Comparison of the Physicochemical Characteristics of Soybean, Palm, and Hemp Oils as Well as Their Oxidative Stability, and the Impact of Oil Diet on Rat Blood Parameters
Comparison of the Physicochemical Characteristics of Soybean, Palm, and Hemp Oils as Well as Their Oxidative Stability, and the Impact of Oil Diet on Rat Blood Parameters
Maryam Beheshti1, Mohammad Reza Taheriyan2*, Sikander Shahzad3, Memoona Siddique4, He Tianwei5, Muhammad Farooq5*, Huzaifa Kashif6 and Naila Ilyas7*
ABSTRACT
The abnormalities of blood lipid levels and cardiac illnesses are clearly related; thus, it is crucial to pay attention to this aspect. Since they include a large proportion of single bond fats, vegetable oils (soybean, hemp, and palm olein) because a reduction in blood lipid levels after meals. Moreover, the level of HDL rises after three weeks of using this oil. The purpose of this study was to examine the fatty acid profile, oxidative stability, and their effect on hematological and cholesterol tests in the rat diet of soybean, hemp, and palm olein. In this study, oxidative stability and the peroxide and iodine index were done as chemical tests, and the components of each were then identified and measured using a gas chromatography-mass spectrometer. Rats were separated into 5 groups of 8 and given treatments of hemp, palm, and soybean totaling 1.5% of their body weight in order to study the effects of various treatments on their blood parameters. Blood tests were used to investigate these parameters. Based on the results, all three oils-hemp, soybean, and palm-had the same refractive index (1.46) and showed no statistically significant different (P<0.05). Palm oil had a saponification index of 202 mg/g and a peroxide time of 5.8 hours compared to hemp and soybean oil. The greatest ionic index was found in hemp oil, which had a value of 136. In terms of oxidative resistance, soybean oil was more stable than palm and hemp oils, with a value of 5.25 hours. Linoleic acid (53.8), linoleic acid (57.59), and oleic acid (40/33) are the principal components in soybean oil, hemp oil, and palm oil, respectively. In investigating the effect of consumption, palm, hemp, and soybean oils lowered cholesterol and HDL, but the quantity of blood platelets increased in comparison to the control sample and taking the permitted limit into account. This quantity exceeds the permissible limits in the soybean oil sample (513). The hemp oil sample was taken into account since it had the most unsaturated fatty acids among the quality factors. Palm oil was also considered to be suitable for frying since it had the best oxidative resistance. Hemp oil was suggested because it had indicators of the permitted limit compared to the control sample. This was based on the influence of the oil samples during the period of consumption in the diet of rats.
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