Malaysian Applied Biology Journal

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48_02_15

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Malays. Appl. Biol. (2019) 48(2): 103–108

 

TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES

OF DATE FRUIT EXTRACTS


NOORUL SYUHADA MOHD RAZALI1, BEH WENYIN1, RANUKA DEWI ARJUNAN1,

HASLANIZA HASHIM1 and AMINAH ABDULLAH2*


1Centre for Biotechnology and Functional Food, Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

2Blok I, Bangunan MKN Embassy Techzone, Jalan Teknokrat 2, 63000, Cyberjaya,

Selangor Darul Ehsan, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 7 May 2019, Published online 31 May 2019


ABSTRACT

Dates (Phoenix dactylifera L.) are nutrient-rich fruit consumed worldwide in a raw form or processed value-added products such as paste, syrup and energy bars. Dates are considered as functional food or ingredient due to its nutrients which derived from carbohydrate, lipids, protein, vitamin, mineral and phytochemical compounds, contributing to their potential antioxidant activities. However, the antioxidant properties of dates found in the local market are not widely available in the scientific literature, thus merits investigation. The objective of this study is to determine the total phenol content (TPC) and antioxidant activities (DPPH scavenging activity, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP)) of five dates varieties namely Khalas, Deglet Noor, Lulu, Khenaizi and Medjool. The results showed TPC, ORAC and FRAP values for Lulu and Khenaizi were significantly (p<0.05) higher than Khalas, Deglet Noor and Medjool. Meanwhile, Deglet Noor, Lulu and Khenaizi significantly (p<0.05) possessed greater DPPH scavenging activities as compared to Khalas and Medjool. There was a significant (p<0.05) correlation (r) between the TPC and ORAC (r=0.952) and FRAP (r=0.987) suggesting that phenolic compounds may contribute to the overall antioxidant activity of the dates.


Key words: Dates, total phenolic content, antioxidant activity

 

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