PROS Eny HWH, Retno Sri I Cholesterol profile fulltext

Proceedings of the IConSSE FSM SWCU (2015), pp. BC.13–18

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ISBN: 978-602-1047-21-7

Cholesterol profile due to granting of the rice bran types in rats
with diet used cooking oil
Eny Hartadiyati Wasikin Ha*
Retno Sri Iswarib
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
a

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 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_wh@yahoo.com

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Cholesterol profile due to granting of the rice bran types in rats with diet used cooking oil

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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

This study uses Posttest Only Control Group Design. Sixteen male s prague-dawley rats
aged 3 months old (150-200 g) were divided randomly into 4 groups as follows :

P0 : control group were fed standard + 1.5 ml used cooking oil.
P1 : the treatment group were fed standard + 1.5 ml used cooking oil + 540 mg/head/day
white rice bran
P2 : the treatment group were fed standard + 1.5 ml used cooking oil + 540 mg/head/day
brown rice bran
P3 : the treatment group were fed standard + 1.5 ml used cooking oil + 540 mg/head/day
black rice bran
The used cooking oil is made by heating 27 times of frying tofu. The rats were kept in
individual cages and were treated for 21 days and feeding it ad libitum. Furthermore, the
data retrieval cholesterol profile, consisting of total cholesterol, LDL cholesterol and HDL
cholesterol.

3. Results and discussion
3.1 LDL cholesterol level

LDL cholesterol levels after granting the types of rice bran in rats blood serum with
diet used cooking oil can be seen in Figure 1.

Figure 1. Levels of LDL cholesterol after granting the types of rice bran in rats blood
serum with diet used cooking oil.

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E.H. Wasikin H., R.S. Iswari

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ANOVA statistical analysis showed significant differences in average LDL cholesterol
levels between groups, F = 5.683 ; Sig = 0.012. Furthermore, a further test using LSD are
shown in Table 1. Table 1 shows that all experiment groups were different significantly from
the control group, but among the treatment groups were not different significantly.
Table 1. LSD test LDL cholesterol levels after granting the types of rice bran in rats blood
serum with diet used cooking oil.
(I) Treatment
(J) Treatment
Sig.
P1
0. 012
P0
P2

0.003
P3
0.006
P1
P2
0.499
P3
0.675
P2
P3
0.793

The granting of this type of white, red and black rice bran shows there is difference
significantly (p < 0.05) to blood serum cholesterol LDL levels with diet used cooking oil. With
a LSD test shows all granting type of rice bran (white, red and black) cause LDL cholesterol
levels different significantly (p 0.05). This is possible
because the amount (g/kg body weight of rats) and duration of provition have not been able
to significantly differentiate levels of LDL.

3.3 Total cholesterol level

Total cholesterol levels after granting the types of rice bran on blood serum of rats
with diet used cooking oil can be seen in Figure 3. Further statistical analysis ANOVA showed
there was not significant difference in average cholesterol levels between groups, F = 0.836;
p = 0.5.

Figure 3. Levels of total cholesterol after granting the types of rice bran in rats blood
serum with diet used cooking oil.

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E.H. Wasikin H., R.S. Iswari

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LDL levels due to the provision of white, red and black rice bran showed significant
differences with the controls, but did not differ significantly among treatment groups as well
as the levels of HDL. This cause total cholesterol levels did not differ significantly (p > 0.05).

3.4 Ratio LDL/HDL
To ascertain potential of rice bran types clearly carried by descriptions ratio of

LDL/HDL, can be seen in Figure 4. The results showed black rice bran has a better effect on
the appeal of red and white rice bran, based on the ratio of LDL/HDL, but have not been able
to cause HDL levels higher than LDL. It is known that the ratio between LDL cholesterol and
HDL cholesterol is very important as risk parameter of heart disease (Murray, 2009).

Figure 4. The ratio of LDL/HDL after granting the types of rice bran in rats blood serum
with diet used cooking oil.

When viewed from the levels of anthocyanins as antioxidants, black rice bran contains
more antioxidants than white rice bran and red rice bran. Antioxidants are phytochemicals
that can minimize the oxidation that cause damage to important cellular biomolecules body,
thus protecting the body's cellular biomolecules. Anthocyanin pigment have been reported
to be highly effective in reducting cholesterol levels in the human body (Lee et al., 2008). This
is as shown in the results of research that steeping of black rice bran effective as
hepatoprotector (Hou et al., 2013) is certainly no exception for LDL receptors, thus affecting
the levels of LDL, HDL and total cholesterol blood serum.

4. Conclusion and remarks
Granting the types of rice bran give positive effect on serum cholesterol profile
spraque dawley rats with used cooking oil diet, based on:

 There is significant difference (p < 0.05) of LDL cholesterol levels as a result of the
provision of the types of rice bran in rats with diet used cooking oil, but between
treatment groups (giving white rice bran, red and black) did not differ significantly (p >
0.05).
 There is no significant difference (p > 0.05) between total cholesterol and HDL cholesterol
levels as a result of the provision of the types of rice bran in rats with diet used cooking
oil.
 The black rice bran gives better effect than red and white rice bran, based on the ratio of
LDL / HDL, but have not been able to cause HDL levels higher than LDL.
Suggestions from this study are to do more research on:
 Provision of rice bran after giving used cooking oil (curative studies) so the study is more
complete about rice bran as an agent hipokelesterolemi with diet used cooking oil.

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 Granting of bran more than 21 days to see the potential of black rice bran until able to

show HDL cholesterol is higher than LDL cholesterol.
 The used cooking oil for frying other foods.

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