Optimization of Extraction Parameters and Characterization of Tunisian Date Extract: A Scientific Approach Toward...

Area of Science:

• Food Science and Technology
• Biochemistry
• Chemical Engineering

Background:

• Date processing generates by-products like Kentichi date powder (KDP).
• KDP contains valuable components such as sugars, proteins, and amino acids.
• Valorizing food by-products is crucial for sustainability and creating value-added products.

Purpose of the Study:

• To optimize the extraction conditions for sugars from Kentichi date powder (KDP).
• To characterize the nutritional and antioxidant properties of the Kentichi date powder extract (KDPE).
• To evaluate the potential of KDPE for use in functional food formulations.

Main Methods:

• Response Surface Methodology (RSM) was employed to determine optimal extraction parameters.
• Key parameters investigated included powder/solvent ratio, extraction temperature, and extraction time.
• Nutritional analysis (total sugars, protein, amino acids) and antioxidant activity assays (DPPH, ABTS, FRAP, TAA) were performed on the extract.

Main Results:

• Optimal extraction conditions yielded 77.1% sugar from KDP (predicted 80.50%).
• The Kentichi date powder extract (KDPE) contained 160.09 g/L total sugars and 10.31 g/L protein, including essential amino acids.
• KDPE exhibited significant antioxidant activity and showed potential for freeze-drying into a stable powder.

Conclusions:

• RSM effectively optimized sugar extraction from Kentichi date powder.
• KDPE possesses a rich nutritional profile and potent antioxidant properties.
• KDPE is a promising ingredient for developing functional foods.