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Shahdadi F, Mirzaei HO, Daraei Garmakhany A. Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. J Food Sci Technol. 2013;52(3):1814-9doi: 10.1007/s13197-013-1177-6.
Shahdadi, F., Mirzaei, H. O., & Daraei Garmakhany, A. (2015). Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. Journal of food science and technology, 52(3), 1814-9. https://doi.org/10.1007/s13197-013-1177-6
Shahdadi, F, et al. "Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process." Journal of food science and technology vol. 52,3 (2015): 1814-9. doi: https://doi.org/10.1007/s13197-013-1177-6
Shahdadi F, Mirzaei HO, Daraei Garmakhany A. Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process. J Food Sci Technol. 2015 Mar;52(3):1814-9. doi: 10.1007/s13197-013-1177-6. Epub 2013 Oct 11. PMID: 25745262; PMCID: PMC4348321.
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J Food Sci Technol. 2015 Mar;52(3):1814-9. doi: 10.1007/s13197-013-1177-6. Epub 2013 Oct 11.

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process.

Journal of food science and technology

F Shahdadi, H O Mirzaei, A Daraei Garmakhany

Affiliations

  1. Department of Food Science & Technology, Jiroft university, Jiroft, Iran.
  2. Department of Food Science & Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan Iran.

PMID: 25745262 PMCID: PMC4348321 DOI: 10.1007/s13197-013-1177-6

Abstract

Edible parts of two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran were analyzed to determine their phenolic compound and antioxidant activities (AA). Antioxidant activity evaluated using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total antioxidant method. The total phenolic content (TPC) of the DPF was measured using Folin-Ciocalteau method. The samples used in this study included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg gallic acid equivalents (GAE/100 gdw sample) for khalal, rutab and tamr stage of Mozafati variety, respectively. This work demonstrates the potential of Iranian dates as good sources of antioxidant which can be used as functional food ingredients. The influence of sun drying process and oven drying at temperature ranged 50-80 °C on phenolic compounds and AA of date palm fruits were investigated. Result of drying process showed that TPC and AA varied with temperature and decreased by increase of drying temperature (from 667.3 to 610.5 mg galic acid in sun dried dates of Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried dates (80 °C) of Mozafati and Kaluteh respectively).

Keywords: Antioxidant activity; DPPH; Iranian date palm fruit; Reducing power; Total anti oxidant capacity; Total phenolic content

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