EVALUATION OF TWO PHENOLIPIDS (QUERCETIN-ENRICHED LECITHIN) AND (RUTIN -ENRICHED LECITHIN) IN VITRO AND In vivo

Document Type : Original Article

Authors

Agric. Bioch. Dept., Fac. Agric., Zagazig Univ., Egypt

Abstract

The present study was designed to investigate the lecithin and mixtures of quercetin and lecithin (1:1, W/W) and mixtures of rutin and lecithin (1:1, W/W) in the protection of triolein models stored under oxidative conditions for 15 days in the dark at 60°C. The progress of oxidation was tested by measuring the peroxide value (PV). The factors influencing the oxidative stability (OS) of different triolein models were also discussed. Inverse relationships were noticed between peroxide values and oxidative stabilities at termination of the storage. Also a biological study was carried out to evaluate the hypolipidemic effects of all previously studied additives. Oral administration of lecithin and mixtures of quercetin and lecithin and mixtures of rutin and lecithin to hyperlipidemic rats induced a highly decreasing effect on the levels of serum total cholesterol (TC), triacylglycerols (TG), low-density lipoprotein cholesterol (LDL) and increasing the levels of serum high-density lipoprotein-cholesterol (HDL), It is suggest that, phenolipids (quercetin-enriched lecithin) and (rutin -enriched lecithin) has a significant health benefits and can be explored as a potentially promising food additive for the prevention of hyperlipidemia diseases.

Keywords

Zagazig Journal of Agricultural Research
Volume 44, Issue 3
May 2017
Pages 1085-1095

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