Chemical and nutritional studies on extracts of food processing by-products and their effects on obesity complications in rats

Abstract EN

The present study aims to investigate Chemical and nutritional studies on extracts of food processing by-products and their effects on obesity complications in rats.

The results showed that the moisture content for the all selected food processing by-products i.

e.

orange peel powder (OPP), banana peel powder (BPP) and tomato pomace powder (TPP) were ranged 7.62 -9.01% , total protein was 2.98 -4.96 % , crude fat was 2.11 - 3.64 % , crude fiber was 19.56 -23.98 % , and ash content was 1.88 -2.86 % .

Also, the total carotenoids content was 159.24to 397.65 mg.100g-1 and total phenolics was 913 to 1270 EGA.100 g-1.

Feeding of rats on diet induced obesity (DIO) leads to increase the body weight (BW) than the control group.

At the end of the experiment (8 weeks), rats of the normal group recorded 82.80% for the BW while obese group was 140.12% .

Replacement of the diet with OPP, TPP, BPP and their mixture induced significant decreasing on BW of the obese rats by different rates.

Also, Obesity induced a significant increased (p < /span>≤0.05) in serum glucose (37.70% ) and serum lipid profile (TG, 28.28% ; TC, 29.80; LDL, 81.39% ; VLDL, 28.28% ) while significant decreased (p < /span>≤0.05) in HDL (36.59% ) compared to normal controls.

Repblcement of the rat's diets with 1% w/w by OPP, TPP, BPP and their mixture extracts induced significant decreasing rates on serum glucose concentrations, TG, LDL and VLDL.

The same result was recorded for the oxidants concentration (TBARS) in plasma.

The higher amelioration effect induced in rats was recorded for the mixture extracts treatment followed by TPP, BPP and OPP extracts, respectively.

In conclusion, these findings provide a basis for the use of the selected food processing by-products in some important therapeutic nutrition applications such the prevention and early treatment of obesity and its complications