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Abstract
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Edible parts of two varieties of date palm (Mazfati
and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from
Iran were analyzed to determine their phenolic compound and
antioxidant activities (AA). Antioxidant activity evaluated
using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl
(DPPH), reducing power and total antioxidant method. The
total phenolic content (TPC) of the DPF was measured using
Folin–Ciocalteau method. The samples used in this study
included samples were gathered at three stages of khalaal,
rutab, tamr and dried date from Bam and Jiroft date. The
TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg
gallic acid equivalents (GAE/100 gdw sample) for khalal,
rutab and tamr stage of Mozafati variety, respectively. This
work demonstrates the potential of Iranian dates as good
sources of antioxidant which can be used as functional food
ingredients. The influence of sun drying process and oven
drying at temperature ranged 50–80 °C on phenolic compounds
and AA of date palm fruits were investigated. Result
of drying process showed that TPC and AA varied with
temperature and decreased by increase of drying temperature
(from 667.3 to 610.5 mg galic acid in sun dried dates of
Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried
dates (80 °C) of Mozafati and Kaluteh respectively).
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