EFFECT OF DRYING PROCESS ON THE PHENOLIC-COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF DATE-PALM FRUITKALUTEH AND MAZAFATI

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SHAHDADI F.; MIRZAEI H.; MAGHSOUDLOU Y.; GHORBANI M.; DARAEI GARMAKHANY A.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2011 | Volume:6 | Issue:3 (22) Page(s): 67-74

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Title

EFFECT OF DRYING PROCESS ON THE PHENOLIC-COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF DATE-PALM FRUITKALUTEH AND MAZAFATI

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Keywords

DATE-PALM FRUITQ3

DRYING PROCESSQ3

PHENOLIC COMPOUNDQ2

ANTIOXIDANT ACTIVITYQ2

Abstract

Background and Objective: DATE-PALM FRUIT is an important horticultural fruit in Iran with a high nutritive value due to its contents of minerals, sugars, vitamins and antioxidant compounds. In this research the effects of DRYING PROCESS on phenolic-compounds content and antioxidant properties of two common date varieties in Kerman Province, Iran, namely, Mazafati and Kaluteh, were investigated.Materials and Methods: Two common date varieties in Kerman province, Iran, namely, Mazafati and Kaluteh, were chosen. They were dried by 2 methods-sun-drying and oven-drying at 50o, 60o, 70o and 80oC. The phenolic content was measured by the Folin-Ciocalteau method and the ANTIOXIDANT ACTIVITY by reducing-power assay, total antioxidant capacity, and DPPH methods.Results: The DRYING PROCESS causes a decrease in PHENOLIC COMPOUNDs in comparison with fresh dates. The reductions in both total phenolic-compounds content and total ANTIOXIDANT ACTIVITY increased by increasing the drying temperature. The highest and lowest contents of PHENOLIC COMPOUNDs and ANTIOXIDANT ACTIVITY were found in the sun-dried and oven-dried (at 80oC) samples, respectively. The Mazafati variety had a higher content of PHENOLIC COMPOUNDs (780 mg galic acid/100 g dry weight) and a higher ANTIOXIDANT ACTIVITY (35% radical scavenging DPPH) than the Kaluteh variety (720 mg galic acid/100 g dry weight and 28% radical scavenging DPPH, respectively). Keeping date fruits at a constant temperature for a long period also led to decreases in the phenolic-compounds content.Conclusion: DRYING PROCESS results in decreases in PHENOLIC COMPOUNDs and ANTIOXIDANT ACTIVITY of dates, the higher the drying temperature, the higher in losses in PHENOLIC COMPOUNDs and ANTIOXIDANT ACTIVITY.

Cites

THE EFFECTS OF DIFFERENT METHODS OF DATE SYRUP PURIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PRODUCED DATE SYRUP POWDER

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APA: Copy

SHAHDADI, F., MIRZAEI, H., MAGHSOUDLOU, Y., GHORBANI, M., & DARAEI GARMAKHANY, A.. (2011). EFFECT OF DRYING PROCESS ON THE PHENOLIC-COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF DATE-PALM FRUITKALUTEH AND MAZAFATI. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 6(3 (22)), 67-74. SID. https://sid.ir/paper/121494/en

Vancouver: Copy

SHAHDADI F., MIRZAEI H., MAGHSOUDLOU Y., GHORBANI M., DARAEI GARMAKHANY A.. EFFECT OF DRYING PROCESS ON THE PHENOLIC-COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF DATE-PALM FRUITKALUTEH AND MAZAFATI. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2011;6(3 (22)):67-74. Available from: https://sid.ir/paper/121494/en

IEEE: Copy

F. SHAHDADI, H. MIRZAEI, Y. MAGHSOUDLOU, M. GHORBANI, and A. DARAEI GARMAKHANY, “EFFECT OF DRYING PROCESS ON THE PHENOLIC-COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TWO VARIETIES OF DATE-PALM FRUITKALUTEH AND MAZAFATI,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 6, no. 3 (22), pp. 67–74, 2011, [Online]. Available: https://sid.ir/paper/121494/en

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