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Table 1 Mean values of fatty acid composition (%), lipid peroxidation parameters and antiradical properties of high-fat diet (fresh soybean oil, FSO; oxidized soybean oil, OSO and margarine, MG)

From: The intake of high fat diet with different trans fatty acid levels differentially induces oxidative stress and non alcoholic fatty liver disease (NAFLD) in rats

  Supplemented high-dietary fat
  FSO OSO MG
Fatty acids (%)    
8:0 nd nd 0.26 ± 0.00##
10:0 nd nd 0.26 ± 0.00##
12:0 nd nd 3.16 ± 0.01##
14:0 0.08 ± 0.002 0.08 ± 0.01 1.84 ± 0.03##
14:1 0.02 ± 0.00 0.02 ± 0.009 0.04 ± 0.00#
16:0 10.96 ± 0.06 12.08 ± 0.01** 30.33 ± 0.04##
trans- 16:1 n-7 0.02 ± 0.00 0.024 ± 0.006 0.03 ± 0.00 #
cis- 16:1 n-7 0.09 ± 0.00 0.11 ± 0.00** 0.13 ± 0.00#
17:0 0.29 ± 0.02 0.28 ± 0.01 0.20 ± 0.01##
17:1 0.08 ± 0.02 0.08 ± 0.00 0.05 ± 0.01##
18:0 4.82 ± 0.04 3.93 ± 0.01** 4.8 ± 0.01##
trans- 18:1 n-9 nd 0.117 ± 0.01** 1.78 ± 0.13 ##
trans- 18:1 n-7 nd nd nd
cis- 18:1 n-9 21.96 ± 0.2 25.22 ± 0.02** 30.1 ± 0.13##
cis- 18:1 n-7 1.29 ± 0.05 1.71 ± 0.01** 0.73 ± 0.00##
18:2 n-6 (t9. t12) 0.07 ± 0.00 0.138 ± 0.01** 0.096 ± 0.001 #
18:2 n-6 (t9. c12) nd 0.054 ± 0.003** 0.052 ± 0.004
18:2 n-6 (c9. t12) 0.09 ± 0.01 0.288 ± 0.1** 0.2 ± 0.01 ##
18:2 n-6 (c9. c12) 50.75 ± 0.04 48.12 ± 0.01** 21.73 ± 0.3##
cis- 18:3 n-6 0.19 ± 0.00 0.40 ± 0.05** 0.14 ± 0.00##
trans-18:3 n-3 0.02 ± 0.00 0.366 ± 0.01** 0.016 ± 0.011 ##
cis- 18:3 n-3 7.65 ± 0.1 4.76 ± 0.02** 2.55 ± 0.02##
18:2 (c9. t11) 0.024 ± 0.001 0.099 ± 0.003** 0.068 ± 0.00 ##
18:2 (t10. c12) 0.013 ± 0.001 0.056 ± 0.004** 0.042 ± 0.00 #
20:0 0.43 ± 0.01 0.43 ± 0.002 0.35 ± 0.00##
trans- 20:1 n-9 0.026 ± 0.00 0.199 ± 0.006** 0.06 ± 0.00 ##
20:1 n-9 0.24 ± 0.01 0.2 ± 0.080* 0.18 ± 0.02#
20:2 n-9 0.08 ± 0.003 0.09 ± 0.002 0.02 ± 0.00##
20:3 n-6 0.03 ± 0.00 0.04 ± 0.02** 0.02 ± 0.00
20:4 n-6 0.03 ± 0.00 0.03 ± 0.00 0.01 ± 0.00#
22:0 0.06 ± 0.00 0.067 ± 0.00* 0.03 ± 0.00##
ΣSFA 16.22 ± 0.13 16.9 ± 0.03** 41.42 ± 0.1 ##
Σcis MUFA 23.6 ± 0.3 27.47 ± 0.1** 31.25 ± 0.13 ##
Σ cis PUFA 59.36 ± 0.12 54.21 ± 0.1** 24.81 ± 0.03 ##
Total TFAs 0.226 < 1 1 < 1.23 < 2 2.4 > 2
Lipid peroxidation    
Oxidative stability index (h) 3.74 ± 0.01 0.67 ± 0.04** 4.27 ± 0.63##
Peroxide value (meq O2/kg) 2.66 ± 0.00 6 ± 0.00** 17.33 ± 0.94##
p-anisidine value 2.13 ± 0.7 7.5 ± 2.2** 2.61 ± .024##
k232 (conjugated dienes) 2.77 ± 0.10 4.26 ± 0.04** 3.9 ± 0.07
k270 1.11 ± 0.05 4.01 ± 0.05** 2.54 ± 0.15##
Antiradical ability: DPPH (%) 93.12 ± 0.06 50.16 ± 2.88** 77.91 ± 0.5##
  1. nd: not detected.
  2. Values are given as mean ± SD (n = 3). FSO: Fresh soybean oil, OSO: oxidized soybean oil,
  3. MG: margarine.
  4. *p < .05, OSO vs. FSO; **p < .01 OSO vs. FSO. #p < .05, MG vs. OSO; ##p < .05 MG vs. OSO. Comparison between supplemented-diet compositions was made using unpaired Student t test.