The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different ratios were subjected to extrusion (5Kg per cycle) at fixed cooking temperature (110°C) and screw speed (290 rpm). The extrudates were tested on forty male Wistar rats for toxicity for 28 days. Data were analyzed using ANOVA at α0.05. Tested diets on Wistar rats resulted in lower weight gain which was at variance with the control diet. White blood cells (5283 – 6400 (x 109), creatine (0.63 – 0.70 mg/dL) and glucose (135.3 – 139.7 mg/dL) showed no significant difference between rats fed control and tested diets. Necrosis was not found in the kidney and liver of the rats fed with control and tested diets. The absence of toxic effects on the rat suggested that the food could be consumed for its health-promoting benefit in addition to eliminating environmental pollution by orange pomace. Extrusion of these raw materials yielded products which could contribute significant portion of fibre to human diet without adverse effect especially those that want to control their weight.
| Published in | International Journal of Food Engineering and Technology (Volume 8, Issue 2) |
| DOI | 10.11648/j.ijfet.20240802.12 |
| Page(s) | 26-33 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Orange Pomace, Toxicity, Wistar Rat, Extrusion, Fibre
| [1] | Gowe, C. 2015. Review on potential use of fruit and vegetables by-products as a valuable source of natural food additives. Food Science and Quality Management; 45: 47-61. |
| [2] | Fernandez-Gines, J. M., Fernadez-Lopez, J., Sayas-Barbera, E., & Perez-Alvarez, J. A. 2003. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fibre. Journal of Food Science; 68(2): 710–715. |
| [3] | Mhiri, N., Ioannou, I., & Ghoul, M. Mihoubi boudhrioua N. 2015. Proximate chemical composition of orange peel and variation of phenols and antioxidant activity during convective air drying. Journal of New Science, Agriculture and Biotechnology, JS-INAT; (9): 881-890. |
| [4] | ElMekawy A, Srikanth S, Bajracharya S, Hegab HM, Nigam PS, Singh A, Mohan SV, Pant D. 2015 Jul 1. Food and agricultural wastes as substrates for bioelectrochemical system (BES): the synchronized recovery of sustainable energy and waste treatment. Food Research International.; 73: 213-25. |
| [5] | Topping, D. 2007. Cereal complex carbohydrates and their contribution to human health. Journal of Cereal Science, 46, 220– 229. |
| [6] | Solta Civelek S. 2019. Effects of fiber content and extrusion conditions on quality of pasta. (Master's thesis, Middle East Technical University). |
| [7] | Mateos-Aparicio, I., Cuenca, A. R., Villanueva –Suarez, M. J., Zapata-Revilla, M. A. 2008. Soybean, a promising health source. Nutricion Hospitalaria 23(4): 305-312. |
| [8] | Zaker, M. A., Sawate, A. R., Patil, B. M., Kshirsagar, R. B., Sadawarte, S. K. 2016. Studies on exploration of orange pomace powder on physical, sensorial and nutritional quality of cookies; 7(2): 184-188. |
| [9] | Oduntan, A. O., Arueya, G. L. 2019. Design, formulation, and characterization of a potential ‘whole food’using fibre rich orange (Citrus sinensis Lin) pomace as base. Bioactive Carbohydrates and Dietary Fibre; 17: 100172. |
| [10] | Huang, Y. L., & Ma, Y. S. 2016. The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food Chemistry; 192: 363-369. |
| [11] | El-Sayed, M. E. S. Y., Elsanhoty, R. M., & Ramadan, M. F. 2014. Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats. Asian Pacific Journal of Tropical Biomedicine; 4(1): 52-58. |
| [12] | Olayode, O. A., Daniyan, M. O. and Olayiwola, G., 2020. Biochemical, hematological and histopathological evaluation of the toxicity potential of the leaf extract of Stachytarpheta cayennensis in rats. Journal of traditional and complementary medicine, 10(6), pp. 544-554. |
| [13] | Lawal, B., Shittu, O. K., Rotimi, A. A., Olalekan, I. A., Kamooru, A. A., & Ossai, P. C. 2015. Effect of methanol extract of Telfairia occcidentalis on haematological parameters in wister rats. Journal of Medical Sciencesn; 15(5): 246. |
| [14] | Abushofa, F. A., Azab, A. E., & Alkadrawy, S. 2019. Hepatic pathophysiological changes induced by nicotine and/or sodium nitrite injection in male albino rats. East African Scholars Journal Med Sci; 2(4): 184-196. |
| [15] | Buncharoen, W., Saenphet, S., Chomdej, S., & Saenphet, K. 2012. Evaluation of biochemical, hematological and histopathological parameters of albino rats treated with Stemona aphylla Craib. extract. Journal of Medicinal Plants Research; 6(27): 4429-4435. |
| [16] | Seneviratne, K. N., Kotuwegedara, R. T. and Ekanayake, S. 2011. Serum cholesterol and triglyceride levels of rats fed with consumer selected coconut oil blends. International Food Research Journal; 18(4): 1303-1308. |
| [17] | Adegoke, O. A., Bamigbowu, E. O., Braide, A. S., Enyaosa, L. A. 2012. Total Protein and Albumins Concentrations in Albino Rats (Rattus norvegicus) Fed Granulated Sugar and Gari. International Journal of Applied Biological Research; 4(1-2): 87–94. |
| [18] | Ferreira, E. D. S., Silva, M. A., Demonte, A., & Neves, V. A. 2011. Soy β-conglycinin (7S globulin) reduces plasma and liver cholesterol in rats fed hypercholesterolemic diet. Jo. M. F; 14(1-2): 94-100. |
| [19] | Tandi, J., Yustin, Y., Yanuarty, R. and Handayani, T. W., 2022. Test the effect of miana leaf ethanol extract on ureum and creatinine levels in male white rats. Jurnal Sains dan Kesehatan, 4(SE-1), pp. 23-30. |
| [20] | Dusak, Z. B., Atasoy, N. and Kömüroğlu, A. U., 2022. Protective Effect of Thyme Leaf on Metabolic Changes Induced by Monosodium Glutamate. |
| [21] | Rashad, M. M., and Moharib, S. A. 2003. Effect of type and level of dietary fibre supplements in rats. Grasas y Aceites; 54(3): 277-284. |
| [22] | Isaac, L. J., Abah, G., Akpan, B., & Ekaette, I. U. 2013. Haematological properties of different breeds and sexes of rabbits (p. 24-27). Proceedings of the 18th Annual Conference of Animal Science Association of Nigeria; 6: 7-24. |
| [23] | Sharp PE, La Regina MC, Suckow MA. 1998. The laboratory rat CRC Press. Boca Raton (collection: The Laboratory Animal Pocket Reference Series), Sharp PE, La Regina MC, Suckow MA. The laboratory rat CRC Press. Boca Raton (collection: The Laboratory Animal Pocket Reference Series), 214 pp. 214pp. |
| [24] | Soetan, K. O., Akinrinde, A. S., Ajibade, T. O. 2013. Preliminary studies on the haematological parameters of cockerels fed raw and processed guinea corn (Sorghum bicolor). Proceedings of 38th Annual Conference of Nigerian Society for Animal Production; 49-52. |
| [25] | Iwuji, T. C., and Herbert, U. 2012. Haematological and serum biochemical characteristics of rabbit bucks fed diets containing garcimiola kola seed meal. Proceedings of 37th Annual Conference of Nigerian Society for Animal Production; 87-89. |
| [26] | Atangwho, I. J., Ohaeri, O. C., & Okonkwo, C. O. 2019. Haematological changes in rats exposed to insecticidal oils from the leaves of Cassia occidentalis and Euphorbia milii. Heliyon; 5(5). |
APA Style
Oduntan, A. O., Oduntan, O. B., Arueya, G. L. (2024). Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran. International Journal of Food Engineering and Technology, 8(2), 26-33. https://doi.org/10.11648/j.ijfet.20240802.12
ACS Style
Oduntan, A. O.; Oduntan, O. B.; Arueya, G. L. Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran. Int. J. Food Eng. Technol. 2024, 8(2), 26-33. doi: 10.11648/j.ijfet.20240802.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijfet.20240802.12,
author = {Abosede Oluwakemi Oduntan and Oluwafemi Babatunde Oduntan and Gibson Lucky Arueya},
title = {Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran
},
journal = {International Journal of Food Engineering and Technology},
volume = {8},
number = {2},
pages = {26-33},
doi = {10.11648/j.ijfet.20240802.12},
url = {https://doi.org/10.11648/j.ijfet.20240802.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20240802.12},
abstract = {The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different ratios were subjected to extrusion (5Kg per cycle) at fixed cooking temperature (110°C) and screw speed (290 rpm). The extrudates were tested on forty male Wistar rats for toxicity for 28 days. Data were analyzed using ANOVA at α0.05. Tested diets on Wistar rats resulted in lower weight gain which was at variance with the control diet. White blood cells (5283 – 6400 (x 109), creatine (0.63 – 0.70 mg/dL) and glucose (135.3 – 139.7 mg/dL) showed no significant difference between rats fed control and tested diets. Necrosis was not found in the kidney and liver of the rats fed with control and tested diets. The absence of toxic effects on the rat suggested that the food could be consumed for its health-promoting benefit in addition to eliminating environmental pollution by orange pomace. Extrusion of these raw materials yielded products which could contribute significant portion of fibre to human diet without adverse effect especially those that want to control their weight.
},
year = {2024}
}
TY - JOUR T1 - Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran AU - Abosede Oluwakemi Oduntan AU - Oluwafemi Babatunde Oduntan AU - Gibson Lucky Arueya Y1 - 2024/10/31 PY - 2024 N1 - https://doi.org/10.11648/j.ijfet.20240802.12 DO - 10.11648/j.ijfet.20240802.12 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 26 EP - 33 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20240802.12 AB - The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different ratios were subjected to extrusion (5Kg per cycle) at fixed cooking temperature (110°C) and screw speed (290 rpm). The extrudates were tested on forty male Wistar rats for toxicity for 28 days. Data were analyzed using ANOVA at α0.05. Tested diets on Wistar rats resulted in lower weight gain which was at variance with the control diet. White blood cells (5283 – 6400 (x 109), creatine (0.63 – 0.70 mg/dL) and glucose (135.3 – 139.7 mg/dL) showed no significant difference between rats fed control and tested diets. Necrosis was not found in the kidney and liver of the rats fed with control and tested diets. The absence of toxic effects on the rat suggested that the food could be consumed for its health-promoting benefit in addition to eliminating environmental pollution by orange pomace. Extrusion of these raw materials yielded products which could contribute significant portion of fibre to human diet without adverse effect especially those that want to control their weight. VL - 8 IS - 2 ER -
Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
Department of Aquaculture and Fisheries Management, University of Ibadan, Ibadan, Nigeria
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Information