Effect Of Peroxidized Soyabeans Oil On Acid And Alkaline Phosphatase Activities Of Some Rat Bones

Soyabean oil was deep fried in an open air for two hours daily for ten days at a temperature of 200°c ± 20°c. The peroxide value and Free Fatty acids of the deep fried soyabean oil was determined and found to be higher 35.00 ± 0.02 and 5.04 ± 0.40 than the fresh soyabean oil 20.00 ± 7.07 and 2.24 ± 0.01 respectively. This is an index of peroxidation of the soyabean oil. The peroxidized soyabean oil was used in the formulation of diet at 5% and 15% levels and fed to male albino rats of wistar strain for six weeks. The bone (Tibia and Femur) of the animals were then studied weekly for alkaline and acid phospatase enzyme activities. The activities of these enzymes at 5% level were reduced when compared to the control groups. At 15% level, the activity was higher. There were no significant difference between the activities of the enzymes studied at all levels when compared to the control group (p>0.05). This shows that there is little or no effect due to toxic intake of peroxidized soyabean oil on the enzyme activities in bone of the animals.