Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods

Detalhes bibliográficos
Autor(a) principal: Herch,Wahid
Data de Publicação: 2014
Outros Autores: Kallel,Habib, Boukhchina,Sadok
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300005
Resumo: The chemical analysis of flesh and seed of date palm fruit (Kentichi) was evaluated. Carbohydrates were the predominant component in all studied date cultivars (~78.69-83.46 g/100g dry matter), followed by moisture content (~9.23-11.17%), along with moderate amount of fat (~0.56-7.10 g/100g dry matter), protein (~2.16-2.80 g/100g dry matter), and ash (~1.18-1.64 g/100 g dry matter). Some antioxidants (Ascorbic acid, total phenolic, total flavonoid, chlorophyll and carotenoids) were found in different values in both date fruit and seed. The physicochemical properties and antioxidant activity of both flesh and seed oil which was extracted using Hexane, Soxhlet and Modified Bligh - Dyer extraction methods were determined. The experimental results showed that temperature, different solvents and extraction time had significant effect on the yield of the date palm oil and physicochemical properties. Date Flesh oil showed an important free radical scavenging activity towards 1-1-diphenyl-2-picrylhydrazyl (DPPH) free radical.
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spelling Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methodsseedfleshoiltotal phenolicDPPHThe chemical analysis of flesh and seed of date palm fruit (Kentichi) was evaluated. Carbohydrates were the predominant component in all studied date cultivars (~78.69-83.46 g/100g dry matter), followed by moisture content (~9.23-11.17%), along with moderate amount of fat (~0.56-7.10 g/100g dry matter), protein (~2.16-2.80 g/100g dry matter), and ash (~1.18-1.64 g/100 g dry matter). Some antioxidants (Ascorbic acid, total phenolic, total flavonoid, chlorophyll and carotenoids) were found in different values in both date fruit and seed. The physicochemical properties and antioxidant activity of both flesh and seed oil which was extracted using Hexane, Soxhlet and Modified Bligh - Dyer extraction methods were determined. The experimental results showed that temperature, different solvents and extraction time had significant effect on the yield of the date palm oil and physicochemical properties. Date Flesh oil showed an important free radical scavenging activity towards 1-1-diphenyl-2-picrylhydrazyl (DPPH) free radical.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300005Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6360info:eu-repo/semantics/openAccessHerch,WahidKallel,HabibBoukhchina,Sadokeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
title Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
spellingShingle Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
Herch,Wahid
seed
flesh
oil
total phenolic
DPPH
title_short Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
title_full Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
title_fullStr Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
title_full_unstemmed Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
title_sort Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods
author Herch,Wahid
author_facet Herch,Wahid
Kallel,Habib
Boukhchina,Sadok
author_role author
author2 Kallel,Habib
Boukhchina,Sadok
author2_role author
author
dc.contributor.author.fl_str_mv Herch,Wahid
Kallel,Habib
Boukhchina,Sadok
dc.subject.por.fl_str_mv seed
flesh
oil
total phenolic
DPPH
topic seed
flesh
oil
total phenolic
DPPH
description The chemical analysis of flesh and seed of date palm fruit (Kentichi) was evaluated. Carbohydrates were the predominant component in all studied date cultivars (~78.69-83.46 g/100g dry matter), followed by moisture content (~9.23-11.17%), along with moderate amount of fat (~0.56-7.10 g/100g dry matter), protein (~2.16-2.80 g/100g dry matter), and ash (~1.18-1.64 g/100 g dry matter). Some antioxidants (Ascorbic acid, total phenolic, total flavonoid, chlorophyll and carotenoids) were found in different values in both date fruit and seed. The physicochemical properties and antioxidant activity of both flesh and seed oil which was extracted using Hexane, Soxhlet and Modified Bligh - Dyer extraction methods were determined. The experimental results showed that temperature, different solvents and extraction time had significant effect on the yield of the date palm oil and physicochemical properties. Date Flesh oil showed an important free radical scavenging activity towards 1-1-diphenyl-2-picrylhydrazyl (DPPH) free radical.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6360
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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