Effect of Orange (Citrus sinensis) Peel Oil on Lipid Peroxidation, Catalase activity and Hepatic Biomarker levels in Blood Plasma of Normo Rats

Abstract

Dietary antioxidants are considered beneficial because of their potential protective role against oxidative stress, which is involved in the pathogenesis of multiple diseases such as cancer and coronary heart disease. The effect of feeding orange peel oil on lipid peroxidation, catalase and hepatic biomarkers in blood plasma of normo rats was investigated. Beside mouse chow, four diets were designed to contain 50% of energy as carbohydrate, 35% as fat, and 15% as protein, and one that was lipid-free diet which had distilled water substituted for fat. Groups of five rats were each fed one of these diets, while a fifth group was fed pelletized mouse chow. There was no significant difference in the amount of food consumed, though significant weight lost was observed in all groups except soybean oil. Feeding on orange peel oil led to significant (p<0.05) decrease in lipid peroxidation and catalase activities in comparison to soybean oil. Higher AST and lower ALT activities were observed in orange peel oil fed groups. These results suggest the oil from the orange peels possesses antioxidant potentials which could be protective against oxidative stress, thus useful in its treatment and management. However, the elevated levels of hepatic biomarkers pose a threat of hepatotoxicity thus suggesting that it should be consumed or used as a pharmaceutical ingredient at lower concentrations.  

KEYWORDS: Orange peel oil; Lipid peroxidation, Catalase; Hepatotoxicity