Assessment Of Antioxidant Potential Of Date (Phoenix Dactylifera) Fruits From Iran, Effect Of Cold Storage And Addition To Minced Chicken Meat
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Date
2009-01
Authors
Foroogh, Biglari
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Abstract
Edible parts of date palm (Phoenix dactylifera) fruits (DPF) from Iran were
analyzed for antioxidant activities (AA) using TEAC method (ABTS assay) and the
ferric reducing/ antioxidant power method (FRAP assay). The total phenolic content
(TPC) and total flavonoid content (TFC) of the DPF were measured using Polin-
Ciocalteau and aluminum chloride colorimetric methods respectively. The samples
used included four types of soft dates (SD) namely Honey date, Bam date, Jiroft date
and Kabkab date; three types of semidry dates (SDD) namely Sahroon date, Piarom
date and Zahedi date and one type of dry date (DD) which was Kharak date. Dry
date's variety had the highest AA, TPC and TFC as compared to those of other dates.
Correlation analyses indicated that there was a linear relationship between AA and
the TPC or TFC ofDPF. Both Bam and Kharak date varieties were stored at 4 °C for
six months followed by additional one week storage at 18 °C. Antioxidant
compounds (phenolics and flavonoids) of the dates increased following storage.
Cluster analysis applied on TPC and TFC data before and after storage indicated that
TPC and TFC had different behaviors according to the types of dates. Effect of the
addition of aqueous extracts of Bam and K.harak dates were ~n lipid oxidation in
minced chicken meat (MCM) during storage in the dark for up to 20 days at 4°C, was
studied. Both date extracts were found to inhibited lipid oxidation. PV and TBARS
results indicated that 4 % Kharak extracts was the most effective at inhibiting lipid
oxidation of MCM than any other date extracts. This research suggests the potentials
of Iranian dates to be used as antioxidative functional food ingredients.
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Keywords
Phoenix Dactylifera , Antioxidant , Date Fruits