Effects of used sunflower oil and ghee (clarified butter) on lipid profile and antioxidants in SD rats

Abstract

This study was aimed at determining the effects of used ghee and sunflower oils after potato frying on antioxidant status and lipid profile in SD rats. Male albino SD rats weighing approximately 200-250g were used for the experiments. Left over ghee (FG) and sunflower oil (FS) after potato frying were used to prepare experimental diets. Normal ghee (NG) and normal sunflower oil (NS) was used to prepare the diets for positive control. The study indicated that ghee when administered to rats along the feed maintained the weight, reduced the oxidative stress and had protective effects on liver when compared with Positive Control (PC1) and Experimental (EX1) groups. There was a significant increase in the level of TBARS in EX1 group that received FS, as compared to other groups and the levels were also high in PC1 that received NS. The results on lipid profiles showed a marked and significant elevation in the triglycerides and light density lipoprotein (LDL) and marked decrease in EX1 (p<0.001) and PC1 when compared with NC. FS significantly reduced the levels of reduced glutathione in plasma as compared to the levels in NC. Catalase and superoxide dismutase activities were also significantly high in EX1. The study concludes that Ghee is better cooking oil as compared to sunflower oil.