الفهرس 
Kumquat DefinitionOnly 14 pages are availabe for public view
 |  | from | 16 |  |  |
| | | from | 16 | | |
Abstract
Delicious, sweet yet tangy, kumquat fruit is a winter/spring
seasonal citrus fruits. Botanically, they belong to the Rutaceae family,
in the genus, Fortunella. Although kumquats taste just like that of
other citrus category fruits, they are distinguished in a way that they
can be eaten completely including the peel. Kumquat fruits can be
used in decorations, or preserved in syrups and marmalades.
Nonetheless, they are one of the incredible sources of healthbenefiting
phyto-nutrients such as dietary fiber, minerals, vitamins,
and pigment anti-oxidants that contribute immensely to overall
wellness. Kumquat is used for traditional remedy preparing for
treatment of respiratory, digestive diseases, and as a traditional herbal
medicine, especially for cold and cough.
Different kumquat fruit portions (whole, peel and pulp) were
analyzed for its chemical constituent, total phenolic, total flavonoids,
phenolic compounds, flavonoid compounds, and essential oil contents
then added in different levels (2.5 and 5%) to thirty albino
hypercholesterolemic rats diets aiming to improve their lipid profile
compared to negative control group(5 rats).
By the end of the experiment (8 weeks) rats sacrificed and
internal weight (liver, kidney, and spleen) were recorded. Blood
samples were collected to determine lipid profile, liver function, and
kidney function in blood serum.
The obtained results can be summarized as follows:
1. The different kumquat portions (whole, peel and pulp) contained
77.24%, 72.68% and 77.23% moisture, 6.01%, 3.66% and 7.68% protein, 12.21%, 8.45% and 7.36% crude fat, 25.57%, 24.26% and
22.04% fiber, 3.17%, 2.97% and 3.43% ash and 53.04%, 60.66%
and 59.49% carbohydrate respectively.
2. Interestingly, Kumquat pulp had the highest total phenolic content
(0.406mg GAE g 1 DW) and whole kumquat had the highest
flavonoid content (0.0068 mg QE g 1 DW).
3. Twenty two phenolic compounds were identified in fresh whole
kumquat. Syringic acid represents the major phenolic compound
in F. margarita (66.00 ppm), followed by 3, 4, 5.Methoxy
Cinnamic (39.81 ppm), and Pyrogallol (25.07ppm).
4. Twelve flavonoid components were identified in fresh whole
kumquat. Luteolin was the major component (39309.51mg) found
in kumquat (Fortunella margarita) followed by hisperidin
(1540.28mg), naringin (1310.82mg), rosmarinic (581.46mg),
quercetrin (529.00mg) and (382.08mg) rutin.
5. The principal constituents of the essential oil in whole kumquat
-Myrcene (4.68%), Ocimenyl acetate (3.01%) and limonene
(80.63%) which was the most abundant compound.
6. Hypercholesterolemic group administrated with 5% whole
kumquat represented the best improvement in serum total lipids,
triglycerides and total cholesterol.
7. Best supplements were for 5% kumquat level provided that all
other supplements improved also total lipids, triglycerides and
total cholesterol levels. The more added supplement, the more the
desirable change found.
8. Levels of low density lipoprotein (LDL), and very low density
lipoprotein (VLDL) were decreased in hypercholesterolemic groups administrated with kumquat portions (whole, peel and
pulp), while high density lipoprotein (HDL) elevated.
9. Best treatment improved LDL and VLDL levels recorded for both
5% kumquat level and for whole kumquat type. Best change for
HDL level was recorded for 5% kumquat level and for kumquat
peel type.