Proceedings of the IConSSE FSM SWCU 2015, pp. BC.13–18 ISBN: 978-602-1047-21-7
SWUP
BC.13
Cholesterol profile due to granting of the rice bran types in rats with diet used cooking oil
Eny Hartadiyati Wasikin H
a
Retno Sri Iswari
b
a
Biology Education Department, University of PGRI Semarang, Jl. Lingga No. 1, Dr. Cipto-Semarang 50125, Indonesia
b
Biology Department, Semarang State University, Kampus Sekaran Gunung Pati, Semarang 50229, Indonesia
Abstract
The used cooking oil that heated repeatedly can contains free radicals. Free radicals can damage cellular biomolecules so that cholesterol levels can increase in blood serum.
Rice bran contains anthocyanin as an antioxidant and antioxidants act as free radical scavengers . The aim of this study is to determine the influence of rice bran types on
cholesterol profile with used cooking oil. This study used Posttest Only Control Group Design, 16 spraque dawley rats were divided into control group and added with used
cooking oil but not added with rice bran. Otherwise, three experimental groups are added with used cooking oil and three types of rice bran respectively. The results
showed there was a significant effect p 0.05 of LDL cholesterol levels, but there was not significant effect p 0.05 of total cholesterol and HDL cholesterol levels. As the
result black rice bran was able to provide the ratio of LDL HDL better.
Keywords cholesterol profile, rice bran, used cooking oil
1. Introduction
One reason why dangerous to consume cooking oil that has been used many times is the presence of trans fatty acids Sartika, 2008 and free radicals Leong et al., 2008; Adam
et al., 2009. Free radicals can cause oxidative stress Nazrun et al., 2007; Dhibi, 2011, which turn into damage to cellular biomolecules body Halliwell et al., 2007. Oxidative stress that
continuously can cause a disease those are chronic and degenerative Dorffman et al., 2009. One of degenerative disease caused by used cooking oil is atherosclerosis. Atherosclerosis is
characterized by high serum cholesterol levels Murray, 2009.
Antioxidants are protective agents that inactivate free radicals that can significantly minimize oxidative stress and eventually delay or prevent oxidative damage to biomolecules
body Hartadiyati, 2006. The existence of endogenous antioxidant enzymes can provide a certain degree of
protection against free radicals, but exogenous sources of dietary antioxidants is still an important need in minimizing oxidative stress. Presence of antioxidants: vitamins,
phytochemicals such as carotenoids, isoflavones, saponins and polyphenols in fruits and vegetables have shown the ability to provide a protective effect.
Tel.: 08164248306; enyhartadiyati_whyahoo.com
Cholesterol profile due to granting of the rice bran types in rats with diet used cooking oil
SWUP
BC.14
Agricultural s litter such as rice bran contains antioxidants known as Vitamin E tocopherols and tocotrienols, c-oryzanol and phenolic compounds proanthocyanidins and
anthocyanins in particular, especially in the red and black rice bran, then there are four compounds, including antioxidants such as cyanidin-3- galactoside , cyanidin-3- glukoside,
cyanidin-3-rutinoside, and peonidin-3-glukoside Min et al., 2014; Zhang, 2015. It also said that more anthocyanin and proanthocyanidin found in rice bran colored Min et al., 2011.
Empirically antioxidant group sterols Hartadiyati, 2006 and phenol Min et al., 2011; Min et al., 2014 are important compounds in the mechanism of free radical elimination. The role of
red rice bran, black and white as hypocholesterolemia agent to minimize the impact of diet used cooking oil is an interesting issue to be studied.
Based on the above then research was done to analyze profile of cholesterol total cholesterol, HDL cholesterol and LDL cholesterol in blood serum of rats with diet used
cooking oil after granting the types of rice bran black rice bran, red rice bran and white rice bran; and also determine the types of rice bran that cause good cholesterol profile.
2. Materials and methods
