HypolipidemicEffect of Stirred Yoghurt Containing Potato Peels Extract on Rats

In the present study, the effect of stirred yoghurt  containing potato peels extract on hypolipidemic and tissues in rats were evaluated. Ethanolic extracts were prepared from the dried potato peels and their antioxidant activities, total phenolic content (TPC) and radical scavenging activity (RSA%), were determined. Results showed that the extract of PPE high antioxidant activities. Stirred yoghurt was prepared from low fat buffalos milk (3% fat) blended with 1 and 2% of PPE, before inoculation with the traditional yoghurt starter. Addition of PPE had no significant effects on the sensory attributes (appearance, body and texture and flavor) as compared to the control samples. Increasing the percentage of the added PPE resulted in decrease in the viscosity of the stirred yoghurt. Yoghurt containing blended of PPE. The scientific basis for blended of PPE use in biologically was examined. The results showed that PPE blended yoghurt were found to decrease the serum cholesterol, triglyceride and LDL-c but increase the HDL-c level as compared to hypercholesterolemic group. The histopathological examination of liver, heart and kidney exhibited more or less normalized in the groups fed with PPE blended yoghurt compared to the positive control group. Thus, the study demonstrates that PPE possesses a hypolipidemic effect in rats.