Priscila S Figueiredo1, Camila J Candido1, Jeandre As Jaques2, Ângela A Nunes3, Anderson Rl Caires4, Flavio Santana Michels4, Jeeser A Almeida5,6, Wander Fo Filiú2, Priscila A Hiane1, Valter A Nascimento1, Octavio L Franco6, Rita Ca Guimarães1. 1. Post-graduate Program in Health and Development in the Mid-West Region, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. 2. Center for Biological and Health Sciences, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. 3. Post-Graduate Program in Biotechnology and Biodiversity, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. 4. Physics Institute, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. 5. Physical Education course, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. 6. Post-Graduate Program in Biotechnology, Catholic University Dom Bosco, Campo Grande, MS, Brazil.
Abstract
BACKGROUND: Sesame and flaxseed oils, which are rich in essential n-6 and n-3 polyunsaturated fatty acids, are widely consumed. We have determined the optical behavior with respect to the quality and identity of cold-pressed sesame and flaxseed oils. The effects of these oils and their combinations on metabolic parameters in animal models were also measured. RESULTS: Flaxseed oil emitted carotenoid fluorescence (500-650 nm), although it was more unstable than sesame oil, which had a larger induction period by the Rancimat method. The greater stability of sesame may be a result of the lower quantity of linolenic fatty acids. These oils were added to the feed of 56 rats, whereas animal fat was used for the control group. The sesame oil, flaxseed oil and sesame + flaxseed oils groups showed a significantly reduced adiposity index and blood glucose compared to the control group, whereas total cholesterol, high-density lipoprotein and triglycerides were lower in flaxseed oil and sesame + flaxseed oils (P < 0.05). Sesame + flaxseed oils had reduced levels of low-density lipoprotein and non-high-density lipoprotein (P < 0.05), indicating an anti-atherogenic effect in this group. CONCLUSION: Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects.
BACKGROUND:Sesame and flaxseed oils, which are rich in essential n-6 andn-3 polyunsaturated fatty acids, are widely consumed. We have determined the optical behavior with respect to the quality and identity of cold-pressed sesame and flaxseed oils. The effects of these oils and their combinations on metabolic parameters in animal models were also measured. RESULTS:Flaxseed oil emitted carotenoid fluorescence (500-650 nm), although it was more unstable than sesame oil, which had a larger induction period by the Rancimat method. The greater stability of sesame may be a result of the lower quantity of linolenic fatty acids. These oils were added to the feed of 56 rats, whereas animal fat was used for the control group. The sesame oil, flaxseed oil and sesame + flaxseed oils groups showed a significantly reduced adiposity index and blood glucose compared to the control group, whereas total cholesterol, high-density lipoprotein and triglycerides were lower in flaxseed oil and sesame + flaxseed oils (P < 0.05). Sesame + flaxseed oils had reduced levels of low-density lipoprotein and non-high-density lipoprotein (P < 0.05), indicating an anti-atherogenic effect in this group. CONCLUSION:Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects.
Authors: Daniela G Arakaki; Vanessa Samúdio Dos Santos; Elaine Pádua de Melo; Hugo Pereira; Priscila Silva Figueiredo; Mário Rodrigues Cortês; Carlos Alexandre Carollo; Lincoln Carlos Silva de Oliveira; Paula Tschinkel; Francisco Reis; Igor Souza; Rafaela Rosa; Fabiane Sanches; Elisvânia Freitas Dos Santos; Valter Aragão do Nascimento Journal: Foods Date: 2020-04-21