Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030 |
Resumo: | This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids. |
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Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in ratsdietsflaxseedsesamelipidsnutritional quality indexThis study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000029info:eu-repo/semantics/openAccessGuimarães,Rita de Cássia AvellanedaMacedo,Maria Lígia RodriguesMunhoz,Cláudia LeiteFiliu,WanderViana,Luís HenriqueNozaki,Vanessa TaísHiane,Priscila Aikoeng2013-04-17T00:00:00Zoai:scielo:S0101-20612013000100030Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
title |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
spellingShingle |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats Guimarães,Rita de Cássia Avellaneda diets flaxseed sesame lipids nutritional quality index |
title_short |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
title_full |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
title_fullStr |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
title_full_unstemmed |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
title_sort |
Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats |
author |
Guimarães,Rita de Cássia Avellaneda |
author_facet |
Guimarães,Rita de Cássia Avellaneda Macedo,Maria Lígia Rodrigues Munhoz,Cláudia Leite Filiu,Wander Viana,Luís Henrique Nozaki,Vanessa Taís Hiane,Priscila Aiko |
author_role |
author |
author2 |
Macedo,Maria Lígia Rodrigues Munhoz,Cláudia Leite Filiu,Wander Viana,Luís Henrique Nozaki,Vanessa Taís Hiane,Priscila Aiko |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Guimarães,Rita de Cássia Avellaneda Macedo,Maria Lígia Rodrigues Munhoz,Cláudia Leite Filiu,Wander Viana,Luís Henrique Nozaki,Vanessa Taís Hiane,Priscila Aiko |
dc.subject.por.fl_str_mv |
diets flaxseed sesame lipids nutritional quality index |
topic |
diets flaxseed sesame lipids nutritional quality index |
description |
This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100030 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013005000029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.33 n.1 2013 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126318550450176 |