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PHYTOCHEMICAL POTENTIAL of COMMON FIG (Ficus Carica) AGAINST LIFE STYLE DISORDERS

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PHYTOCHEMICAL POTENTIAL of COMMON FIG (Ficus Carica) AGAINST LIFE STYLE DISORDERS PHYTOCHEMICAL POTENTIAL OF COMMON FIG (Ficus carica) AGAINST LIFE STYLE DISORDERS By Muhammad Ajmal 2012-GCUF-09414 A thesis submitted in partial fulfillment of the requirements for the degree of DOCTORATE OF PHILOSOPHY IN FOOD SCIENCE & TECHNOLOGY DEPARTMENT OF FOOD SCIENCE, NUTRITION & HOME ECONOMICS GC UNIVERSITY, FAISALABAD-PAKISTAN. August, 2016 i DECLARATION The work reported in this thesis was carried out by me under the supervision of Dr. Muhammad Umair Arshad, Associate Professor, Department of Food Science, Nutrition & Home Economics GC University, Faisalabad, Pakistan. I hereby declare that the title of thesis, “PHYTOCHEMICAL POTENTIAL OF COMMON FIG (Ficus carica) AGAINST LIFE STYLE DISORDERS” and the contents of this thesis are the product of my own research and no part has been copied from any published source (expect the references, standard mathematical or genetic models / equations / formulas / protocols etc.). I, further, declare that this work has not been submitted for the award of any other diploma/degree. The university may take action if the information provided found inaccurate at any stage. Muhammad Ajmal 2012-GCUF-09414 ii CERTIFICATE BY SUPERVISORY COMMITTEE We certify that the contents and form of thesis submitted by Mr. Muhammad Ajmal, Registration No. 2012-GCUF-09414 has been found satisfactory and in accordance with the prescribed format. We recommend it to be processed for the evaluation by the External Examiner for the award of degree. Signature of Supervisor…………………. Name: Dr. Muhammad Umair Arshad Designation with Stamp. Associate Professor Member of Supervisory Committee Signature …………………………………. Name: Dr. Farhan Saeed Designation with Stamp. Assistant Professor Member of Supervisory Committee Signature …………………………………. Name: Dr. Tanvir Ahmad Designation with Stamp: Chairman, Department of Statistics Chairperson Signature with Stamp………………………… Director (IHFS) Signature with Stamp………………………… Dean / Academic Coordinator Signature with Stamp………………………… iii CONTENTS Sr. No. Title Page 1 INTRODUCTION 1 2 REVIEW OF LITERATURE 6 3 MATERIALS AND METHODS 32 4 RESULTS AND DISCUSSION 45 5 SUMMARY 123 LITERATURE CITED 129 iv List of Tables Sr. No Title Page 1 Treatment plan for extraction 37 2 Treatments for product development 40 3 In Vitro study plan for efficacy trials 41 4 Mean squares regarding chemical composition of different parts of Fig 46 5 Mean values for chemical composition of different parts of fig (%) 46 6 Mean squares regarding macro minerals of different parts of Fig 48 7 Mean values of macro mineral profile of leaf, peel & pulp of Fig (mg/100 g 48 8 Mean squares regarding micro minerals of different parts of Fig 50 9 Mean values of micro minerals in leaf, peel & pulp of Fig (mg/100 g) 50 10 Mean squares regarding dietary fiber of different parts of Fig 52 11 Mean values of Dietary fiber (%) in leaf, peel & pulp of Fig 52 12 ANOVA for extraction efficiency (%) 55 13 Means for extraction efficiency (%) 55 14 ANOVA for TPC 57 15 Means for TPC of extracts (g/100 g) 57 16 ANOVA for Total flavonoids 59 17 Means for total flavonoids of extracts (mg catechin/100 g) 59 18 ANOVA for Total Anthocyanins 61 19 Means of Total anthocyanins of extracts (g /100 g) 61 20 ANOVA for C3R 63 21 Means of (C3R) g/100 g FW 63 22 ANOVA for FRAP 65 23 Means values for FRAP 65 24 ANOVA for DPPH 67 25 Means Values for DPPH 67 26 ANOVA for Crust color 69 27 Means for Crust color 69 28 ANOVA for Crumb color 70 29 Means for Crumb color 70 30 ANOVA for Flavor 73 31 Means for Flavor 73 32 ANOVA for Taste 74 33 Means for Taste 74 34 ANOVA for Cell uniformity 76 35 Means for Cell uniformity 76 36 ANOVA for Texture 77 37 Means for Texture-softness of cake 77 38 ANOVA for Overall quality 79 39 Means for Overall quality character of cake 79 40 ANOVA for Total score 80 41 Means for Total scores 80 42 Means squares for feed intake 82 43 Mean squares for water intake 82 44 Mean squares for body weight gain 83 45 Mean squares for effect of treatments on cholesterol 94 46 Means for effect of treatments on cholesterol level 94 47` Mean squares for effect of treatments on HDL 97 48 Means for effect of treatments on HDL 97 `49 Mean squares for effect of treatments on LDL 100 50 Means for effect of treatments on LDL 100 51 Mean squares for effect of treatments on Triglycerides 103 52 Means for effect of treatments on Triglycerides 103 53 Mean squares for effect of treatments on Blood glucose 107 54 Effect of treatments on Blood glucose level 107 55 Mean squares for effect of treatments on Insulin level (IU/L) 110 56 Effect of treatments on Insulin level 110 57 Mean squares for effect of treatments on Urea 114 58 Effect of treatments on Urea 114 59 Mean squares for effect of treatments on creatinine 117 60 Effect of treatments on Creatinine 117 61 Mean squares for effect of treatments on AST 118 62 Effect of treatments on AST 118 63 Mean squares for effect of treatments on ALT 120 64 Effect of treatments on ALT 120 65 Mean squares for effect of treatments on ALP 121 66 Effect of treatments on ALP 121 vii List of Figures Sr. No Title Page 1 Feed intake (Normal Study) 84 2 Feed intake (Hypercholesterolemic Study) 85 3 Feed intake (Hyperglycemic Study) 86 4 Water intake (Normal Study) 87 5 Water intake (Hypercholesterolemic Study) 88 6 Water intake (Hyperglycemic Study) 89 7 Gain in body weight (Normal Study) 90 8 Gain in body weight (Hypercholesterolemic Study) 91 9 Gain in body weight (Hyperglycemic Study) 92 10 Decrease in cholesterol (Trial I) 95 11 Decrease in cholesterol (Trial II) 95 12 Increase in HDL (Trial I) 98 13 Increase in HDL (Trial II) 98 14 Decrease in LDL (Trial I) 101 15 Decrease in LDL (Trial II) 101 16 Decrease in Triglycerides (Trial I) 104 17 Decrease in Triglycerides (Trial II) 104 18 Decrease in Glucose (Trial I) 108 19 Decrease in Glucose (Trial II) 108 20 Increase in Insulin (Trial I) 111 21 Increase in Insulin (Trial II) 111 viii List of Appendices Sr. No Title Page 1 Performa for sensory evaluation of cake 151 2 Consent form 153 3 Questionnaire for sensory evaluation 154 4 Permission for conducting efficacy study 155 5 Vitamin & Mineral mixture 156 ix List of Contents Sr. No Title Page i Dedication…………………………………………………............. ii Declaration ………………………………………………………… iii Certificate by Supervisory committee ……………………………. iv Contents….………………………………………………………… v List of tables…………………………………………………………. viii List of figures………………………………………………………… ix List of appendices……………………………………………………. x List of contents ………………………………………………………. xiii Acknowledgement xiv Abstract 1 1 INTRODUCTION……………………………………………....... 2 6 REVIEW OF LITERATURE………………………………….... 3 32 MATERIALS AND METHODS …………………………............ 32 3.1. Procurement of Materials……………………………………….. 32 3.2. Chemical analysis ………………………………....................... 33 3.2.1. Moisture content ………………………………………… 33 3.2.2. Crude protein ……………….……………………..….… 33 3.2.3. Crude Fat………….……………………………..……… 33 3.2.4. Crude Fiber………..……………..……………………… 33 3.2.5. Total Ash...………………………………………………. 34 3.2.6. Nitrogen Free Extract …… …… …… ……. …… …… 34 3.3. Mineral Profile………..……………………………………….. 34 3.4. Total dietary fiber (TDF) ………………………………........... 35 3.5. Soluble dietary fiber (SDF) .………………………………….... 35 3.6. Insoluble dietary fiber (IDF)……...……………………………. 36 3.7. Extraction of Ficus carica components...……………..…..…... 36 3.8. In Vitro fig characterization……………………………............. 36 3.8.1 Total polyphenols (TP).……………..……...................... 36 3.8.2 Total flavonoids (TF) ..………….….……........................ 37 3.8.3 Total anthocyanins (TA) ..……………..……................... 37 3.8.4 Cyanidin-3-rutinoside (C3R) ..……………..……….……. 38 3.8.5 Ferric Reducing Antioxidant Power (FRAP) ..…………… 38 3.8.6 Free radical scavenging activity (DPPH Activity) ..……… 38 3.9. Product development …………………………….………........... 39 3.10. Sensory evaluation …………………..……………….……….. 39 3.11. Efficacy studies …………………………………………............. 41 3.12. Feed plans ………………………………………………………. 42 3.13. Feed and water intakes ………………………………………… 42 3.14. Body weight gain ………………………….…………………… 42 3.15. Hypoglycemic perspectives …………………………………… 42 3.16. Serum lipid profile ………………………..…........................... 42 3.16.1. Cholesterol …………………………………………........ 43 3.16.2. Low density & high density lipoproteins (HDL & LDL) 43 3.16.3. Triglycerides…………………………………………….. 43 3.17. Liver functioning tests (LFT’s)………………………………... 43 3.18. Kidney functioning tests……………………………………… 43 3.19. Statistical analysis……………………………………………… 4 RESULTS AND DISCUSSION ……………………………………….. 45 45 4.1. Chemical composition ………………………………………….. 47 4.2. Mineral profile…………………………………………………. 51 4.3. Dietary Fiber ………..…………………………………………... 54 4.4. Extraction efficiency ………..…………………………………… 56 4.5. Total polyphenols (TP) ………..………………………………… 58 4.6. Total flavonoids (TF) ………..…………………………………… 60 4.7. Total anthocyanins (TA) ………..……………………………….. 62 4.8. Cyanidine-3-rutinoside (C3R) ………..…………………………. 64 4.9. FRAP ………..…………………………………………………… 66 4.10. DPPH ………..…………………………………………………… 68 4.11. Sensory evaluation ………..……………………………………… 78 4.12. Efficacy studies ………..………………………………………... 93 4.13. Cholesterol ………..…………………………………………….. 99 4.14. High density lipoproteins (HDL) ………..…………………….… 105 4.15. Low density lipoproteins (LDL) ………..……………………… 106 4.16. Triglycerides ………..…………………………………………. 109 4.17. Blood glucose ………..………………………………………… 112 4.18. Insulin ………..………………………………………………… 113 4.19. Urea ………..………………………………………………….. 115 4.20. Creatinine ………..……………………………………………. 115 4.21. Liver functioning tests ………..………………………………… 5 123 SUMMARY…………………………………………………………………..
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