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Evaluation of Nutraceutical Potential of Ajwa Dates

Thesis Info

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Author

Khalid Butt, Sumaira

Program

PhD

Institute

Pir Mehr Ali Shah Arid Agriculture University

City

Rawalpindi

Province

Punjab

Country

Pakistan

Thesis Completing Year

2017

Thesis Completion Status

Completed

Subject

Food Science & Technology

Language

English

Link

http://prr.hec.gov.pk/jspui/bitstream/123456789/13666/1/Sumaira_Khalid_Butt_Food_Technology_2017_PMAS_12.02.2018.pdf

Added

2021-02-17 19:49:13

Modified

2024-03-24 20:25:49

ARI ID

1676726131034

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Dates (Phoenix dactylifera L.) have important role in human health, due to its high nutritional and economic values. The study was planned to explore the nutraceutical potential of ajwa date flesh and pits in comparison to local varieties in four different phases. 1) Proximate analysis and mineral profile 2) Extraction and characterization of polyphenols 3) Biological evaluation of date extracts against lipo-protein profile and induced renal cancer 4) Development of chocolate date bar. In first phase, results indicated that among all date flesh parts, ajwa variety was high in moisture (22.8 %), ash (3.22 %) while zaidy variety has highest amounts of glucose (54.5%), fructose (52.03%), maltose (22.5%), and galactose (12 .2%) contents while in pits, ajwa variety have highest amounts of crude fat (7.8%), crude fiber (43%), TDF (33.9%), IDF (10.6), and SDF (12.5%) in comparison with other varieties (Aseel and zaidy). Similarly, Date flesh was found better source of mineral as compared to pits whereas potassium was richly found in both parts. In second phase, Results indicated that ajwa pits have highest amount of TPC (3932.3 mg GAE/100g), TFC (2956.2 mg QEC/100g) DPPH (96.3%) and ABTS (86.2%) activity respectively) in 90% ethanol. In 3rd phase, results revealed that ajwa pits among all date varieties and parts significantly reduces total protein, total cholesterol, total triglycerides and LDL levels and increases HDL levels in both genders of mice. Whereas ajwa pits were also found to increase CAT, GPx and SOD levels. In 4th phase, ajwa flesh and pits extracts were optimized at different levels for utilizing in chocolate date bar and their effects on sensory parameters. Results revealed that 10% level of ajwa flesh and 15% level of ajwa pit are optimized levels that can be utilized for preparation of date chocolate bars. These nutraceutical ingredients will also provide benefits to the common consumer and the industry to improve the nutritional quality of the foods and health of the people thereafter.
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