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  • 标题:The Impact of Conservation on the Concentration of Quercetin and Kampferol in Khalas Dates
  • 本地全文:下载
  • 作者:Mohamed S. Al-Saikhan
  • 期刊名称:American Journal of Food Technology
  • 印刷版ISSN:1557-4571
  • 电子版ISSN:1557-458X
  • 出版年度:2011
  • 卷号:6
  • 期号:10
  • 页码:939-944
  • DOI:10.3923/ajft.2011.939.944
  • 出版社:Academic Journals Inc., USA
  • 摘要:A study was conducted to compare the effect of conservation on the concentration of flavonoids such kampferol and Quercetin in Khalas dates using refrigeration with a temperature of +6°C and at room temperature 25°C. After two days of conservation, it was found that the concentration of kampferol was 0.024 mg/100 g which was identical to the concentration of kampferol (0.024 mg/100 g) at +25°C. But in the case of refrigeration, the concentration of Kampferol was 0.023 mg/100 g at +6°C whereas the concentration of Quercetin was 0.027 mg/100 g dates. At 3-weeks of conservation, the mean concentration of Quercetin was 0.087 mg/100 g in Khalas dates while that of kampferol was 0.067 at +6°C. But at +25°C conservation temperature the concentration of kampferol reached to 0.45 mg/100 g as compared to Quercetin concentration of 0.045 mg/100 g. The research findings showed that date conservation at +6°C increased the concentration of flavonoids such as Kampferol and Quercetin. The study showed that date storage under chilled conditions can maintain higher levels of different flavonoids.
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