In Vitro Antioxidant Activities of Three Selected Dates from Tunisia (Phoenix dactyliferaL.)

Wissal Kchaou,Fatma Abbès,Souhail Besbes,Hamadi Attia

doi:10.1155/2014/367681

Abstract

Second-grade dates (Phoenix dactyliferaL.), with hard texture, from three selected Tunisian cultivars (Allig, Deglet Nour, and Bejo) were analysed from their antioxidant activities using DPPH radical scavenging activity, FRAP assay, H2O2scavenging activity, and metal chelating activity. Date extracts showed strong and concentration-dependant activity in all tested methods. The results showed that the best antioxidant activity was obtained in Allig, followed by Bejo and Deglet Nour. Total phenolics, total flavonoids, carotenoids, and tannins were determined spectrophotometrically in three date extracts. Results indicated that date contained significantly different amounts of these compounds. In fact, Allig presented the highest antioxidant compounds, followed by Bejo and Deglet Nour. Correlation analyses indicated a positive linear relationship between antioxidant activities and total phenolic and flavonoid content of date. This study demonstrates the potential antioxidant activity with Tunisian date, where we can use these natural extracts as food additives in replacement of synthetic compounds.

Highlights

Reactive free radicals, such as superoxide anion radical, hydroxyl radical, and hydrogen peroxide, have been implicated in the development of many diseases such as cancer, coronary heart disease, autoimmune disease, diabetes, sclerosis, atherosclerosis, cataracts, and chronic inflammation
The amount of total phenolic contents was determined in the different extracts of three date varieties in Tunisia using the Folin-Ciocalteu method
It is noticed that all the date extracts exhibited a potential hydroxyl radical scavenging activity and this activity increases with an increasing concentration. These results revealed that the highest hydroxyl radical scavenging activity was in the Allig date extract

Summary

Introduction

Reactive free radicals, such as superoxide anion radical, hydroxyl radical, and hydrogen peroxide, have been implicated in the development of many diseases such as cancer, coronary heart disease, autoimmune disease, diabetes, sclerosis, atherosclerosis, cataracts, and chronic inflammation. The damage caused by free radicals is due to their ability to inactivate many cells like protein denaturation, lipid peroxidation, membrane destabilisation, and DNA mutation which may lead to cancer [1,2,3,4,5]. The protection offered by fruits and vegetables has been attributed to the presence of dietary antioxidants. These beneficial compounds were represented by polyphenols, flavonoids, ascorbic acid, carotenoids, and tocopherols [1]

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