Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Abstract

Excessive body fat is a major contributor to obesity, which is related to high blood, total cholesterol, and triglycerides. Lemons (Citrus limon) are renowned for their antioxidant and lipid-lowering properties. First, sugar-free fermentation demonstrated better results in lowering sugar content and was identified as the preferred fermentation method. Next, the effect of two doses of sugar-free fermented lemon peel juice (SF-FLPJ) on obesity was investigated. Sprague Dawley (male rats) were randomly divided into 4 groups and fed a standard feed or high-fat diet (HFD) to induce fatness for eight weeks. The two groups of rats fed an HFD were administered SF-FLPJ at 0.45 or 0.9 g/kg body weight daily for eight weeks. The obese rats administered 0.9 g/kg (body weight/day) of SF-FLPJ exhibited significant reductions in body fat mass and percentage; they also had lower blood cholesterol and triglyceride levels than the other groups. Additionally, the rats displayed diminished liver fat accumulation. The results suggest that SF-FLPJ can be a supplement in managing body fat, contributing positively to addressing obesity within the context of health management, and reducing obesity-associated issues.