Addition of Citrus Leaf Extract into Frying Oil Prevents Hypertension and Improves Vascular Reactivity in Heated Oil-Fed Rats

Nur Hani Suhaimi¹, Japar Sidik Fadhlullah Zuhair¹, Mohd Arlamsyah Azlan¹, Abd Hamid Juliana¹, Mohd Noor Mohd Mustazil¹, Satirah Zainalabidin², Kamsiah Jaarin³, Suhaila Mohamed⁴ and Yusof Kamisah^1,

¹Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia

²Programme of Biomedical Sciences, School of Diagnostic & Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia

³Department of Pharmacology, Faculty of Medicine and Defence Health, Universiti Pertahanan Nasional Malaysia, Kuala Lumpur, Malaysia

⁴Institute of Bioscience, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

Cite this paper:
Nur Hani Suhaimi, Japar Sidik Fadhlullah Zuhair, Mohd Arlamsyah Azlan, Abd Hamid Juliana, Mohd Noor Mohd Mustazil, Satirah Zainalabidin, Kamsiah Jaarin, Suhaila Mohamed and Yusof Kamisah. Addition of Citrus Leaf Extract into Frying Oil Prevents Hypertension and Improves Vascular Reactivity in Heated Oil-Fed Rats. Journal of Food and Nutrition Research. 2020; 8(8):417-423. doi: 10.12691/jfnr-8-8-5

Abstract

The use of repeatedly heated frying oil is hazardous to health, due to oxidative process that occurs in the oil. Addition of an additive with antioxidant property could lessen the detrimental effects of repeated frying in the oils. Citrus leaf extract (CLE) supplementation was reported to possess antioxidant and blood pressure-lowering properties. Our study aimed to determine the effects of CLE addition into frying oil in rats fed with repeatedly heated oil diet. Seven groups of male Sprague-Dawley rats were given fresh and heated oil diets (five-time- and ten-time-heated palm oil), with and without the CLE addition for 16 weeks. CLE addition decreased peroxide value and augmented the total phenolics content in the heated oils. CLE addition reversed the negative effects of heated oil on nitric oxide level, systolic blood pressure, and vascular reactivity. In conclusion, these findings show that CLE has the ability to reduce oxidative damage caused by thermal degradation in frying oil and subsequently lowers the risk of hypertension in rats that consumed heated oil.

Keywords:
Citrus hystrix DC Rutaceace kaffir lime hypertension nitric oxide vascular reactivity

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