Date palm (<i>Phoenix dactylifera</i> L.) fruit as potential antioxidant and antimicrobial agents

Mediani, Ahmed

doi:10.4103/jpbs.jpbs_168_18

Cited by 61 publications

(35 citation statements)

References 25 publications

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“…The advantage of this drink is supposed to provide consumers with many antioxidants and phenolic compounds (i.e. rutin and ellagic acid) from the date fruit and (caffeic acid) from coffee that have several health benefits such as anticancer and anti-alzehimer effects (Al-Shawyeh, 2019;Krol et al, 2020). Furthermore, the high content of vitamins such as thimine HCl B1, riboflavin B3, pantothenic acid B5, pyridoxine HCl B6, folic acid B9 and cyanocobalamine, B12 (Aslam et al, 2013) and minerals (i.e.…”

Section: The Development Of Date-based Energy Drinkmentioning

confidence: 99%

“…Date fruit is also a good fiber source and contains many essential vitamins and minerals such as iron, calcium and magnesium (Nadir et al, 2017). Many investigators Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit (Eid et al, 2014;Al-Shawyeh, 2019) documented the strong antioxidant, anti-inflammatory, hepatoprotective and anticancer activity of different dates and their products.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

Mostafa

2022

Food Sci. Technol

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Globally, tea, coffee, soft and energy drinks are daily consumed as a source of caffeine. Energy drinks gained a great public and scientific issues, thus this study assessed the caffeine content in some caffeine-containing beverages. Given the increasing demand for newly formulated healthy drinks, the date fruit (Phoenix dactylifera L. cv. Siwi) was used to develop a fruit-energy drink as an alternative for the energy drinks. Results displayed that the coffee addition even to 80 mg/250 mL, did not significantly altered the acidity of the final developed drink. It contained rapidly metabolized sugars of 27.86 g/250 mL without added sugar and was slightly neutral (pH = 6.04). The sensory assessment revealed that the added coffee (up to 320 mg/L) enhanced its aroma and taste but negatively affected the color. The high naturally occurring vitamins and minerals content and the gross energy; made this drink a super energy drink to fulfill the needs of athletes. Some of the tested local caffeine-containing beverages contained caffeine higher than those mentioned on the product label. On the other side, Turkish coffee brews contained 1.99-9.46 mg/g and the instant coffees had provided the highest ever caffeine (24.71 mg/g), such that their daily consumption should be alarmed.

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Section: The Development Of Date-based Energy Drinkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

Mostafa

2022

Food Sci. Technol

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“…e TPC increase can be explained by the changes in the structure of phenolic compounds present in the date syrup due to acidic conditions and to the production of new substances by yeasts and LAB. Flavonoids and phenolic components such as cinnamic acid and its derivatives are responsible for the antioxidant activity of date palm [55]. In fact, cinnamic acid is considered as a suitable H-donor and scavenges the radicals and active oxygen species to obtain resonance stabilization [56].…”

Section: Effect Of Variables On Phenolic Compounds and Antioxidant Acmentioning

confidence: 99%

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

M’hir

Rtibi

Mejri

et al. 2019

Journal of Chemistry

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The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

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“…The ligand used in this study were flavonoid compounds (apigenin, quercetin, luteolin, proanthocyanidin, anthocyanins) and phenolic acids (ferulic acid, syringic acid, vanillic acid, protocatechuic, and p-Coumaric acid and their derivatives, namely Dactylyphric acid) in dates ( Al-Shwyeh, 2019). These ligand can be obtained from the PubChem Compound database in SDF (Structured Data File) format.…”

Section: Ligand and Receptor Structure Preparationmentioning

confidence: 99%

THE POTENTIAL INHIBITION OF XANTHINE OXIDASE BY PHENOLIC AND FLAVONOIDS DATE (Phoenix dactylifera) WITH MOLECULAR DOCKING METHOD

Hasan

Ambarsari

Hariana

2021

IJAR

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Dates is fruit of palm trees that mostly grow in the Middle East. Dates contain phenolic acids and flavonoids that have antioxidants and potentially inhibit the ability of xanthine oxidase. The purpose of this research to determine the molecular interactions of xanthine oxidase by ligand of phenolic acids and flavonoids to inhibiting the production of uric acid. This research was conducted by site directed docking method. The size of the center of retardation used in this research is x = 26.569, y = 9.985, and z = 113.088 and the retardation volume of x = 14, y = 14, and z = 16. Inhibition by flavonoid and phenolic acid compounds has produces good inhibition strength shown by Gibbs free energy which is negative. The compound with the highest Gibbs free energy value is the anthocyanins compound which is -7.3 kCal / mol, the value is higher than the comparator ligand, allopurinol. Based on the bond analysis that is formed, the best compound in inhibiting xanthine oxidase is syringic acid.

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Date palm (Phoenix dactylifera L.) fruit as potential antioxidant and antimicrobial agents

Cited by 61 publications

References 25 publications

Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

THE POTENTIAL INHIBITION OF XANTHINE OXIDASE BY PHENOLIC AND FLAVONOIDS DATE (Phoenix dactylifera) WITH MOLECULAR DOCKING METHOD

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