Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model

Abstract

The present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p < 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.

Determination of some quality properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)

“…Akca and Akpinar (Akca and Akpinar 2021b) found that the TPC and antioxidant capacity of ice cream containing sesame, pomegranate and grape seed oils were between 45.50-70.63 mg GAE/g and 23.31-37.43%, respectively. Amin et al (Amin et al 2023) determined TPC and DPPH values of ice cream made with chia seed oil to be 0.11-5.19 mg GAE/mL and 5.62-51.18%, respectively. They observed that TPC and DPPH values increased with increasing chia seed oil concentration.…”