INVESTIGATING ANTIOXIDANT ACTIVITY, POLYPHENOLS CONTENT, PIGMENTS AND TOTAL CRUDE FIBER OF DATE PITS OF MAZAFATI AND KALUTAH VARIETIES IN KERMAN PROVINCE

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SOLAIMANI DAHDIVAN N.; GOLSHAN TAFTI A.; YASINI ARDAKANI S.A.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 113-122

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Title

INVESTIGATING ANTIOXIDANT ACTIVITY, POLYPHENOLS CONTENT, PIGMENTS AND TOTAL CRUDE FIBER OF DATE PITS OF MAZAFATI AND KALUTAH VARIETIES IN KERMAN PROVINCE

Author(s)

SOLAIMANI DAHDIVAN N. | GOLSHAN TAFTI A. | YASINI ARDAKANI S.A. | Issue Writer Certificate

Keywords

PHENOLIC COMPOUNDSQ1

ANTIOXIDANT ACTIVITYQ1

FIBERQ1

DATE PITQ2

Abstract

Bioactive compounds such as polyphenols and FIBERs in plant products are recognized for their health benefits. In this study, ANTIOXIDANT ACTIVITY, polyphenol contents, pigments, and total crude FIBER of DATE PIT of Mazafati and Kalutah varieties (Kerman, Iran) were investigated. Total crude FIBER, PHENOLIC COMPOUNDS, and pigments were then determined using FIBER tester and spectrophotometric method, respectively. The ANTIOXIDANT ACTIVITY was also determined by the scavenging of DPPH (2, 2-Diphenyl-1-picryl-hydrazyl) free radical. DATE PITs of Mazafati and Kalutah had light to dark brown colour. Total phenolic content of Bam Mazafati, Jiroft Mazafati, and Kalutah varieties were 1898.27, 1840.93, and 1952.93 mg gallic acid equivalent/ 100 g, respectively. The ANTIOXIDANT ACTIVITY of pit extracts ranged from 194488.6 to 248166.7 mMol Ascorbic acid/ 100 g. The DATE PITs, on the average, contained 11.72 mg/ ml carotenoids, 4.14 mg/ ml chlorophyll a, and 5.85 mg/ ml chlorophyll b. The total crude FIBER was also in the range of 26.18-28.56%. The present study indicated that the DATE PITs of Mazafati and Kalutah varieties had high ANTIOXIDANT ACTIVITY and also were a good source of FIBER and PHENOLIC COMPOUNDS. Therefore, DATE PIT can be used in different food formulations and also its extract as an antioxidant in preventing food oxidation is recommendable.

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APA: Copy

SOLAIMANI DAHDIVAN, N., GOLSHAN TAFTI, A., & YASINI ARDAKANI, S.A.. (2016). INVESTIGATING ANTIOXIDANT ACTIVITY, POLYPHENOLS CONTENT, PIGMENTS AND TOTAL CRUDE FIBER OF DATE PITS OF MAZAFATI AND KALUTAH VARIETIES IN KERMAN PROVINCE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 113-122. SID. https://sid.ir/paper/148658/en

Vancouver: Copy

SOLAIMANI DAHDIVAN N., GOLSHAN TAFTI A., YASINI ARDAKANI S.A.. INVESTIGATING ANTIOXIDANT ACTIVITY, POLYPHENOLS CONTENT, PIGMENTS AND TOTAL CRUDE FIBER OF DATE PITS OF MAZAFATI AND KALUTAH VARIETIES IN KERMAN PROVINCE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):113-122. Available from: https://sid.ir/paper/148658/en

IEEE: Copy

N. SOLAIMANI DAHDIVAN, A. GOLSHAN TAFTI, and S.A. YASINI ARDAKANI, “INVESTIGATING ANTIOXIDANT ACTIVITY, POLYPHENOLS CONTENT, PIGMENTS AND TOTAL CRUDE FIBER OF DATE PITS OF MAZAFATI AND KALUTAH VARIETIES IN KERMAN PROVINCE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 113–122, 2016, [Online]. Available: https://sid.ir/paper/148658/en

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