The correlation of some of the heating of various palm oils to histologic and liver function of rats (Rattus norvegicus)

Abstract

Repeated heating of palm oil will result in increased peroxide values and can cause disease in the organisms that consume them. The study used a completely randomized design with 15 treatments (five types of palm oil cooking with three types of heating/one time, four times, and eight times) and five replications. Results of data analysis of test parameters such as SGOT and SGPT values, histologic liver damage showed significant differences (p<0.05). There has also been a significant correlation (p<0.05) between recurrent heating of palm fried oils with liver histologic damages and liver function values.