The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

This work set out to, first, assess the role of soursop flower extracts (SFE) in limiting palm olein oxidation during the production of plantain chips, before ascertaining the effect of these soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats. The extracts were added to 1.5 kg of oil at 1000, 1400, and 1800 ppm, while BHT at 200 ppm served as a positive control (PO+BHT), and the oil without additives was the negative control (PO). The samples were subjected to 15 frying cycles. Total oxidation values varied between 5.94 ± 0.0 and 31.58 ± 0.37; 8.08 ± 0.25 and 28.24 ± 0.00 and 13.71 ± 0.24 and 42.71 ± 0.40 respectively for palm olein enriched with SFE, for PO+BHT and for PO. Twenty‐one groups each comprising five rats received, through dietary supplementation, oils subjected to 0, and 5, 10 and 15 frying cycles for a duration of 30 days. The alanine transaminase and aspartate transaminase of rats fed with oils enriched with SFE at fresh states and at 5 frying cycles was comparable to that of the neutral control group (23.45 ± 2.65 and 93.10 ± 3.53 U/L) and lower than that of the negative control group (52.15 ± 2.01 and 124.07 ± 1.89 U/L). The HDL cholesterol of these animals was also comparable to that of the neutral control group (67.82 ± 4.06 mg/dl) and higher than that of the negative control group (50.25 ± 5.20 mg/dl). White blood cells and mean corpuscular volume of rats fed with fried olein previously enriched with SFE were lower than those fed with fried olein without additives. These extracts are recommended as natural antioxidants for the stabilization of palm olein.