LAPSE:2019.1174
Published Article
LAPSE:2019.1174
Pulsed Electric Field-Assisted Ethanolic Extraction of Date Palm Fruits: Bioactive Compounds, Antioxidant Activity and Physicochemical Properties
November 24, 2019
The current study was aimed to observe the influence of pulsed electric field (PEF) on the extraction of bioactive components; antioxidant activity and physicochemical properties of date palm fruit extract (DPFE) as compared to the extract untreated by PEF. The fruit was treated with PEF (frequency: 10 Hz, time: 100 µs, pulses number: 30, electric field strength (EFS): 1, 2, and 3 kV/cm. The results show that PEF has a positive impact on the total content of carotenoids, anthocyanins, flavonoids, and phenolics by increasing the EFS. DPFE treated with PEF exhibit a strong antioxidant activity as compared to untreated extract, while electrical conductivity, pH values, and titratable acidity were not affected by PEF. The results indicate a notable increase in the volatile components in DPFE treated with PEF at 3 kV/cm. Thus, PEF treatment can assist the ethanolic extraction of DPFE to improve the bioactivity and antioxidative activity. These findings suggest that PEF can be a more suitable technique to enhance solvent extraction on a commercial basis.
Record ID
Keywords
antioxidant activity, bioactive compounds, dates, ethanolic extraction, PEF
Subject
Suggested Citation
Siddeeg A, Faisal Manzoor M, Haseeb Ahmad M, Ahmad N, Ahmed Z, Kashif Iqbal Khan M, Aslam Maan A, Mahr-Un-Nisa, Zeng XA, Ammar AF. Pulsed Electric Field-Assisted Ethanolic Extraction of Date Palm Fruits: Bioactive Compounds, Antioxidant Activity and Physicochemical Properties. (2019). LAPSE:2019.1174
Author Affiliations
Siddeeg A: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani 21111, Sudan
Faisal Manzoor M: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China [ORCID]
Haseeb Ahmad M: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Ahmad N: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Ahmed Z: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China [ORCID]
Kashif Iqbal Khan M: Department of Food Engineering, Faculty of Agricultural Engineering, University of Agriculture, Faisalabad 38000, Pakistan
Aslam Maan A: Department of Food Engineering, Faculty of Agricultural Engineering, University of Agriculture, Faisalabad 38000, Pakistan
Mahr-Un-Nisa: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Zeng XA: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
Ammar AF: College of Sciences, Biochemistry Department, University of Jeddah, Jeddah 21959, Saudi [ORCID]
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Faisal Manzoor M: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China [ORCID]
Haseeb Ahmad M: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Ahmad N: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Ahmed Z: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China [ORCID]
Kashif Iqbal Khan M: Department of Food Engineering, Faculty of Agricultural Engineering, University of Agriculture, Faisalabad 38000, Pakistan
Aslam Maan A: Department of Food Engineering, Faculty of Agricultural Engineering, University of Agriculture, Faisalabad 38000, Pakistan
Mahr-Un-Nisa: Institute of Home and Food Sciences, Faculty of Life Science, Government College University, Faisalabad 38000, Pakistan
Zeng XA: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
Ammar AF: College of Sciences, Biochemistry Department, University of Jeddah, Jeddah 21959, Saudi [ORCID]
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Journal Name
Processes
Volume
7
Issue
9
Article Number
E585
Year
2019
Publication Date
2019-09-03
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr7090585, Publication Type: Journal Article
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Published Article
LAPSE:2019.1174
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External Link
doi:10.3390/pr7090585
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Version History
[v1] (Original Submission)
Nov 24, 2019
Verified by curator on
Nov 24, 2019
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v1
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https://psecommunity.org/LAPSE:2019.1174
Original Submitter
Calvin Tsay
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