الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 138 |  |  |
| | | from | 138 | | |
Abstract
Pumpkin seeds have long been used for health benefits and the seed oil has been shown to contain active beneficial components that may protect from oxidative stress. They reported that biochemical analysis in the serum revealed that pumpkin seed oil (PSO) can be used as a useful adjunct for maintaining the integrity of biochemical functions and restoring the original histological architecture of kidneys and testis after irradiation. Multiple studies have demonstrated that an antioxidative property of pumpkin seed oil could improve the fertility and help in preventing arteriosclerosis, high blood pressure and heart diseases as well as in stimulating the metabolism of accumulated fats.
Experimental design:
All biological experiments performed complied with the rulings of the Institute of Laboratory Animal Resources, Commission on life Sciences, National Research Council. Rats (n=48 rats), were housed individually in wire cages in a room maintained at 25 ± 2 0C and kept under normal healthy conditions. All rats were fed on basal diet for one-week before starting the experiment for acclimatization. After one week period, the rats were randomly divided into eight groups (6 rats per each) as follow:
group (1): Rats were fed on standard diet contains 10% corn oil and used as a negative control group
group (2): Rats were fed on experimental diet contains 10% supplier oil
group (3): Rats were fed on experimental diet contains 20% supplier oil
group (4): Rats were fed on experimental diet contains 5% pumpkin +15% supplier oil.
group (5): Rats were fed on experimental diet contains 10% pumpkin oil + 10% supplier oil.
group (6): Rats were fed on experimental diet contains 15% pumpkin oil+ 5% supplier oil.
group (7): Rats were fed on experimental diet contains 20% pumpkin oil
group (8): Rats were fed on experimental diet contains 10% pumpkin oil.
At the end of experiment period, 28 days, blood samples were collected after 12 hours fasting using the abdominal aorta and rats were scarified under ether anesthetized. Blood samples were received into glass centrifuge tubes, containing oxalate solution (1.34 %) as anticoagulant. After centrifugation at 3000 rpm for 10 min., serum was with drown and used for the analysis of blood lipid parameters. The erythrocyte residue was washed with three successive portions of sodium chloride solution (0.9 %) and then haemolysed with deionised water for 30 min. Haemolysate was then centrifuged at 30,000 rpm for 30 min. and the supernatant fractions was transferred to a clean test tube and analyzed of antioxidant enzymes.
Results and Discussion:
Total phenolics of selected vegetable oils methanolic extract:
The highest total phenolic content was obtained in Pumpkin oil (5.66 ± 1.32 mg GAE.100 g-1). Supply oil was characterized by the lowest total phenolic compound content (1.87 ± 0.56 GAE.100 g-1).
Antioxidant activity of selected vegetable oils methanolic extract:
All of the studied oil extracts scavenged DPPH. The methanolic extracts of the oils were characterized by statistically significant differences in their antioxidant activity measured by both DPPH and Folin-Ciocalteu methods. The highest antioxidant activity was displayed by the extract obtained from Pumpkin seed oil (PSO, 31.04 ± 4.52of DPPH scavenged) followed by supply oil (24.92 ± 3.11). Supply oilmethanolic extract possessed the lowest ARP calculated from the amount of sample needed to decrease the initial DPPH concentration by 50% (3.21x10-2) while the best ARP was exhibited by the extract obtained from PSO (7.11x10-2).
Chemical characteristic/fat constants of selected vegetable oils:
The highest fat constants i.e. AV, PV and SN were obtained in Supply oil which recorded 3.55 ± 0.45 mg KOH/g oil, 1.02 ± 0.06 meq/kg oil and 195.76 ± 4.96 mg KOH/g oil, respectively. Pumpkin oil was characterized by the lowest fat constants i.e. AV, PV and SN 1.45 ± 0.27 mg KOH/g oil, 0.810 ± 0.17 meq/kg oil and 186.32 ± 4.18 mg KOH/g oil, respectively. The fat constants (AV, PV and SN) determined in different tested vegetable oils could be arranged as follows: Supply oil>Pumpkin oil. The opposite direction was observed for the IV.
Fatty acids composition of selected vegetable oils:
Supply oil has higher saturated fatty acids (SFA, 36.30%) than Pumpkin oil (22.42%). The opposite direction was observed with the unsaturated fatty acids (USFA’s). Also, in Supply oil, palmitic acid (30.18%) and oleic acid (38.50%) are the major component acids along with linoleic acid (24.45%) and only a trace amount of linolenic acid (0.45%). On the other side, Pumpkin oil is not saturated fat, their total saturated fatty acid composition are only 22.42%. The major saturates in Pumpkin oil are palmitate and stearate.Also, Pumpkin oil contain25.15% and 52.14%of the monounsaturated oleateand PUFA’s, respectively.
Feed intake (FI), body weight gain (BWG) and feed efficiency ratio (FER) of rats which fed on diet supplemented with different levels of the selected vegetable oils: