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dc.contributor.authorAdemosun, Ayokunle Olubode-
dc.contributor.authorOboh, Ganiyu-
dc.contributor.authorAjeigbe, Olufunke Florence-
dc.identifier.uriDOI: 10.1111/jfbc.13813-
dc.descriptionStaff Publicationen_US
dc.description.abstractThis study evaluated the effects of ice creams produced from blends of orange (Citrus sinensis) and shaddock (Citrus maxima) peels on the blood lipid profile, glycemic index, and antioxidant indices in the liver and heart of rats. Formulated ice cream was produced at a different proportion of citrus (orange and shaddock) blends and fed to rats for 28 days. The result showed that the formulated ice cream enriched with citrus peels blends caused a significant increase in high-density lipoprotein-cholesterol level in the plasma and antioxidant status in the liver and heart homogenates, decreased the glycemic index, concentration of total cholesterol, triglycerides, and low-density lipoprotein in the plasma as against rats fed on plain and commercial ice creams. To conclude, the use of ice creams from blends of orange and shaddock peels could serve as a functional food for weight reduction, glycemic index, management of lipid-related diseases, and prevention of oxidative stress-related complications in the liver and heart. Practical applications The consumption of ice creams has increased in many parts of the world. However, there have been limited efforts aimed at improving the medicinal properties of frozen dairy products. Hence, these ice creams could be produced on a large scale under regulated condition since they have improved medicinal properties which would be a good option for preventing/combating degenerative conditions and their related complications.en_US
dc.subjectice creams,en_US
dc.subjectlipid profile,en_US
dc.subjectorange peels,en_US
dc.subjectshaddock peelsen_US
dc.titleAntioxidant activities and glycemic indices of ice creams enriched with orange (Citrus sinensis) and shaddock (Citrus maxima) peels and effects on rat lipid profilesen_US
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