Characteristics of aqueous doum fruit extract and its utilization in some novel products

Aamer, Reda A.

doi:10.1016/j.aoas.2016.04.004

Cited by 24 publications

(21 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is also good as hypocholesterolemic agent, hypolipidemic and hematinic suspensions lipidemic, and hematinic suspensions [17]. The identification of compounds by thin-layer chromatography showed that the doum fruit contains significant amounts of saponins, coumarins, hydroxyl cinnamates, essential oils and flavonoids [18]. It was found that the administration of flavonoid extracts to diabetic rats significantly increased adiponectin levels that stimulate the hypoglycemic action of insulin without altering the concentration of insulin in blood and decrease the weight and volume of contents of granuloma in inflammation [19].…”

Section: Pharmacological Activities Of Doummentioning

confidence: 99%

“…HPLC analysis of aqueous doum fruit extracts showed 11 flavonoid compounds (Figure 4). The highest concentrations were quercetin, hesperetin, naringin and rutin compounds [18]. Five flavone glycosides were isolated and identified from doum fruits namely, luteolin 7-O-ß- Antioxidants in Foods and Its Applications and chrysoeriol 7-O-rutinoside [32].…”

Section: Total Flavonoids Content and Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components

El-Beltagi¹,

Mohamed²,

Yousef³

et al. 2018

Antioxidants in Foods and Its Applications

View full text Add to dashboard Cite

The doum palm (Hyphaene thebaica) is a type palm tree which has a wood texture and has edible oval fruits and the origin native to upper Egypt. The trunk of this small palm is dichotomous. It is one of the most important useful plants in the world. All parts of doum palm have a useful role such as fiber and leaflets which used to weave baskets and doum nuts which have antioxidants and secondary metabolites such as tannins, phenols, saponin, steroids, glycosides, flavonoid, terpenes and terpinoids. Also, roots, stems and leaves are used in medicine, ropes and baskets. Studies on anti-inflammatory, antioxidant, antimicrobial, anticancer and pharmacological potential of Hyphaene thebaica extracts and its major phytoconstituents like the phenolic, essential oil and flavonoid compounds are extensively discussed in this review.Also, it is very resistant to destruction by fire in scrub or a forest [3]. This chapter focuses on the biological activities and beneficial effects of the Doum palm extract and its bioactive components in humans. Botanical descriptionThe doum palm is a dioecious palm and grows up to 17 m (56 ft) high. The trunk, which can have a girth of up to 90 cm (35 in), the trunk divided into two branches, each branch divided again into two branches, and the ends of the branches contain tufts of large leaves. The bark is smooth, dark gray and contains the scars of fallen leaves. The petioles are about 1 m long, sheathing the branch at the base and contain curved claws. The leaves are fan-shaped and measure about 120 by 180 cm (47 by 71 in) (Figure 1). Male and female flowers are produced on separate trees. The inflorescences are similar in general appearance, up to about 1.2 m (3 ft. 11 in) long, irregular in the branching and have two or three spikes in each branch. Male flowers have a short-stalk, solitary in pits of the spadix, spathe-bracts encircling the spadix, pointed. Branches of female spadices become thicker in the fruiting stage. Woody fruits are produced in the female palm that continues on the tree for a long time. They are 6-10 × 6-8 cm, smooth, rectangular to cubical with rounded edges, shiny brown when ripe. Its fresh weight is about 120 g and dry weight is about 60 g and each one containing a single seed. The size of seeds about 2-3.5 × 3 cm, the color is ivory, truncate at the base and the apex is obtuse [4]. Traditional usesH. thebaica tree is one of the most useful plants in the world [5]. Along the Nile, people used its fiber and leaflets to spin baskets. The fruits of doum palm are contained antioxidants [6]. Palms are used for firewood and charcoal. Leaves are probably the most important part of Figure 1. Hyphaene thebaica L. (Doum).

show abstract

Section: Pharmacological Activities Of Doummentioning

confidence: 99%

Section: Total Flavonoids Content and Compoundsmentioning

confidence: 99%

Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components

El-Beltagi¹,

Mohamed²,

Yousef³

et al. 2018

Antioxidants in Foods and Its Applications

View full text Add to dashboard Cite

show abstract

“…1). The most common phenolic compound in doum extract was Naringenin (991.86 µg/g), while the lowest concentrations were of Cinnamic Acid and Coumaric Acid (6.87 and 6.11 µg/g respectively) Aamer (2016).…”

Section: Identification Of Phenolic and Flavonoid Compounds By Hplcmentioning

confidence: 97%

The encapsulation of powdered doum extract in liposomes and its application in yoghurt [pdf]

El-Said¹,

El-Messery²,

El-Din³

2018

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

“…This result may also be applied to black plum peel sharbat. Aamer (2016) [13] reported antioxidant activity and phenolic compounds of doum fruit syrup in the range of 26.55-31.86% and 19.03-23.47 mg/100 g, respectively.…”

Section: Antioxidant Activity and Phenolic Compoundsmentioning

confidence: 99%

“…There are a limited number of researches about the different properties of syrups [13][14][15][16][17][18][19][20][21][22] and some of them are about date syrups that are different from other syrups, due to no use of sweeteners and gums in the formulation. So far, no studies have been published on the production of sharbat from by-products of black plum processing.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations

Mohammadi-Moghaddam

Firoozzare

Parak

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing the pectin concentration decreased the acidity. The results of sensory properties showed that increasing the pectin concentration reduced color, consistency, water-solubility, and sweetness. The increase of black plum puree led to a rise in aroma score and decreased water-solubility. The sample with 50% black plum peel puree without pectin had the highest acceptability. Black plum peel sharbat behaved as a pseudo-plastic fluid. The power-law model was found to be the most appropriate to fit the flow curves of black plum peel sharbat. Increasing the pectin level increased the consistency coefficient. Flow behavior index, consistency coefficient, and apparent viscosity of black plum peel sharbat were in the range of 0.41-0.72, 1.16-41.78 (Pa.s n) and 11.09-72.78 (Pa.s), respectively. Antioxidant activity and phenolic compounds of black plum peel sharbat increased with increasing the puree concentration. PLS analysis showed that the results of sensory and rheological properties were in agreement with each other.

show abstract

Characteristics of aqueous doum fruit extract and its utilization in some novel products

Cited by 24 publications

References 31 publications

Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components

Biological Activities of the Doum Palm (Hyphaene thebaica L.) Extract and Its Bioactive Components

The encapsulation of powdered doum extract in liposomes and its application in yoghurt [pdf]

Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations

Contact Info

Product

Resources

About