Reduction of Detrimental Effect of Soybean Oil in-vivo Using Watermelon White Rind Extract

Abstract

Aim: To study the effect of white rind extract on decreasing soybean oil impact on calcium and phosphorous blood levels in vivo.
 Method: Dried watermelon white rind was directed to mycotoxin and elemental determinations to assure its safe usage. Soybean oil was subjected to fatty acid and GC-MS analysis. Biological experiment was conducted using male albino rats fed diet prepared by soybean oil and supplied with aqueous watermelon white rind extract for two months’ interval period. At the end of the experiment, the calcium and phosphorus in blood were determined.
 Results: The rind was free from aflatoxin and ochratoxin. Watermelon white rind aqueous extract contained iron, copper, potassium, chromium and selenium at concentration ranges of 3.4, 0.53, 45.51, 0.0142 and 0.0985 ppm, respectively.
 Soybean oil had free fatty acid, peroxide value, iodine number and anisidine value of 0.43%, 13.62 meq O2/Kg, 132 and 0.7, respectively.
 GC-MS analysis of soy oil ascertained the presence of twenty-four compounds: linoleic acid, methyl ester (25.27%), monensin (15.75%), elaidic acid (9.24%), nonadecanoic acid, methyl ester (7.04%), cis-13-eicosenoic acid (4.92%), cis-vaccenic acid (4.68%), linoleic acid (4.67%), palmitoleic acid (4.46%), 9-tetradecenal (4.42%) and cysteine (4.18%)were the most predominant.
 Fatty acid profile of the oil showed that the ratio of saturated fatty acid to unsaturated fatty acids was 1:5.
 Conclusion: Rats fed diet prepared by soybean oil had a decreased calcium level in comparison with negative control (p<0.05). Supplementation with watermelon white rind aqueous extract rendered calcium level to normal status as negative control. Phosphorus level wasn’t affected by soya oil.