Chemical composition and antioxidant activity of date (Phoenix dactylifera L.) varieties at various maturity stages

BANO, Yasmeen; Rakha, Allah; Khan, Muhammad Issa; ASGHER, Muhammad

doi:10.1590/fst.29022

Cited by 5 publications

(2 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, a similar study used RapidOxy to monitor the accelerated oxidative stability of sunflower oil, which decreased with each refining step since the crude oil was more stable than the refined one, indicating that it lost antioxidant molecules during this process (Rhazi et al, 2022). Bano et al (2022) demonstrated that date varieties at various maturity stages had an important antioxidant activity (Bano et al, 2022). Therefore, it is necessary to add antioxidants, preferably natural ones, to the refined oils used for frying.…”

Section: Preliminary Accelerated Oxidation Test: Rapidoxymentioning

confidence: 99%

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

et al. 2022

View full text Add to dashboard Cite

Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.

show abstract

Section: Preliminary Accelerated Oxidation Test: Rapidoxymentioning

confidence: 99%

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

et al. 2022

View full text Add to dashboard Cite

show abstract

“…They play significant roles in those areas' economy, culture, and environment and are marketed worldwide as highvalue health-promoting fruits (Johnson et al, 2015). Dates are rich in carbohydrates, mainly a low glycemic index sugar fructose, good quality protein, macro, and micro minerals, vitamins, dietary fiber, carotenoids, polyphenols, mainly isoflavones, lignans and flavonoids, tannins, and sterols (AlFaris et al, 2022;Hussain et al, 2020;Bano et al, 2022). Due to these constituents, dates are considered nutritious and healthy food that could potentially be used to prevent cardiovascular diseases, cancers, and diabetes (Echegaray et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

2022

View full text Add to dashboard Cite

The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.

show abstract

Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)

Kharal

Siddique

Arshad

et al. 2023

International Journal of Food Properties

View full text Add to dashboard Cite

Chemical composition and antioxidant activity of date (Phoenix dactylifera L.) varieties at various maturity stages

Cited by 5 publications

References 38 publications

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm ( Phoenix dactylifera L.)

Contact Info

Product

Resources

About