Functional Group Evaluation of Hydrogenated Vegetable Oil Using FTIR Method

This study aimed to predict the functional group changes in the natural form to hydrogenated form of vegetable oils using FTIR spectroscopic method. The edible oil, which are palm oil, groundnut oil, sesame oil, and vanaspathi(hydrogenated vegetable oil) were observed with relative intensities of the peak and characteristic area percentage of peaks. It is found that trans fatty acids at the peak of 966.34cm-1 in the region of 980-960cm-1 strong C=C bending vibration due to the presence of alkene disubstituted (trans) observed in the hydrogenated form of vegetable oil. Because the nutritional composition of the vegetable oil is intensely reduced and long-term consumption will bringadversative health problems for humans. Keywords: FTIR, Palm oil, Groundnut oil, Sesame oil, Vanaspathi, Transfats

The Effect of The Oil Consumption Pattern on Atherogenic Index of Plasma: Evidence From a Cohort Study in West of Iran

Background The amount and type of lipids consumed greatly impact serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is a better predictor of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods This cross-sectional study was conducted on the preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on the validated Food Frequency Questionnaire (FFQ). AIP was calculated as log10 (TG/HDL-C). Results From 9996 participantes, 4738(47.4%), were male. The mean of AIP was 0.98 ± 0.6 (range from − 1.73 to 4.15), which in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)] Conclusions Kermanshahi oil and butter have a decreasing effect on AIP, the effect of margarine was neutral, and hydrogenated vegetable oil has a decreasing effect, whereas un-hydrogenated vegetable oil has an increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.

Biomarkers after Controlled Inhalation Exposure to Exhaust from Hydrogenated Vegetable Oil (HVO)

Hydrogenated vegetable oil (HVO) is a renewable diesel fuel used to replace petroleum diesel. The organic compounds in HVO are poorly characterized; therefore, toxicological properties could be different from petroleum diesel exhaust. The aim of this study was to evaluate the exposure and effective biomarkers in 18 individuals after short-term (3 h) exposure to HVO exhaust and petroleum diesel exhaust fumes. Liquid chromatography tandem mass spectrometry was used to analyze urinary biomarkers. A proximity extension assay was used for the measurement of inflammatory proteins in plasma samples. Short-term (3 h) exposure to HVO exhaust (PM1 ~1 µg/m3 and ~90 µg/m3 for vehicles with and without exhaust aftertreatment systems, respectively) did not increase any exposure biomarker, whereas petroleum diesel exhaust (PM1 ~300 µg/m3) increased urinary 4-MHA, a biomarker for p-xylene. HVO exhaust from the vehicle without exhaust aftertreatment system increased urinary 4-HNE-MA, a biomarker for lipid peroxidation, from 64 ng/mL urine (before exposure) to 141 ng/mL (24 h after exposure, p < 0.001). There was no differential expression of plasma inflammatory proteins between the HVO exhaust and control exposure group. In conclusion, short-term exposure to low concentrations of HVO exhaust did not increase urinary exposure biomarkers, but caused a slight increase in lipid peroxidation associated with the particle fraction.

Long-Term Effects of Dietary Supplementation with Olive Oil and Hydrogenated Vegetable Oil on the Rumen Microbiome of Dairy Cows

Dietary lipids increase energy density in dairy cow diets and in some cases can increase beneficial fatty acids (FA) in milk and dairy products. However, the degree of FA saturation may affect the rumen microbiome. The objective of this study was to determine the long-term effects of feeding saturated (hydrogenated vegetable oil; HVO) or unsaturated (olive oil; OO) fatty acid (FA) sources on the rumen microbiome of dairy cows. For 63 days, 15 mid-lactating cows were fed with either a basal diet (no fat supplement), or the basal diet supplemented with 3% dry matter (DM), either HVO or OO. Rumen contents were collected on days 21, 42 and 63 for 16S rRNA gene sequencing using the Illumina MiSeq platform. The results reveal dominance of the phyla Firmicutes (71.5%) and Bacteroidetes (26.2%), and their respective prevalent genera Succiniclasticum (19.4%) and Prevotella (16.6%). Succiniclasticum increased with both treatments at all time points. Prevotella was reduced on day 42 in both diets. Bacterial diversity alpha or beta were not affected by diets. Predicted bacterial functions by CowPI showed changes in energy and protein metabolism. Overall, 3% DM of lipid supplementation over 63 days can be used in dairy cow diets without major impacts on global bacterial community structure.

The Effect of Edible Lipids on Atherogenic Index of Plasma: Results From RaNCD Cohort Study

Background: The amount and type of lipids consumed has a great impact on serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is better predictors of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods: This cross-sectional study conducted on preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on validated Food Frequency Questionnaire (FFQ). Lipid profiles including triglyceride (TG), and lipoprotein cholesterol (HDL-C) were measured, and AIP was calculated as log10 (TG/HDL-C).Results: A total of 9996 individuals, 4738(47.4%) were male. The mean of AIP was 0.98±0.6 (range from -1.73 to 4.15) that in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)]Conclusion: Kermanshahi oil and butter have decreasing effect on AIP, the effect of margarine was neutral, hydrogenated vegetable oil has trace decreasing effect whereas un-hydrogenated vegetable oil has increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.