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Effect of dietary menhaden oil and vitamin E on in vivo lipid peroxidation induced by iron
Author(s) -
Hu MiaoLin,
Frankel Edwin N.,
Tappel Al L.
Publication year - 1990
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02535747
Subject(s) - lipidology , clinical chemistry , lipid peroxidation , food science , vitamin e , in vivo , menhaden , fish oil , chemistry , antioxidant , vitamin , biochemistry , biology , microbiology and biotechnology , fish <actinopterygii> , fishery
Weanling rats were fed diets containing 10% menhaden oil (MO) or 10% corn oil‐lard (1∶1, COL) with low (≤5 IU/kg) or supplementary (35 IU/kg) vitamin E for six weeks. The rats were killed 30 min after injection with 24 mg iron/kg as ferrous chloride because thiobarbituric acid‐reactive substances (TBARS) in liver homogenates were highest at 30 min after injection of iron into rats fed a standard diet. Tissue homogenates were used either without incubation (zero‐time) or after incubation at 37°C for 1 hr. In addition to TBARS and conjugated dienes, headspace hexanal and total volatiles (TOV) determined by capillary gas chromatography were useful indices of lipid peroxidation since they were decreased by vitamin E supplementation and were increased with increasing iron dose. Regardless of the dietary lipid used, vitamin E supplementation decreased headspace hexanal, TOV, TBARS and conjugated dienes in both zero‐time and incubated homogenates of liver and kidney. Dietary MO increased TBARS in both zero‐time and incubated homogenates of tissue from rats injected with iron. In contrast, dietary MO decreased hexanal and TOV in incubated tissue homogenates. The study demonstrated the usefulness and limitations of using hexanal and TOV as indices of lipid peroxidation.