.13% (Table 1). Linoleic (30.06 %, ω-6 fatty acid) and oleic (14.45%, ω-9 fatty acid) acids were the predominant unsaturated fatty acids, whereas palmitic and stearic acids (25.85 and 11.17%, respectively) were the major saturated ones, in agreement with previous studies [13,18,27]. Total hydrocarbons constituted 88.83% of the unsaponifiable matter, while that of sterols represented 11.16% (Table 2).…”

Section: Chemical Characterization Of Rsosupporting

confidence: 90%

Untitled

2021

Org.Commun.

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Roselle (Hibiscus sabdariffa L.) seeds, traditionally used in liver disorders, have recently attracted more attention as a new source of healthy edible oil with anti-inflammatory and antioxidant activities. However, its hepatoprotective effect has not been explored yet. In the current study, the hepatoprotective potential of roselle seed oil (RSO; 0.6, 4 and 8 mL/kg) and its nano-formulation (RSO-NE; 4 and 8 mL/kg), and their possible underlying mechanism were investigated in a paracetamol-induced hepatotoxicity rat model, compared to silymarin. RSO and RSO-NE protected the liver against paracetamol-intoxication and maintained the overall architecture of liver tissues in a dose dependent manner. Additionally, hepatic nuclear factor-erythroid 2-related factor2 (Nrf2) and glutathione (GSH) increased significantly in pre-treated groups, while malondialdehyde (MDA) decreased. Moreover, RSO and RSO-NE significantly inhibited paracetamol-induced mRNA expression of pro-inflammatory cytokines (TNF-α and IL-6). Chemical analysis of RSO showed fatty acids (mainly linoleic, oleic, palmitic and stearic acids), n-eicosane, β-sitosterol and tocopherols as the major constituents, which contributed synergistically to its protective effect. The efficacy of RSO-NE (8 mL/kg) was superior to its corresponding unformulated oil (0.6 mL/kg), indicating its enhanced bioavailability. These findings encourage the use of RSO in development of health promoting products such as food supplements, functional food and nutraceuticals for the prevention of liver disease.

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Section: Chemical Characterization Of Rsosupporting

confidence: 90%

Untitled

2021

Org.Commun.

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“…Further experimental studies highlighted other biological benefits of VO such as antiinflammatory (Hsu and Parthasarathy, 2017), analgesic and antipyretic (Intahphuak et al, 2010), hypolipidemic (Ali and El-Anany, 2017), antibacterial (Tabassum and Vidyasagar, 2014), antiviral (Orhan et al, 2011), hepatoprotective and gastroprotective properties (Cheng et al, 2015).…”

Section: Limitation In Clinical Use Of Plant Oilsmentioning

confidence: 99%

Plant oils: From chemical composition to encapsulated form use

Lammari

Louaer

Meniai

et al. 2021

International Journal of Pharmaceutics

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“…Fatty acid composition and cholesterol content. The fatty acid/alcohol composition analyzes were carried out by using capillary gas chromatography (HP 6890), according to the previous procedures described by Ali and El-Anany (2017). The cholesterol content of Domiati cheese samples was determined by HPLC according to the method described by Arslan et al (2014).…”

Section: Replacing Milk Fat By Jojoba Oilmentioning

confidence: 99%

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

Ali

El-Anany

Mousa

2020

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Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

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Hypolipidemic and Hypocholesterolemic Effect of Roselle (<i>Hibiscus sabdariffa</i> L.) Seeds Oil in Experimental Male Rats

Cited by 17 publications

References 38 publications

Untitled

Untitled

Plant oils: From chemical composition to encapsulated form use

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

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