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Cited by 579

The DOI matches its Crossref record; 60 of the 60 references it cites were found in a registry or an index.

Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

Open access
Al-Farsi, Mohamed, Alasalvar, Cesarettin, Morris, Anne, Baron, Mark, Shahidi, Fereidoon·2005·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf050579q
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Abstract

Fresh and sun-dried dates of three native varieties from Oman, namely, Fard, Khasab, and Khalas, were examined for their antioxidant activity and total contents of anthocyanins, carotenoids, and phenolics, as well as free and bound phenolic acids. All results are expressed as mean value +/- standard deviation (n = 3) on a fresh weight basis. Fresh date varieties were found to be a good source of antioxidants (11687-20604 micromol of Trolox equiv/g), total contents of anthocyanins (0.24-1.52 mg of cyanidin 3-glucoside equiv/100 g), carotenoids (1.31-3.03 mg/100 g), phenolics (134-280 mg of ferulic acid equiv/100 g), free phenolic acids (2.61-12.27 mg/100 g), and bound phenolic acids (6.84-30.25 mg/100 g). A significant (p < 0.05) amount of antioxidants and carotenoids was lost after sun-drying of dates, whereas the total content of phenolics and free and bound phenolic acids increased significantly (p < 0.05). Anthocyanins were detected only in fresh dates. Date varieties had different levels and patterns of phenolic acids. Four free phenolic acids (protocatechuic acid, vanillic acid, syringic acid, and ferulic acid) and nine bound phenolic acids (gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, and o-coumaric acid) were tentatively identified. Of the date varieties studied, Khalas, which is considered to be premium quality, had higher antioxidant activity, total carotenoids, and bound phenolic acids than other varieties. These results suggest that all date varieties serve as a good source of natural antioxidants and could potentially be considered as a functional food or functional food ingredient, although some of their antioxidant constituents are lost during sun-drying.

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Metadata

Authors
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2005-08-17
Volume
53
Issue
19
Pages
7592-7599
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf050579q
OpenAlex
W2021798019
Cited by
579
References
60
FWCI
7.65
Type
journal article
Language
en
Open access
green

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