Objective: To examine the nonvolatile components of the date pulp and seeds of two minor Tunisian date palm cultivars Arechti and Korkobbi at besser stage and to investigate their antioxidant activity, their phytochemical compounds and their aromatic volatiles composition. Methods: The physico-chemical properties, the aroma composition, the mineral profile, the phytochemical content and the in vitro antioxidant activity of those two common date palm fruit varieties and those of their seeds were evaluated. All measurements were made at the besser stage, which showed the highest amount of secondary metabolites. Results: New volatiles compounds are detected in both flesh and seeds and the results revealed that those by products are a suitable source of mineral content and have a high potential of natural antioxidants and good antiradical capacities. Conclusions: Thanks to their characteristics, they could potentially be considered as a cheap resource for new functional food ingredient and novel pharmaceutical applications.

Antioxidant activity, volatile and nonvolatile composition of two Phoenix dactylifera L. by-products

FLAMINI, GUIDO;
2017

Abstract

Objective: To examine the nonvolatile components of the date pulp and seeds of two minor Tunisian date palm cultivars Arechti and Korkobbi at besser stage and to investigate their antioxidant activity, their phytochemical compounds and their aromatic volatiles composition. Methods: The physico-chemical properties, the aroma composition, the mineral profile, the phytochemical content and the in vitro antioxidant activity of those two common date palm fruit varieties and those of their seeds were evaluated. All measurements were made at the besser stage, which showed the highest amount of secondary metabolites. Results: New volatiles compounds are detected in both flesh and seeds and the results revealed that those by products are a suitable source of mineral content and have a high potential of natural antioxidants and good antiradical capacities. Conclusions: Thanks to their characteristics, they could potentially be considered as a cheap resource for new functional food ingredient and novel pharmaceutical applications.
Thouri, Amira; Chahdoura, Hassiba; Arem, Amira El; Flamini, Guido; Jelled, Aicha; Achour, Lotfi
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/868507
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