Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods
The demand for food bioactive ingredients from natural sources with low cost and broad range of applications is extremely increasing. In this study, five date varieties marketed in Malaysia were evaluated for their potential applications as functional food ingredients. The date fruits were extrac...
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| Format: | Article |
| Language: | English |
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Journal of Pure and Applied Microbiology
2018-09-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/applications-of-date-phoenix-dactylifera-l-fruits-as-bioactive-ingredients-in-functional-foods/ |
| _version_ | 1818398164389986304 |
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| author | Hana Kadum Azizah Hamid Faridah Abas Nurul Shazini Ramli Abdul Karim Sabo Mohammed Belial J. Muhialdin |
| author_facet | Hana Kadum Azizah Hamid Faridah Abas Nurul Shazini Ramli Abdul Karim Sabo Mohammed Belial J. Muhialdin |
| author_sort | Hana Kadum |
| collection | DOAJ |
| description | The demand for food bioactive ingredients from natural sources with low cost and
broad range of applications is extremely increasing. In this study, five date varieties marketed
in Malaysia were evaluated for their potential applications as functional food ingredients. The
date fruits were extracted with 80% ethanol, and biological activities including antioxidant,
antibacterial and anti-elastase activity were determined by referenced methods. Results of the
study showed that the date variety Piyarom demonstrated the highest antioxidant activity (IC50
11.3 µg/ mL), strong antibacterial activity towards tested pathogens that was ranged in 62-76 %,
and strong anti-elastase activities (61.2±4.9%). The varieties Ajwa and Anbar showed moderate
antioxidant and antibacterial activity, while Deglet Nour and Rabbi exhibited low activities.
The results revealed high potential of Piyarom extract to be used as ingredient for functional
food applications and fulfilled the high demand for natural functional food ingredients. |
| first_indexed | 2024-12-14T07:00:26Z |
| format | Article |
| id | doaj.art-83c72ae8bc404ede8efc9fae1a9c23d3 |
| institution | Directory Open Access Journal |
| issn | 0973-7510 2581-690X |
| language | English |
| last_indexed | 2024-12-14T07:00:26Z |
| publishDate | 2018-09-01 |
| publisher | Journal of Pure and Applied Microbiology |
| record_format | Article |
| series | Journal of Pure and Applied Microbiology |
| spelling | doaj.art-83c72ae8bc404ede8efc9fae1a9c23d32022-12-21T23:12:27ZengJournal of Pure and Applied MicrobiologyJournal of Pure and Applied Microbiology0973-75102581-690X2018-09-011231101110810.22207/JPAM.12.3.08Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional FoodsHana Kadum0Azizah Hamid1Faridah Abas2Nurul Shazini Ramli3Abdul Karim Sabo Mohammed4Belial J. Muhialdin51 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia. 2 Faculty of Science, University Muthanna, Iraq.1 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.1 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia. 3 Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.1 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.1 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia. 4 Faculty of Science, The Federal University of Dutse, Dutse, Jigawa, Nigeria1 Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.The demand for food bioactive ingredients from natural sources with low cost and broad range of applications is extremely increasing. In this study, five date varieties marketed in Malaysia were evaluated for their potential applications as functional food ingredients. The date fruits were extracted with 80% ethanol, and biological activities including antioxidant, antibacterial and anti-elastase activity were determined by referenced methods. Results of the study showed that the date variety Piyarom demonstrated the highest antioxidant activity (IC50 11.3 µg/ mL), strong antibacterial activity towards tested pathogens that was ranged in 62-76 %, and strong anti-elastase activities (61.2±4.9%). The varieties Ajwa and Anbar showed moderate antioxidant and antibacterial activity, while Deglet Nour and Rabbi exhibited low activities. The results revealed high potential of Piyarom extract to be used as ingredient for functional food applications and fulfilled the high demand for natural functional food ingredients.https://microbiologyjournal.org/applications-of-date-phoenix-dactylifera-l-fruits-as-bioactive-ingredients-in-functional-foods/antioxidantantibacterial activityanti-aginganti-elastasefunctional food |
| spellingShingle | Hana Kadum Azizah Hamid Faridah Abas Nurul Shazini Ramli Abdul Karim Sabo Mohammed Belial J. Muhialdin Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods Journal of Pure and Applied Microbiology antioxidant antibacterial activity anti-aging anti-elastase functional food |
| title | Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods |
| title_full | Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods |
| title_fullStr | Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods |
| title_full_unstemmed | Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods |
| title_short | Applications of Date (Phoenix dactylifera L.) Fruits as Bioactive Ingredients in Functional Foods |
| title_sort | applications of date phoenix dactylifera l fruits as bioactive ingredients in functional foods |
| topic | antioxidant antibacterial activity anti-aging anti-elastase functional food |
| url | https://microbiologyjournal.org/applications-of-date-phoenix-dactylifera-l-fruits-as-bioactive-ingredients-in-functional-foods/ |
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