Biological Evaluation of Cupcake Treated with Hawthorn Leaves on Diabetic Rats

Abstract

The aim of this study was to produce cupcake by replacement of 10, 20% wheat flour (WF) with hawthorn leaves(Crataegus sp.) powder (HLP). The effect of this replacement on the chemical, organoleptic, stability during storage cupcake for 14 day was investigated. Biological assay was also conducted on diabetic male rats. The results indicated that there were no clear differences between (WF) and (HLP) especially in moisture content and crude protein. However, (HLP) had higher contentes of ash, crude fat and crude fiber. Also, (HLP) contained 2841 mg/100g of total phenolic compounds and antioxidant activity (DPPH) recorded 46.47%. On the other hand epicatechen was the most predominant component, (2022.3 mg/100g) followed by chlorogenic and salicylic (509 and 309.5 mg/100g), respectively. Also it can be concluded that cupcake contain 20% (HLP) caused an improvement in some organoleptic characteristics and also it help to prolong the shelf life of product. Concerning the biological assay results showed that the diets containing cupcake fortified with HLP improved liver functions, while increasing of replacing ratio to 20% had a relatively negative effect on kidney functions. On the other hand plasma insulin showed a clear improvement as affected by amaryl drug and feeding on20% HLP cupcake sample (15.01 and 15.90 U/L, respectively). Meanwhile fasting blood glucose recorded an improvement in group fed on 10% HLP cupcake sample (209.40 mg/dL) and amaryl drug group (228.14 mg/dL) compared with(+ve) diabetic group(329.40 mg/dL).

Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats

“…These results confirm those that were reported previously [53], which showed that yogurt supplemented with Cinnamon herb extract had a more undesirable flavor profile overall compared to plain yogurt. Furthermore, a previous study [54] found that the addition of Hawthorn leaf powder reduced the organoleptic properties of cupcakes. In addition, another study [55] found that adding olive leaf extract at the concentrations of 0.2 and 0.4% had an unfavorable effect on the organoleptic properties of yogurt samples.…”