الفهرس 
ACKNOWLEDGMENT
Phenolic compoundsOnly 14 pages are availabe for public view
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Abstract
Antioxidants are the compounds that when added to food products, especially to lipids and lipid-containing foods, can increase the shelf life by retarding the process of lipid peroxidation, which is one of the major reasons for deterioration of food products during processing and storage.
Synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxyl tolune (BHT) have restricted use in foods as the synthetic antioxidants are suspected to be carcinogenic.
This investigation was carried out on four selected fruits, namely: Pomegranate, Cactus Pear, Persimmon and Husk tomato which obtained from local markets in Assiut Governorate, Egypt.
The present study investigated the gross chemical composition, minerals content, vitamins content, carotenoids and pectic substance content of studied fruits.
In addition, the antioxidants activity, phenolic compounds, flavonoids and sugar contents were studied as well.
Nutritional effect of studied fruits on rats serum lipids ”total cholesterol (TC), triglycerides (TG), LDL and HDL cholesterols” were assessed.
The results could the summarized in the following points:
1- Crude protein recorded (15.90% and 11.65%), 8.68%, (16.98% and 13.13%) and 19.43% for pomegranate (arils and peels), persimmon, cactus pear (pulp and peel) and husk tomato; respectively.
2- Crude fat content recorded (3.54% and 3.17%), 3.37%, (5.26% and 3.50%) and 11.10% for pomegranate (arils and peels), persimmon, Cactus pear (pulp and peels) and Husk tomato; respectively.
3- Crude fiber content recorded 10.72%, 15.33%, (16.05 and 11.65%) and (37.20 and 10.80%) for persimmon, husk tomato, pomegranate (arils and peels) and Cactus pear (pulp and peels); respectively.
4- Sodium was the predominant minerals element present in the studied fruits, followed by potassium, calcium and magnesium.
5- The iron content was 2.95, 2.53, (2.64 and 1.37), (2.38 and 2.66) mg/100g dry weight in persimmon, husk tomato, pomegranate (arils and peel) and cactus pear (pulp and peel); respectively.
6- Cactus pear was rich in calcium, magnesium. While, husk tomato characterized with its richness with potassium and sodium. As well as pomegranate characterized by high content of zinc.
7- Persimmon recorded higher content of (B1), (B6), and folic acid (B9) while husk tomato contained high amounts of riboflavin (B2), (B 12) and ascorbic acid (C).
8- Persimmon contained higher levels of vitamins A, K and D compared with other studied fruits.
9- The percentage of pectic substance in husk tomato, persimmon, cactus pear (peels and pulp) and pomegranate (arils and peels) were 1.37%, 3.26%, (1.13% and 0.57%) and (3.37% and 0.98%); respectively.
10- The antioxidant activity of studied fruits were 93.19%, 72%, (81.78% and 61.19%) and (48.04% and 91.56%) for persimmon, husk tomato, cactus pear (peel and pulp) and pomegranate (arils and peel); respectively.
11- Pyrogallol was the major phenol compound in all studied fruits which recorded 731.01, 173.56 (422.01 and 6228.94) and (343.48 and 319.68 mg/100g dry weight) for persimmon, husk tomato, pomegranate (arils and peel), and cactus pear (pulp and peel); respectively.
12- The predominate flavonoids of persimmon fruits were narengin, luteolin, hesperidin and rosmarinic. While, the predominate flavonoids of husk tomato were rosmarinic, luteolin, rutin and narengin.
13- Glucose, arabinose, xylose, galactose and fructose were the predominant sugars in persimmon and husk tomato fruits.
14- Glucose in persimmon recorded 20.20% of total sugars, while it recorded 12.936 % in husk tomato fruits.
15- Rats fed on rich cholesterol diet (RCD) lead to raised serum cholesterol level. The higher increasing were in triglycerides (89.41%), then total cholesterol (71.96%) and LDL-cholesterol (43.05%). However, HDL- cholesterol declin within 16.96%.
16- The highest decrease in rat serum triglycerides was recorded in groups feed by persimmon (100 mg) after 30 days of treatment and pomegranate peels (100mg) after 30 days of treatment.
17- There was found slight increase in the total cholesterol level in the groups that were fed on fruit studied for 30 days.
18- The highest increase in rats serum HDL cholesterol was recorded at in 100 mg persimmon or pomegranate peels tretment for 30 days followed 50 mg of persimmon and pomegranate peels, especially at the end of experimental period.