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Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens)

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Abstract

HPLC was used to measure 14 phenolic acids in date palm kernels (DK), purple carrots (PC), and a DK:PC pasta-like product (PLP). The PLP was enriched with 10 % DK and PC at ratios of 8:2, 6:4, and 4:6 (DK:PC), respectively. Proximate analysis, anthocyanins, total phenols, amino acids, color and texture measurements, sensory evaluation and cooking loss were done. Seven phenolic acids have been identified in the DK with ~1400 mg/100 g. Monomeric anthocyanins in the PC were 290 mg/100 g fresh weight (FW) cyanidin-3-glucoside. The total phenols were 270 and 1600 mg/100 g FW gallic acid equivalent in the PC and the DK, respectively. The consumption of 100 g of PLP with the ratio of 4:6 DK:PC provided 19, 113, and 80 mg/100 g anthocyanins, phenolic acids, and total phenols (statistically significant at P < 0.05), respectively. The panelists gave the best score for (statistically significant at P < 0.05) the 4:6 DK:PC. The different PLP values were not significantly different (P > 0.05) in cooking losses. The optimal times for cooking control pasta, 8:2, 6:4, and 4:6 DK:PC were 7, 7.5, 8.5, and 9.5 min, respectively.

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Acknowledgments

Great appreciation to Prof. J.M. Regenstein, Cornell University, Ithaca, NY, USA for reviewing the manuscript and also for his guiding to improve the shape of the manuscript. We would like to acknowledge the cooperation of the members in the Gezira Youth Center for voluntary participation in the sensory evaluation test. We would like also to thank the laboratory staff in the National Institute for Standards and National Research Center Giza, Egypt for their guidance and analysis of samples. Great appreciation to Prof. Manal Kamal Abdel-Rahman Prof. of Nutrition and Food Science, Faculty of Home Economics for the preparation of pasta, cooking tests, and good management of the sensory test days.

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  1. Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

    Aly R. Abdel-Moemin

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Correspondence to Aly R. Abdel-Moemin.

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Abdel-Moemin, A.R. Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens). Food Measure 10, 507–519 (2016). https://doi.org/10.1007/s11694-016-9329-9

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  • DOI: https://doi.org/10.1007/s11694-016-9329-9

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