Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.ijnfs.20140305.18 |
| Page(s) | 411-420 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Obesity, Albino Rats, Pomegranate Peel Powder, Bread, Sensory Evaluation, Lipid Profile& Liver Functions
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APA Style
Sayed-Ahmed, E. F. (2014). Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss. International Journal of Nutrition and Food Sciences, 3(5), 411-420. https://doi.org/10.11648/j.ijnfs.20140305.18
ACS Style
Sayed-Ahmed; E. F. Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss. Int. J. Nutr. Food Sci. 2014, 3(5), 411-420. doi: 10.11648/j.ijnfs.20140305.18
AMA Style
Sayed-Ahmed, E. F. Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss. Int J Nutr Food Sci. 2014;3(5):411-420. doi: 10.11648/j.ijnfs.20140305.18
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Download@article{10.11648/j.ijnfs.20140305.18,
author = {Sayed-Ahmed and E. F.},
title = {Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {5},
pages = {411-420},
doi = {10.11648/j.ijnfs.20140305.18},
url = {https://doi.org/10.11648/j.ijnfs.20140305.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.18},
abstract = {Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity.},
year = {2014}
}
TY - JOUR T1 - Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss AU - Sayed-Ahmed AU - E. F. Y1 - 2014/09/10 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140305.18 DO - 10.11648/j.ijnfs.20140305.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 411 EP - 420 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140305.18 AB - Pomegranate (Punica granatum L.) peel is a nutritive, antioxidant rich by-product, easily available after production of pomegranate juice and ready to eat arils. The aim of present study was to utilize of pomegranate peel powder (PPP) as a good source of fiber ingredient and antioxidant bioactive compounds to produce value add bakery product based on pomegranate peel powder 2.5%, 5%, and 7.5% and investigation of weight loss activity in rats fed on high fat diet (HFD). Chemical composition, total phenols, total flavonoids and anti-oxidative activity (DPPH) of PPP and pan breads were determined. Texture profile analysis (TPA), sensory evaluation and physical properties of pan breads were investigated. Pan bread fortified with 2.5% and 5% PPP had higher score in overall acceptability and physical properties when compared to control pan bread and other various concentration (7.5%) of PPP. Thirty-six female albino adult rats with an average weight (180 ±5 g) were divided into six groups 6 rats for each. The first group (G1) fed on basal diet as a (negative control group). The other rats (30 rat) were divided as follow : (G2) fed on HFD as a positive control (PC), (G3) fed on HFD with PPP free pan bread , (G4) received HFD with 2.5% PPP fortified pan bread, (G5) received HFD with 5% PPP fortified pan bread and (G6) fed on HFD with 7.5% PPP fortified pan bread. Food intake, food efficiency, body weight, gain %, epididymal adipose tissue (g) and organs weight were recorded. Serum lipid profile and liver enzymes were analyzed. Our results showed that pomegranate peel powder 7.5% followed by 5% fortified breads reduced body weight by (47.61±1.27% and 40.65±1.11%) respectively, compared with PC group. Total lipid, triglycerides total cholesterol, LDL-C, VLDL-C and liver functions were decreased by increasing of PPP level in pan bread while HDL-C was increased .In conclusion, our results concluded that pomegranate peel powder fortified breads with high fiber and anti- oxidative activities is recommended to gain nutritional and healthy benefits to weight loss activity and the risk of obesity. VL - 3 IS - 5 ER -
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