Comparing physicochemical properties, antioxidant capacity and total phenolic content between homemade and commercial dates (phoenix dactyliferal l.) vinegar
Dates (Phoenix dactyliferal I) is a popular dried fruit being consumed in Malaysia especially during Ramadan month. Previous studies evidenced that dates possessed antioxidant properties. Various dates’ by-products have been produced to provide alternative food choices such as dates’ vinegar. How...
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| Main Author: | |
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2015
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| Subjects: | |
| Online Access: | http://eprints.usm.my/60565/1/SAW%20JO%20WYN%20-%20e.pdf http://eprints.usm.my/60565/ |
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| Summary: | Dates (Phoenix dactyliferal I) is a popular dried fruit being consumed in Malaysia
especially during Ramadan month. Previous studies evidenced that dates possessed
antioxidant properties. Various dates’ by-products have been produced to provide
alternative food choices such as dates’ vinegar. However, limited study has been carried
out on dates by-products especially dates’ vinegar. The aims of this study is to determine
and compare the physicochemical properties, antioxidant properties, and total phenolic
content of both homemade and commercial dates’ vinegar, hence providing additional
scientific evidence of its potential. Preparation of homemade dates’ vinegar was done
through spontaneous and simultaneous fermentation cycle process of semisoft and soft
date cultivars at 28°C for 60 days. Physicochemical properties such as total sugar content,
pH and total titratable acidity of homemade and commercial dates’ vinegar were then
studied. Folin-ciocalteu reagent was used to examine their total phenolic content while
hydrogen peroxide scavenging test and metal chelating test were used to screen the
antioxidant capacity. Both homemade and commercial dates’ vinegar showed significant
differences in physicochemical properties (p<0.05). Total phenolic content of dates’
vinegar ranged from 281.17 GAE/L to 641.17 GAE/L with significant differences noted
between homemade and commercial dates’ vinegar (p<0.05). Hydrogen peroxide
scavenging activity of semisoft dates’ vinegar [310.20 AAeq (pg/ml)], soft dates’ vinegar
[200.06 AAeq (pg/ml)] and commercial dates’ vinegar [190.81 AAeq (pg/ml)] did not show any significant difference (p>0.05). Pearson’s correlation statistical test showed no |
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