ALBEDO DE Citrus sinensis (L.) OSBECK REDUZ TECIDO ADIPOSO E TRIGLICERÍDEOS
ALBEDO DE Citrus sinensis (L.) OSBECK REDUZ TECIDO ADIPOSO E TRIGLICERÍDEOS
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DOI: https://doi.org/10.22533/at.ed.8872416024
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Palavras-chave: laranja-pera, fibras, obesidade, lipídeos
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Keywords: pear orange, fiber, obesity, lipids
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Abstract: Albedo of Citrus sinensis (L.) Osbeck (pear orange) is an agro-industrial residue that is little explored in terms of its nutritional potential. This study was carried out to investigate the nutritional composition of C. sinensis albedo flour and its effects on body weight, food intake, and serum parameters in diet-induced obese rats. High-fat diet (42% fat) and a high-fat diet with 25% albedo flour were used to feed adult Wistar rats for 60 days. The nutritional composition of albedo flour revealed a high fiber content (11%) and low energy value (329 Kcal/100 g). Albedo-fed rats showed increased water intake (69%) and reduced energy intake (8%), weight (16%), adipose tissue deposits (57%), and serum triglyceride levels (31%). The results indicate a beneficial metabolic effect of albedo flour, suggesting the efficiency of food products based on C. sinensis albedo flour as a natural anti-obesity therapy.
- Paola dos Santos da Rocha
- Jaqueline Ferreira Campos
- Edson Lucas dos Santos
- Eliana Janet Sanjinez Argandoña
- Kely de Picoli Souza