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Comparative Impact of Drying Methods on Phytochemical and Antimicrobial Activities of Date Fruit Powders

Comparative Impact of Drying Methods on Phytochemical and Antimicrobial Activities of Date Fruit Powders

Asma Sohail1*, Aina Rafique2, Kashif Sarfraz Abbasi1 and Maryum Arif3 

1PMAS-Arid Agriculture University Rawalpindi, Institute of Food and Nutritional Sciences, Department of Food Technology, Shamsabad, Muree Road, Rawalpindi, Pakistan; 2Punjab Food Authority; 3Rawalpindi Institute of Cardiology, Pakistan.

asmasohail@uaar.edu.pk  

ABSTRACT

Date fruits contain an elevated amount of antioxidants and have potential antimicrobial activity. Effect of drying methods (sun-, oven- and freeze drying) on antioxidant and antimicrobial activities of date fruit powders from three varieties Zahidi, Aseel and Muzafati were investigated. The DPPH activity was significantly higher in Muzafati sundried date powder, whereas maximum phenolic and flavonoid contents were significantly higher in Muzafati freeze dried date powders. Results suggest that freeze dried date fruit powder had the highest potential to be used as functional foods as they are potential source of antioxidants. Date powder also showed probable antimicrobial activity against Escherichia coli. Overall, results showed that freeze drying is the most effective method for gaining maximum antioxidant activity from date fruit powders. Antimicrobial activity and natural antioxidants in date fruit powder showed that it can be used as functional food. 

 

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Pakistan Journal of Zoology

February

Vol. 51, Iss. 1, Pages 1-398

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