Palm Oil and Egusi Melon Oil Lower Serum and Liver Lipid Profile and Improve Antioxidant Activity in Rats Fed a High Fat Diet

Eidangbe, George O.; Ojieh, Godwin C.; Idonije, Blessing O.; Oluba, Olarewaju M.

doi:10.3923/jftech.2010.154.158

Cited by 12 publications

(14 citation statements)

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“…Eidangbe et al. (2010) demonstrated a similar trend of body weight gain in rats orally administered with the seed oil from Egusi melon (family of C. lanatus ) for 6 weeks. The reduction observed in the body weight gain suggests the ability of WMSO in attenuating the activity of HMG‐CoA reductase, an enzyme responsible for cholesterol biosynthesis (Okediran et al., 2015).…”

Section: Resultsmentioning

confidence: 80%

Evaluation of nutritional composition ofCitrullus lanatusLinn. (watermelon) seed and biochemical assessment of the seed oil in rats

Eke

Ejiofor²,

Oyedemi

et al. 2021

J. Food Biochem.

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The present study investigated the nutritional composition of watermelon seeds and the effect of extracted oil on the biochemical parameters in rats after 28 days of oral administration. The watermelon seeds showed considerable proximate values but with less moisture, crude fiber, ash, and phytochemical components. The maximal dose of 50 ml/kg of watermelon seed oil (WMSO) showed no sign of toxicity in rats. WMSO significantly decreased serum cholesterol, triglyceride, LDL, ALT, and MDA but enhanced the level of HDL, VLDL, SOD, and CAT without compromising the liver integrity. For glucose tolerance, a positive oral glucose‐lowering was observed. The fatty acid analysis showed the presence of three major fatty acids; 9,12‐octadecadienoic acid (52.32%), n‐hexadecenoic acid (21.23%), and oleic acid (10.11%) with good oxidative stability and fatty acid ratio. The outcome of this study suggests that the seeds and oil from watermelon could have a beneficial effect on man. Practical applications Plant‐based oils have gained significant interest globally as a source of food, cosmetics, and compounds with therapeutic potential against certain human diseases. The watermelon seed oil is a rich source of oleic acid, linoleic, and palmitic acid. These prominent biologically active fatty acid components have contributed to the robust biochemical effects observed in this study. Based on the data obtained in this work on the nutritional analysis of the watermelon seed and potent antioxidative capacity, improved liver biomarkers, good oxidative stability, and the fatty acid ratio of WMSO, we proposed that consumption of the seed and its oil could offer a cheap and affordable nutraceutical for human benefits. However, we recommend further studies on the biological activity and safety aspect of watermelon seed oil for its long‐term usage.

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Section: Resultsmentioning

confidence: 80%

Evaluation of nutritional composition ofCitrullus lanatusLinn. (watermelon) seed and biochemical assessment of the seed oil in rats

Eke

Ejiofor²,

Oyedemi

et al. 2021

J. Food Biochem.

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“…Linoleic acid is the most abundant fatty acid found in watermelon seed oil irrespective of variety. In addition, various bioactivities of the watermelon seed oil have been reported including: antioxidant-, anti-inflammatory-, cardioprotective-and antimicrobial activities (Eidangbe et al, 2010;Madhavi et al, 2012;Jorge et al, 2015;Bello et al, 2016;Thongtha et al, 2017). Therefore, watermelon seed oil could be a good alternative source of plant-derived oil for consumption and pharmaceutical applications (Biswas, 2017).…”

Section: Introductionmentioning

confidence: 99%

Watermelon seeds and peels: fatty acid composition and cosmeceutical potential

Petchsomrit

McDermott

Chanroj

et al. 2020

OCL

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Watermelon consumption results in generation of organic waste in the form of seeds and peels. We have evaluated the fatty acid profiles and antioxidant content of watermelon (Kinnaree cultivar) seed oil and peel wax. In addition, we assessed the potential use of these watermelon industry byproducts in the development of cosmeceuticals. The most abundant fatty acids in seed oil and peel wax were linoleic acid and arachidic acid, respectively. Fatty acids form an essential component in the cell membranes and have seen increased recognition in the cosmeceutical industry. Antioxidants also play a beneficial role in skincare in combating free-radicals resulting from sun damage and pollutants. The seed oil showed stronger antioxidant activity than the peel wax, as indicated by the DPPH radical scavenging ability of 0.894 mg α-tocopherol equivalent/g dried seeds versus 0.036 mg α-tocopherol equivalent/g dried peels. Therefore, the seed oil was formulated into skincare products, in the form of emulsions and nanoemulsions. The most effective formulae were stable at room temperature for seven days, or following repeated cycles of heating and cooling. This work demonstrates the potential for watermelon seed oil to be employed in skincare product formulations, which could maximize agricultural profit and minimize environmental waste.

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“…PO and PKO should be classified as cholesterol-raising fats for humans [12]. In contrast, it was found that feeding rats or hamsters on diets that contained more than 10% PO for 3 weeks or more improved serum and liver lipid profiles and enhanced HDL-C [13][14][15][16][17][18]. They recommended that it could be useful for preventing cardiovascular disease.…”

Section: Introductionmentioning

confidence: 99%

Palm kernel oil increases the risk of coronary heart disease in rats compared with ghee

Khairy¹,

Morsi²,

Galal³

et al. 2014

IOSRJPBS

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Palm Oil and Egusi Melon Oil Lower Serum and Liver Lipid Profile and Improve Antioxidant Activity in Rats Fed a High Fat Diet

Cited by 12 publications

References 0 publications

Evaluation of nutritional composition ofCitrullus lanatusLinn. (watermelon) seed and biochemical assessment of the seed oil in rats

Evaluation of nutritional composition ofCitrullus lanatusLinn. (watermelon) seed and biochemical assessment of the seed oil in rats

Watermelon seeds and peels: fatty acid composition and cosmeceutical potential

Palm kernel oil increases the risk of coronary heart disease in rats compared with ghee

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