Extraction, Characterisation and Utilisation of Bioactive Compounds from Date Fruit

Komathkandy, Fahmida and ., Faheema K K and Mohan, Avani (2024) Extraction, Characterisation and Utilisation of Bioactive Compounds from Date Fruit. European Journal of Nutrition & Food Safety, 16 (9). pp. 97-106. ISSN 2347-5641

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Abstract

Date fruit (Phoenix dactylifera L.), known for its rich bioactive compounds, was the focus of this study, which aimed to optimize microwave-assisted extraction (MAE) methods for isolating these compounds and developing fortified milk with added date syrup. The research evaluated total phenolic content (TPC) and total flavonoid content (TFC) under varying microwave frequencies, extraction times, and plant-to-solvent ratios. Date fruits were procured, cleaned, processed into powder, and subjected to various MAE conditions, with standard spectrophotometric methods used to quantify TPC and TFC. Optimal extraction conditions for maximum TPC (37±1.1 mg GAE/g) and TFC (460±0.6 mg QE/g) were identified at a microwave frequency of 720 W, an extraction time of 5 minutes, and a plant-to-solvent ratio of 1:15, highlighting the significant influence of microwave power and extraction time on phenolic and flavonoid contents. Furthermore, the research explored the nutritional enhancement of milk through fortification with date syrup, assessing the fortified milk for total soluble solids (TSS), pH, TPC, and TFC, which demonstrated an improved nutritional profile. This research provides valuable insights into the MAE of date fruits and the potential of date syrup in developing functional food products, guiding future studies and industrial applications aimed at enhancing the nutritional and functional properties of food products.

Item Type: Article
Subjects: Eurolib Press > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 07 Sep 2024 05:17
Last Modified: 07 Sep 2024 05:17
URI: http://info.submit4journal.com/id/eprint/3746

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