Biosafety assessment of edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats

IF 6.2 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2025-02-24 DOI:10.1016/j.jafr.2025.101768

Roshina Rabail , Abdur Rauf Khalid , Amin Mousavi Khaneghah , Muhammad Faisal Manzoor , Gholamreza Abdi , Rana Muhammad Aadil

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Abstract

Edible oil blending to formulate a health-protective fatty acid combination has opened new doors in food science.

Material and methods

In this study, a 42-day biosafety assessment of a blended oil (BO) made from oils of coconut (CO), flaxseed (FO), extra virgin olive (EVOO), and sunflower (SFO) was performed on healthy rats. Rats were given these oils as 100 % fat replacement in control.

Results

The results of BO in rats encouraged its health protection properties by significantly lowering body weight gain (68.8 ± 10.84), BMI (0.128 ± 0.01), body fat content (−0.41 ± 3.41), total cholesterol (43.00 ± 7.84), triglycerides (90.00 ± 9.00), total lipid contents (176.00 ± 24.39), and LDL (14.00 ± 4.12) while substantially improving HDL, LFTs, RFTs, and hematology when compared to single oils. BO consumption also indicated maximum protection against cardiovascular risk indices, including atherogenic (0.99 ± 0.16) and coronary (3.07 ± 0.21) indexes. Results for ECG also showed a normal cardiac rhythm in cardiac waves.

Conclusion

Its regular consumption could help reduce the onset of obesity and metabolic diseases.

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亚麻、椰子、葵花籽和橄榄油混合食用油在健康大鼠体内的生物安全性评价

食用油混合形成一种保护健康的脂肪酸组合，为食品科学打开了新的大门。材料与方法本研究在健康大鼠身上对椰子油（CO）、亚麻籽油（FO）、特级初榨橄榄油（EVOO）和葵花籽油（SFO）制成的混合油（BO）进行了为期42天的生物安全性评价。大鼠被给予这些油作为100%脂肪替代品作为对照。结果与单一油脂相比，薄荷叶精油可显著降低大鼠体增重（68.8±10.84）、BMI（0.128±0.01）、体脂含量（- 0.41±3.41）、总胆固醇（43.00±7.84）、甘油三酯（90.00±9.00）、总脂质含量（176.00±24.39）、低密度脂蛋白（14.00±4.12），显著改善HDL、LFTs、RFTs和血液学指标。BO消费对心血管危险指标也有最大保护作用，包括动脉粥样硬化（0.99±0.16）和冠状动脉（3.07±0.21）指标。心电图结果也显示心波节律正常。结论经常食用其可减少肥胖和代谢性疾病的发生。

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