Harnessing the value addition and nutraceutical potential of date fruits
Keywords:
Value addition, nutraceutical, date fruitsAbstract
An investigation to harness the potentialities of date fruit to analyze Zahidi (Yellow coloured) and Khuneizi (Red coloured) varieties of date palm fruit was carried out. Date powder of fresh date fruits (doka stage) was developed in form of primary processed product. Value addition of date powder in terms of baked products was found to be organoleptically highly acceptable. The assessment regarding nutraceutical contents of date powder revealed a significant amount of flavonoids (88.26-92.00 CEQ/100g), total phenolic content (468.51- 427.66 mg GAE/100g) and total antioxidant activity by FRAP assay (1227.89- 1071.60 μ mol FRAP/100g). Khuneizi variety had significantly higher (p<.05) flavonoid, phenols and antioxidant activity as compared to Zahidi variety. A strong significant correlation was observed among flavonoids, phenols and antioxidant activity. Thus, date fruits in powdered form have a great potential in baking as well as functional food owing to its nutraceutical contents.
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