![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Antioxidants and antioxidant enzymes status of rats fed on n-3 PUFA rich Garden cress (Lepidium Sativum L) seed oil and its blended oils
Umesha Shankara, Shetty and Akhilender Naidu, K. (2015) Antioxidants and antioxidant enzymes status of rats fed on n-3 PUFA rich Garden cress (Lepidium Sativum L) seed oil and its blended oils. Journal of Food Science and Technology, 52 (4). pp. 1993-2002. ISSN 0022-1155
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
Journal of Food Science and Technology April 2015, Volume 52, Issue 4, pp 1993-2002.pdf - Published Version Restricted to Registered users only Download (425kB) |
Abstract
Garden cress (Lepidium sativum L) seed oil (GCO) is a rich source of α-linolenic acid (ALA, 33.6 %) and the oil has a fairly balanced SFA, MUFA and PUFA ratio. In this study we have investigated the effect of GCO and its blends with n-6 PUFA rich edible vegetable oils sunflower oil (SFO), rice bran oil (RBO) and sesame oil (SESO) on antioxidant status of oils and antioxidative enzymes in Wistar rats. Physical blending of GCO with n-6 PUFA rich vegetable oils (SFO, RBO and SESO) increased content of natural antioxidants such as tocopherols, oryzanol and lignans, decreased the n-6/n-3 PUFA ratio and improved the radical scavenging activity of blended oils. Dietary feeding of GCO and its blended oils for 60 days, increased the tocopherols levels (12.2–21.6 %) and activity of antioxidant enzymes namely catalase, glutathione peroxidase (GPx), but did not affect the activity of glutathione reductase (GR), superoxide dismutase (SOD) and glutathione S-transferase (GST) in liver compared to native oil fed rats. Thus, blending of GCO with other vegetable oil decreased n-6/n-3 PUFA ratio (>2.0) and dietary feeding of GCO blended oils increased the antioxidant status and activity of antioxidant enzymes (catalase and GPx) in experimental rats.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Garden cress seed oil . Tocopherols . Lipid peroxides . Antioxidant enzymes |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Feb 2016 10:41 |
| Last Modified: | 17 Feb 2016 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/12119 |
Actions (login required)
 |
View Item |