Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Nutrients. 2022 May 27;14(11):2238. doi: 10.3390/nu14112238.
In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and phenolic compounds, and high doses of oleic acid and linoleic acid. Furthermore, in a bacterial reverse mutation assay, emu oil demonstrated no change in the amount of revertant colonies for all strains. In a chromosomal assay, no aberrations occurred in any of the emu oil treatment groups (1.25, 2.5, and 5 μg/mL). In the bone marrow micronucleus test, emu oil up to 20 mL/kg showed no significant increase in the incidence of micronucleated polychromatic erythrocytes. Moreover, emu oil up to 19.3 mg/kg body weight did not affect body weight in an acute oral toxicity study. These results are crucial for the adoption of emu oil as an alternative source of edible oil.
本研究旨在探究鸸鹋油的理化性质、脂肪酸组成、抗氧化活性，以及体外和体内毒理学安全性。结果表明，鸸鹋油具有较低的酸值和过氧化值，较少的类胡萝卜素和酚类化合物，以及较高剂量的油酸和亚油酸。此外，在细菌回复突变试验中，所有菌株的回复菌落数量均未因鸸鹋油而发生变化。在染色体试验中，各鸸鹋油处理组（1.25、2.5 和 5μg/mL）均未出现畸变。在骨髓微核试验中，鸸鹋油的用量高达 20mL/kg 时，多色红细胞微核的发生率也没有显著增加。此外，在急性口服毒性研究中，鸸鹋油的用量高达 19.3mg/kg 体重时，体重也没有受到影响。这些结果对于鸸鹋油作为食用油的替代来源的采用至关重要。
