Araştırma Makalesi
Yıl 2025,
Cilt: 6 Sayı: 1, 41 - 46, 30.01.2025
Öz
Proje Numarası
TGT 2023/14-LÜTEP
Kaynakça
- S. Ghnimi, S. Umer, A. Karim, and A. Kamal-Eldin, “Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization,” NFS Journal, vol. 6, pp. 1–10, 2017. https://doi.org/10.1016/j.nfs.2016.12.001
- H. Taleb, S. E. Maddocks, R. K. Morris, and R. K. , K. A. D. Morris, “Chemical characterisation and the anti-inflammatory, anti-angiogenic and antibacterial properties of date fruit (Phoenix dactylifera L.),” J Ethnopharmacol, vol. 194, pp. 457–468, 2016. https://doi.org/10.1016/j.jep.2016.10.032
- A. H. El-Far et al., “Date palm (Phoenix dactylifera): Novel Findings and future directions for food and drug discovery,” Curr Drug Discov Technol, vol. 16, no. 1, p. 2, 2019. https://doi.org/10.2174/1570163815666180320111937
- A. Golshan Tafti, N. Solaimani Dahdivan, and S. A. Yasini Ardakani, “Physicochemical properties and applications of date seed and its oil,” Int Food Res J, vol. 24, no. 4, pp. 1399–1406, 2017.
- S. S. Al Harthi, A. Mavazhe, H. Al Mahroqi, and S. A. Khan, “Quantification of phenolic compounds, evaluation of physicochemical properties and antioxidant activity of four date (Phoenix dactylifera L.) varieties of Oman,” J Taibah Univ Med Sci, vol. 10, no. 3, pp. 346–352, 2015. https://doi.org/10.1016/j.jtumed.2014.12.006
- Hasan M and Mohieldein A, “In vivo evaluation of anti diabetic, hypolipidemic, antioxidative activities of saudi date seed extract on streptozotocin ınduced diabetic rats,” J Clin Diagn Res, vol. 10, no. 3, 2016. doi: 10.7860/JCDR/2016/16879.7419
- F. Dehghanian et al., “Date seed extract ameliorates β-amyloid-induced impairments in hippocampus of male rats,” Biomedicine & Pharmacotherapy, vol. 89, pp. 221–226, 2017. https://doi.org/10.1016/j.biopha.2017.02.037
- H. M. Habib, E. M. El-Fakharany, U. D. Souka, F. M. Elsebaee, M. G. El-Ziney, and W. H. Ibrahim, “Polyphenol-rich date palm fruit seed (Phoenix dactylifera L.) extract inhibits labile iron, enzyme, and cancer cell activities, and DNA and protein damage,” Nutrients, vol. 14, p. 3536, 2022. https://doi.org/10.3390/nu14173536
- S. Maqsood, O. Adiamo, M. Ahmad, and P. Mudgil, “Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients,” Food Chem, vol. 308, 2020. https://doi.org/10.1016/j.foodchem.2019.125522
- M. Al-Farsi, C. Alasalvar, M. Al-Abid, K. Al-Shoaily, M. Al-Amry, and F. Al-Rawahy, “Compositional andfunctional characteristics of dates, syrups, and their by-products,” Food Chem, vol. 104, pp. 943–947, 2007. https://doi.org/10.1016/j.foodchem.2006.12.051
- E. D. T. Bouhlali, C. Alem, J. Ennassir, M. Benlyas, A. N. Mbark, and Y. F. Zegzouti, “Phytochemical compositions and antioxidant capacity of three date (Phoenix dactylifera L.) seeds varieties grown in the Southeast Morocco,” Journal of the Saudi Society of Agricultural Sciences, vol. 16, pp. 350–357, 2017. https://doi.org/10.1016/j.jssas.2015.11.002
- M. Fikry et al., “Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds,” Foods, vol. 8, no. 2, 2019. https://doi.org/10.3390/foods8020061
- S. Niazi et al., “An overview: date palm seed coffee, a functional beverage,” International Journal of Public Health and Health Systems, vol. 2, no. 2, pp. 18–25, 2017.
- S. Warnasih, A. H. Mulyati, D. Widiastuti, Z. Subastian, L. Ambarsari, and P. Sugita, “Chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of date seeds (Phoenix dactylifera L.) of red sayer variety,” The Journal of Pure and Applied Chemistry Research, vol. 8, no. 2, pp. 179–184, 2019. DOI: 10.21776/ub.jpacr.2019.008.02.475
- B. Souda, R. Rami, B. Jalloul, and D. Mohamed, “Roasted date palm seeds (Phoenix dactylifera) as an alternative coffee: chemical composition and bioactive properties,” Biomass Convers Biorefin, 2020. DOI:10.1007/s13399-020-00896-7
- G. Atasoy, “Determination of the effect of different heat treatments on bioactive properties and the the production of date seed coffee,” M. S. thesis, The Graduate School of Naturel and Applied Sciences of Selcuk University, Konya, 2019.
- R. K. Raigar, R. Upadhyay, and H. N. Mishra, “Optimization of microwave roasting of peanuts and evaluation of ıts physicochemical and sensory attributes,” J Food Sci Technol, vol. 54, no. 7, pp. 2145–2155, 2017. https://doi.org/10.1007/s13197-017-2654-0
- I. A. Mohamed Ahmed et al., “Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries,” J Food Process Preserv, vol. 44, 2020. https://doi.org/10.1111/jfpp.14807
- C. Baltacıoğlu, H. Baltacıoğlu, İ. Okur, M. Yetişen, and H. Alpas, “Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques,” J Food Sci, vol. 89, no. 3, pp. 1672–1683, 2024. https://doi.org/10.1111/1750-3841.16972
- I. Okur, C. Baltacıoğlu, E. Ağçam, H. Baltacıoğlu, and H. Alpas, “Evaluation of the effect of different extraction techniques on sour cherry pomace phenolic content and antioxidant activity and determination of phenolic compounds by FTIR and HPLC,” Waste Biomass Valorization , vol. 10, p. 3545, 2019. https://doi.org/10.1007/s12649-019-00771-1
- W. Kchaoua, Abbès F, Blecker C, H. Attiaa, and Besbes S, “Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.),” Ind Crops Prod, vol. 45, pp. 262–269, 2013. https://doi.org/10.1016/j.indcrop.2012.12.028
- Abdel-Karim N.A.A, E. A. A. Abdrabou, and Osman A.A.A, “Influence of roasting and microwave heating on nutritional value and bioactive compounds of siwi date seed,” J Food Sci, vol. 52, no. 1, pp. 123–137, 2024. DOI: 10.21608/ejfs.2024.223982.1190
- K. Jdaini, Alla F, Mansouri F, Parmar A, and M. A. Elhoumaizi, “Optimizing the extraction of phenolic antioxidants from date palm fruit by simplex-centroid solvent mixture design,” Heliyon, vol. 9, no. 1, p. e12738, 2023. https://doi.org/10.1016/j.heliyon.2022.e12738
- E. E. Babiker et al., “Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed,” J Food Process Preserv, vol. 44, no. 7, Jul. 2020, doi: 10.1111/jfpp.14495. https://doi.org/10.1111/jfpp.14495
- Y. Halabi et al., “Optimized roasting parameters of full-fat date palm seed (Phoenix dactylifera L.) using a central composite design and chemometric approach to prepare antioxidant-rich beverage,” Letters in Applied NanoBioScience, vol. 13, no. 3, pp. 1–19, 2024. https://doi.org/10.33263/LIANBS133.113
Effect of microwave roasting and different solvents on the extraction of bioactive compounds from date seed
Öz
In this study, phenolic compounds were extracted from date seeds treated with different roasting methods (microwave (MW) and traditional) with three different solvents (water, acidic water, and alcohol), and their changes were investigated. The best results for total phenolic content (TPC) and antioxidant activity were given by 80% methanol (%1 HCI) solvent. The highest amount of TPC was determined in MW roasting at 300 W (7601.71 ± 155.759 mg GAE/100 g dry weight), followed by unroasted (7333.64± 3.12 mg GAE/ 100g dry weight) samples. On the other hand, traditional roasting was less effective than MW roasting at 300 W in terms of TPC, it had the highest antioxidant activity in all samples. HPLC results showed that date seeds contained individual phenolics like caffeic acid, p-cumaric acid, gallic acid, 3,4-dihydroxybenzoic acid, and rutin, and their amounts were affected by different roasting methods. As a multivariate analysis, PCA was a successful method for the classification of roasting treatments based on the bioactive compounds and antioxidant activity. According to these results, roasting had a significant effect on the extraction of phenolic compounds from date seed.
Anahtar Kelimeler
Antioxidant activity Date seed Extraction Microwave roasting TPC
Destekleyen Kurum
This research has been supported by the Scientific Research Projects Coordination Unit of Niğde Ömer Halisdemir University. Project Number: TGT 2023/14-LÜTEP.
Proje Numarası
TGT 2023/14-LÜTEP
Kaynakça
- S. Ghnimi, S. Umer, A. Karim, and A. Kamal-Eldin, “Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization,” NFS Journal, vol. 6, pp. 1–10, 2017. https://doi.org/10.1016/j.nfs.2016.12.001
- H. Taleb, S. E. Maddocks, R. K. Morris, and R. K. , K. A. D. Morris, “Chemical characterisation and the anti-inflammatory, anti-angiogenic and antibacterial properties of date fruit (Phoenix dactylifera L.),” J Ethnopharmacol, vol. 194, pp. 457–468, 2016. https://doi.org/10.1016/j.jep.2016.10.032
- A. H. El-Far et al., “Date palm (Phoenix dactylifera): Novel Findings and future directions for food and drug discovery,” Curr Drug Discov Technol, vol. 16, no. 1, p. 2, 2019. https://doi.org/10.2174/1570163815666180320111937
- A. Golshan Tafti, N. Solaimani Dahdivan, and S. A. Yasini Ardakani, “Physicochemical properties and applications of date seed and its oil,” Int Food Res J, vol. 24, no. 4, pp. 1399–1406, 2017.
- S. S. Al Harthi, A. Mavazhe, H. Al Mahroqi, and S. A. Khan, “Quantification of phenolic compounds, evaluation of physicochemical properties and antioxidant activity of four date (Phoenix dactylifera L.) varieties of Oman,” J Taibah Univ Med Sci, vol. 10, no. 3, pp. 346–352, 2015. https://doi.org/10.1016/j.jtumed.2014.12.006
- Hasan M and Mohieldein A, “In vivo evaluation of anti diabetic, hypolipidemic, antioxidative activities of saudi date seed extract on streptozotocin ınduced diabetic rats,” J Clin Diagn Res, vol. 10, no. 3, 2016. doi: 10.7860/JCDR/2016/16879.7419
- F. Dehghanian et al., “Date seed extract ameliorates β-amyloid-induced impairments in hippocampus of male rats,” Biomedicine & Pharmacotherapy, vol. 89, pp. 221–226, 2017. https://doi.org/10.1016/j.biopha.2017.02.037
- H. M. Habib, E. M. El-Fakharany, U. D. Souka, F. M. Elsebaee, M. G. El-Ziney, and W. H. Ibrahim, “Polyphenol-rich date palm fruit seed (Phoenix dactylifera L.) extract inhibits labile iron, enzyme, and cancer cell activities, and DNA and protein damage,” Nutrients, vol. 14, p. 3536, 2022. https://doi.org/10.3390/nu14173536
- S. Maqsood, O. Adiamo, M. Ahmad, and P. Mudgil, “Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients,” Food Chem, vol. 308, 2020. https://doi.org/10.1016/j.foodchem.2019.125522
- M. Al-Farsi, C. Alasalvar, M. Al-Abid, K. Al-Shoaily, M. Al-Amry, and F. Al-Rawahy, “Compositional andfunctional characteristics of dates, syrups, and their by-products,” Food Chem, vol. 104, pp. 943–947, 2007. https://doi.org/10.1016/j.foodchem.2006.12.051
- E. D. T. Bouhlali, C. Alem, J. Ennassir, M. Benlyas, A. N. Mbark, and Y. F. Zegzouti, “Phytochemical compositions and antioxidant capacity of three date (Phoenix dactylifera L.) seeds varieties grown in the Southeast Morocco,” Journal of the Saudi Society of Agricultural Sciences, vol. 16, pp. 350–357, 2017. https://doi.org/10.1016/j.jssas.2015.11.002
- M. Fikry et al., “Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds,” Foods, vol. 8, no. 2, 2019. https://doi.org/10.3390/foods8020061
- S. Niazi et al., “An overview: date palm seed coffee, a functional beverage,” International Journal of Public Health and Health Systems, vol. 2, no. 2, pp. 18–25, 2017.
- S. Warnasih, A. H. Mulyati, D. Widiastuti, Z. Subastian, L. Ambarsari, and P. Sugita, “Chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of date seeds (Phoenix dactylifera L.) of red sayer variety,” The Journal of Pure and Applied Chemistry Research, vol. 8, no. 2, pp. 179–184, 2019. DOI: 10.21776/ub.jpacr.2019.008.02.475
- B. Souda, R. Rami, B. Jalloul, and D. Mohamed, “Roasted date palm seeds (Phoenix dactylifera) as an alternative coffee: chemical composition and bioactive properties,” Biomass Convers Biorefin, 2020. DOI:10.1007/s13399-020-00896-7
- G. Atasoy, “Determination of the effect of different heat treatments on bioactive properties and the the production of date seed coffee,” M. S. thesis, The Graduate School of Naturel and Applied Sciences of Selcuk University, Konya, 2019.
- R. K. Raigar, R. Upadhyay, and H. N. Mishra, “Optimization of microwave roasting of peanuts and evaluation of ıts physicochemical and sensory attributes,” J Food Sci Technol, vol. 54, no. 7, pp. 2145–2155, 2017. https://doi.org/10.1007/s13197-017-2654-0
- I. A. Mohamed Ahmed et al., “Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries,” J Food Process Preserv, vol. 44, 2020. https://doi.org/10.1111/jfpp.14807
- C. Baltacıoğlu, H. Baltacıoğlu, İ. Okur, M. Yetişen, and H. Alpas, “Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques,” J Food Sci, vol. 89, no. 3, pp. 1672–1683, 2024. https://doi.org/10.1111/1750-3841.16972
- I. Okur, C. Baltacıoğlu, E. Ağçam, H. Baltacıoğlu, and H. Alpas, “Evaluation of the effect of different extraction techniques on sour cherry pomace phenolic content and antioxidant activity and determination of phenolic compounds by FTIR and HPLC,” Waste Biomass Valorization , vol. 10, p. 3545, 2019. https://doi.org/10.1007/s12649-019-00771-1
- W. Kchaoua, Abbès F, Blecker C, H. Attiaa, and Besbes S, “Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.),” Ind Crops Prod, vol. 45, pp. 262–269, 2013. https://doi.org/10.1016/j.indcrop.2012.12.028
- Abdel-Karim N.A.A, E. A. A. Abdrabou, and Osman A.A.A, “Influence of roasting and microwave heating on nutritional value and bioactive compounds of siwi date seed,” J Food Sci, vol. 52, no. 1, pp. 123–137, 2024. DOI: 10.21608/ejfs.2024.223982.1190
- K. Jdaini, Alla F, Mansouri F, Parmar A, and M. A. Elhoumaizi, “Optimizing the extraction of phenolic antioxidants from date palm fruit by simplex-centroid solvent mixture design,” Heliyon, vol. 9, no. 1, p. e12738, 2023. https://doi.org/10.1016/j.heliyon.2022.e12738
- E. E. Babiker et al., “Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed,” J Food Process Preserv, vol. 44, no. 7, Jul. 2020, doi: 10.1111/jfpp.14495. https://doi.org/10.1111/jfpp.14495
- Y. Halabi et al., “Optimized roasting parameters of full-fat date palm seed (Phoenix dactylifera L.) using a central composite design and chemometric approach to prepare antioxidant-rich beverage,” Letters in Applied NanoBioScience, vol. 13, no. 3, pp. 1–19, 2024. https://doi.org/10.33263/LIANBS133.113
Toplam 25 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Proje Numarası | TGT 2023/14-LÜTEP |
| Yayımlanma Tarihi | 30 Ocak 2025 |
| Gönderilme Tarihi | 17 Ocak 2025 |
| Kabul Tarihi | 27 Ocak 2025 |
| Yayımlandığı Sayı | Yıl 2025 Cilt: 6 Sayı: 1 |
