文章基本信息

标题：Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar
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作者：Zeshan Ali ; Haile Ma ; Muhammad Tayyab Rashid 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：6
页码：1976-1985
DOI：10.1002/fsn3.1009
出版社：John Wiley & Sons, Ltd.
摘要：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). 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.
关键词：antioxidant activity;dates' vinegar;extraction solvent;physiochemical properties;total phenolic index