استخدام بعض مخلفات النباتات والأعشاب لإنتاج مخبوزات وظيفية ودراسة تأثيرها ضد السمية الكبدية فى الجرذان
Abstract: The present study was undertaken to analyze the chemical composition, bioactive components, function properties and antioxidant activity of purslane and fig leaves powder and studies the effect of their extracts on diclofenac-sodium induced hepatotoxicity in rats via determination of biochemical parameters and their powders for productions function health bakery products. The obtained results showed that, proximate composition of purslane and fig leaves powder had revealed the highest amount of crude protein and crude fiber and the ascorbic acid of purslane and fig leaves powder were 108.7 and 143 mg/100g, respectively. The total phenolic contents in the purslane and fig leaves powder were 129.1 and 169.6mgGAE/100g, respectively while total flavonoids content was 156.8 and 613.6mg Rutin/100g, respectively. The antioxidant activity of purslane and fig leaves powder were 79.22 and 85% for DPPH scavenged, respectively and 31.57 and 32.84 mgGAE/100g for FRAP, respectively. The results of HPLC for phenolic and flavonoid compounds in purslane and fig leaves powder were showed that 13 phenolic and flavonoid compounds were detected. The adult male rats were pretreated orally with purslane (PuE) and fig leaves (FlE) extracts at a dose of 10ml/kg and 200mg/kg body weight, respectively for 14 days. Co-treatment of diclofenac-sodium (DS) 16mg/kg body weight was given orally for 7days. The present results demonstrated that the treatment with PuE and FlE combination with DS induced a marked improvement in the studied parameters. Plasma liver enzyme activities as well as bilirubin levels were increased in the groups receiving diclofenac only or in combination as compared with control group. However, the administration of PuE and FlE ameliorated DS induced hepatotoxicity by improving antioxidant status, decreasing inflammation, lowering TBARS and weakening the adverse effect of diclofenac on hepatic tissues. Liver injury was confirmed by the histological changes. In general, the replacement levels of purslane powder affected the diameter, thickness, spread ratio, weight, volume and specific volume of biscuits. Substitution levels influenced all sensory parameters significantly except the odour. The substitution of purslane to biscuits made biscuits harder but still accepted. The spread ratio of biscuits decreased with increasing levels of fig leaves powder. Also, the colour was decreased significantly by the addition of fig leaves powder at all levels when compared to control. There was a significant increase in the height of cakes which substituted with purslane at all treatment when compared to control. When comparing 10%P and 20%P substitutions to the control, panelists did not find any significant difference (P<0.05) in colour, taste, texture, odour and overall acceptability. On the other hand, the measured hardness of samples showed that the cake became soft with increasing levels of purslane powder. The height of the cake samples substituted with 5%F and 7.5%F increased significantly (p ? 0.05) as compared to control. Also, the colour was not affected by the addition of fig leaves powder at levels of 5%F and 7.5%F substitution. In the texture profile analysis, the measured hardness of samples showed that the cake became harder with increasing levels of fig leaves powder particularly at replacement level of 7.5%F than 5%F and 10%F. It can be concluded that the purslane and fig leaves powder contains a wide range of bioactive component such as pheolics, flavonoids, and vitamins with high antioxidant activity. The enhancement of antioxidants and promising activity against diclofenac-induced hepatotoxicity may a result for the effect of PuE and FlE. Biscuits and cake of acceptable quality can be prepared, by substituting wheat flour with up to 20% purslane powder and 7.5% fig leaves powder.
Publication year 2019
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    أميمة السيد شلتوت
    انتصار عبد المحسن الدفراوى
    مختار ابراهيم يوسف
Publication Type PhD Thesis
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