Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Hawthorn Leaves Aqueous Extract
2.3. Yogurt Fortified with Aqueous Hawthorn Leaves Extract Manufacture
2.4. Chemical Compositions, Physicochemical Analysis, and Sensory Evaluation of Yogurt Fortified with Aqueous Hawthorn Leaves Extract
2.5. Animal Experimental Design
2.6. Biochemical Analysis
2.7. Histopathological Examination
2.8. Statistical Analysis
3. Results and Discussion
3.1. Total Phenolic Content and Radical Scavenging Activity of Hawthorn Leaves Extract
3.2. Chemical Compositions, Physicochemical, and Sensory Characteristics of Yogurt Fortified with Aqueous Hawthorn Leaves Extract
3.3. Final Weight and Body Weight Gain in All Groups of Rats
3.4. Effect of Yogurt Fortified with Hawthorn Leaves Extract on the Serum Lipid Profile, Liver Function Parameters, Kidney Function Parameters, Liver Weight, Kidney Weight, and Total Antioxidant Potentials of Serum of Oxidative Stress Rats
3.5. Light Microscopic Histological Study
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Treatments | Chemical Compositions | Physicochemical Characteristics | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Total Solids | Fat | Protein | Ash | Acidity % | pH | TPC | AO Activity | PV | AV | |
PY | 10.24 ± 0.16 A | 3.12 ± 0.08 A | 3.94 ± 0.08 A | 0.72 ± 0.02 B | 0.82 ± 0.02 A | 4.68 ± 0. 02 C | 18.00 ± 2.45 C | 7.70 ± 0.57 C | 1.20 ± 0.05 A | 0.50 ± 0.02 A |
HLEY 0.2 | 10.42 ± 0.20 A | 3.14 ± 0.08 A | 3.98 ± 0.13 A | 0.76 ± 0.03 AB | 0.76 ± 0.02 B | 4.75 ± 0.02 B | 38.00 ± 2.45 B | 12.40 ± 0.49 B | 0.90 ± 0.03 B | 0.42 ± 0.02 B |
HLEY 0.4 | 10.66 ± 0.24 A | 3.18 ± 0.10 A | 4.02 ± 0.16 A | 0.80 ± 0.03 A | 0.70 ± 0.02 C | 4.82 ± 0.03 A | 62.00 ± 3.27 A | 20.60 ± 0.82 A | 0.60 ± 0.02 C | 0.34 ± 0.02 C |
Groups | Initial Weight (g) | Final Weight (g) | Body Weight Gain (BWG (%)) |
---|---|---|---|
Group (1) | 227.40 ± 2.49 A | 287.07 ± 1.72 A | 26.25 ± 1.18 A |
Group (2) | 229.80 ± 1.54 A | 265.40 ± 1.66 D | 15.49 ± 0.30 D |
Group (3) | 228.60 ± 1.41 A | 271.20 ± 2.62 C | 18.63 ± 0.67 C |
Group (4) | 227.50 ± 1.78 A | 275.48 ± 2.14 B | 21.09 ± 0.56 B |
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Shahein, M.R.; Atwaa, E.-S.H.; Babalghith, A.O.; Alrashdi, B.M.; Radwan, H.A.; Umair, M.; Abdalmegeed, D.; Mahfouz, H.; Dahran, N.; Cacciotti, I.; et al. Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats. Fermentation 2022, 8, 200. https://doi.org/10.3390/fermentation8050200
Shahein MR, Atwaa E-SH, Babalghith AO, Alrashdi BM, Radwan HA, Umair M, Abdalmegeed D, Mahfouz H, Dahran N, Cacciotti I, et al. Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats. Fermentation. 2022; 8(5):200. https://doi.org/10.3390/fermentation8050200
Chicago/Turabian StyleShahein, Magdy Ramadan, El-Sayed H. Atwaa, Ahmad O. Babalghith, Barakat M. Alrashdi, Hanan A. Radwan, Muhammad Umair, Dyaaaldin Abdalmegeed, Hala Mahfouz, Naief Dahran, Ilaria Cacciotti, and et al. 2022. "Impact of Incorporating the Aqueous Extract of Hawthorn (C. oxyanatha) Leaves on Yogurt Properties and Its Therapeutic Effects against Oxidative Stress Induced by Carbon Tetrachloride in Rats" Fermentation 8, no. 5: 200. https://doi.org/10.3390/fermentation8050200