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      Phytochemicals in date co-products and their antioxidant activity.

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          Abstract

          The date agro-industry needs to find appropriate techniques to give value to their co-products. This study analyzes twelve intermediate food products (IFPs) from date co-products, Medjool and Confitera cv. at several ripening stages, blanched and unblanched, for their content in bioactive compounds (phenols, tannins, flavonoids, carotenoids and anthocyanins) and the antioxidant activity (AA). IFPs from the more unripe stages had the highest AA and phytochemicals content, mainly phenols, up to 1.4 g GAE/100 g, with high proportions of tannins. Flavonoids were found in high amounts, up to 874 mg RE/100 g. Among the AA are significant the antiradical efficiency (4.62 mM TE/100 g) and chelating activity (252 μM EDTA/100 g). Blanching was beneficial for Confitera IFPs. A positive correlation was found between phenols, tannins and flavonoids and the AA; and their content could be used as indicator of the AA. Date IFPs have potential use as an antioxidant functional ingredient.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          0308-8146
          0308-8146
          Sep 1 2014
          : 158
          Affiliations
          [1 ] IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel, Km 3.2, Orihuela, Alicante E-03312, Spain.
          [2 ] IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel, Km 3.2, Orihuela, Alicante E-03312, Spain; Agronomic Superior Research and Teaching Institute, Tunisia.
          [3 ] Agronomic Superior Research and Teaching Institute, Tunisia.
          [4 ] Centro de Investigación Operativa, Miguel Hernández University, Spain.
          [5 ] IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel, Km 3.2, Orihuela, Alicante E-03312, Spain; Cátedra Palmeral de Elche. Miguel Hernández University, Spain. Electronic address: ja.perez@umh.es.
          [6 ] IPOA Research Group (Grupo 1-UMH, Grupo REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel, Km 3.2, Orihuela, Alicante E-03312, Spain; Cátedra Palmeral de Elche. Miguel Hernández University, Spain.
          Article
          S0308-8146(14)00375-6
          10.1016/j.foodchem.2014.02.172
          24731377
          ded39345-61db-43d2-850e-134392b891ed
          Copyright © 2014 Elsevier Ltd. All rights reserved.
          History

          Antioxidant activity,Bioactive compounds,Co-products,Date palm,Intermediate food products

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