Optimization of phenolics and dietary fibre extraction from date seeds

被引:416
作者
Al-Farsi, Mohamed Ali [1 ]
Lee, Chang Yong [1 ]
机构
[1] Cornell Univ, Dept Food Sci & Technol, Geneva, NY 14456 USA
关键词
solvent; purification; flavonoids; antioxidants; phenolic acids;
D O I
10.1016/j.foodchem.2007.12.009
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This work was conducted to optimise extraction conditions of phenolics and dietary fibre from date seeds. The effects of solvent to sample ratio, temperature, extraction time, number of extractions and solvent type on phenolic extraction efficiency were studied. At two-stage extraction, each stage I h duration at 45 degrees C with a solvent to sample ratio of 60:1, is considered optimum. Acetone (50%), and butanone were the most efficient solvents for extraction and purification, increasing the yield and phenolic contents of seed concentrate to 18.10 and 36.26 g/100 g, respectively. The total dietary fibre of seeds (57.87 g/100 g) increased after water and acetone extractions to 83.50 and 82.17 g/100 g, respectively. Nine phenolic acids (free and liberated) were detected in seeds with p-hydroxybenzoic (9.89 mg/100 g), protocatechuic (8.84 mg/100 g), and m-coumaric (8.42 mg/100 g) acids found to be among the highest. After extraction and purification, total phenolic acid content increased significantly from 48.64 to 193.83 mg/100 g. Protocatechuic, caffeic and ferulic acids were the major phenolic acids found in the concentrates. Based on this study, we believe date seed concentrates could potentially be an inexpensive source of natural dietary fibre and antioxidants and possibly used as a functional food ingredient. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:977 / 985
页数:9
相关论文
共 60 条
[41]  
3.0.CO
[42]  
2-R]
[43]   THE CONTRIBUTION OF PLANT FOOD ANTIOXIDANTS TO HUMAN HEALTH [J].
RAMARATHNAM, N ;
OSAWA, T ;
OCHI, H ;
KAWAKISHI, S .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1995, 6 (03) :75-82
[44]   CHEMICAL-COMPOSITION AND NUTRITIONAL QUALITY OF DATE SEEDS [J].
SAWAYA, WN ;
KHALIL, JK ;
SAFI, WJ .
JOURNAL OF FOOD SCIENCE, 1984, 49 (02) :617-619
[45]  
SCHWARTZBERG HG, 1982, FOOD TECHNOL-CHICAGO, V36, P73
[46]   Endogenous antioxidants and stability of sesame oil as affected by processing and storage [J].
Shahidi, F ;
Amarowicz, R ;
AbouGharbia, HA ;
Shehata, AAY .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1997, 74 (02) :143-148
[47]  
Shahidi F., 1995, FOOD PHENOLICS SOURC
[48]  
Shahidi F., 2004, PHENOLICS FOOD NUTRA
[49]  
Shi J, 2003, J FOOD AGRIC ENVIRON, V1, P42
[50]   Antioxidant activity and phenolic content of selected fruit seeds [J].
Soong, YY ;
Barlow, PJ .
FOOD CHEMISTRY, 2004, 88 (03) :411-417