ABSTRACT
@#
Introduction:
Phoenix dactylifera, commonly known as date or
date palm, is a
flowering plant species in the palm
family Arecaceae, cultivated for its edible sweet
fruit called
dates.
Dates are high in dietary fibre and
antioxidant compounds, known for preventing
cancer and
cardiovascular diseases. This
research studied the
chemical properties,
antioxidant activities, and total
phenolic content of fermented date vinegars from
Phoenix dactylifera L.
fruits, which had three cultivars - Barhi,
Siam S1, and KL1.
Methods:
The first step was making date
wines by using
Saccharomyces cerevisiae (0.75% v/v of date
juice content) to produce alcohol; the second step was making date vinegars by using
Acetobacter pasteurianus (10% v/v of inoculum). Thereafter, the
wines and vinegars were analysed for their
chemical properties [
high performance liquid chromatography (
HPLC)],
antioxidant activities [2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay], and total
phenolic content (folin ciocalteu
method).
Results:
Results showed that the highest alcohol content was 9.35% (v/v) in
Siam S1
wine. The highest
acetic acid was 7% (v/v) in
Siam S1
vinegar. From the
phytochemical analysis of vinegars, the highest
antioxidant activity was found to be 24.96 mg/mL in
Siam S1
vinegar, while the highest total
phenolic content was found to be 208.35 mg GAE/L in KL1
vinegar.
Conclusion:
This novel
research showed that the
Siam S1 date had the highest
acetic acid and
antioxidant activity in
vinegar. Thus, this cultivar could be processed to make new, healthy products that can further
lead to
income generation for the people in
Thailand.