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Received June 9, 2020
Accepted October 6, 2020
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In Vitro Evaluation of Antioxidant Potential of Date Palm Collected in Algeria using Electrochemical and Spectrophotometrical Techniques
Cheyma Bensaci†
Zineb Ghiaba
Messaouda Dakmouche
Assia Belfar
Mahdi Belguidoum
Fatima Zohra Bentebba
Mokhtar Saidi
Mohamed Hadjadj
Laboratoire Valorisation et Promotion des Ressources Sahariennes, Kasdi Merbah University, Ouargla, Algérie, Albania
chaima.rouissat@gmail.com
Korean Chemical Engineering Research, May 2021, 59(2), 153-158(6), 10.9713/kcer.2021.59.2.153 Epub 3 May 2021
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Abstract
In this study, we will determined the total phenolic content (TPC) and the antioxidant activity of the methanolic extract (ME) of date palm (Phoenix dactylifera. L) fruits (DPF) of four native cultivars from Algeria: Ghars (Gh), Chtaya (Cht), DeglaBeida (DB) and Tinissine (Tns). The TPC of ME of DPF was measured by using Folin-Ciocalteu. Thereafter, the antioxidant capacity of various extracts was determined using DPPH test, reducing power and superoxide anion test. These results showed that dates had strongly scavenging activity on DPPH. The value of IC50 for DPPH radical test was 0.077 mg/ml in Cht. Also, Cht cultivar showed the best-reducing power, which was significantly higher than the other varieties. The less IC50 value in cyclic voltammetry method (CV), which meets the highest effective antioxidant, was 0.006 mg/ml in methanolic extract of Cht.
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Zineb G, Boukouada M, Djeridane A, Saidi M, Yousfi M, Mediterranean Journal of Nutrition and Metabolism, 5(2), 119 (2012).
Bensaci C, Ghiaba Z, Saidi M, Journal of Chemical and Pharmaceutical Research, 7(7), 27 (2015).
Benmeddour Z, Mehinagic E, Meurlay DL, Louaileche H, Journal of Functional Foods, 5(1), 346 (2013).
Vayalil PK, J. Agric. Food Chem., 50(3), 610 (2002)
Mansouri A, Embarek G, Kokkalou E, Kefalas P, Food Chem., 89(3), 411 (2005)
Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F, J. Agric. Food Chem., 53(19), 7592 (2005)
Kim DO, Jeong SW, Lee CY, Food Chem., 81(3), 321 (2003)
Kumaran A, Karunakaran JR, LWT - Food Science and Technology, 40(2), 344 (2007).
Singh GRS, Negi PS, Radha C, Journal of Functional Foods, 5(4), 1883 (2013).
Ghiaba Z, Yousfi M, Hadjadj M, Saidi M, International Journal of Electrochemical Science, 9(2), 909 (2014).
Etsassala NG, Waryo T, Popoola OK, Adeloye AO, Iwuoha EI, Hussein AA, Sensors, 19(5), 1035 (2019)
Le Bourvellec C, Hauchard D, Darchen A, Burgot JL, Abasq ML, Talanta, 75(4), 1098 (2008)
Biglari F, AlKarkhi AFM, Easa AM, Food Chem., 107(4), 1636 (2008)
Amessis-Ouchemoukh N, Abu-Reidah IM, Quirantes-Pine R, Madani K, Segura-Carretero A, Ind. Crop. Prod., 61, 120 (2014)
Ma L, Chen H, Zhu W, Wang Z, Food Res. Int., 50(2), 633 (2013)
Matthaus B, Woodhead Publishing Limited, 183 2010.
Amamra S, Cartea ME, Belhaddad OE, Soengas P, Baghiani A, Kaabi I, Arrar L, Int. J. Electrochem. Sci., 13, 7882 (2018)
Ivaisova E, Tokar M, Mocko K, Bojnanska T, Marecek J, Mendelova A, Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 1692 (2020).
Dordevic NO, Todorovic N, Novakovic IT, Pezo LL, Pejin B, Maras V, Tesevic VV, Pajovic SB, Molecules, 23(8), 1971 (2018)
Metoui M, Essid A, Bouzoumita A, Ferchichi A, Polish Journal of Environmental Studies, 28(1), (2019).
Messaoudi R, Abbeddou S, Mansouri A, Calokerinos AC, Kefalas P, International Journal of Food Properties, 16(5), 1037 (2013).
