Safety Evaluation of Ziziphus Mauritiana Extract for its Utilization in Bread from Cholistan Desert, Pakistan

Authors

  • Tanveer Ahmad Department of Food Science and Technology, The Islamia University of Bahawalpur, Pakistan Author
  • Muhammad Madnee Institute of Forest Sciences, The Islamia University of Bahawalpur,63100, Pakistan Author
  • Zulfiqar Ahmad Department of Food Science and Technology, The Islamia University of Bahawalpur, Pakistan Author
  • Muhammad Abid Institute of Forest Sciences, The Islamia University of Bahawalpur,63100, Pakistan Author
  • Muhammad Ammar Khan Department of Food Science and Technology, The Islamia University of Bahawalpur, Pakistan Author
  • Nugraha Akbar Nurrochmat Forestry Discipline, Field of Agricultural Science, Doctoral School, Warsaw University of Life Sciences, Warsaw 02-787, Poland Author

DOI:

https://doi.org/10.69501/jgjmr487

Keywords:

Ziziphus mauritiana, Safety Evaluation, Liver, Kidney functions, Food

Abstract

Considering health risk potential of various chemical additives in food, a study was conducted to evaluate the safety assessment potential of Z.  mauritiana extract to be used in the bread manufacturing process. Mature and fresh leaves were subjected to drying at 60oC for ethanol extraction. Various dosages of extract were provided to experimental rats for safety assessment. Blood samples were evaluated based on different parameters; liver working tests, kidney function tests, lipid profile, cardiac enzymes and serum proteins. Results explicated the non-remarkable influence of concentration on different characteristics of blood. ALT concentrations express the non-momentous and variable influence of concentrate. The plant is recommended for sustainable utilization and consumption in the food and pharmaceutical industry.

Published

2024-10-01

Issue

Vol. 3 No. Issue 01 (2024): Journal of Food and Agricultural Technology Research

Section

Articles

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