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Article
Publication date: 26 July 2018

Hind Abu-Hiamed

Watermelon (Citrullus lanatus) fruit and its rind are known to contain phytochemicals that may have health benefits. The aim of this paper is to investigate the potential…

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Abstract

Purpose

Watermelon (Citrullus lanatus) fruit and its rind are known to contain phytochemicals that may have health benefits. The aim of this paper is to investigate the potential hypocholesterolemic effect of watermelon fruit rind (WR) using rats who are fed a high-cholesterol diet.

Design/methodology/approach

Rats were divided into six groups and fed diets for eight weeks containing normal control diet or normal control diet with either 1% cholesterol, 5% WR, 10% WR, 1% cholesterol + 5% WR or 1% cholesterol + 10% WR. Triglycerides, total cholesterol and lipoprotein levels in serum and liver samples were determined, and histopathological examination of liver tissues was carried out.

Findings

Diets containing 1% cholesterol led to hypercholesterolemia, characterized by increased levels of total cholesterol and low-density lipoproteins in rat serum and liver samples. Incorporation of 10% WR into the diet of the otherwise hypercholesterolemic rats led to significant reduction in serum levels of total cholesterol (from 266.2 to 222.7 mg/dL) and low-density lipoproteins (from 159.5 to 94.4 mg/dL). In addition, these rats also exhibited improvements in hepatic tissue structure compared to the hypercholesterolemic rats.

Originality/value

These results support the potential use of WR as a hypocholesterolemic agent. Further research is needed to ascertain the hypocholesterolemic effect of WR in human.

Details

Nutrition & Food Science, vol. 48 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 9 April 2020

Jozaa Z. ALTamimi, Nora A. ALFaris, Fatima Ail Alghamdi, Hind A. Abu-Hiamed, Nawal A. ALbadr and Lujain Abdulaziz Almousa

The purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).

217

Abstract

Purpose

The purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).

Design/methodology/approach

The nutritional composition and sensorial quality of the date palm spathe-based beverage were evaluated. The product was fortified with different concentrations (1 per cent and 5 per cent) of roselle flowers and 1 per cent date palm pollen grains.

Findings

Generally, fortification of the DPSB with roselle flowers only or the combination of roselle flowers and date palm pollen grains significantly affected the nutritional and sensory properties of the products. The total dissolved solids, turbidity and total contents of proteins; fats; carbohydrates; vitamins A, E and C; iron; nickel and copper were highest in the DPSB fortified with a mixture of 1 per cent roselle flower extract and 1 per cent pollen grains and lowest in the DPSB supplemented with 1 per cent roselle flower extract. The manganese and selenium contents were both highest and lowest in DPSB supplemented with 5 per cent and 1 per cent roselle flower extract, respectively. Antioxidant activity was highest in DPSB supplemented with the 5 per cent roselle flower extract and lowest in unfortified DPSB. Boron, molybdenum and zinc contents were highest in unfortified DPSB. All sensory attributes were highest in both the unfortified DPSB and that fortified with 1 per cent roselle flower extract.

Originality/value

While fortification with a combination of 1 per cent roselle flower extract and 1 per cent date palm pollen grains improved the nutritional quality of the DPSB, it negatively affected the sensory attributes of the products.

Details

British Food Journal, vol. 122 no. 7
Type: Research Article
ISSN: 0007-070X

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