Comparative study on the stability of palm and local commercial oils during heating and frying processes

In this study, the development of heating and frying periods for both investigated oils conduced increased the acidity, saponification, peroxide, and TBA values; while unsaturation decreased. The increasing rates of peroxide and TBA values were higher in local oil than in the imported one, while the incremental rates of color and acid values were more remarkable in palm olein than local one, with the exception of the color of local sample which became more light at the end of heating period. Concerning the changes in the fatty acids composition, noticeable increases for stearic acid content [18: 0] were obtained after heating and frying periods of 40 hours in both studied oils. Data also showed a decrease in the unsaturated fatty acids [18: 1, 18: 2], this decrement was more remarkable after frying process comparing with the heating process. Generally, the linoleic acid [18: 2] showed the greatest decrease in concentration due to both thermal processes

Influence of different protein diets on lipids pattern in albino rats

Five groups of rats were fed separately diets containing 12% protein [soybean, cottonseed, protylan and their mixture of equal amounts] as well as casein as a standard protein diet. The experiment continued for 6 weeks and blood samples were taken before the initiation of the experiment and after 3 and 6 weeks in order to determine total lipids, cholesterol, phospholipids, triglycerides and lipoprotein fractions. It was concluded that soybean and cottonseed protein diet caused an elevation in cholesterol, triglycerides and beta-lipoproteins, whereas a significant decrease in phospholipids was observed. Protylan protein diet decreased serum total lipids. The mixture protein diet was mostly identical to casein diet as a control where no effect on serum lipids was observed

Effect of prostaglandins on catecholamine induced changes in the free fatty acids of plasma in the rabbit

Prostaglandins E[1], E[2], E[3] and F[1] alpha were given intravenously to anesthetize rabbits during continuous infusion of norepinephrine. PGE[2] and PGE[3] in doses of 5 micrograms all significantly reduced the arterial concentration of free fatty acids of plasma [FFA], while the same dose of PGF[1] alpha had no significant effect. Continuous intraarterial infusions of PGE[1] during continuous infusion of norepinephrine had a more pronounced effect on FFA than continuous intravenous infusion. Infusion of PGE[1], almost completely blocked the usual increase of FFA caused by epinephrine, PGE[1]diminished the plasma glucose response to epinephrine only slightly. Studies on the turnover rate of FFA with labeled albumin bound palmitate showed that PGE[1]completely blocked the norepinephrine induced stimulation of lipid mobilization. Infusion of PGE[1]during continous infusion of norepinephrine also decreased the elevated plasma glycerol concentration