出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.
