Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats

Abstract

IntroductionExperimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability.ObjectiveProduce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium.MethodsCentesimal composition, mineral calcium content, phenolic compounds, antioxidant activity and physical analysis were performed. Female rats were divided in groups: OVX (ovariectomized) and SHAM (sham-operated). After surgery, the animals were redivided and treated for 60 days: SHAMc: control diet (CD); SHAMa: CD+130 mg of albedo flour/kg body weight (BW); OVXc: CD; OVXa: CD+130 mg of albedo flour/kg BW. Serum biochemical and radiological analysis were performed.ResultsAlbedo flour of Tahiti lime showed a product with low moisture (9.39%), abundant calcium content (0.66%) and moderate antioxidant power (0.89 μg/ml). The results in vivo point towards a positive interference of the albedo in the studied groups. Hepatosomatic index showed that OVXa (3.16±0.56) did not differ from the SHAMc (3.86±0.84) and SHAMa (3.85±0.52), which may indicate that the administration of albedo contributed to the development of the group. The cortical region of femoral medial diaphysis and the medullar region of tibial medial diaphysis were higher (p≤0.05) in the OVXa group when compared to OVXc, the latter being also higher than SHAM groups, suggesting efficacy in preventing dysfunctions related to bone changes.ConclusionThe albedo of Tahiti lime showed relevant characteristics and the results from the in vivo experiment are suggestive of effectiveness in preventing dysfunctions related to bone changes. Experimental studies have shown that the albedo of Tahiti lime (Citrus latifolia Tanaka) is rich in calcium, but little is known about its bioavailability. Produce flour from the albedo of Tahiti lime, characterizing it and assessing the bioavailability of calcium. Centesimal composition, mineral calcium content, phenolic compounds, antioxidant activity and physical analysis were performed. Female rats were divided in groups: OVX (ovariectomized) and SHAM (sham-operated). After surgery, the animals were redivided and treated for 60 days: SHAMc: control diet (CD); SHAMa: CD+130 mg of albedo flour/kg body weight (BW); OVXc: CD; OVXa: CD+130 mg of albedo flour/kg BW. Serum biochemical and radiological analysis were performed. Albedo flour of Tahiti lime showed a product with low moisture (9.39%), abundant calcium content (0.66%) and moderate antioxidant power (0.89 μg/ml). The results in vivo point towards a positive interference of the albedo in the studied groups. Hepatosomatic index showed that OVXa (3.16±0.56) did not differ from the SHAMc (3.86±0.84) and SHAMa (3.85±0.52), which may indicate that the administration of albedo contributed to the development of the group. The cortical region of femoral medial diaphysis and the medullar region of tibial medial diaphysis were higher (p≤0.05) in the OVXa group when compared to OVXc, the latter being also higher than SHAM groups, suggesting efficacy in preventing dysfunctions related to bone changes. The albedo of Tahiti lime showed relevant characteristics and the results from the in vivo experiment are suggestive of effectiveness in preventing dysfunctions related to bone changes.