Effects of Saba Banana (Musa acuminata x Balbisiana) Peel Flour on Lipid Profile of Male Wistar Rats Treated With Repeatedly Heated Cooking Oil

Background/Aims: Saba banana (Musa acuminata x balbisiana) peel is potential to prevent lipid peroxidation and improve lipid profile. Saba banana peel contains several types of antioxidant, such as carotene, β – carotene, vitamin C, tannin, polyphenol, flavonoid, and saponin. The antioxidant activit...

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Bibliographic Details
Published in:Annals of nutrition and metabolism 2019-01, Vol.75, p.290
Main Authors: Astuti, Ilmi Dewi, Pritaningtyas, Ryan, Latifah, Marselia Nur, Putri, Findy Siratu, Nila, Fuadiyah, Anggraeny, Olivia, Rahmi, Yosfi
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic acid
Bananas
Carotene
Cholesterol
Cooking
Cooking oils
Flavonoids
Flour
Fruits
High density lipoprotein
Lipid peroxidation
Lipids
Low density lipoprotein
Males
Musa acuminata
Musa balbisiana
Nutrition
Peroxidation
Saponins
Serum levels
Triglycerides
β-Carotene
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Summary:Background/Aims: Saba banana (Musa acuminata x balbisiana) peel is potential to prevent lipid peroxidation and improve lipid profile. Saba banana peel contains several types of antioxidant, such as carotene, β – carotene, vitamin C, tannin, polyphenol, flavonoid, and saponin. The antioxidant activity test on the Saba banana peel flour showed inhibitory concentration 50% (IC50) values is 3.8 part per million (ppm). This study aimed to investigate the effects of Saba banana peel flour in various dosages on HDL, LDL, triglyceride and total cholesterol serum levels of male Wistar rats which were treated with a repeatedly heated cooking oil. Methods: This true experimental study used a controlled group post test design. A total of 25 male Wistar rats were divided into 5 groups, namely (1) a negative control group, (2) a positive control group treated with a repeatedly heated cooking oil, as well as the groups treated with a repeatedly heated cooking oil with 0.5 ml/rat, 1 ml/rat, 2 ml/rat of Saba banana peel flour solution in 15 days, for group (3), (4), and (5) respectively. Each group was given a normal diet. Result: The result showed that there was no significant difference in HDL, LDL, triglyceride and total cholesterol serum on all group (p > 0.05). Conclusion: It suggests that Saba banana peel flour can not significantly improve the lipid profile of male Wistar rats treated with repeatedly heated cooking oil for 15 days.
ISSN:0250-6807
1421-9697
DOI:10.1159/000501751