Abstract Title:

Phytochemicals in date co-products and their antioxidant activity.

Abstract Source:

Food Chem. 2014 Sep 1 ;158:513-20. Epub 2014 Mar 12. PMID: 24731377

Abstract Author(s):

Ana María Martín-Sánchez, Sarra Cherif, Jamel Ben-Abda, Xavier Barber-Vallés, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá

Article Affiliation:

Ana María Martín-Sánchez


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 (252μM 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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