Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

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dc.contributor.authorEl-Hadidy, G. S.en_US
dc.contributor.authorL. Nassef, S.en_US
dc.contributor.authorG. El-Dreny, E.en_US
dc.date.accessioned2023-07-14T08:08:46Z
dc.date.available2023-07-14T08:08:46Z
dc.date.issued2023-02
dc.description.abstractThis investigation was performed with the purpose of researching the influence of pizza containing dried golden berry fruits (DGBF) at different doses against carbon tetrachloride - induced hepatotoxicity in rats. The study shows phenols content of golden berry. 25 male rats were used in the biological investigation. Rats were divided into five groups (5 rats in group) the investigation was 12 weeks. The first group (negative group) was given a basal diet and the second group (G2, G3, G4, and G5) was injected intramuscularly with carbon tetrachloride 2 ml/kg BW (50% v/v in liquid paraffin) weekly to induce hepatotoxicity. After the injury, group G3, G4 and G5 fed on 50% basal diet supplemented with 50%pizza containing 5, 10 and 15% DGBF. Findings indicate that DGBF had a high antioxidant activity, total phenol, flavonoids, ascorbic acid and carotenoids content. Rats fed 50% pizza containing (5,10 and 15%) DGBF had a lower serum total cholesterol, LDL cholesterol, triglyceride, urea, uric acid, creatinine, GOT, GPT, MDA and SOD compared to rats fed simply the basal diet (positive control). The DGBF was added to the pizza with different proportions, and its sensory properties were evaluated, and all proportions were proper to the panelists, compared to the control. The findings of this work suggest that golden berries could be used to treat and prevent hepatotoxicity patients.en_US
dc.identifier.affiliationsBread and Pastry Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypten_US
dc.identifier.affiliationsSpecial Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypten_US
dc.identifier.citationEl-Hadidy G. S., L. Nassef S., G. El-Dreny E. . Chemical and Biological Evaluation of Bakeries Produced from Golden Berries. European Journal of Nutrition & Food Safety. 2023 Feb; 15(2): 1-13en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219688
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber2en_US
dc.relation.volume15en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2023/v15i21290en_US
dc.subjectGolden berryen_US
dc.subjectphenolic compoundsen_US
dc.subjectcarbon tetrachlorideen_US
dc.subjectpizzaen_US
dc.subjecthepatotoxicityen_US
dc.titleChemical and Biological Evaluation of Bakeries Produced from Golden Berriesen_US
dc.typeJournal Articleen_US
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