409 - Antioxidant and Anti-Obesity Effects of Albedo Flour Citrus Sinensis

Abstract

Albedo from Citrus sinensis (L.) Osbeck is an agro-industrial residue unexplored on its composition and nutritional potential. This study was performed in order to investigate the chemical composition of albedo flour from C. sinensis (AFCs) and its antioxidant and anti-obesity activities. Antioxidant activity was evaluated by scavenging activity DPPH radical. The anti-obesity potential of AFCs was studied against high fat diet-induced obesity in Wistar rats. The obesity rats were divided into three groups: (I) obesity group (OB), (II) OB group treated with sibutramin (OB-Sibu, 2mg/kg of body mass), (III) OB group received 25% of AFCs (OB-AFCs). The control group received standard diet to rodents for a period of 25 days. AFCs showed acid ascorbic content (214.9 mg/100g) and phenolic compound (550.9 mg as gallic acid equivalent/100g). Antioxidant activity of AFCs and BHT were 7.6 g/g and 5.7 g/g of DPPH, respectively. The supplementation of AFCs (OB+AFCs group) increased water consumption, reduced the caloric intake, body mass, white adipose tissue, total cholesterol and triglycerides. Furthermore, serum total cholesterol and triglycerides levels were similar between the groups treated with AFCs and sibutramine. Our results suggest that antioxidant potential of AFCs and its beneficial metabolic effects may be related to the reduction of oxidative stress linked to obesity. So, this opens up prospects for the development of food products AFCs-based to the prevention and treatment of obesity and dyslipidemia. Support by: Fundect, CNPq and CAPES.