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Abstract Delicious, sweet yet tangy, kumquat fruit is a winter/spring seasonal citrus fruits. Botanically, they belong to the Rutaceae family, in the genus, Fortunella. Although kumquats taste just like that of other citrus category fruits, they are distinguished in a way that they can be eaten completely including the peel. Kumquat fruits can be used in decorations, or preserved in syrups and marmalades. Nonetheless, they are one of the incredible sources of healthbenefiting phyto-nutrients such as dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely to overall wellness. Kumquat is used for traditional remedy preparing for treatment of respiratory, digestive diseases, and as a traditional herbal medicine, especially for cold and cough. Different kumquat fruit portions (whole, peel and pulp) were analyzed for its chemical constituent, total phenolic, total flavonoids, phenolic compounds, flavonoid compounds, and essential oil contents then added in different levels (2.5 and 5%) to thirty albino hypercholesterolemic rats diets aiming to improve their lipid profile compared to negative control group(5 rats). By the end of the experiment (8 weeks) rats sacrificed and internal weight (liver, kidney, and spleen) were recorded. Blood samples were collected to determine lipid profile, liver function, and kidney function in blood serum. The obtained results can be summarized as follows: 1. The different kumquat portions (whole, peel and pulp) contained 77.24%, 72.68% and 77.23% moisture, 6.01%, 3.66% and 7.68% protein, 12.21%, 8.45% and 7.36% crude fat, 25.57%, 24.26% and 22.04% fiber, 3.17%, 2.97% and 3.43% ash and 53.04%, 60.66% and 59.49% carbohydrate respectively. 2. Interestingly, Kumquat pulp had the highest total phenolic content (0.406mg GAE g 1 DW) and whole kumquat had the highest flavonoid content (0.0068 mg QE g 1 DW). 3. Twenty two phenolic compounds were identified in fresh whole kumquat. Syringic acid represents the major phenolic compound in F. margarita (66.00 ppm), followed by 3, 4, 5.Methoxy Cinnamic (39.81 ppm), and Pyrogallol (25.07ppm). 4. Twelve flavonoid components were identified in fresh whole kumquat. Luteolin was the major component (39309.51mg) found in kumquat (Fortunella margarita) followed by hisperidin (1540.28mg), naringin (1310.82mg), rosmarinic (581.46mg), quercetrin (529.00mg) and (382.08mg) rutin. 5. The principal constituents of the essential oil in whole kumquat -Myrcene (4.68%), Ocimenyl acetate (3.01%) and limonene (80.63%) which was the most abundant compound. 6. Hypercholesterolemic group administrated with 5% whole kumquat represented the best improvement in serum total lipids, triglycerides and total cholesterol. 7. Best supplements were for 5% kumquat level provided that all other supplements improved also total lipids, triglycerides and total cholesterol levels. The more added supplement, the more the desirable change found. 8. Levels of low density lipoprotein (LDL), and very low density lipoprotein (VLDL) were decreased in hypercholesterolemic groups administrated with kumquat portions (whole, peel and pulp), while high density lipoprotein (HDL) elevated. 9. Best treatment improved LDL and VLDL levels recorded for both 5% kumquat level and for whole kumquat type. Best change for HDL level was recorded for 5% kumquat level and for kumquat peel type. |