The effect of microwave and conventional drying on antioxidant activity, phenolic compounds and mineral profile of date fruit(Phoenix dactylifera L.) flesh

摘要

In this study, the effect of microwave and conventional drying on antioxidant activity, phenolic compounds, mineral and total phenolic contents of date fruit meat (Silifke and Anamur) were determined. Both microwave (360, 540 and 720 W) and conventional (70, 90 and 110 °C) drying caused the reduction of phenolic compounds although there can not considerably variation in antioxidant activity of date flesh. Total phenolic contents of date flesh changed between 114.640 mgGAE/100 g (Silifke 540 W) and 133.484 mg GAE/100 g (Silifke 720 W) compared with control sample (156.128 mg GAE/100 g). While P contents of date fruit change between86.00 mg/Kg (control) and 704.420 mg/Kg (360 W), P contents of Anamur samples ranged from 79.430 mg/Kg (Control)to 1288.780 mg/Kg (360 W). Mineral contents of date fruitsdried in microwave oven were found higher than those of observed in conventional dried fruits (especially Ca and Mg contents of date fruits).