Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage
The study aimed to evaluate the effects of date palm spikelet extract (DPSE) from two cultivars on the chemical, antioxidants, and sensory properties of yogurt. The DPSE of Rziz (Rz) and Khalas (Kl) cultivars contains high levels of total phenolics and flavonoids as well as phenolic compounds with a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1877826 |
| _version_ | 1819103450113245184 |
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| author | Ibrahim A. Almusallam Isam A. Mohamed Ahmed Ali Saleh Fahad Y. Al-Juhaimi Kashif Ghafoor Salah Al Maiman Elfadil E. Babiker |
| author_facet | Ibrahim A. Almusallam Isam A. Mohamed Ahmed Ali Saleh Fahad Y. Al-Juhaimi Kashif Ghafoor Salah Al Maiman Elfadil E. Babiker |
| author_sort | Ibrahim A. Almusallam |
| collection | DOAJ |
| description | The study aimed to evaluate the effects of date palm spikelet extract (DPSE) from two cultivars on the chemical, antioxidants, and sensory properties of yogurt. The DPSE of Rziz (Rz) and Khalas (Kl) cultivars contains high levels of total phenolics and flavonoids as well as phenolic compounds with an antioxidant activity exceeded 90%. Increasing the DPSE concentration in yogurt improved the levels of total solids, protein, ash, total phenolic compounds, flavonoids, and antioxidant activity even during prolonged storage periods. The thiobarbituric acid reactive substances (TBARS) of yogurt was decreased by adding DPSE but increased with storage time. Throughout the storage period, the DPSE-formulated yogurt revealed better stability in terms of its physicochemical, antioxidative, and sensory characteristics compared to non-formulated yogurt. The findings of this study proved the antioxidant potential of 0.5–1% DPSE for both cultivars, with the superiority of the Rz extract as a functional additive to preserve yogurt. |
| first_indexed | 2024-12-22T01:50:39Z |
| format | Article |
| id | doaj.art-0b8f296dd1e044c396a59543a9580c4f |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-22T01:50:39Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-0b8f296dd1e044c396a59543a9580c4f2022-12-21T18:42:56ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452021-01-0119119019710.1080/19476337.2021.18778261877826Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storageIbrahim A. Almusallam0Isam A. Mohamed Ahmed1Ali Saleh2Fahad Y. Al-Juhaimi3Kashif Ghafoor4Salah Al Maiman5Elfadil E. Babiker6College of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityCollege of Food and Agricultural Sciences, King Saud UniversityThe study aimed to evaluate the effects of date palm spikelet extract (DPSE) from two cultivars on the chemical, antioxidants, and sensory properties of yogurt. The DPSE of Rziz (Rz) and Khalas (Kl) cultivars contains high levels of total phenolics and flavonoids as well as phenolic compounds with an antioxidant activity exceeded 90%. Increasing the DPSE concentration in yogurt improved the levels of total solids, protein, ash, total phenolic compounds, flavonoids, and antioxidant activity even during prolonged storage periods. The thiobarbituric acid reactive substances (TBARS) of yogurt was decreased by adding DPSE but increased with storage time. Throughout the storage period, the DPSE-formulated yogurt revealed better stability in terms of its physicochemical, antioxidative, and sensory characteristics compared to non-formulated yogurt. The findings of this study proved the antioxidant potential of 0.5–1% DPSE for both cultivars, with the superiority of the Rz extract as a functional additive to preserve yogurt.http://dx.doi.org/10.1080/19476337.2021.1877826date palm spikeletsyogurtantioxidative activitysensory property |
| spellingShingle | Ibrahim A. Almusallam Isam A. Mohamed Ahmed Ali Saleh Fahad Y. Al-Juhaimi Kashif Ghafoor Salah Al Maiman Elfadil E. Babiker Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage CyTA - Journal of Food date palm spikelets yogurt antioxidative activity sensory property |
| title | Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage |
| title_full | Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage |
| title_fullStr | Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage |
| title_full_unstemmed | Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage |
| title_short | Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage |
| title_sort | potential of date palm spikelet extract as an anti oxidative agent in set type yogurt during cold storage |
| topic | date palm spikelets yogurt antioxidative activity sensory property |
| url | http://dx.doi.org/10.1080/19476337.2021.1877826 |
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