Phytochemicals in date co-products and their antioxidant activity
2014
Martín-Sánchez, Ana María | Cherif, Sarra | Ben-Abda, Jamel | Barber-Vallés, Xavier | Pérez-Álvarez, José Ángel | Sayas-Barberá, Estrella
The date agro-industry needs to find appropriate techniques to give value to their co-products. This study analyzes twelve intermediate food products (IFPs) from date co-products, Medjool and Confitera cv. at several ripening stages, blanched and unblanched, for their content in bioactive compounds (phenols, tannins, flavonoids, carotenoids and anthocyanins) and the antioxidant activity (AA). IFPs from the more unripe stages had the highest AA and phytochemicals content, mainly phenols, up to 1.4g GAE/100g, with high proportions of tannins. Flavonoids were found in high amounts, up to 874mg RE/100g. Among the AA are significant the antiradical efficiency (4.62mM TE/100g) and chelating activity (252μM EDTA/100g). Blanching was beneficial for Confitera IFPs. A positive correlation was found between phenols, tannins and flavonoids and the AA; and their content could be used as indicator of the AA. Date IFPs have potential use as an antioxidant functional ingredient.
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