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144248

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Article

Last updated: 01 Jan 2025

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Tags

Home economics

Abstract

The present investigation aimed to evaluate the effect of mushroom /oat and their mixtures on antioxidant activities, hematological parameters of obese rats and sensory attributes of their food products. Male albino rats (n=48) were divided into two main groups, the first main group (n=6 rats) fed on basal diet as a control negative group (G1). The second main group (n=42 rats) received HFD for 8 weeks to induce obesity in rats. Then high fat diet group was divided into (7) sub-groups (n=6 rats for each), the first sub-group fed on HFD as a control positive group (G2). G3 fed on positive diet and mushroom 10%, G4 fed on positive diet and mushroom 20%, G5 fed on positive diet and oat 20%, G6 fed on positive diet and oat 40 %, G7 fed on positive diet and mushroom plus oat (10+20%) , G8 fed on positive diet and mushroom plus oat (20+40%). After 8 weeks periods, blood samples were collected from group treatments to estimate antioxidant activities and hematological parameters. The results of antioxidant activity showed that HFD rats had the lowest level of SOD, CAT and GPX, whereas the activities were 6.73, 3.20 and 3.97 U/g tissue, respectively. The mixtures of mushroom plus oat (40 + 20%) increased the level of SOD, CAT and GPX whereas the activity were 10.33, 6.03 and 9.07 U/g tissue, respectively close to the activity of non-obese (control), 9.23, 6.97 and 9.60 U/g tissue, respectively. Hematological parameters were improved in the group fed on a high-fat diet containing mushroom plus oat (40 + 20%) compared to the control group (positive control). The results of the sensory attributes showed that the food products containing mushroom plus oat (pizza, kofta, bread and soup) were all accepted by the panelists. The study confirms that the use of mushroom and oat products play a role in reducing and controlling the obesity.

DOI

10.21608/asejaiqjsae.2021.144248

Keywords

obese rats, mushroom, oat, antioxidant, sensory attributes

Authors

First Name

Tesby M. R.

Last Name

Lotfy

MiddleName

-

Affiliation

Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

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City

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Orcid

-

First Name

Hassan A. R.

Last Name

El-Hendy

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Agriculture, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Samar M. S.

Last Name

Shawir

MiddleName

-

Affiliation

Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

Volume

42

Article Issue

JANUARY- MARCH

Related Issue

20854

Issue Date

2021-01-01

Receive Date

2020-12-16

Publish Date

2021-01-31

Page Start

21

Page End

36

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 42_Issue JANUARY- MARCH_Pages 21-36.pdf

PDF . 497.2kB

Link

https://asejaiqjsae.journals.ekb.eg/article_144248.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=144248

Order

3

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Details

Type

Article

Created At

22 Jan 2023