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Lipid profile of wistar rats submitted to diets with waste flour from passion fruit processing

Author: 
Tatiana Abreu Reis, Luiz Carlos de Oliveira Lima, Débora Domiciano, Raphael Evangelista Orlandi, Heloisa Oliveira dos Santos, Luciana Pereira Ribeiro and Adolfo de Oliveira Azevedo
Subject Area: 
Life Sciences
Abstract: 

The waste generated from passion fruit juice processing is very significant and it is important to find solutions for the use thereof, since they exhibit high potential as a functional food. This study had as objective to make the chemical characterization of the waste generated from passion fruit juice processing (peel) of different species, as well as the supplementation effect with passion fruit peel flour on lipid profile plasma levels of the male Wistar rats. The peels after hygienized and lyophilized were finely ground to obtain the passion fruit flour (sour yellow – SYPFF, sweet - SwPFF and purple - PPFF) for carrying out chemical analysis and it was used 18 rats divided into 3 groups (n = 6) which received different treatments for 42 days: T1 - feed (control); T2 - feed + roast chicken fat; T3 - feed + roast chicken fat + passion fruit peel flour, for in vivo tests. By the results we can infer that passion fruit peel flour, provides to be a source of fiber and minerals with great potential to be used in human food as an alternative to reduce the lipid profile, which was proven in vivo test.

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