Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup

• Autores: Fatma Abbès, S. Besbes, Bchir Brahim, Wissal Kchaou, Hamadi Attia, Christophe Blecker
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 4, 2013, págs. 323-333
• Idioma: inglés
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• Resumen

  • The effect of the concentration temperature on the antioxidant activity, carotenoid and phenolic compounds of date syrup was investigated. Date juice was concentrated at 100 ℃ and at “60 ℃ in vacuum”. After concentration, total phenolic, tannin, non-tannin, flavonoid and carotenoid content were determined spectrophotometrically and high-performance liquid chromatography was used for determination of 5-Hydroxymethyl-2-furfuraldehyde content. The antioxidant activity of date syrup was evaluated by various antioxidant methods including total antioxidant, 2,2-diphenyl-1-picrylhydrazyl free radical scavenging test, ferric reducing antioxidant power and β-carotene bleaching. All date syrups showed strong antioxidant activity accompanied by high total phenolic contents. Results showed that concentration at 100 ℃ significantly enhanced the antioxidant activities and total phenolic contents of date syrups compared to vacuum concentration at 60 ℃. A good correlation between the antioxidant activity and total phenolic content and flavonoid was observed.