Reference : Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoeni...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/192569
Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L.) by hydrothermal treatments
English
Mrabet, Abdessalem mailto [Université de Liège - ULiège > > > Form. doct. sc. agro. & ingé. biol.]
Jiménez-Araujo, Ana [Campus Universitario Pablo de Olavide > Consejo Superior de Investigaciones Científicas (CSIC) > Instituto de la Grasa > >]
Fernández-Bolaños, Juan [Campus Universitario Pablo de Olavide > Consejo Superior de Investigaciones Científicas (CSIC) > Instituto de la Grasa > >]
Rubio-Senent, Fátima [Campus Universitario Pablo de Olavide > Consejo Superior de Investigaciones Científicas (CSIC) > Instituto de la Grasa > >]
Lama-Muñoz, Antonio [Campus Universitario Pablo de Olavide > Consejo Superior de Investigaciones Científicas (CSIC) > Instituto de la Grasa > >]
Sindic, Marianne mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Rodríguez-Gutiérrez, Guillermo [Campus Universitario Pablo de Olavide > Consejo Superior de Investigaciones Científicas (CSIC) > Instituto de la Grasa > >]
8-Oct-2015
Food Chemistry
Elsevier Science
196
2016
917-924
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Date ; Antioxidant ; Phenolic extract ; Thermal treatment
[en] Three 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.
Researchers ; Students
http://hdl.handle.net/2268/192569
10.1016/j.foodchem.2015.10.026
http://www.sciencedirect.com/science/article/pii/S0308814615300261

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Open access
Mrabet 2015 ppa.pdfAuthor postprint543.02 kBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.