Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil | ||
| International Journal of Family Studies, Food Science and Nutrition Health | ||
| Volume 3, Issue 1, June 2022, Pages 79-105 PDF (1.87 M) | ||
| Document Type: Original Research | ||
| DOI: 10.21608/ijfsnh.2022.252620 | ||
| Authors | ||
| Mounir M. Eid; Amal R. Tageldeen; Marwa A. Abdelfatah | ||
| Oils and Fats Research Dept., Food Technology Research Inst., Agricultural Research Center, El Gamaa st., 12612 Giza, Egypt | ||
| Abstract | ||
| The aim of this study was to make sure that there are no health issues for ordinary virgin olive oil (OVOO) category, through a biological study on it. Twenty-four male Albino rats weighting approximately 200 grams were divided into four groups, each group containing six rats. Group G1 fed on basal diet as a control negative group. The fat was replaced in the other three groups as follow: group G2 fed on basal diet with extra virgin olive oil (EVOO), group G3 fed on basal diet with OVOO and group G4 fed on basal diet with olive oil (OO) (mixture of virgin olive oil and refined olive oil). The experimental period was 60 successive days. At the end of the experiment lipid profile, liver functions, kidney functions and the activities of SOD, CAT, GSPx, GSH and MAD levels were determined. Undisputedly, EVOO had the best results in all study. OVOO did not affect negatively on all parameters unlike olive oil (contains refined olive oil) which caused significant increases in TC, LDL, VLDL, TG and MAD levels and also increased ALT, AST, ALP, SOD, CAT GSPx activity whereas HDL and GSH levels were decreased. Moreover, OVOO did not show any histopathological alterations in examined liver sections. | ||
| Keywords | ||
| EVOO; OVOO; refined olive oil; chemical and physical properties; fatty acid composition; phenolic component; glucose; lipid profile; liver function; kidney function; oxidative stress; histopathology | ||
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