Effect of Drying Methods on Chemical Composition, Mineral and Antioxidants of Saidy Date (Phoenix dactylifera L.) Fruits Residue. | ||
| Journal of Food and Dairy Sciences | ||
| Article 6, Volume 9, Issue 3, March 2018, Pages 127-132 PDF (223.1 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2018.35430 | ||
| Authors | ||
| B. Ramadan1; T. Mostafa2; Walaa Ied2 | ||
| 1Food Sci. and Tech. Dept., Faculty of Agric., Assiut Univ. | ||
| 2Food Tech. Research Institute, Agric. Research Center. | ||
| Abstract | ||
| Low quality fruits of Saidy date (Semi-dry variety, high quality) were analyzed for their chemical composition, total phenolic and antioxidants content. The Saidy date fruits residue (DFR) obtained after juice separation was used in this study. The effect of drying methods (Hot air oven and microwave drying) on chemical composition, minerals, phenolics content and antioxidant activity of Saidy date fruits residue (DFR) was studied. Total carbohydrates was the major component of the DFR recorded 78.31, 75.88 and 75.53 % of the fresh, hot air oven and microwave dried (DFR) samples; respectively. The DFR had high contents of total dietary fibers (62.97, 65.57 and 64.90 %; respectively of the same samples, dwb). The insoluble dietary fibers had the highest values of the total dietary fibers recorded 48.86, 49.38 and 47.93%; respectively of the same samples. While, the soluble dietary fibers varied from 14.11 to 16.97%. The microwave dried (DFR) sample had the highest values of moisture, ash, crude protein, fat and fibers (4.40, 2.57, 3.87, 1.11 and 16.92% dwb; respectively) compared to the hot oven air dried samples. The total phenolics content was 1.92, 2.12 and 2.28% of the fresh, hot air oven and microwave dried (DFR) samples; respectively. Besides, the antioxidant activity (DPPH) was 55.13, 62.62 and 60.13 of the same samples; respectively. Potassium content was the predominate value followed by phosphorous, magnesium and calcium in the dried DFR samples. With regard to the effect of drying methods on the composition of DFR samples, there are no differences among them except the drying time. Dates fruit residue (DFR) it may be a good source of dietary fibers, total phenolic contents and natural antioxidants which will ultimately result in adding value to the date fruits residue of low quality dates. | ||
| Keywords | ||
| Date fruit residue; Saidy; Microwave drying; Chemical composition; Total Phenolics; dietary fiber; Antioxidant activity | ||
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