Effect of date palm cultivars on chemical and phytochemical properties of date vinegars

Abstract

Introduction: Phoenix dactylifera, commonly known as date or date palm, is a flowering plant species in the palm family Arecaceae, cultivated for its edible sweet fruit called dates. Dates are high in dietary fibre and antioxidant compounds, known for preventing cancer and cardiovascular diseases. This research studied the chemical properties, antioxidant activities, and total phenolic content of fermented date vinegars from Phoenix dactylifera L. fruits, which had three cultivars - Barhi, Siam S1, and KL1. Methods: The first step was making date wines by using Saccharomyces cerevisiae (0.75% v/v of date juice content) to produce alcohol; the second step was making date vinegars by using Acetobacter pasteurianus (10% v/v of inoculum). Thereafter, the wines and vinegars were analysed for their chemical properties [high performance liquid chromatography (HPLC)], antioxidant activities [2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay], and total phenolic content (folin ciocalteu method). Results: Results showed that the highest alcohol content was 9.35% (v/v) in Siam S1 wine. The highest acetic acid was 7% (v/v) in Siam S1 vinegar. From the phytochemical analysis of vinegars, the highest antioxidant activity was found to be 24.96 mg/mL in Siam S1 vinegar, while the highest total phenolic content was found to be 208.35 mg GAE/L in KL1 vinegar. Conclusion: This novel research showed that the Siam S1 date had the highest acetic acid and antioxidant activity in vinegar. Thus, this cultivar could be processed to make new, healthy products that can further lead to income generation for the people in Thailand.