Interesterified coconut oil blends with groundnut oil or olive oil exhibit greater hypocholesterolemic effects compared with their respective physical blends in rats

• Published in: Nutrition research (New York, N.Y.) Vol. 27; no. 9; pp. 580 - 586
• Main Authors: Nagaraju, Anitha, Lokesh, Belur R
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.09.2007; Elsevier Science
• Subjects: animal models; Biological and medical sciences; blended foods; Blended oils; blood lipids; blood serum; cholesteremic effect; cholesterol; cholesterol metabolism; Coconut oil; dietary fat; esterification; fat intake; fatty acid composition; Feeding. Feeding behavior; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; Groundnut oil; Interesterified oils; liver; Liver lipids; nutrition research; Olive oil; peanut oil; Rats; Serum lipids; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Serum lipids; Interesterified oils; Coconut oil; Liver lipids; Rats; Groundnut oil; Olive oil; Blended oils; Rat; Digestive system; Liver; Rodentia; Lipids; Cholesterol; Vertebrata; Mammalia; Animal; Serum; Groundnut; Comparative study; Antilipemic agent
• ISSN: 0271-5317; 1879-0739
• DOI: 10.1016/j.nutres.2007.06.007

Abstract Blended oils consisting of coconut oil (CO) with groundnut oil (GNO) or CO with olive oil (OLO) were prepared to contain balanced amounts of saturated to unsaturated fatty acids. Blended oils were subjected to interesterification reactions catalyzed by IM-60 lipase from Rhizomucor miehei . Weanling rats were fed with native, blend, and interesterified oils at 10% level for 60 days. Serum cholesterol levels were lowered by 6% and 13%, respectively, in rats given blended oils containing CO/GNO and CO/OLO in comparison with rats fed with CO. Serum cholesterol levels were found to be reduced by 27% and 25%, respectively, when these blended oils were subjected to interesterification reactions and fed to rats. Similarly the liver cholesterol levels were decreased by 11% and 21%, respectively, when rats were given CO/GNO blends and interesterified oils compared with those given CO. Cholesterol levels in liver of rats given blend and interesterified oils of CO/OLO were reduced by 3% and 32%, respectively, as compared with that in rats given CO alone. These studies indicated that interesterified oils of CO with GNO or with OLO are more efficient in lowering cholesterol levels in rats compared with physical blends of CO with GNO or OLO. Therefore, although the physical blends had similar fatty acid compositions as that of interesterified oils, the hypocholesterolemic effects of interesterified oils were significantly greater than that which could be obtained from oils prepared by simple blending.