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)
| Â | Supplemented high-dietary fat | ||
|---|---|---|---|
| Â | FSO | OSO | MG |
Fatty acids (%) | Â | Â | Â |
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 | Â | Â | Â |
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## |