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DETERMINATION THE PROPERTIES ANTIOXIDANT IN PHENOLIC EXTRACTS OF KHUDRAWI AND BRAIM DATES | ||
| Basrah Journal For Date Palm Research | ||
| Article 8, Volume 10, Issue 2, 2011, Pages 105-128 PDF (0 K) | ||
| Authors | ||
| Alya Jameel Ali AL-Saad; Ali Ahmed Sahi | ||
| Abstract | ||
| The present study conducted in laboratory college of Agriculture,The samples collected in 2009 year,The study includes Extraction of date palm fruits varieties during tamer stage These varieties are (Khudrawi, Braim). The Extraction process was conducted using water and methanol. the antioxidant activity for these varieties extraction The properties of Khudrawi and Braim extraction like chelating ability, reducing power, scavenging of hydrogen Peroxide and Stability of the activity at deferent pH , influence of temperature exposure (180) C and the synergistic effect were studied .The antioxidant activity is estimated for the Linolic acid by taking different concentrations from date extractions during tamer stages. the highest activity of antioxidant for Khudrawi 79.86 % and 75.98% for Braim extraction when extracted with water and methanol at concentration of 100 mg/ml that was less active than industrial antioxidation (BHT) that reached 97.90 % and the natural α -tocopherol that its activity reached 89.50 %.The extraction of Khudrawi date is higher in chelating ability to Bream extraction of phenol while there is no significant differences between the two extractions in the reducing power There are no significant differences between the extractions in the scavenging of hydrogen Peroxide,The Stability of the activity of the antioxidant compounds for Khudrawi date and Bream at pH 3,7,11 for different incubation periods were estimation. Rapid decrease is noticed in the activity of the antioxidant after 24 hours of incubation at pH11 and 3 while at pH7 it is slight decrease in the activity for the antioxidant activity gradually all over incubation period. The influence of temperature exposure (180) C to the antioxidant activity for Khudrawi and Bream and for different time periods (0-120) minute had decreased the activity of the compounds of the antioxidant activity with slight decrease in significantly all over the incubation period.In terms of the synergistic effect, the results showed an increase in synergistic effect for the mixtures of extractions with α –tocopherol and ascorbic acid with increase in concentrations of the antioxidant compounds (20,40,60) mg/ml and for different incubation periods and the treatment (60+60) mg/ml of (Khudrawi extraction + α -tocopherol) have the best results and decreased in the inhibition rate with progress in the incubation period. | ||
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