الفهرس 
1-INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 178 |  |  |
| | | from | 178 | | |
Abstract
This study was conducted to study the effect of apricot kernel, plum kernel and their mixtures as powder on biological, biochemical and hepatoprotective changes of male albino rats. Study the efficiency of different concentrations (2.5 and 5%) of apricot kernel, plum kernel and their mixtures on hepatoprotective changes of male albino rats. Also, some physiological characteristics such as (liver functions, kidney functions, lipid profile, glucose levels and internal organs weight) in tested albino rats were also measured. Also, some active compounds such as phenolic compounds and phytochemical of apricot kernel and plum kernel as powder using HPLC were determined.
Rats were injected subcutaneously at a dose of 0.2 ml/100 g body weight of 40 ml/l CCl4 dissolved in paraffin oil. Carbon tetrachloride was injected three times per week for 4 consecutive weeks. Liver fibrosis was determined at the end of experimental by killing rats with histopathological examination.
Forty eight adult male white albino rats, Sprague Dawley Strain, 10 weeks age, weighing (140±10g) were used in this experiment. All rats were fed on basal diet prepared for 7 consecutive days. After this adaptation period, rats are divided into 8 groups, each group which consists of 6 rats as follows:
group (1): Rats were fed on basal diet as a control negative group.
group (2): Injected by carbon tetrachloride (CCl4) a dose of 0.2 mg/kg of weight of the rats and used as a positive control group.
group (3):
Infected hepatic is fed on apricot kernel by 2.5% of the weight of the diet.
group (4):
Infected hepatic is fed on the apricot kernel powder by 5% of the weight of the diet.
group (5):
Infected hepatic is fed on plum kernel by 2.5% of the weight of the diet.
group (6):
Infected hepatic is fed on plum kernel by 5% of the weight of the diet.
group (7):
Infected hepatic is fed on mixture of apricot kernel and plum kernel by 2.5% of the weight of the diet.
group (8):
Infected hepatic is fed on mixture of apricot kernel and plum kernel by 5% of the weight of the diet.
The obtained results could be summarized in the following:
Chemical composition of apricot kernels:
The moisture, protein, fat ash, fiber, carbohydrates and energy value content of apricot kernels as wet weight were 70.53 %, 26.80 %, 42.63 %, 2.22 %, 2.71%, 18.11 % and 563.13 kcal/100g, respectively.
While, protein, fat ash, fiber, carbohydrates and energy value content of apricot kernels as dry weight were 28.98 %, 46.10 %, 2.40 %, 2.93 %, 19.59 % and 609.18 kcal/100g, respectively.
Chemical composition of plum kernel:
The moisture, protein, fat ash, fiber, carbohydrates and energy value content of plum kernel as wet weight were 8.77 %, 24.28 %, 39.27 %, 3.00 %, 6.73 % and 17.95 and 522.35 kcal/100g, respectively.
The protein, fat ash, fiber, carbohydrates and energy value content of plum kernel as dry weight were 26.61 %, 43.05 %, 5.86 %, 3.29 %, 7.38 %, 19.67% and 572.57 kcal/100g, respectively.
Total phenolic, total flavonoids and antioxidant activity of apricot and plum kernel:
The total phenols, total flavonoids and antioxidant activity content of apricot kernel was higher than plum kernel. The values were 58.8 mg GAE/g, 9.45 mg QE/g and 21.78 % for apricot kernel, and 34.3 mg GAE/g, 4.24 mg QE/g and 15.18 % for plum kernel, respectively.
Identification of phenolic compounds of apricot kernel:
The highest phenolic compounds identified in apricot kernel recorded for chlorogenic acid, quercetin and gallic acid. The values were 910.00, 12.20 and 4.50 mg/100g, respectively.
The lowest phenolic compounds identified in apricot kernel recorded for caffeic acid, vanillin and ferulic acid. The values were 0.50, 1.35 and 1.10 mg/100g, respectively.
Identification of phenolics compounds of plum kernel:
The highest phenolic compounds identified in apricot kernel recorded for vanillic acid, p-coumaric acid and catechin. The values were 155.92, 58.60 and 29.10 mg/100g, respectively.
The lowest phenolic compounds identified in apricot kernel recorded for caffeic acid, gallic acid and ferulic acid. The values were 1.50, 2.50 and 3.50 mg/100g, respectively.