Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-05-07 DOI:10.1111/1750-3841.70242

Linghong Shi, Kashif Ghafoor, Claudia Gonzalez Viejo, Sigfredo Augusto Fuentes Jara, Farhad Ahmadi, Hafiz A. R. Suleria

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引用次数: 0

Abstract

ABSTRACT

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.

Abstract Image

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焙烧温度对不同品种枣籽饮料中多酚类物质抗氧化活性的影响

摘要本试验旨在分析8个枣椰树品种在180°C、200°C和220°C三种焙烧温度下生产的枣籽饮料的抗氧化能力和多酚类化合物的组成。轻焙条件下枣籽饮料的总酚含量为4.98 ~ 14.09 mg GAE/g，高于中焙条件下（3.66 ~ 8.65 mg GAE/g）和深焙条件下（1.66 ~ 6.33 mg GAE/g）。用轻度烘焙的枣子制成的枣子饮料，其抗氧化能力高于中等和深色烘焙的枣子饮料。采用LC-ESI-QTOF-MS/MS，共检测到69种多酚类化合物，分为三类：17种酚酸类、40种黄酮类和12种其他酚类化合物。我们的研究结果表明，随着红枣种子烘焙强度从浅烘焙到深烘焙的增加，酚类含量降低，同时酚类成分和抗氧化能力在不同品种之间也存在差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.