الفهرس 
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Abstract
This study aimed to reducing the healthy problems of acrylamide produced form frying different oils using plant leaves. Two groups of plants leaves were used 1- Olive leaves. 2- Guava leaves. And two kind of oils were used 1- The first is olein oil. 2- The second is tamwine oil (oil Distributed by the Ministry Supply) Peroxide value, acid value, iodine value and acrylamide were determined Sixty three (63) Sprague - Dawley male albino rats,
each weighing 80-100g, each group content 7 rats were used in this
investigation. Group 1: Control (-ve) Normal main group: Fed on basal diet only, as a control negative (-) for 28 days,
the group contain 7 healthy rats. Group 2: (+ve): Fed on basal diet and potatoes fried in tamwene oil without
additions, as a control positive (+). Group 3: Fed on basal diet and potatoes fried in olein oil without
additions, as a control positive (+). Group 4: Fed on basal diet plus potatoes fried in tamwene oil with
adding olive leaves. Group 5: Fed on basal diet plus potatoes fried in tamwene oil with
adding guava leaves. Group 6: Fed on basal diet plus potatoes fried in tamwene oil with
adding amixture of olive leaves and guave leaves (1:1). Group 7: Fed on basal diet plus potatoes fried in olein oil with adding
olive leaves. Group 8: Fed on basal diet plus potatoes fried in olein oil with adding
guave leaves. Group 9: Fed on basal diet plus potatoes fried in olein oil with adding
amixture of olive leaves and guave leaves (1:1). 1-Chemical Analyses A- Acid value (AV) 1- The AV of used potatoes frying in olein oil increased (in the
control positive sample) than that of the potatoes frying in tamwene
oil (20.09, 18.72 mol/ L) respectively. 2- All plants leaves have remarkable reduced values in the AV but
the best results and lowest value of AV was observed in the group
contains potatoes frying in tamwene oil with additives mix plant
leaves as compared with the values recorded for other groups (15.96
mol/L). B- Peroxide value (PV) 1- The data showed great increase in the PV in both positive control
groups (24.69, 26.14 mol/L) respectively. 2- The lowest PV was observed in both mix groups but the best
reduction observed in Potatoes frying in tamwene oil (12.12, 16.38
mol/L) respectively. C- Iodine value (IV). 1- There are an observed reduction in Iodine Value in both positive
control groups potatoes fried with olein oil and tamwene oil
as following ( 57.44, 62.36 mol/ L) respectively. 2- There are increased values of Iodine in all groups with added
plant leaves, The best result was in the mix group potatoes
fried with tamwene oil (67.65 mol/L). D- Acrylamid 1- Both tamwene and olein oil positive control groups have higher
formation of acrylamide than other groups (0.66, 0.77 mg/kg)
respectively. 2- Addition of plant leaves, more or less connected the above
changes provided that the desirable effect was much more better for
olive than guava leaves and for tamwene oil than olein oil (0.16,
0.23mg/kg) and (0.41, 0.60 mg/kg) respectively. 3-.Highest desirable effects were recorded for both olive group and
the mix group with tamwene oil (0.16 mg/kg). 4- Generally the addition of plant leaves as a mix or separate
reduced the formation of acrylamide, in particular with tamwene oil. 2-Biological Data 1- <Serum Glucose in controle”+” rats nwas higher for olein (158.56+5.912a) than Tamwene oil (74.76+6.034a) , showing
Increase compared to control ”-” of +118.76% and 3.15 %
respectively. This was in line with the higher AA in olein group
(0.77 mg/ml) than Tamwene group (0.66 mg/ml
2- Serum glucose reduced from 158.56+5.912 mg/dl for (Olein oil
control ”+” group) and from 74.76+6.034 mg/dl in (control ”_”rats)
and 59.08 mg/dl (tamwene oil & to 64.64+6.87 mg/dl and
58.52+4.467 mg/dl in case of guava leaves respectively. Per cent
decrease of serum glucose compared to control”+” group for Olein
guava leaves was higher (-59.23%) than in case of Tamwene oil (-
20.97%). 3- Best means against raising serum glucose when consuming fried
potatoes containing the toxic AA is that of olive + guava leaves
mix, and when using Tamwene oil for the frying. 4- Serum (ALT) in control”+” rats was higher for Olein (55.00+2.980a) than
Tamwene oil (48.00+2.992a), showing as cannot increase compared to
control”-”of 37.5% and 20% compared to control( -) group respectively 5-5-Serum (ALT) reduced for Tamwene (mix 1:1) (32.00+2.763c u/L) and
Tamwene olive leave (32.00+2.0lc u/L) for (Tamwene oil control ”+” group)
from (48.00+2.992a u/L) in control (+) group respectively. 6- Serum (AST) in control”+” rats was higher for olein (95.20+4.909a) than
Tamwene oil (82.80+5.897a), showing per cent increases compared to
control”-”of 20.17% and 8.95% respectively. Serum (AST) reduced for
Tamwene and leaves mix (1: 1) to (70.00+4.098d u/L) and for olein oil with
leaves mix to (70AO+4.9l9d u/L). Per cent decrease of serum (AST)
compared to control”+” group for olein oil and olive leaves was higher (-
22.26%) than in case ofTamwene oil (-14.97%). (-14.97%). 4- 4- Serum (Creatinine) in control”+” rats was higher for Olein (1.80+0.90la)
than Tamwene oil (1.27+0.99la) , showing per cent increase compared to
control”-” of 40 % and 14.96 % respectively. Serum (Creatinine) reduced
for Tamwene Mix leaves (1: 1) to (0.59+0.80le mg/d) and olein Olive leaves
mix leaves to (0.86+0.82ld mg/d) from (1.27+ 0.99) and (1.80+0.91)
respectively. Per cent decreases compared to control”+” groups for Olein and tamwene group were 52.22 % and 53.54% respectively. 5- Serum (Urea) in control”+” rats was higher for Olein (42.52+2.82la) than Tamwene oil (34.69+2.987a) , showing per cent increase compared to control”-” of 40 % and 14.96 % respectively. Serum (Urea) reduced in Tamwene Mix leaves (1:1) to (24.56+2.64ld mg/d) and olein oil mix leavesto (31.18+2.80 mg/d).6- Uric acid level increased in case of control (+) groups, specially that of the
olein oil (3.78+ 0.876) (compared to tamwene oil), while decreased when
plant leaves added during potatoes frying , particularly in the olive leaves
compared to guava leaves. Best group was that recorded for the leaves mix, in
particular when the tamwene oil used (1.72+0.862). 7- Serum total cholesterol (TC) was higher in Olein than Tamwene oils and
for Guava than olive leaves. that best treatment considering TC when consurming fried potatoes containing the toxic AA is that of Olive + Guava leaves mix, and using Tamwene oil for frying. This however , do not mean that Olein oil not to be used , or rejected specially when observing that level of serum total cholesterol in Olein oil group using the leaves Mix was less significantly compared to control (-) group. 8- It is clear that addition of plant leaves specially that of olive leaves and using Tamwene compared to Olein oil reduced TC. In both oils leaves Mix showed lower TC, particularly in Tamwene oil. 9- It is evident that as regards the levels of VLDL and LDL in serum using
Tamwene oil was better addition of olive leaves indicator possibly better
results than guava, the mixture may be selected as better treatment specially
in case of Tamwen oil.