Relationship between Phenolic Compounds and Antioxidant Activity of Some Moroccan Date Palm Fruit Varieties (<i>Phoenix dactylifera</i> L.): A Two-Year Study

Abstract

In Morocco, the abundance of low-value varieties in the oases may provide an opportunity to capitalize on this richness to create new nutraceutical food products. In this context, the phenolic profile and antioxidant capacity of four Moroccan date varieties were analyzed. Our results indicate that the levels of total polyphenols, total flavonoids and total condensed tannins vary, respectively, from 91.86 to 364.35 mg GAE/100 g of dry weight (DW), 46.59 to 111.80 mg QE/100 g DW and 16.10 to 42.03 mg CE/100 g DW during the 2021 harvest season. Furthermore, during the 2022 harvest season, these contents vary, respectively, from 119.13 to 410.39 mg GAE/100 g DW, 59.30 to 110.85 mg QE/100 g DW and 21.93 to 53.95 mg CE/100 g DW. The results of the HPLC-UV-VIS analysis revealed that, in all four varieties, gallic acid was and remained one of the major compounds in the date extracts. In addition, a high antioxidant activity of date extracts was particularly observed in the three tests, namely ferric reducing power (FRAP), ferrous ion chelating capacity (FIC) and the phosphomolybdate test. This richness in phenolic compounds makes low-value dates a source of active ingredient that can replace the synthetic antioxidants used in the food and pharmaceutical industries.

Keywords

• date palm fruit
• harvesting season
• phenolic compounds
• valorization