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Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar
Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593385/ https://www.ncbi.nlm.nih.gov/pubmed/31289645 http://dx.doi.org/10.1002/fsn3.1009 |
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author | Ali, Zeshan Ma, Haile Rashid, Muhammad Tayyab Wali, Asif Younas, Shoaib |
author_facet | Ali, Zeshan Ma, Haile Rashid, Muhammad Tayyab Wali, Asif Younas, Shoaib |
author_sort | Ali, Zeshan |
collection | PubMed |
description | Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly (p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different (p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace. |
format | Online Article Text |
id | pubmed-6593385 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-65933852019-07-09 Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar Ali, Zeshan Ma, Haile Rashid, Muhammad Tayyab Wali, Asif Younas, Shoaib Food Sci Nutr Original Research Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly (p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different (p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace. John Wiley and Sons Inc. 2019-04-29 /pmc/articles/PMC6593385/ /pubmed/31289645 http://dx.doi.org/10.1002/fsn3.1009 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Ali, Zeshan Ma, Haile Rashid, Muhammad Tayyab Wali, Asif Younas, Shoaib Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title | Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title_full | Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title_fullStr | Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title_full_unstemmed | Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title_short | Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
title_sort | preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593385/ https://www.ncbi.nlm.nih.gov/pubmed/31289645 http://dx.doi.org/10.1002/fsn3.1009 |
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