Fatty acid profiles and volatile compounds in the white adipose tissue of sprague dawley rats after inhalation of patchouli essential oilopen access
- Hong, S.J.; Boo, C.G.; Jeong, H.; Yoon, S.; Jo, S.M.; Shin, E.-C.
- Issue Date
- Korean Society of Food Science and Nutrition
- Cluster analysis; Electronic nose; Fatty acid profiles; Patchouli; Principal component analysis
- Journal of the Korean Society of Food Science and Nutrition, v.50, no.9, pp.1001 - 1009
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Start Page
- End Page
- This study identified the variations of fatty acid profiles and volatile compounds in the white adipose tissue (WAT) of high-fat diet-induced rats (HFD) after inhalation of patchouli essential oil (PEO). The HFD-fed groups exhibited a decreasing trend in the levels of palmitic acid compared to the normal diet-fed group (N), n-6 fatty acids also showed a decreasing trend compared to group N. On the other hand, oleic acid in HFD-fed groups exhibited an increasing trend compared to group N. The groups which inhaled PEO showed a relative increase in oleic and α-linolenic acids. Rats which inhaled PEO (H-LPI) showed a lower percentage of palmitic acid compared to group H (high-fat diet-induced group). However, linolenic acid was higher than in group H. The principal component analysis (PCA) showed that a total of 10 variables were identified. In group N C18:3n-6 and C18:0 were identified as the main variables, and in group H, C20:3n-3 was identified as the main variable. C18:1n-9 was identified as the main variable in group H-LPI, and in group H-HPI, C20:0 was identified as the main variable. The electronic nose analysis results identified acetaldehyde and ethanol as the most abundant volatiles in all samples. The PCA result of volatiles represented about 83.16% of total variances in the dataset, with PC1 and PC2 representing 43.68% and 39.47%, respectively of the variance out of the total variance. The cluster analysis results were segregated into two groups, group H & HPI, and group N & H-LPI. Results of this study provide the basic data on the change of fatty acid composition and volatiles in white adipose tissue via inhalation of essential oils. ? 2021 by The Korean Society of Food Science and Nutrition.
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