Effects of stifled cooking on the quality and lipid-lowering potential of oils extracted from two species of pumpkin seeds (Citrullus lanatus and Cucumeropsis mannii)
| Autor: | Ronice Zokou, Patrick Fogang Dongmo, Florian Amel Tekou, Cerile Ypolyte Woumbo, Anne Pascale Nouemsi Kengne, Philippe Tekem Nguekouo, Rosine O. Nameni, Dieudonne Kuate |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Investigational Medicinal Chemistry and Pharmacology. 4:1-7 |
| ISSN: | 2617-0027 2617-0019 |
| Popis: | Background: Hyperlipidemia is a major risk factor for cardiovascular diseases. Cucumeropsis mannii and Citrullus lanatus commonly called pumpkin seeds or egussi, the oil-rich seeds, have already demonstrated hypolipidemic activity. In Africa, these seeds are popularly used in the preparation of local foods. During that thermal process, the fatty acid content of pumpkin seeds’ oils may be altered in their functionality. Thus, this work aims at studying the effect of stifled cooking on the quality and the lipid-lowering potential of oils’ extracts from Citrullus lanatus (CL) and Cucumeropsis mannii (CM). Methods: The oils were extracted from the pumpkin seeds (raw and cooked) by a mixture of chloroform and methanol (2/1). The acid, iodine, peroxide and thiobarbituric acid value of the oils were assessed. For 28 days, the oils were subsequently administered by oral intubation to high-fat diet induced hyperlipidemic rats. At the end of the experimentation, the lipid profile, the markers of the hepatic and kidney function were determined. Results: The oils extracted from raw CL and CM significantly reduced (p˂0,05) serum triglyceride, total cholesterol, Low Density Lipoprotein (LDL) cholesterol, uric acid, serum transaminases, creatinine, urea and increases the serum High Density Lipoprotein (HDL)cholesterol level relative to the oils extracted from cooked CM and CL. Moreover, the oil from cooked CL significantly (p |
| Databáze: | OpenAIRE |
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