The Potential Antioxidant Properties of Date Products: A Concise Update

Kutaila A. Al-Farsi*, Nasser A. Al-Habsi, Mohammed Al-Khusaibi
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
*Corresponding Author Email Address: kut-farsi@hotmail.com

ABSTRACT
Background: Free radicals are highly unsteady reactive molecules containing one or more free electrons. These molecules can cause organ damage, disease and even death. Phoenix dactylifera L, commonly known as ‘date palm’ is one of the oldest cultivated plants. Date fruit is considered a source of antioxidants. Objective:  This study aims to review the role of antioxidants in scavenging free radicals together with the functional properties of date fruit and their by-products. Results: The review shows that date fruits and their by-products, date syrup and date pits, are good sources of antioxidants. Phenolics, which are considered to be a good source of antioxidants, were found in dates and their by-products along with other antioxidant compounds such as carotenoids and flavonoids. Conclusion: Dates and their by-products have the potential to be used in the production of different types of functional foods due to their antioxidant properties.

Keywords: Free Radicals, Antioxidants, Date Fruit, Date Syrup, Date Seed

Citation: Al-Farsi K. A, Al-Habsi N. A, Al-Khusaibi M. The Potential Antioxidant Properties of Date Products: A Concise Update. Canad J Clin Nutr 2018; 6 (2): 84-104.

DOI: http://dx.doi.org/10.14206/canad.j.clin.nutr.2018.02.08

Download