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A Journal on Biotechnology and Molecular Biology
Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Minerva Biotecnologica 2013 December;25(4):235-43
Effect of drying process on antioxidant properties of date palm fruits
Shahdadi F. 1, 2, Mirzaei H. O. 3, Daraei Garmakhany A. 4, Mirzaei H. 5, Ghafori Khosroshahi A. 6 ✉
1 Yang Researchers Club, Jiroft Branch Azad University Jiroft, Jiroft, Iran;
2 Department of Food Science and Technology Jiroft Branch, Islamic Azad University, Jiroft, Kerman, Iran;
3 Department of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran;
4 Department of Food Science and Technology Azadshahr Branch, Islamic Azad University Azadshahr, Golestan, Iran;
5 Department of Hygiene Golestan University of Medical Sciences, Gorgan, Iran;
6 Faculty of Pharmacy Tehran University of Medical Sciences, Tehran, Iran
Aim: In order to identify antioxidant activities and phenolic compound, two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran systematically evaluated.
Methods: Antioxidant activity determined using typical methods such as DPPH, reducing power and total antioxidant method. The total phenolic content of the dates was measured using Folin-Ciocalteau method. The included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The total phenolic content ranged from 1074, 856.4 and 723.8 in Mozafati variety and 921.5, 723.5 and 785.3 mg gallic acid equivalents (GAE/100-g-dw sample) in Kalute variety for khalal, rutab and tamr stage, respectively.
Results: In both varieties antioxidant activities and total phenolic content decreased by ripening stages. Result of drying process showed that total phenolic content and antioxidant activities varied from temperature and decreased by increase of drying temperature.
Conclusion: This research demonstrates Iranian dates could be potential rich resources of natural antioxidants, and could be developed into functional foods or drug for the prevention and treatment of diseases caused by oxidative stress.