الفهرس 
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Abstract
Abstract
This study aimed to evaluate the effect of some oils such as sesame, peanut, and
canola on the lipid parameters of obese rats. This study showed that oils contain
phenolic compounds, where sesame showed the highest content of (2478.44
mcg/g), followed by canola (628.15 mcg/g), while peanut oil did not contain this
compound. As for gallic acid, it had the highest value for peanut oil (164.52 μg/g),
followed by canola with a value (1573.88 μg/g), followed by sesame oil (143.89
μg/g), while canola oil was the only one to contain (hesperetin, 793.44 μg/g). The
results also showed the oxidative strength of canola, sesame, and peanut oils as
follows (93,80and72%) consecutively, chemical and sensory analyzes were also
done for cheese products to test their quality, as they were sensually accepted. As
for the chemical evaluation and content of both protein, fat, ash and acidity level
during storage periods, the average ratios were approximately equal among the
processed cheese groups (20 ” ” " ~ " ” ”18%), (41” ” " ~ " ” ”45%) and (3.5” ” " ~ " ” ”4.5%), respectively.
These dairy products were also studied on experimental rats to find out the level of
intake and the rate of weight gain, the rate of efficiency of food utilization, the
weight of the organs in relation to body weight, the level of fat, liver function and
the level of glucose in obese rats. The effect and resistance of milk products to
combat inflammation and oxidative stress were also studied. This study was
conducted on 30 rats of the species Sprague Dawley strain, which weighed (150
±10g). After a week of a standard diet, they were divided into two groups. The
first group, which is the negative control group fed a standard diet (the number of
rats is 6). The other group (24) was fed a high-fat diet to induce obesity. After a
month, it was divided into 4 other groups, the second group ”positive control”, the
third group which was fed the brown product fortified with omega 6 oil, the fourth
group which fed the brown product fortified with omega 3 oil, the fifth group,
which was fed the brown product fortified with omega 9 oil. The experiment
continued for another month after inducing obesity, and at the end of the
experiment, blood samples were drawn into dry sterile tubes, to separate the
serum. Other blood samples were collected after adding a substance that prevents
blood clots to obtain plasma. Then, the blood samples were centrifuged and the
serum and plasma separated for biochemical analyzes, while the other samples
were kept at -20°C to complete the analyzes later. Organs ”brain, liver, kidney,
II
heart and spleen” were removed and weighed to estimate the ratio of the organs’
weight to the body’s weight. The results showed a significant increase for the
positive control group, while the other groups fed with cheese and containing
omega 3,6 and 9 fatty acids showed a decrease in weight, and this is due to the
effectiveness of the milk product in addition to the oils used. Also, the results of
liver enzymes (ALT and AST) and kidney functions (urea and creatinine) showed
a significant improvement. A significant decrease in the level of lipids for the
cheese groups, but the cheese group with canola oil 9ω was the best value
compared to the tested positive control group. Antioxidant enzymes in liver and
brain tissues improved among the cheese groups as well as the indicators of
inflammation finally the manufacture of Ras cheese with different vegetable oils
as a keto model in its general form to be used as a diet plan for prevention It is also
considered a functional dairy food product that may provide vital nutrients and
health benefits and has antioxidant and anti-inflammatory properties.
Keywords: Ras cheese, omega fatty acids, keto diet, obesity, antioxidants and
inflammation.