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Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L.) by hydrothermal treatments

AuthorsMrabet, Abdessalem; Jiménez Araujo, Ana ; Fernández-Bolaños Guzmán, Juan ; Rubio-Senent, Fátima; Lama-Muñoz, Antonio; Sindic, Marianne; Rodríguez-Gutiérrez, Guillermo
Phenolic extract
Thermal treatment
Issue Date1-Apr-2016
CitationFood Chemistry 196: 917–924 (2016)
AbstractThree common non-commercial Tunisian date varieties were treated by two thermal systems, obtaining a liquid fraction which was characterized and its antioxidant capacity determined. The concentration of total phenols in the three varieties (Smeti, Garen Gazel, and Eguwa) was increased by steam explosion treatment up to 5311, 4680, and 3832 mg/kg of fresh dates, and their antioxidant activity up to 62.5, 46.5 and 43.1 mmol Trolox®/kg of fresh date, respectively. Both thermal treatments increased the content of phenolic acids. Additionally, a long scale study was carried out in a pilot plant, with steam treatment at 140 °C and 160 °C for 30 min. The liquid phase was extracted and fractionated chromatographically using adsorbent or ionic resins. The phenolic profiles were determined for each fraction, yielding fractions with interesting antioxidant activities with EC50 values of up to 0.08 mg/L or values of TEAC of 0.67 mmol Trolox®/g of extract.
Description27 Páginas; 4 Tablas; 2 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2015.10.026
Appears in Collections:(IG) Artículos
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