Effectiveness of grape, tomato, and orange juice combination in improving lipid profile and reducing malondialdehyde: in-vivo study in dyslipidemia rat model

BACKGROUND: Cooking oil is still often consumed, including part of its reuse products as used cooking oil, which can trigger the production of free radicals. Antioxidants are abundant in fruits that can stabilize or inactivate free radicals. This study aimed to investigate the effects of grape, tomato and orange juice on lipid profile and malondialdehyde (MDA) levels in vivo. METHODS: A proper experimental design was conducted on 20 Rattus novergicus rats divided into four groups: Group P1, P2, P3, and P4. Each group received placebo treatment of 2 mL distilled water, 2 mL used cooking oil and distilled water, 2 mL fruit juice, and 2 mL used cooking oil and fruit juice. All groups were treated for 14 days. Lipid profile and MDA levels were measured using the spectrophotometer method. RESULTS: Cholesterol level in group P3 was significantly higher than in group P1 (95.60±14.51 mg/dL vs. 54.00±5.10 mg/dL, P=0.007) and group P4 (95.60±14.51 mg/dL vs. 58.20±8.23 mg/dL, P=0.008). The mean low-density lipoprotein (LDL) cholesterol values in group P2 were significantly higher than those in group P1 (115.00±7.87 mg/dL vs. 39.00±11.22 mg/dL, P=0.000), group P3 (115.00±7.87 mg/dL vs. 32.80±14.58 mg/dL, P=0.000) and group P4 (115.00±7.87 mg/dL vs. 26.60±9.07 mg/dL, P=0.000). Triglyceride (TG) cholesterol levels in group P2 were significantly higher than in group P1 (100.25±18.91 mg/dL vs. 39.60±6.58 mg/dL, P=0.017). The lowest MDA levels were found in group P4. MDA levels in group P4 were significantly lower than in group P1 (0.56±0.05 µM/L vs. 0.79±0.06 µM/L, P=0.008). Likewise, MDA levels in group P4 were significantly lower than in group P3 (0.56±0.05 µM/L vs. 0.83±0.07 µM/L, P=0.008). CONCLUSIONS: The administration of grape, tomato and orange juice significantly reduced the levels of triglycerides, LDL cholesterol, and MDA in male Wistar rats (Rattus norvegicus) fed with cooking oil.