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DETERMINATION OF PHENOLIC COMPOUNS IN FIVE VARIETY OF LOCAL DATE PALM DURING KIMRI AND TAMAR STAGE AND USE IT AS ANTIOXIDANT IN BEAF MEAT KUFTA | ||
| Basrah Journal For Date Palm Research | ||
| Article 1, Volume 10, Issue 1, 2011, Pages 31-47 PDF (0 K) | ||
| Authors | ||
| Ali Ahmed Sahi; Alya Jameel Ali AL-Saad | ||
| Abstract | ||
| The present study is includes determination of total content of Phenolcs compounds of five date palm fruits (Phoenix dactylifera L.) varieties during two growing stages (kimri and tamer). These varieties are (Dairi, Khudrawi,Zahidi, Braim and Khusab). The Extraction process was conducted using six different solvents (Water, water and methanol, Dimethyl sulfoxide, Formic Extraction Technique, Ethyl Acetate and hexane).There is no significant differences between different varieties whereas, the Zahidi extract contains larger quantity of phenols that reached 288.88 mg of Gallic equivalent / 100 g of dry weight, the less was detected from Khusab which reached 88,88 mg Gallic equivalent / 100 g, while during the tamer stage, the largest quantity of phenols was in Dairi it reached 177.77 mg Gallic/ 100 g and the less quantity for Khusab wich reached 33.33 mg Gallic equivalent /100 g. Inhibition effect increased for the extraction of Khudrawi date which was prepared with different concentrations (0.03, 0.05, 0.07, 0.09, 0.11) g/100 g to delay the oxidation of beef Meat Kufta and the concentration 0.11 g /100g showed higher inactivation activity . The value of peroxide is decreased with an increase in concentrations when stored with cooling degree for ten days and there is significant differences between all concentrations in sensory evaluation of Khudhrawi extraction with different concentrations adding to the product of beef Meat Kufta compared with BHT and control that stored with cooling degree 4-8C for 5 days , and the control have lowest degree compared with BHT and extract. | ||
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