Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt
The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods—namely, supercritical fluid extraction (SFE), subcritical CO<sub>2</sub> extraction (SCE), and Soxhlet extraction (SXE)—were ev...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/847 |
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| author | Kashif Ghafoor Md. Zaidul Islam Sarker Fahad Y. Al-Juhaimi Isam A. Mohamed Ahmed Elfadil E. Babiker Mohammed S. Alkaltham Abdullah K. Almubarak |
| author_facet | Kashif Ghafoor Md. Zaidul Islam Sarker Fahad Y. Al-Juhaimi Isam A. Mohamed Ahmed Elfadil E. Babiker Mohammed S. Alkaltham Abdullah K. Almubarak |
| author_sort | Kashif Ghafoor |
| collection | DOAJ |
| description | The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods—namely, supercritical fluid extraction (SFE), subcritical CO<sub>2</sub> extraction (SCE), and Soxhlet extraction (SXE)—were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract (<i>p</i> ≤ 0.05). The apparent viscosity, surface color, and bioactive properties of yogurt were affected by both date flesh extracts and storage duration in varied magnitudes (<i>p</i> ≤ 0.05). The incorporation of date flesh extracts into yogurt formulations increased the total phenolic content (TPC), DPPH antiradical activity, viscosity, and redness (<i>a*</i>) and decreased the lightness (<i>L*</i>) and yellowness (<i>b*</i>) of the developed product (<i>p</i> ≤ 0.05). The elongation of storage time progressively (<i>p</i> ≤ 0.05) reduced the pH, TPC, DPPH antiradical activity, bacterial counts, and <i>L*</i> and <i>b*</i> values and increased the acidity, syneresis, viscosity, and <i>a*</i> values with few exceptions. Date flesh extracts can improve the health quality of yogurt without major influence on the sensory attributes while stored at 4 °C. |
| first_indexed | 2024-03-11T08:49:43Z |
| format | Article |
| id | doaj.art-4485e13ee40a4056919a0c8c3807079d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:49:43Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4485e13ee40a4056919a0c8c3807079d2023-11-16T20:31:22ZengMDPI AGFoods2304-81582023-02-0112484710.3390/foods12040847Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional YogurtKashif Ghafoor0Md. Zaidul Islam Sarker1Fahad Y. Al-Juhaimi2Isam A. Mohamed Ahmed3Elfadil E. Babiker4Mohammed S. Alkaltham5Abdullah K. Almubarak6Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaFood Science Program, Cooperative Research, Extension and Education Services, Northern Marianas College, Saipan, MP 96950, USADepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaThe bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods—namely, supercritical fluid extraction (SFE), subcritical CO<sub>2</sub> extraction (SCE), and Soxhlet extraction (SXE)—were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract (<i>p</i> ≤ 0.05). The apparent viscosity, surface color, and bioactive properties of yogurt were affected by both date flesh extracts and storage duration in varied magnitudes (<i>p</i> ≤ 0.05). The incorporation of date flesh extracts into yogurt formulations increased the total phenolic content (TPC), DPPH antiradical activity, viscosity, and redness (<i>a*</i>) and decreased the lightness (<i>L*</i>) and yellowness (<i>b*</i>) of the developed product (<i>p</i> ≤ 0.05). The elongation of storage time progressively (<i>p</i> ≤ 0.05) reduced the pH, TPC, DPPH antiradical activity, bacterial counts, and <i>L*</i> and <i>b*</i> values and increased the acidity, syneresis, viscosity, and <i>a*</i> values with few exceptions. Date flesh extracts can improve the health quality of yogurt without major influence on the sensory attributes while stored at 4 °C.https://www.mdpi.com/2304-8158/12/4/847bioactive compoundsdate flesh extractgreen extraction methodsfunctional yogurtyogurt quality |
| spellingShingle | Kashif Ghafoor Md. Zaidul Islam Sarker Fahad Y. Al-Juhaimi Isam A. Mohamed Ahmed Elfadil E. Babiker Mohammed S. Alkaltham Abdullah K. Almubarak Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt Foods bioactive compounds date flesh extract green extraction methods functional yogurt yogurt quality |
| title | Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt |
| title_full | Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt |
| title_fullStr | Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt |
| title_full_unstemmed | Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt |
| title_short | Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt |
| title_sort | bioactive compounds extracted from saudi dates using green methods and utilization of these extracts in functional yogurt |
| topic | bioactive compounds date flesh extract green extraction methods functional yogurt yogurt quality |
| url | https://www.mdpi.com/2304-8158/12/4/847 |
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