Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.). (1st August 2018)

• Record Type: Journal Article
• Authors: Makhlouf-Gafsi, Ines; Krichen, Fatma; Mansour, Riadh Ben; Mokni, Abir; Sila, Assad; Bougatef, Ali; Blecker, Christophe; Attia, Hamadi; Besbes, Souhail
• Is Part Of: Food chemistry. Volume 256(2018)
• Page Start: 397
• Page End: 404
• Publication Date: 2018-08-01
• Subjects: Sulphuric acid (PubChem CID: 1118) -- Boric acid (PubChem CID: 7628) -- Acetic acid (PubChem CID: 176) -- 3 5 dinitrosalicylic acid (PubChem CID: 3663247) -- Phenol (PubChem CID: 996) -- Zinc acetate (PubChem CID: 11192); Date sap syrups -- Ultrafiltration process -- Temperature concentration -- Antioxidant -- Antimicrobial -- Cytotoxicity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.02.145
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effects of ultrafiltration and temperature on date sap syrups were studied. MRP and phenolic compound contents were affected by ultrafiltration and temperature. Date sap syrups displayed high antioxidant activities. Date sap syrups have high antimicrobial activity against pathogenic microorganisms. Date sap syrups displayed cytotoxic activities at high concentration. Abstract: The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by reducing power and DPPH free radical and H2 O2 scavenging activities. Antimicrobial activity was evaluated by the agar disk diffusion method. In vitro cytotoxic activity was examined by cell proliferation assay. Date sap syrups displayed strong antioxidant activities which are correlated 5HMF and 2F contents. In addition, concentration at 100 °C, unlike ultrafiltration process, enhanced significantly the antioxidant activities sap syrups and total phenolic contents. The antimicrobial activities showed marked activity against S. enterica, P. aeruginosa, S. aureus, L. monocytogenes with an inhibition zone of 21, 34, 27 and 34 mm respectively. Cytotoxicity assays showed that sap syrups can inhibit the proliferation of HeLa cell lines at high concentration.