Antioxidant Activities of Fresh and Old Date Syrup

Mohammed K. Al-Khusaibi*, Afaf S. Al-Saidi, Nasser Al-Habsi
Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, PC 123, Al-Khoud, Muscat, Oman

*Corresponding Author: Dr. Mohammed K. Al-Khusaibi. E-mail address: [email protected]

Background: Old Date is an abundant source of underutilized food; syrup extraction represents potential by-products for human consumption. Objective: In this study we aimed to compare the antioxidant potential properties of fresh and old date syrup. Materials and Methods: To achieve the objectives of the study, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu’s assays were used to measure antioxidant activity and total polyphenolic contents. Results: The results showed that both fresh and old date syrup showed efficient radical scavenging activity. The DPPH radical scavenging activity and total polyphenolic contents were comparable without any significant differences, P>0.05.  Conclusion: It is recommended that the underutilized old date can be further used as a syrup-rich natural antioxidant in the food industry during food manufacturing as a source of natural antioxidants.

Keywords: Date Syrup, Polyphenols, Antioxidant Activity

Citation: Al-Khusaibi MK, Al-Saidi AS, Al-Habsi N. Antioxidant activities of fresh and old date syrup. Canad J Clin Nutr 2016; 4 (1): 25-32.