Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial date (Phoenix dactylifera L.) vinegar
2017
Hafzan Yusoff | Saw, J. W. | Fadzilah I.
Previous studies proved the antioxidant properties of dates. However, studies on date byproducts especially date vinegar are still lacking. Hence, it is the aim of the present study to compare the physicochemical properties, total phenolic content, and antioxidant capacity between homemade and commercial date vinegar. Physicochemical properties such as total sugar content, pH, and total titratable acidity of homemade and commercial date vinegar were studied. Both homemade and commercial date vinegar showed significant difference in physicochemical properties including pH, sugar content and total titratable acidity (p<0.05). Total phenolic content ranged from 281.17 mg GAE/L to 641.17 mg GAE/L with significant differences (p<0.05) noted between homemade and commercial date vinegar. Homemade semisoft date vinegar possessed significantly higher (p<0.05) hydrogen peroxide inhibition capacity (310.20 µg AAeq/mL) as compared to soft date vinegar (200.06 µg AAeq/mL) and commercial date vinegar (190.81 µg AAeq/mL). Pearson’s correlation statistical test showed no significant correlation (p>0.05) between hydrogen peroxide scavenging activity and total phenolic content of date vinegar. Only the homemade date vinegar showed metal chelating property with values of 0.34 ± 0.10 and 2.90 ± 0.03 for semisoft and soft date cultivars respectively. Pearson’s correlation statistical test showed significant correlation between metal chelating rate and total phenolic content (r=0.50; p<0.01) of the two samples. Homemade date vinegar showed generally higher antioxidant activity than commercial date vinegar and both samples were significantly different in terms of their physicochemical properties.
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