NDLI: Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Please wait, while we are loading the content...

Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

Investigation into solar drying of potato: effect of sample geometry on drying kinetics and CO$_{2}$ emissions mitigation

Optimization of a process for high fibre and high protein biscuit

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

Characterization of Indian beers: chemical composition and antioxidant potential

Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage

Protective effect of Monascus fermented rice against STZ-induced diabetic oxidative stress in kidney of rats

Effect of frying on the rheological and chemical properties of palm oil and its blends

Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

Determination of the olive maturity index of intact fruits using image analysis

Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind

Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture

Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials

Screw pressing performance of whole and dehulled flaxseed and some physico-chemical characteristics of flaxseed oil

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Changes in physicochemical characteristics of ozone-treated raw white rice

Optimization of subcritical water extraction parameters of antioxidant polyphenols from sea buckthorn (Hippophaë rhamnoides L.) seed residue

Improvement of efficiency of oil extraction from wild apricot kernels by using enzymes

Effect of thermal processing on protein solubility of green gram (Phaseolus aureus) legume cultivars

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces

Thermal stability of kudzu root (Pueraria Radix) isoflavones as additives to beef patties

Microbiological evolution of gilthead sea bream (Sparus aurata) in Canary Islands during ice storage

Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme

Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

Fatty acid composition differences between adipose depot sites in dairy and beef steer breeds

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

Response surface modeling of acid activation of raw diatomite using in sunflower oil bleaching by: Box–Behnken experimental design

Optimization of demineralization on Cyprinus carpio haematopterus scale by response surface methodology

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

Qualitative test for the detection of extraneous thiocyanate in milk

Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars

Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)

Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre

Effective production of S-allyl-L-cysteine through a homogeneous reaction with activated endogenous γ-glutamyltranspeptidase in garlic (Allium Sativum)

Development and evaluation of honey based mango nectar

Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk

Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

Effect of ultrasound pre-treatment of hemp (Cannabis sativa L.) seed on supercritical CO$_{2}$ extraction of oil

Effect of amurca on olive oil quality during storage

Anti-oxidative effect of turmeric on frying characteristics of soybean oil

Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry

Selection of process parameters for producing high quality defatted sesame flour at pilot scale

Nucleic acid from beans extracted by ethanediamine magnetic particles

Effect of Xylopia aethiopica aqueous extract on antioxidant properties of refrigerated Roma tomato variety packaged in low density polyethylene bags

Incidence and enterotoxigenic profile of Bacillus cereus in meat and meat products of Uttarakhand, India

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Effect of pH on turbidity, size, viscosity and the shape of sodium caseinate aggregates with light scattering and rheometry

Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes

Compositional analysis of developed whey based fructooligosaccharides supplemented low- calorie drink

Journal of Food Science and Technology : Volume 52, Issue 2, February 2015

Journal of Food Science and Technology : Volume 52, Issue 1, January 2015

Journal of Food Science and Technology : Volume 51

Journal of Food Science and Technology : Volume 50

Journal of Food Science and Technology : Volume 49

Journal of Food Science and Technology : Volume 48

Journal of Food Science and Technology : Volume 47

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Content Provider	Springer Nature Link
Author	Shahdadi, F. Mirzaei, H. O. Daraei Garmakhany, A.
Copyright Year	2013
Abstract	Edible parts of two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran were analyzed to determine their phenolic compound and antioxidant activities (AA). Antioxidant activity evaluated using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total antioxidant method. The total phenolic content (TPC) of the DPF was measured using Folin–Ciocalteau method. The samples used in this study included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg gallic acid equivalents (GAE/100 gdw sample) for khalal, rutab and tamr stage of Mozafati variety, respectively. This work demonstrates the potential of Iranian dates as good sources of antioxidant which can be used as functional food ingredients. The influence of sun drying process and oven drying at temperature ranged 50–80 °C on phenolic compounds and AA of date palm fruits were investigated. Result of drying process showed that TPC and AA varied with temperature and decreased by increase of drying temperature (from 667.3 to 610.5 mg galic acid in sun dried dates of Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried dates (80 °C) of Mozafati and Kaluteh respectively).
Starting Page	1814
Ending Page	1819
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	3
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-10-11
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Iranian date palm fruit Antioxidant activity Reducing power DPPH Total phenolic content Total anti oxidant capacity Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process.

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Phenolic content and antioxidant activity of four date palm (Phoenix dactyliferaL.) fruit varieties grown in Tunisia

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Total Phenolic Content and Antioxidant Activity of Morinda tinctoria Leaves.

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Classification and assessment of antioxidant activity and phenolic content of different varieties of date palm (Phoenix dactylifera) fruits from Iran

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Similar Documents

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process.

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Phenolic content and antioxidant activity of four date palm (Phoenix dactyliferaL.) fruit varieties grown in Tunisia

Evaluation of Antioxidant Capacity and Phenol Content in Jackfruit (Artocarpus heterophyllus Lam.) Fruit Pulp

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Total Phenolic Content and Antioxidant Activity of Morinda tinctoria Leaves.

Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica

Classification and assessment of antioxidant activity and phenolic content of different varieties of date palm (Phoenix dactylifera) fruits from Iran

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process