Health Impact of Traditional Egyptian Ghee"Samna baladi" Comparing to Plant Ghee in Experimental Rats | ||||
| Alexandria Science Exchange Journal | ||||
| Article 7, Volume 39, OCTOBER- DECEMBER - Serial Number 4, December 2018, Page 620-628 PDF (265.97 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2018.19583 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Soheir Nour* 1; khadiga Nassr Eldin* 1; Azza Abd Alla* 2; Amira Abd Elhady* 2 | ||||
| 1Department of Home Economics, Faculty of Agriculture,Alexandria University, Egypt. | ||||
| 2Department of Fat and oil Research .Food Technology Research Institute,Agriculture Research Center, Egypt. | ||||
| Abstract | ||||
| The present work aimed to compare the health impact of traditional Egyptian ghee (samna baladi) EG and plant ghee (palm oil) PG from through indication fatty acid composition and biochemical effects. The studied parameters included the body weight gain of rats, blood lipid profile, kidney and liver functions and antioxidant enzymes. Twenty one Albino rats were randomly divided into three groups of 7 rats each. Control group was fed the basal diet which containing 10% corn oil, and replaced corn oil with 10% ghee(EG) and 10% plant ghee(PG) for the two experimental groups. The results indicated that when EG administered to rats along the feed experiment (6 weeks) insignificantly reduced the body weight gain, and oxidative stress and had protective effects on the liver comparing with the control group and experimental (PG) group. There was a significant increase in the level of TBARS in PG group. The results on blood lipid profiles showed marked and significant elevation in the total lipid, triglycerides, total cholesterol and low density lipoprotein (LDL) in PG group and marked increase in the level of HDL in EG group. Also antioxtidant enzymes activity in liver increased in EG group, while reduced in PG group. The study concluded that the health impact of traditional Egyptian ghee is better than plant ghee, however further research on the health effect of using Egyptian ghee in cooking are needed, to identify the effect of heat on oxidation of the fatty acids. | ||||
| Keywords | ||||
| traditional ghee; plant ghee; rats; lipid profile | ||||
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