Investigation of oxidative damage in rats fed with shallow fried fig (Ficus carica) seed oil and sunflower oil

Fig seed oil and sunflower oil are oils with high antioxidant content. It is not known how the antioxidant levels of these oils will be affected when fried. These oils will be fried by shallow frying method and it is aimed to examine the oxidative damage occurring in rats fed with these fried oils. For the experiment, 18 Wistar Albino rats were divided into 3 groups (n = 6). The oils were shallow fried for 15 minutes. The shallow frying oils were packaged in bottles. Experimental animals in Group 1 were given 3 ml/kg sunflower oil by orogastric gavage method for 30 days. Experimental animals in Group 2 were given 3 ml/kg fig seed oil (Oneva) via orogastric gavage method for 30 days. Experimental animals in the control group were not subjected to any procedures. Weighing results were received from the groups on Day 0 - Day 15 - Day 30. After 30 days, blood and tissue samples were taken from the animals in the experimental groups and sacrificed by cervical dislocation under anesthesia. Blood, liver and kidney tissues were examined. Biochemical and hispathological results were examined using statistical methods. According to the results, it was determined that sunflower oil caused more damage to the liver and kidneys than fig seed oil. It was determined that sunflower oil gave significantly more negative results than fig seed oil in biochemical results. As a result, it is recommended that fig seed oil be preferred in frying as shallow fried fig seed oil gives more positive results than shallow fried sunflower oil.