Hypolipidimic Effects of Dried Tomato Pomace Powder on Aging Female Rats

Document Type : Original Article


1 Department of Nutrition and Food Sciences, Faculty of Home Economics, Menufyia University. Shibin El-Kom , Egypt

2 Department of Food Sciences and Technology, Faculty of Agriculture, Menufyia University, City: Shibin El-Kom Egypt


Tomato pomace is rich in bioactive food components, and has therapeutic properties but have a low economic value. In this paper, the effect of tomato pomace on reduce lipid profile and improve antioxidant status in aging female rats, also the potential use of tomato pomace in bread were studied. Twenty four aging female rats were divided randomly into four groups, six rats per each. First (control group), second, third and fourth group received basal diet + 0, 2.5, 5 and 10 % of dried tomato pomace (DTP) respectively for 4 weeks. Animals were sacrificed, blood samples were collected. Serum was then removed by centrifuging for analysis. Also, tomato pomace powder was used to replace part of the whole wheat flour (0%, 2.5%, 5% and 10%) in standard baladi bread. Appearance, taste, flavor, texture, compressibility, color and overall acceptability were evaluated in baladi bread. 10% dried tomato pomace group was more effective to reduce serum total lipid (T.L), triglyceride (TG), total cholesterol (TC) and atherogenic indices levels than other groups. While, antioxidant status indicators improved in DTP groups and 10% DTP had more effective. Moreover, sensory evaluation showen that all portion of DTP in bread were found acceptable by the panelists. It conclude that dried tomato pomace powder improved lipid profile levels and antioxidant status in aging female rats and it obtained good result in sensory evaluation of baladi bread.