Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow

Table 1

Quality characteristic and composition of fatty acids of control and oxidized tallow.

No.	Fatty acid/parameter	Code	Retention time (min)	Composition (g/100 g)
				Control	Oxidized
1	Myristic acid	C14:0	12.9	3.56 ± 0.1^a	3.24 ± 0.2^a
2	Pentadecanoic acid	C15:0	14.6	1.37 ± 0.03^a	1.76 ± 0.05^b
3	Palmitic acid	C16:0	16.2	48.5 ± 0.2^a	49.7 ± 0.1^b
4	Margaric acid	C17:0	18.0	6.42 ± 0.2^a	6.32 ± 0.2^a
5	Stearic acid	C18:0	19.2	13.5 ± 0.2^a	15.6 ± 0.1^b
6	Linoleic acid	C18:2	19.6	23.7 ± 0.3^a	18.7 ± 0.1^b
7	Eicosanoic acid	C20:1	22.8	1.39 ± 0.1^a	1.19 ± 0.05^b
8	Behenic acid	C22:0	26.9	0.45 ± 0.05^a	ND^b
Quality characteristics
1	PV (meq/kg)			9.03 ± 0.5^a	111.3 ± 3.0^b
2	TBARS (mmol/g)			0.254 ± 0.01^a	0.518 ± 0.01^b
3	RSA (%)			51.1 ± 0.4^a	40.5 ± 0.8^b

The identification of each fatty acid was based on comparison with authentic standards and comparison with reported in the library. Data are the mean of replicate () readings and represented as the mean with a standard deviation. Different letters (a-b) in the same parameter showed a significant difference at , 0.01, and 0.001 using Tukey’s test. PV: peroxide values; TBARS: thiobarbituric acid reactive substances; RSA: radical scavenging activity; C: carbons in fatty acid; ND: not detected.