الفهرس 
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Abstract
be used in food products for its nutritional and health benefits and can be applied as a source of functional compounds or as natural preservatives.
The main objective of this study was to investigate the chemical and physical properties of white and pink grapefruit juice, including acidity, maturation rate, soluble solid material, as well as the contents of minerals, vitamins, phenolic acids, flavonoids, pectin, lycopene, dietary fiber, and carbohydrates, and fraction of sugars. Biological effects of the pink grapefruit juice in hypercholesterolemia and diabetes induced rats were also investigated by evaluation of changes in total serum cholesterol, triglycerides, high density, low density cholesterol, serum glucose content, and body weight. The effect of pink grapefruit juice on the functions of kidney and liver enzymes, as well as the effects on histological structure of liver, kidney, and spleen of rats were investigated.
This study Included the effect of anti-diabetic rats for pink grapefruit juice, studied by measuring blood glucose as well as the effect of pink grapefruit juice on body weight and histological effect on pancreas for diabetic rats.
The percentage of T.S.S in the white grapefruit juice was 12%; while pink grapefruit juice was 11.6%.
Total acidity was 1.13% for the white grapefruit juice; while pink grapefruit juice was 1.92%, and (T.S.S / T.T.A) in white grapefruit juice was 10.61%; while it was 6.04% for the pink grapefruit juice and pH was 3.51% for the white grapefruit juice; while it was 3.45% for the pink grapefruit juice.
White grapefruit juice contained phosphorus of 93.30 mg / 100 ml, sodium of 57.80 mg / 100 ml, calcium of 48.64 mg / 100 ml, and iron 20.31 mg / 100 ml; while the pink grapefruit juice showed phosphorus content of 89.32 mg / 100 ml, sodium content of 72.07 mg / 100 ml, and iron content of 39.72 mg / 100 ml.
Carbohydrates) g/100 ml), total, soluble and Insoluble dietary fiber content (g/100g) in the white grapefruit juice were 8.09, 4.40, 2.30 and 2.10; respectively While the pink grapefruit showed 8.47, 6.60, 3.80 and 2.80; respectively.
White grapefruit juice contains about 0.11% pectin, while pink grapefruit juice has a higher percentage of pectin compared to white grapefruit juice, which was about 1.33%.
Total Phenolic, flavonoid, B-carotene or carotenoids and antioxidant activity contents in white grapefruit juice and pink grapefruit juice were found to be 776.06 -1407.98 mg GAE/ 100 ml; 19.52 -25.13 mg catechin /100 ml; 0.09- 0.48 mg / L, 81.00%, 88.86%; respectively. However, lycopene content could not be detected in white grapefruit juice and found to be 0.01 mg / 100 ml in the pink grapefruit juice.
The two varieties in the study were high in vitamin C compared to the other vitamins, the content of vitamin C was found to be 39.23 mg / 100 ml in the white grapefruit juice and 38.82 mg / 100 ml in the pink grapefruit juice.
The white and the pink grapefruit juices contained thiamine (B1) of 0.50-0.65 mg / 100 ml, while riboflavin (B2) was in white grapefruit higher than pink grapefruit.
Pyrogallol was found to be a predominant phenolic compound in the white grapefruit juice with content of 132.27 μg acid / 100ml; while catechein was the predominant phenolic compound in the pink grapefruit juice with content of 83.38 μg acid / 100ml.
The predominant flavonoids in the white grapefruit juice were kampferol, acacetin 7-neo rutinoside, followed by naringin; while predominant flavonoids in the pink grapefruit juice were apiening-6 rhamnose 8-glucose, acacetin 7-neo rutinoside, and naringenin.
The results showed that when rats fed on rich cholesterol diet (RCD), total serum cholesterol, LDL-cholesterol, and triglycerides concentrations increased; while HDL- cholesterol decreased.
The intake of the pink grapefruit juice for 40 days at different doses (0.5, 1, 1.5 ml / day) decreased the total cholesterol, LDL, and triglycerides concentrations; while the HDL increased in hypercholesterolemia-induced rats.
Feeding the pink grapefruit juice at different doses (0.5, 1, 1.5 ml / day) for 40 days decreased the liver enzymes and kidney functions of hypercholesterolemia-induced rats.
When induced rats with Streptozotocin, there was an increase in blood glucose level and when the rats were fed different doses of pink grapefruit juice (0.5, 1, 1.5 ml juice) for 40 days there was a decrease in blood glucose level, as well as a decrease in body weight of diabetic rats.
The obtained results revealed that grapefruit juice can be used as functional food component for protection against toxicity of liver, kidney, spleen, and pancreas of hypercholesterolemia and diabetes induced rats.
Conclusion
Grapefruit juice contains several different compounds that can exert beneficial effects on human health based on the results of chemical composition and antioxidant components of grapefruit juices under study. Grapefruit juice can be considered to be a good dietary source of nutrients and antioxidant compounds, especially flavonoids and phenolics. Grapefruit juices can be used for their health properties in food products; in fact, they can be applied as a source of functional compounds, or as natural preservatives. In conclusion. Grapefruit juice has the potential to be further developed into a nutritionally interesting raw material for food and beverage applications. The results obtained from this study that grapefruit is very important in the treatment of diabetes and treatment of obesity and the reduction of harmful cholesterol in induced rats, so we recommend eating grapefruit because it has positive effects on health.
7. References
Aadil, R. M.; Zeng, X. A.; Sun, D. W.; Wang, M. S.; Liu, Z. W. and Zhang, Z. H. (2015): Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice. LWT-Food Science and Technology, 62(1), 890-893.
Aadil, R. M.; Zeng, X. A.; Han, Z. and Sun, D. W. (2013): Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206.
Abdel Rahim, E. A. (2013): Histopathological change of the endocrine pancreas in male albino rat treated with the atypical antipsychotic clozapine. Romanian Morphology and Embryology, 54(2), 385-394.
Abdel-Hafez, A. M.; Othman, M. A. and Seleim, M. A. (2011): Effect of shark liver oil on renal cortical structure in hypercholesterolemic rats. Egyptian Journal of Histology, 34(2), 391-402.
Abdul-Hamid, M. and Moustafa, N. (2013): Protective effect of curcumin on histopathology and ultrastructure of pancreas in the alloxan treated rats for be used in food products for its nutritional and health benefits and can be applied as a source of functional compounds or as natural preservatives.
The main objective of this study was to investigate the chemical and physical properties of white and pink grapefruit juice, including acidity, maturation rate, soluble solid material, as well as the contents of minerals, vitamins, phenolic acids, flavonoids, pectin, lycopene, dietary fiber, and carbohydrates, and fraction of sugars. Biological effects of the pink grapefruit juice in hypercholesterolemia and diabetes induced rats were also investigated by evaluation of changes in total serum cholesterol, triglycerides, high density, low density cholesterol, serum glucose content, and body weight. The effect of pink grapefruit juice on the functions of kidney and liver enzymes, as well as the effects on histological structure of liver, kidney, and spleen of rats were investigated.
This study Included the effect of anti-diabetic rats for pink grapefruit juice, studied by measuring blood glucose as well as the effect of pink grapefruit juice on body weight and histological effect on pancreas for diabetic rats.
The percentage of T.S.S in the white grapefruit juice was 12%; while pink grapefruit juice was 11.6%.
Total acidity was 1.13% for the white grapefruit juice; while pink grapefruit juice was 1.92%, and (T.S.S / T.T.A) in white grapefruit juice was 10.61%; while it was 6.04% for the pink grapefruit juice and pH was 3.51% for the white grapefruit juice; while it was 3.45% for the pink grapefruit juice.
White grapefruit juice contained phosphorus of 93.30 mg / 100 ml, sodium of 57.80 mg / 100 ml, calcium of 48.64 mg / 100 ml, and iron 20.31 mg / 100 ml; while the pink grapefruit juice showed phosphorus content of 89.32 mg / 100 ml, sodium content of 72.07 mg / 100 ml, and iron content of 39.72 mg / 100 ml.
Carbohydrates) g/100 ml), total, soluble and Insoluble dietary fiber content (g/100g) in the white grapefruit juice were 8.09, 4.40, 2.30 and 2.10; respectively While the pink grapefruit showed 8.47, 6.60, 3.80 and 2.80; respectively.
White grapefruit juice contains about 0.11% pectin, while pink grapefruit juice has a higher percentage of pectin compared to white grapefruit juice, which was about 1.33%.
Total Phenolic, flavonoid, B-carotene or carotenoids and antioxidant activity contents in white grapefruit juice and pink grapefruit juice were found to be 776.06 -1407.98 mg GAE/ 100 ml; 19.52 -25.13 mg catechin /100 ml; 0.09- 0.48 mg / L, 81.00%, 88.86%; respectively. However, lycopene content could not be detected in white grapefruit juice and found to be 0.01 mg / 100 ml in the pink grapefruit juice.
The two varieties in the study were high in vitamin C compared to the other vitamins, the content of vitamin C was found to be 39.23 mg / 100 ml in the white grapefruit juice and 38.82 mg / 100 ml in the pink grapefruit juice.
The white and the pink grapefruit juices contained thiamine (B1) of 0.50-0.65 mg / 100 ml, while riboflavin (B2) was in white grapefruit higher than pink grapefruit.
Pyrogallol was found to be a predominant phenolic compound in the white grapefruit juice with content of 132.27 μg acid / 100ml; while catechein was the predominant phenolic compound in the pink grapefruit juice with content of 83.38 μg acid / 100ml.
The predominant flavonoids in the white grapefruit juice were kampferol, acacetin 7-neo rutinoside, followed by naringin; while predominant flavonoids in the pink grapefruit juice were apiening-6 rhamnose 8-glucose, acacetin 7-neo rutinoside, and naringenin.
The results showed that when rats fed on rich cholesterol diet (RCD), total serum cholesterol, LDL-cholesterol, and triglycerides concentrations increased; while HDL- cholesterol decreased.
The intake of the pink grapefruit juice for 40 days at different doses (0.5, 1, 1.5 ml / day) decreased the total cholesterol, LDL, and triglycerides concentrations; while the HDL increased in hypercholesterolemia-induced rats.
Feeding the pink grapefruit juice at different doses (0.5, 1, 1.5 ml / day) for 40 days decreased the liver enzymes and kidney functions of hypercholesterolemia-induced rats.
When induced rats with Streptozotocin, there was an increase in blood glucose level and when the rats were fed different doses of pink grapefruit juice (0.5, 1, 1.5 ml juice) for 40 days there was a decrease in blood glucose level, as well as a decrease in body weight of diabetic rats.
The obtained results revealed that grapefruit juice can be used as functional food component for protection against toxicity of liver, kidney, spleen, and pancreas of hypercholesterolemia and diabetes induced rats.
Conclusion
Grapefruit juice contains several different compounds that can exert beneficial effects on human health based on the results of chemical composition and antioxidant components of grapefruit juices under study. Grapefruit juice can be considered to be a good dietary source of nutrients and antioxidant compounds, especially flavonoids and phenolics. Grapefruit juices can be used for their health properties in food products; in fact, they can be applied as a source of functional compounds, or as natural preservatives. In conclusion. Grapefruit juice has the potential to be further developed into a nutritionally interesting raw material for food and beverage applications. The results obtained from this study that grapefruit is very important in the treatment of diabetes and treatment of obesity and the reduction of harmful cholesterol in induced rats, so we recommend eating grapefruit because it has positive effects on health.
7. References
Aadil, R. M.; Zeng, X. A.; Sun, D. W.; Wang, M. S.; Liu, Z. W. and Zhang, Z. H. (2015): Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice. LWT-Food Science and Technology, 62(1), 890-893.
Aadil, R. M.; Zeng, X. A.; Han, Z. and Sun, D. W. (2013): Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry, 141(3), 3201-3206.
Abdel Rahim, E. A. (2013): Histopathological change of the endocrine pancreas in male albino rat treated with the atypical antipsychotic clozapine. Romanian Morphology and Embryology, 54(2), 385-394.
Abdel-Hafez, A. M.; Othman, M. A. and Seleim, M. A. (2011): Effect of shark liver oil on renal cortical structure in hypercholesterolemic rats. Egyptian Journal of Histology, 34(2), 391-402.
Abdul-Hamid, M. and Moustafa, N. (2013): Protective effect of curcumin on histopathology and ultrastructure of pancreas in the alloxan treated rats for