Antioxidant activity of date (Phoenix dactylifera var. Khalas) seed and its preventive effect on lipid oxidation in model systems

S. Maqsood, P. Kittiphattanabawon, S. Benjakul, P. Sumpavapol, A. Abushelaibi

    Research output: Contribution to journalArticlepeer-review

    20 Citations (Scopus)

    Abstract

    Date seed extracts (DSE) obtained from ethanol and acetone extraction at different concentrations (0, 20, 40, 60, 80 and 100%, v/v) were characterized. Yield, phenolic and flavonoid contents increased as the concentration of ethanol and acetone increased up to 60 and 80% (v/v), respectively (P<0.05). The highest DPPH and ABTS radicals scavenging activities and ferric reducing antioxidant power (FRAP) were observed when ethanol and acetone were used at the concentrations of 60 and 80% (v/v) were used, respectively (P<0.05). However, the highest chelating activity was obtained when ethanol and acetone were used at a concentration of 20 and 40% (v/v), respectively (P<0.05). DSE prepared using 60% (v/v) ethanol (DSE-E60) and 80% (v/v) acetone (DSE-A80) were seen to have the tannic acid contents of 16.60 and 18.15 mg/g dry solid, respectively. Both extracts at levels of 100 and 200 ppm could inhibit lipid oxidation in both β-carotene linoleate and fish mince model systems. Therefore, it can be concluded that DSE-E60 and DSE-A80 can potentially be used as an alternative source of natural antioxidant.

    Original languageEnglish
    Pages (from-to)1180-1188
    Number of pages9
    JournalInternational Food Research Journal
    Volume22
    Issue number3
    Publication statusPublished - 2015

    Keywords

    • Antioxidant activity
    • Date seed
    • Lipid oxidation
    • Model system
    • Phoenix dactylifera

    ASJC Scopus subject areas

    • Food Science

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