Study of In Vitro digestion on antioxidant capacity of three different varieties of Phoenix dactylifera

Abstract

In this study red color dates developed by AAU, Anand using tissue culture technique was used and its antioxidant capacity was checked against yellow and red color dates available at local markets of Anand. The main aim of the study was to evaluate the antioxidant capacity of three different varieties of Phoenix dactylifera by conventional extraction and In Vitro gastrointestinal methods. The three different dates were procured, preprocessed and later the samples were stored and then analyzed for total phenolics, flavonoid and total antioxidant capacity (FRAP, DPPH RSA, ABTS+ RSA) and Reducing Power assay. The red date developed by AAU, showed the highest total phenolics content when extracted using methanolic solvent. Further, the In Vitro gastrointestinal model proved that the antioxidant capacity of three different varieties of date fruit was reduced as flavonoid content was reduced as compared to conventional extraction methods. In conclusion, polyphenolic compounds were not completely degraded and made easy accessible in the In Vitro gastrointestinal model