Physiochemical and nutritional evaluation of whole kumquat fruits powder and its protective effect on thyroid hormones and blood sugar levels in diabetic rats

Abstract

The present study was conducted to evaluate the chemical composition, antioxidant activity and hypoglycemic effects of whole kumquat (Ku) powder in diabetic rats fed a high-fat-high-cholesterol (HFHC) diet. The antioxidant activities were evaluated using stable 1,1-diphenyl 2-picrylhydrazyl (DPPH) free radical scavenging method, 2,2´-azinobis (3-ethyl benzo thiazoline-6-sulphonic acid) radical cation (ABTS) and Ferric reducing antioxidant power (FRAP). Total phenolic content was (51.85 mg GAE/g) and total flavonoid content was (0.24 mg Cateachin Equivalent, CE/g). DPPH and ABTS values were 3.32 and 3.98 mg Trolox equivalent (TE)/g where FRAP value was 3.00 mM Fe2+/kg dry material. A total of 90 albino rats were used in the present study. Rats group were as follows: normal diet; normal treated (2, 4, and 6% Ku.), diabetic rats (non-treated), diabetic + HFHC diet (non-treated), HFHC (non-treated), Diabetic (treated), HFHC (treated) and Diabetic + HFHC (treated). The diets were followed for 8 weeks. Blood samples were collected at the end of the experiment. Serum glucose was recorded and thyroid hormones (T4, Thyroxine and T3, Triiodothyronine) were conducted. Diet supplemented with Kumquat at different concentrations have a hypoglycemic effect and improve the thyroid hormones of both diabetic rats and HFHC diabetic rats.

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

“…As expected, wheat flour had a higher protein content than kumquat powders due to its gluten content. The whole kumquat has 9.92% moisture, 4.39% protein, 27% fats, 5.09% crude fiber, 2.08% ash, and 77.23% carbohydrates [49]. These results were closed to further analysis.…”

“…Consequently, the strong antioxidant activity of kumquat may be due to its high phenolic component content [78]. According to Al-Sayed [49], the whole kumquat powder's total polyphenol and flavonoid levels were determined, and they were found to be 51.85 mg/g and 0.24 mg/g, respectively. Additionally Çakmakç et al [65] revealed that 1 mg of ice cream samples B, C, and D contained 491.85, 515.56, and 659.63 μg GAE of phenols, respectively.…”

“…High concentrations of these compounds may lower the chance of developing certain diseases [80]. Results obtained by Al-Sayed et al [49] showed that the two main flavonoid components in kumquat were rosmarinic (144.10 µg/g) and naringeen (50.36 µg/g), whereas Lou et al [16] reported that no nobiletin and tangeretin were found in kumquat . On the other hand, kumquat flavonoid profiles differed significantly from citrus ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬ flavonoid profiles, which are dominated by polymethoxy flavones such as tangeretin and nobiletin, as well as naringin and hesperidin.…”