Journal of Food, Agriculture and Environment




Vol 14, Issue 2,2016
Online ISSN: 1459-0263


Phenolic profiles and antioxidant activity in seeds of ten date cultivars from Saudi Arabia


Author(s):

Ragab El-Mergawi 1, 2*, Abdulrahman Al-Humaid 1, Dia El-Rayes 1

Recieved Date: 2015-11-07, Accepted Date: 2016-03-23

Abstract:

Detailed information on the content of health-promoting components in date seeds will enhance our knowledge and appreciation for the use of date seeds in different variety of foods. Date seeds of ten Saudi Arabian cultivars were evaluated for antioxidant activity and total contents of phenolics, flavonoids, and tannins as well as phenolic acids and flavonoid components. Significant differences in antioxidant activity and antioxidant components existed in water, 80% methanol and 70% acetone extracts. The highest values of antioxidant activity and antioxidant components presented 70% acetone, followed by 80% methanol. Extraction of date seeds with 70% acetone produced antioxidant activity in the range of 32,160–88,320 µmol Trolox/100 g dry matter for DPPH method assay and 35,291-73,718 µmol Trolox/100 g dry matter for FRAP assay. This solvent was a good source of phenolics (48.7-98.1 mg gallic acid/g), flavonoids (40.3–71.8 mg quercetin/g) and tannins (30.5–52.6 mg gallic acid/g). Among ten cultivars and three solvents, Sokari and Shishi cultivars produced the highest antioxidant capacity and total contents of phenolics, flavonoids and tannins. The lowest values of these constituents were in Nabtat Seif, Kalas, Kadry and Barhi cultivars. Four phenolic acids (protocatechuic acid, p-hydroxybezoic acid, caffeic acid and coumaric acid) and five flavonoid constituents (quercetin, luteolin, naringenin, kaempferol and isorhamnetin) were identified in date seeds with different concentrations. Of the cultivars studied, Sokari had the highest levels of all identified phenolic acids and flavonoid constituents. These results suggest that date seeds serve as a good source of natural antioxidants and could potentially be considered as a functional foods or food ingredients.

Keywords:

Date seeds, Phoenix dactylifera L., cultivars, antioxidant capacity, phenolics, extraction solvents


Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 2
Category: Food and Health
Pages: 38-43


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