文章基本信息

标题：The Impact of Conservation on the Concentration of Quercetin and Kampferol in Khalas Dates
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作者：Mohamed S. Al-Saikhan
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2011
卷号：6
期号：10
页码：939-944
DOI：10.3923/ajft.2011.939.944
出版社：Academic Journals Inc., USA
摘要：A study was conducted to compare the effect of conservation on the concentration of flavonoids such kampferol and Quercetin in Khalas dates using refrigeration with a temperature of +6°C and at room temperature 25°C. After two days of conservation, it was found that the concentration of kampferol was 0.024 mg/100 g which was identical to the concentration of kampferol (0.024 mg/100 g) at +25°C. But in the case of refrigeration, the concentration of Kampferol was 0.023 mg/100 g at +6°C whereas the concentration of Quercetin was 0.027 mg/100 g dates. At 3-weeks of conservation, the mean concentration of Quercetin was 0.087 mg/100 g in Khalas dates while that of kampferol was 0.067 at +6°C. But at +25°C conservation temperature the concentration of kampferol reached to 0.45 mg/100 g as compared to Quercetin concentration of 0.045 mg/100 g. The research findings showed that date conservation at +6°C increased the concentration of flavonoids such as Kampferol and Quercetin. The study showed that date storage under chilled conditions can maintain higher levels of different flavonoids.