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The purpose was to study the effect of enriched bakery products in the diet of rats on indicators of prooxidant-antioxidant system of blood serum. Experiment was carried out on male Wistar rats with initial weight 140-180 g. After a quarantine during the preparatory period rats for 14 days were accustomed to the partial (50%) replacement of the standard diet by bakery products with standard compounding. Then, 7 groups of rats were formed: the 1st group of rats (control group, n=10) continued to receive bakery products of a standard composition; groups with the 2nd on 7th (experimental, n=8 in everyone) received enriched bakery products: the 2nd group - with blueberry powder; the 3rd group - with mountain ash powder; the 4th group - with sea-buckthorn powder; the 5th group - with flour of a pine nut; the 6th group - with rice bran oil; the 7th group - with pumpkin oil. The intensity of free radical oxidation and antioxidant activity (by chemiluminescence method), activity of superoxide dismutase and level of secondary oxidation products reacted with thiobarbituric acid (by spectrophotometry) were monitored in rat blood serum. It has been shown that the use of bakery products with different compounding in the animal diet had different effects on indicators of prooxidant-antioxidant system of blood serum. Bakery products containing sea buckthorn pomace powder, flour of pine nut and rice bran oil reduced intensity of free radical oxidation in rat blood serum by 36.0, 24.6 and 18.8%, respectively. It is suggested that bakery products containing flour of pine nut products brake a free radical oxidation in rat blood serum in case of simultaneous content of natural antioxidants and melanoidins. The anthocyanins of powder from blueberry berries can render antioxidant effect and slow down formation of by-products of oxidation. No statistically significant change on indicators of prooxidant-antioxidant system of blood serum of rats treated with bakery products with rowan powder or pumpkin oil was found, that may be due to animal refusal to eat such products.
L P Nilova, and
T V Pilipenko
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Journal of food science and technology,
L P Nilova, and
T V Pilipenko
October 2020,
Foods (Basel, Switzerland),
L P Nilova, and
T V Pilipenko
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Voprosy pitaniia,
L P Nilova, and
T V Pilipenko
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Food & function,
L P Nilova, and
T V Pilipenko
July 2001,
Critical reviews in food science and nutrition,
L P Nilova, and
T V Pilipenko
December 2022,
Molecules (Basel, Switzerland),
L P Nilova, and
T V Pilipenko
June 1989,
Gigiena i sanitariia,
L P Nilova, and
T V Pilipenko
December 2004,
Clinical nutrition (Edinburgh, Scotland),
L P Nilova, and
T V Pilipenko
January 2005,
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L P Nilova, and
T V Pilipenko
July 1965,
Poultry science,
