PROTECTIVE EFFECT OF POMEGRANATE (PEEL AND MOLASSES) INCORPORATED INTO ROASTED MEAT BALLS ON RENAL FAILURE IN RATS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 9, Volume 5, Issue 6, June 2014, Page 435-449 PDF (827.91 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2014.53001 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Fatma M. E.* | ||||
| Nutrition &food science, Home economics department, Faculty of specific education, Mansoura University, Egypt. | ||||
| Abstract | ||||
| this research aimed to study the effect of pomegranate peel and molasses incorporated in roasted meat balls on the general acceptability of the product and its protective effects on renal failure (RF) induced by excessive dietary arginine in rats. PG peel powder ant PG molasses, and their mix were incorporated into meat balls at levels of 3, 5 and 8%. Proximate chemical composition and sensory properties of meat balls were evaluated. Meat balls with 3% PG peel, 5% PG molasses and 5% PG peel&molasses mix were chosen for biological evaluation. The results revealed that renal Failure induced by excessive L-arginine in rats caused a decrease in body weight gain, feed efficiency ratio, protein efficiency ratio, albumin, globulin, total protein, total antioxidants capacity, SOD, GSH, and CAT. It also increased serum biomarkers of renal function, C-reactive protein, tumor nicrosis factor-α (TNF-a) and TBARs. Coadministration of pomegranate derivatives alleviates oxidative stress and mitigated all renal failure signs. It can be concluded that meat balls contained pomegranate peel (3%), molasses (5%) and their mix (5%) received an acceptable sensory scores and exhibited renoprotective efficacy can be attributed to their antioxidant and anti-inflammatory aspects. | ||||
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