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Table 5 Effects of extra virgin olive oil (EVOO) and its fractions (OOHF and OOLF) on liver fatty acid composition of rat treated or not with 2,4-D.

From: Effects of olive oil and its fractions on oxidative stress and the liver's fatty acid composition in 2,4-Dichlorophenoxyacetic acid-treated rats

Fatty acid (%) C D D/EVOO D/OOHF D/OOLF EVOO OOHF OOLF
C14:0 1.15 ± 0.11ab 1.35 ± 0.11 a 1.18 ± 016 ab 1.19 ± 0.15 ab 1.26 ± 0.15 ab 1.05 ± 0.15 b 1.13 ± 0.18 ab 1.16 ± 0.16 ab
C14:1 0.46 ± 0.05 a 0.31 ± 0.06 b 0.48 ± 0.07 a 0.47 ± 0.06 a 0.44 ± 0.09 a 0.48 ± 0.06 a 0.48 ± 0.06 a 0.40 ± 0.05 ab
C16:0 17.59 ± 0.81 a 17.27 ± 0.72 ab 16.71 ± 0.39 ab 17.36 ± 0.38 ab 16.64 ± 0.75 ab 16.38 ± 0.22 b 16.64 ± 0.73 ab 16.98 ± 0.78 ab
C16:1 1.46 ± 0.25 a 1.26 ± 0.11 a 1.45 ± 0.31 a 1.50 ± 0.32 a 1.42 ± 0.26 a 1.49 ± 0.28 a 1.39 ± 0.07 a 1.48 ± 0.26 a
C18:0 19.24 ± 0.54 c 24.80 ± 0.71 a 20.66 ± 0.46 b 21.68 ± 0.49 b 22.47 ± 1.86 b 19.46 ± 0.26 c 19.01 ± 0.44 c 19.61 ± 0.90 c
C18:1 14.77 ± 0.42 b 11.87 ± 0.30 c 16.90 ± 0.70 b 14.65 ± 0.20 b 16.03 ± 0.50 b 19.17 ± 0.72 a 15.36 ± 0.77 b 15.92 ± 0.37 b
C18:2 13.74 ± 0.68 ab 14.17 ± 0.56 a 12.70 ± 0.70 bc 13.15 ± 0.82 abc 14.27 ± 0.87 a 12.12 ± 0.86 c 13.04 ± 0.63 abc 14.10 ± 0.61 a
C18:3 0.47 ± 0.06 a 0.18 ± 0.06 c 0.28 ± 0.08 bc 0.29 ± 0.03 bc 0.30 ± 0.04 b 0.46 ± 0.07 a 0.49 ± 0.08 a 0.51 ± 0.09 a
C20:0 0.35 ± 0.02 c 0.52 ± 0.18 a 0.40 ± 0.04 bc 0.39 ± 0.06 bc 0.47 ± 0.07 ab 0.33 ± 0.06 c 0.37 ± 0.05 bc 0.37 ± 0.07 bc
C20:1 0.50 ± 0.04 ab 0.37 ± 0.04 b 0.49 ± 0.12 ab 0.54 ± 0.12 a 0.48 ± 0.05 ab 0.59 ± 0.13 a 0.55 ± 0.12 a 0.59 ± 0.04 a
C20:2 0.51 ± 0.07 ab 0.64 ± 0.18 a 0.44 ± 0.08 bc 0.47 ± 0.10 abc 0.48 ± 0.15 abc 0.31 ± 0.09 c 0.45 ± 0.10 bc 0.40 ± 0.13 bc
C20:3 0.74 ± 0.07 a 0.47 ± 0.08 a 0.65 ± 0.13 a 0.66 ± 0.09 a 0.40 ± 0.07 b 0.62 ± 0.12 a 0.65 ± 0.02 a 0.36 ± 0.03 b
C20:4 19.65 ± 1.29 ab 17.77 ± 0.32 ab 18.69 ± 1.73 ab 19.26 ± 2.39 ab 18.08 ± 2.01 ab 16.96 ± 2.61 b 20.80 ± 1.52 a 18.33 ± 2.10 ab
C20:5 EPA 0.51 ± 0.07 a 0.36 ± 0.06 b 0.48 ± 0.08 ab 0.50 ± 0.06 ab 0.47 ± 0.09 ab 0.47 ± 0.06 ab 0.53 ± 0.05 a 0.51 ± 0.13 a
C22:0 0.50 ± 0.11 a 0.52 ± 0.08 a 0.53 ± 0.13 a 0.55 ± 0.11 a 0.45 ± 0.12 a 0.44 ± 0.10 a 0.44 ± 0.10 a 0.46 ± 0.11 a
C22:4 0.32 ± 0.05 ab 0.44 ± 0.18 a 0.38 ± 0.08 ab 0.36 ± 0.08 ab 0.35 ± 0.10 ab 0.28 ± 0.06 b 0.37 ± 0.03 ab 0.38 ± 0.15 ab
C22:1 0.60 ± 0.07 a 0.54 ± 0.08 a 0.73 ± 0.15 a 0.65 ± 0.12 a 0.61 ± 0.17 a 0.76 ± 0.20 a 0.62 ± 0.15 a 0.72 ± 0.04 a
C22:5 0.65 ± 0.07 a 0.51 ± 0.04 b 0.74 ± 0.07 a 0.62 ± 0.06 ab 0.64 ± 0.10 a 0.70 ± 0.05 a 0.68 ± 0.09 a 0.67 ± 0.06 a
C24:0 0.45 ± 0.09 a 0.47 ± 0.03 a 0.37 ± 0.04 a 0.41 ± 0.08 a 0.40 ± 0.08 a 0.38 ± 0.06 a 0.42 ± 0.08 a 0.40 ± 0.09 a
C22:6 DHA 4.59 ± 0.39 a 4.38 ± 0.35 a 4.36 ± 0.28 a 4.60 ± 0.31 a 4.40 ± 0.31 a 4.24 ± 0.32 a 4.48 ± 0.26 a 4.38 ± 0.22 a
C24:1 0.32 ± 0.06 a 0.19 ± 0.07 b 0.38 ± 0.03 a 0.33 ± 0.07 a 0.34 ± 0.07 a 0.40 ± 0.06 a 0.37 ± 0.08 a 0.38 ± 0.06 a
ΣSFA 39.31 ± 0.97 cd 44.95 ± 1.09 a 39.88 ± 0.71 cd 41.61 ± 0.80 b 41.71 ± 2.30 b 38.06 ± 0.25 d 38.04 ± 1.07d 39.00 ± 1.47 cd
ΣMUFA 18.12 ± 0.52 d 14.56 ± 0.30 e 20.47 ± 1.11 b 18.17 ± 0.51 d 19.34 ± 0.62 bc 22.91 ± 0.80 a 18.78 ± 0.70 cd 19.52 ± 0.58 bc
ΣPUFA 41.22 ± 1.39 a 38.95 ± 0.79 b 38.75 ± 1.98 b 39.96 ± 2.17 a 39.43 ± 2.75 a 36.19 ± 1.32 b 41.53 ± 1.32 a 39.68 ± 1.95 a
ΣUFA 59.34 ± 1.86 a 53.51 ± 0.96 b 59.23 ± 2.00 a 58.14 ± 2.44 a 58.77 ± 2.32 a 59.10 ± 1.63 a 60.32 ± 1.53 a 59.20 ± 1.75 a
MUFA/PUFA ratio 0.43 ± 0.007 c 0.37 ± 0.008 d 0.52 ± 0.04 b 0.45 ± 0.02c 0.49 ± 0.04 bc 0.63 ± 0.05 a 0.45 ± 0.02 c 0.49 ± 0.03 bc
PUFA/SFA ratio 1.04 ± 0.04 ab 0.86 ± 0.03d 0.97 ± 0.05bc 0.96 ± 0.04 bc 0.94 ± 0.08 cd 0.95 ± 0.04 cd 1.09 ± 0.06 a 1.01 ± 0.04 abc
SFA/UFA ratio 0.66 ± 0.02 cd 0.84 ± 0.02 a 0.67 ± 0.03 cd 0.71 ± 0.02 b 0.71 ± 0.05b 0.64 ± 0.01 d 0.63 ± 0.03 d 0.69 ± 0.07 b c
  1. Data are expressed by mean values ± of three independent experiments. SFA: saturated fatty acids; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid. Comparison between groups was made using one-way analysis of variance (ANOVA) followed by the Tukey test. Values followed by same letters are not significantly different. (C: controls group, D: 2, 4-D treated group, D/EVOO: 2, 4-D + extra virgin olive oil, D/OOHF: 2, 4-D+ hydrophilic fraction, D/OOLF: 2,4-D+ lipophilic fraction, EVOO: extra virgin olive oil treated group alone, OOHF: group treated with hydrophilic fraction of olive oil, OOLF: group treated with lipophilic fraction of olive oil.