الفهرس 
Prickly pear fruit:
Phenolic compounds:Only 14 pages are availabe for public view
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Abstract
This study was carried out to study physical, chemical, and phytochemical properties of three species prickly pear fruits Opuntia Ficus Indica (OFI) yellow, red and Opuntia Dillenii (OD). as well as study nutritional evaluation of prickly pear peels and seeds (OFI yellow) as replacers of wheat flour for preparing biscuit and balady bread rich dietary fiber and minerals. Also, studying the possibility of using prickly pear peels and seeds (OFI yellow) on hepatic diseases, cholesterol and histopathological effects in experimental rats which have hepatic injury and fibrosis induced by CCl4. Results showed that the PPP (OD) contain a high ash content and crude fiber (15.49 and 6.21%,respectively) compared to that of PPP (OFI yellow) 10.97 and 5.25%,respectively and PPP (OFI red) 10.46 and 5.23%, respectively. Also, the PPPU(OD) contain a high crude protein and ash content (5.26 and 3.76%,respectively) compared to that of PPPU (OFI yellow) 4.30 and 2.09%,respectively and PPPU (OFI red) 4.66 and1.84%, respectively while, PPS (OD)contain a lower crude protein and higher ether extract (6.56 and 12.30%,respectively) compared to that of PPS (OFI yellow) 8.18 and 8.84%,respectively and PPS (OFI red) 9.29and11.24%, respectively. PPP, PPPU and PPS from (OD) showed lower pH, and higher titratable total compared to that of OFI yellow and red. The PPP (OFI yellow) was higher in TPC (1106.4 mg GAE /100g) compared to PPP (OFI red) 1074.6 mg GAE /100g and PPP (OD) 743.99 mg GAE /100g, while the PPP (OD) was higher in DPPH (70.38%) compared to PPP (OFI yellow) 67.18% and PPP (OFI red) 59.74%. whereas,PPPU and PPS (OD) are higher than OFI yellow red in TPC and lower than them in DPPH. Done too minerals analysis, fatty acids composition and amino acid analysis of PPP and PPS (OFI yellow). Furthermore, Results indicated that the dietary fiber and ash contents of biscuits and balady bread made with PPP and PPS increased significantly with increasing the replacement ratio. Addition of PPP and PPS as replacement of wheat flour until levels of (6 and 3%,respectively) gave significant effect on sensory characteristics prepared biscuit and levels (10 and 5%, respectively) gave significant effect on sensory characteristics prepared balady bread. In addition, results showed that substitution of PPP and PPS (OFI yellow) for starch, especially at 10 and 15% in CCl4 -intoxicated rats, decreased the levels of serum liver function enzymes, improved lipid profiles, and increased the activity levels of antioxidant enzymes in CCl4 intoxicated rats. Histopathological examination revealed alleviation of hepatic lesions caused by CCl4 by increasing the percentage of PPP and PPS used.