Effect of Used Cooking Oil of the Stress Oxidative and Inflammation on Wistar RatsNi Wayan Bogoriani and I. Wayan Sudiarta
Chemistry Departement, Faculty of Mathemathic and Natural Science, University of Udayana, Denpasar, Bali, Indonesia.
Correspondent Author E-mail: email@example.com
Abstract: This study was conducted over 10 weeks using several types of oils containing unsaturated fatty acids, saturated fatty acids and trans fatty acids, namely coconut oil, bulk oil, used cooking oil and pig. The purpose of this study is to determine the effects of used cooking oil of the sress oxidative and inflammation on wistar rat. The study design was a randomized post-test only control group design, conducted in male wistar rats. Twenty-five rats were divided into five groups: control, treatment-1, treatment-2, treatment-3 and treatment-4, each of 5 rats. The control group were given only the standard diet, treatment-1 were given standard food and pig oil, treatment-2 were given standard food and used cooking oil, treatment-3 were given standard food and bulk oil and the treatment-4 were given standard food and coconut oil. The allocation of this fatty diet conducted by taking into account all sampel shows that the fatty-high diet is 2.5 mL/day. After 10 weeks of treatment for blood plasma samples were taken for examination of stress oxidative (MDA) and Inflammation (TNF-α and IL-6). The average different of content among the groups is tested using One Way ANOVA method, which is then followed by LSD, in which the statistical testing is declared significant if p < 0.05. The results showed an increase in the levels of MDA, TNF-α and IL-6 blood plasma were significantly (p <0.05) in all treatments compared to the control. However, the group treated with coconut oil gave levels of MDA and TNF-α were not significantly different (p> 0.05) and was lower than the control. Two treatment groups showed differences in the levels of MDA, TNF-α and IL-6 the highest is the treatment used cooking oils. The results showed an increase in significantly (p <0.05) in the treatment of used cooking oil compared with the control and other treatments (coconut oil, oil bulk oil and pig). Based on these results it can be concluded that the used cooking oil has the potential to cause oxidative stress and inflammation which is a risk factor for atherosclerosis formation.Keywords: used cooking oil; trans fatty acids; coconut oil; bulk oil; pig oil; TNF-α; MDA; IL-6 Back to TOC