International Journal of Nutrition and Food Sciences

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Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss

Received: 12 August 2014    Accepted: 26 August 2014    Published: 10 September 2014
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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.

DOI 10.11648/j.ijnfs.20140305.18
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5, September 2014)
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), 2024. Published by Science Publishing Group

Keywords

Obesity, Albino Rats, Pomegranate Peel Powder, Bread, Sensory Evaluation, Lipid Profile& Liver Functions

References
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    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

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    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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    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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  • @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://download.sciencepg.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}
    }
    

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  • 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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