PROTECTIVE EFFECT OF SOME FERMENTED DAIRY PRODUCTS ENRICHED WITH DIBS ON TOTAL POLAR COMPOUNDS FORMED DURING DEEP – FAT – FRYING PART I: ON BIOLOGICAL EXAMINATION OF RATS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 3, Issue 4, April 2012, Page 259-274 PDF (718.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75373 | ||||
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| Authors | ||||
| Y . A. Abd El-Tawab1; E. A. El – Naggar2 | ||||
| 1Dairy Dept., Fac. Agric . Al – Azhar Univ. , Assiut Branch, Egypt . | ||||
| 2Food Sci. and Technol. Dept., Fac. Agric. Al– Azhar Univ., Assiut Branch, Egypt. | ||||
| Abstract | ||||
| During deep fat frying , oils is exposed to elevated temperatures above 1800˚C during intermittent frying for 40 hrs at 5 consecutive days. Toxicity of used oil for deep frying was related to its content of total polar compounds (TPC), caused abnormal changes in weaned rats. Ultimately, nutrition quality of the oil can be affected. The chemical assessment of date flesh, dibs, yoghurt, yoghurt and biogarde enriched with 5% dibs showed significantly (P<0.05) differences in all previous samples. Dibs samples recorded the highest amount of total sugars, reducing sugars, dietary fibers, total phenolics and minerals .It was interest to notice that using of dibs in the manufacture of yoghurt and biogarde ( enriched with 5% ) on the experimental rats groups . The objective of this study, were to investigate the influences of date palm syrup, plain yoghurt, yoghurt and biogarde enriched with 5% dibs on total polar compounds formed during deep frying of cotton seed oil on biological evaluation of experimental rats. The control group fed on non fried oil, the second rats control had fed fried oil containing over 25% TPC for 28 days. The second rats control group were divided into four groups (n=10), and were fed for 28 days on date syrup (dibs), plain yoghurt, yoghurt and biogarde fortified with 5% dibs. Oral administration of TPC caused hepatotoxicity as monitored by increase in both of glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) enzymes, Compared with first control rats group, and fermented dairy products groups. Also, caused abnormal changes in kidney functionality compared with first control rats group. Particularly, total lipids, triglycerides, phospholipids, cholesterol and LDL cholesterol were found increased by TPC, while glucose was reduced significantly compared with the fermented dairy products supplemented with 5% dibs groups. Therefore, it could be recommended that the nutritional products enriched with dibs provides several therapeutic benefits including reduction of cholesterol, LDL cholesterol and protective effect of liver and kidney cells. | ||||
| Keywords | ||||
| Frying oils; Total polar compounds; yoghurt; Dibs; Biological examination | ||||
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