Shi Linghong, Ghafoor Kashif, Viejo Claudia Gonzalez, Jara Sigfredo Augusto Fuentes, Ahmadi Farhad, Suleria Hafiz A R
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria, Australia.
Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria, Australia.
J Food Sci. 2025 May;90(5):e70242. doi: 10.1111/1750-3841.70242.
This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.09 mg GAE/g, higher than that of the medium roasting (3.66-8.65 mg GAE/g) and dark roasting intensity (1.66-6.33 mg GAE/g). Date seed beverages produced from lightly roasted seeds had higher antioxidant capacity than those roasted at medium and dark levels. Using LC-ESI-QTOF-MS/MS, a total of 69 polyphenolic compounds were detected, classified into three groups: 17 phenolic acids, 40 flavonoids, and 12 other phenolic compounds. Our findings demonstrated a decrease in phenolic content as date seed roasting intensity increased from light to dark roasting, accompanied by variations in both phenolic composition and antioxidant capacity across cultivars.
本实验旨在分析由八个枣椰品种制成的枣籽饮料中多酚类化合物的抗氧化能力和组成，这些枣籽饮料在从轻度烘焙到深度烘焙的三个烘焙温度（180°C、200°C和220°C）下制备。轻度烘焙的枣籽饮料中总酚含量在4.98至14.09毫克没食子酸当量/克之间，高于中度烘焙（3.66 - 8.65毫克没食子酸当量/克）和深度烘焙强度（1.66 - 6.33毫克没食子酸当量/克）的枣籽饮料。轻度烘焙的枣籽制成的饮料比中度和深度烘焙的饮料具有更高的抗氧化能力。使用液相色谱 - 电喷雾 - 四极杆飞行时间串联质谱（LC - ESI - QTOF - MS/MS），共检测到69种多酚类化合物，分为三组：17种酚酸、40种黄酮类化合物和12种其他酚类化合物。我们的研究结果表明，随着枣籽烘焙强度从轻度增加到深度，酚类含量降低，同时不同品种的酚类组成和抗氧化能力也发生变化。
