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Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using
Hosam M Habib1, Carine Platat, Emmanuelle Meudec
1Department of Nutrition and Health, UAE University, P.O. Box 15551, Al Ain, United Arab Emirates.
Journal of the Science of Food and Agriculture
|September 17, 2013
Summary
Date seeds are rich in antioxidants, particularly epicatechin and catechin. These bioactive compounds highlight their potential as functional food additives and nutraceuticals.
Area of Science:
- Food Science
- Analytical Chemistry
- Phytochemistry
Background:
- Date fruit seeds exhibit significant antioxidant properties attributed to high flavonoid and phenolic compound content.
- Previous research indicates the potential of date seeds as a source of valuable bioactive compounds.
Purpose of the Study:
- To identify and quantify the specific phenolic composition of date seeds.
- To evaluate the potential of date seeds as functional food additives and nutraceuticals.
Main Methods:
- Utilized Ultra-Performance Liquid Chromatography with Diode-Array Detection and Electrospray Ionization Mass Spectrometry (UPLC-DAD-ESI-MS).
- Performed two analyses: simple phenolic compounds and depolymerized flavan-3-ols (including proanthocyanidins).
Main Results:
- Total phenolic compounds measured at 2.194 ± 0.040 g/kg of date seed.
- Flavan-3-ols quantified at 50.180 ± 1.360 g/kg after depolymerization.
- Epicatechin (46.800 ± 1.012 g/kg) and catechin (3.380 ± 0.349 g/kg) were the primary flavan-3-ols identified.
Conclusions:
- Date seeds are confirmed as a rich source of bioactive phenolic compounds.
- The high concentration of epicatechin and catechin supports their use as functional food ingredients.
- Date seeds show strong potential for application in the nutraceutical and functional food industries.
