G. ERIMYAMREMU

Palm oil is widely consumed worldwide, particularly in Africa and Asia, where improper storage often leads to increased levels of free fatty acids (FFA). Elevated FFA levels can induce oxidative stress and impair organ function, including the heart. The study aimed to determine the influence of varying FFA levels in palm oil on body weight, total ATPase activity and the histopathological integrity of cardiac tissue in rats. Palm oil samples with FFA levels ranging from 0.4% to 42.7% were fed to six groups of Wistar rats for four weeks. The study observed significant differences in weight gain across groups consuming palm oil
with different FFA levels, the control group show moderate weight gain as baseline for
comparison, the low level FFA group (0.4% FFA) show a significant weight gain suggesting optimal intake of nutrient while the higher level FFA group (28.4% FFA) showed reduce weight gain particular in the 8.4% FFA group. Total ATPase activity was assessed using standard spectrophotometric methods, while histopathological analysis of cardiac tissue was conducted to evaluate structural changes. The study revealed an initial increase in ATPase activity in groups fed moderate FFA levels (4.8%), reflecting potential adaptive metabolic responses. However, higher FFA levels (≥8.4%) led to suppressed ATPase activity, likely due
to oxidative damage. Despite the increase observed in ATPase activity and tissue structure ,no evidence of acute myocardial damage was found in the control and experimental groups. Histopathological analysis showed normal cardiac architecture in the control and palm oil fed groups. The finding underscore the importance of proper palm oil storage to limit FFA accumulation and prevent potential adverse effects on cardiac health.

Vegetable oils are significant sources of dietary fatty acids. Palm oil is an edible vegetable oil
derived from the fruit of the palm plant (Elaeis
guineensis
) and is among the most produced and
widely used edible oils globally. Nevertheless, storage circumstances substantially modify its
chemical composition, elevating free fatty acid (FFA) levels. Free fatty acids (FFAs) are recognized
for their capacity to compromise membrane integrity and enzymatic activity, potentially altering
ATPase functions and resulting in modified hepatic metabolism. Employing groups of Wistar rats as
experimental models, one group used as control and the other groups fed with fresh and stored palm
oil containing varying levels of free fatty acids, assays were carried out to investigate the effects of
fresh and stored palm oil on the change in body weight and the activity of calcium ions ATPase
activity and magnesium ions ATPase activity in the liver of the Wistar rats. The results indicates that
consumption of fresh and stored palm oil with varied free fatty acid levels (0.4%-42.7%) led to
increase in the body weight of rats. Fresh palm oil with low free fatty acid levels contributes to
optimal liver function by preserving the structural and functional integrity of cell membranes. This is due to its antioxidant components in fresh palm oil such as tocopherols, tocotrienols and carotenoids which played a protective role by mitigating oxidative stress, maintaining enzyme activity and promoting cellular homeostasis. Stored palm oil with elevated free fatty acid levels resulting from oxidation exhibited negative effects on ATPase activity in ca2+ and Mg2+ particularly for Ca²⁺ATPase. This study reviews the effects of fresh and stored palm oil after consumption