Therapeutic effect of apple pectin in obese rats

Samout, Noura; Bouzenna, Hafsia; Dhibi, Sabah; Ncib, Sana; Elfeki, Abdelfattah; Hfaïedh, Najla

doi:10.1016/j.biopha.2016.08.038

Cited by 43 publications

(21 citation statements)

References 27 publications

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“…In this study, the only significant lowering of the caloric value was observed when AB was considered. Apple DF is known for the high content of pectin which is the part of soluble fraction of DF and has anti-obesity effects (Samout et al 2016). The higher caloric value could be explained by the fact that oat and flax fiber preparations were high in fat (7.1 and 10.0, respectively).…”

Section: Df and Caloric Valuementioning

confidence: 99%

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

et al. 2018

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In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

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Section: Df and Caloric Valuementioning

confidence: 99%

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

et al. 2018

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“…Apel juga bermanfaat untuk menurunkan kadar kolesterol, mencegah kanker kesehatan, menyehatkan paru-paru, mencegah penyakit jantung dan stroke, menurunkan berat badan, menjaga kesehatan gigi (Alberto et al, 2006). Apel juga mengandung pektin yang berfungsi untuk memperbaiki otot pencernaan dan mendorong sisa makanan pada saluran pembuangan (Qiu et al, 2009;Hyson, 2011;Samout et al, 2016).…”

Section: Pendahuluanunclassified

Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Es Krim Dengan Penambahan Sari Apel

Khairina

Dwiloka²,

Susanti³

2018

JTP

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Penelitian ini bertujuan untuk mengetahui proses pembutan, formulasi, aktivitas antioksidan, sifak fisik, dan sensoris es krim dengan penambahan sari buah apel agar tercipta produk es krim yang baik dengan faktor penambahan sari apel sebesar 0%; 25%; 50%; dan 75%. Rancangan Acak Lengkap (RAL) dengan 5 kali pengulangan digunakan dalam penelitian ini. Data yang diperoleh dianalisis dengan cara menguji langsung sampel sebanyak 2 perlakuan dengan masing-masing perlakuan menggunakan 2 pengulangan untuk aktivitas antioksidan, ANOVA untuk sifat fisik, sedangkan uji Kruskal Wallis digunakan untuk data organoleptik. Hasil penelitian menunjukkan penambahan sari apel menmeningkatkan aktivitas antioksidan dan berpengaruh nyata (p<0.05) terhadap overrun, resistensi pelelehan, dan total solid. Penambahan sari apel berpengaruh nyata (p<0.05) terhadap aroma, rasa, tekstur, dan warna, sedangkan pada pengamatan secara keseluruhan atau overall tidak ada perbedaan yang nyata. Semakin tinggi penambahan sari apel menghasilkan peningkatan pada aktivitas antioksidan dan overrun dengan nilai aktivitas antioksidan tertinggi sebesar 14.867% dan rerata overrun tertinggi sebesar 36.46%, serta penurunan terhadap resistensi pelelehan menjadi 65 menit 20 detik per 100 g es krim dan penurunan total solid dari 34.94% menjadi 21.18%. Semakin tingginya penambahan sari apel juga berpengaruh terhadap meningkatnya aroma apel dan warna es krim yang dari putih menjadi cream, serta menurunnya rasa manis, tekstur menjadi kasar.

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“…The addition of dietary fiber for the treatment of hypercholesterolemia is expected to be effective for the recovery of renal function by the improvement of lipid metabolism. Samout et al [ 60 ] reported that in rats treated with pectin under high fat diet administration all these biomarkers were restored to near normal values.…”

Section: Resultsmentioning

confidence: 99%

Antihypercholesterolemic Effects of Fruit Aqueous Extract of Copernicia prunifera (Miller) H. E. Moore in Mice Diet‐Induced Hypercholesterolemia

Paim

Benjamin

Rondina

et al. 2017

Evidence-Based Complementary and Alternative Medicine

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The present objective of the investigation is to evaluate the antihypercholesterolemic activity of the aqueous fruit pulp extract (APE) of Copernicia prunifera (Miller) H. E. Moore (Arecaceae family). Various chemical characterization methods like thin layer chromatography, Fourier transform infrared spectroscopy, 1H and 13C NMR, and molecular weight by gel permeation chromatography have been employed to characterize the extracted pectin. The present study demonstrated that hypercholesterolemic diet (HD) created hypercholesterolemia, caused significant increases in body weight, total cholesterol, and low-density lipoprotein, and caused decreases in high-density lipoprotein in serum compared with SD group. Two doses (APE 150 and 300 mg/Kg b.w./day) were administered to hyperlipidemic mice for 90 days. APE reversed body weight changes, changed serum lipids to normal values, and significantly inhibited the changes of lipid peroxidation and inflammation in the liver tissues. The renal parameters analyzed (urea and creatinine) altered by diet were reverted to normal values. Our results revealed that aqueous fruit pulp extracts of carnauba reduced hypercholesterolemia showing a potential preventive effect against cardiovascular diseases without side effects cause.

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Therapeutic effect of apple pectin in obese rats

Cited by 43 publications

References 27 publications

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Es Krim Dengan Penambahan Sari Apel

Antihypercholesterolemic Effects of Fruit Aqueous Extract of Copernicia prunifera (Miller) H. E. Moore in Mice Diet‐Induced Hypercholesterolemia

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