BIOCHEMICAL EFFECTS OF RE-USED DEEP-FRYING VEGETABLE OIL IN CO-TREATMENT WITH VITAMIN E IN MICE

Abstract: Repeated heating of vegetable oil for different rounds of food frying is a common cooking practice that seems economical but the practice facilitates the oxidative degradation of lipids into reactive oxygen species which depletes natural antioxidants in food. Therefore, the biochemical effects of reused deep-frying vegetable oil in co-treatment with vitamin E in mice were evaluated. Twenty (20) healthy mice were randomly selected into 5 groups. Group 1, 2 and 3 were given 10ml/kgbw of water, vegetable oil (VO) and reused vegetable oil (reused VO) respectively. While group 4 and 5 administered reused VO and 210µg/kgbw Vitamin E (Vit E-210) and reused VO with 420µg/kgbw of Vitamin E (Vit E-420) respectively. Treatments was done once/day for 2 weeks. Standard analytical methods were used for analysis of selected biochemical parameters. The peroxide values analysis of the reused VO sampled ranged between 18-31mEq/kg. Treatment with Vit E-410 caused significant (P