Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.1.1. Plant Material
2.1.2. Study Materials
2.2. Methods
2.2.1. Preparation of Paste of Date Fruits and Sweet Potato Tubers
2.2.2. Preparation of Date Fruit Paste
2.2.3. Preparation of Sweet Potato Tuber Paste
2.2.4. Combining the Sweet Potato Tuber and Date Fruit Pastes
2.3. Physiochemical Properties of Date Fruit and Sweet Potato Tubers
2.3.1. pH
2.3.2. Total Soluble Solids (TSSs)
2.3.3. Color Measurement
2.3.4. Moisture Content
2.3.5. Total Sugars
2.3.6. Total Protein
2.3.7. Ash
2.3.8. Total Fat
2.3.9. Total Fiber
2.3.10. Minerals
2.4. Bioactive Compounds and Antioxidants
2.4.1. Extraction of Carotenoids
2.4.2. Extraction of Phenols
2.4.3. Total Phenolics
2.4.4. Total Flavonoids
2.4.5. DPPH• Free Radical-Scavenging Assay
2.4.6. ABTS• Free Radical-Scavenging Assay
2.4.7. Ferric-Reducing/Antioxidant Power (FRAP) Assay
2.4.8. Superoxide Anion Radical-Quenching Assay
2.5. Sensory Evaluation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Properties of Raw Materials
3.2. Raw Material Bioactive Compounds and Antioxidant Activity
3.3. Physicochemical Properties of Jams
3.4. Color Parameters of Formulated Jams
3.5. Mineral Content of Jams
3.6. Bioactive Compounds in Formulated Jams
3.7. Antioxidant Activity of Jams
3.8. Correlation Analyses
3.9. Sensory Evaluation
3.10. Correlation Analysis of Color Results Determined Instrumentally and Evaluated Sensorily
3.11. Correlation Analysis of Color Parameter and Antioxidant Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Ingredients/100 g Jam | Khalas Date Fruit | Control Treatments | ||||
---|---|---|---|---|---|---|
DP1 | DP2 | DP3 | DP4 | DFJ | SPJ | |
Date fruit | 40% | 35% | 30% | 25% | 50% | 0.0% |
Sweet potato | 10% | 15% | 20% | 25% | 0.0% | 50% |
White sugar, sucrose | 11% | 13.5% | 16.5% | 17.5% | 20% | 65% |
Citric acid | 0.030% | 0.030% | 0.030% | 0.030% | 0.030% | 0.030% |
Ascorbic acid | 0.035% | 0.035% | 0.035% | 0.035% | 0.035% | 0.035% |
Sterile distilled water | 50% | 50% | 50% | 50% | 50% | 50% |
Total water loss | 11% | 13.5% | 16.5% | 17.5% | 20% | 65% |
Total | 100.065 | 100.065 | 100.065 | 100.065 | 100.065 | 100.065 |
Contents | Date Fruit | Sweet Potato |
---|---|---|
(g/100 g wt.) | ||
Moisture % | 22.07 ± 0.18 | 71.17 ± 0.22 |
TS % | 77.93 ± 1.01 | 28.83 ± 0.37 |
Carbohydrate % | 66.51 ± 0.28 | 20.57 ± 0.16 |
Protein % | 2.35 ± 0.28 | 3.64 ± 0.24 |
Fat % | 0.16 ± 0.02 | 0.36 ± 0.01 |
Total fiber % | 7.35 ± 0.40 | 2.81 ± 0.73 |
Ash % | 1.56 ± 0.11 | 1.44 ± 0.41 |
pH | 5.83 ± 0.07 | 7.17 ± 0.05 |
a* | 13.75 ± 0.13 | −1.08 ± 0.81 |
b* | 20.23 ± 0.11 | 18.54 ± 0.99 |
L* | 26.57 ± 0.08 | 79.17 ± 1.35 |
°h | 55.70 ± 027 | 93.30 ± 2.04 |
C* | 24.50 ± 0.78 | 18.50 ± 0.69 |
Minerals | Date Fruit | Sweet Potato |
---|---|---|
(mg/100 g) | ||
Na | 8.71 ± 0.31 | 5.33 ± 0.41 |
K | 402.32 ± 3.22 | 76.34 ± 1.02 |
Ca | 39.82 ± 0.68 | 84.23 ± 0.83 |
P | 57.37 ± 0.74 | 27.18 ± 0.48 |
Mg | 53.23 ± 0.48 | 0.18 ± 0.03 |
Zn | 1.43 ± 0.08 | 0.07 ± 0.01 |
Fe | 1.84 ± 0.12 | 0.95 ± 0.02 |
Contents | Date Fruit | Sweet Potato |
---|---|---|
(mg/100 g) | ||
Total phenolics (mg of gallic acid equivalent (GAE)/100 g) | 387.54 ± 2.23 | 187.67 ± 0.13 |
Total flavonoids (mg of rutin equivalent/100 g) | 74.46 ± 0.71 | 68.57 ± 0.24 |
Gallic acid | 16.22 ± 0.26 | 2.08 ± 0.14 |
Syringic acid | 9.39 ± 0.17 | ND |
Coumaric acid | 6.74 ± 0.21 | 1.39 ± 0.41 |
Caffeic acid | 13.96 ± 0.52 | 1.48 ±0.36 |
Ferulic acid | 18.02 ± 0.37 | 28.06 ±0.72 |
Catechin | 4.89 ± 0.34 | ND |
Epicatechin | 6.56 ± 0.19 | 0.34 ± 0.01 |
β-Carotene | 0.39 ± 0.02 | 518.94 ± 0.64 |
FRAP (mmol ferrous equivalents/100 g) | 907.12 ± 2.74 | 1024.64 ± 6.24 |
DPPH (inhibition %) | 5.27 ± 0.42 | 78.31 ± 0.75 |
ABTS (inhibition %) | 67.51 ± 1.08 | 82.47 ± 2.36 |
Superoxide (inhibition %) | 19.19 ± 0.74 | 42.14 ± 0.86 |
Physicochemical Properties of Jams | |||||||||
---|---|---|---|---|---|---|---|---|---|
Jams | Moisture % | TS % | TSS (°Brix) % | Carbohydrate % | Protein % | Fat % | Total Fiber % | Ash % | pH |
DFJ 100% | 25.89 ± 3.52 a | 74.11 ± 3.52 b | 64.00 ± 0.70 b | 67.00 ± 0.26 c | 1.30 ± 0.03 d | 0.12 ± 0.02 a | 4.62 ± 0.20 e | 1.78 ± 0.04 d | 3.19 ± 0.04 a |
SPJ 100% | 28.87 ± 0.18 ab | 71.13 ± 0.18 ab | 66.00 ± 0.27 c | 69.00 ± 0.17 d | 1.59 ± 0.40 e | 0.23 ± 0.02 c | 1.62 ± 0.05 a | 1.91 ± 0.03 e | 3.18 ± 0.08 a |
DP1 80:20 | 33.16 ± 1.58 b | 65.84 ± 1.58 a | 64.00 ± 0.22 b | 71.83 ± 0.40 e | 0.96 ± 0.02 c | 0.15 ± 0.01 ab | 3.62 ± 0.17 d | 1.41 ± 0.03 c | 3.61 ± 0.05 b |
DP2 70:30 | 31.46 ± 0.88 b | 68.54 ± 0.88 a | 62.00 ± 0.41 a | 68.53 ± 0.19 d | 0.79 ± 0.03 b | 0.16 ± 0.02 ab | 3.12 ± 0.15 c | 1.22 ± 0.02 b | 3.77 ± 0.06 c |
DP3 60:40 | 32.77 ± 2.84 b | 67.23 ± 2.84 a | 63.00 ± 0.19 ab | 65.93 ± 0.24 b | 0.62 ± 0.01 a | 0.17 ± 0.01 b | 2.62 ± 0.13 b | 1.03 ± 0.03 a | 3.96 ± 0.04 d |
DP4 50:50 | 34.34 ± 3.52 b | 65.66 ± 0.78 a | 63.00 ± 0.50 ab | 60.63 ± 0.71 a | 0.95 ± 0.01 c | 0.18 ± 0.01 b | 2.62 ± 0.12 b | 1.35 ± 0.03 c | 3.98 ± 0.03 d |
Bioactive Compounds mg/100 g of Jams | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Jams | TPC | TFC | Gallic Acid | Syringic Acid | Coumaric Acid | Caffeic Acid | Ferulic Acid | Catechin | Epicatechin | β-Carotene |
DFJ 100% | 232.74 ± 1.25 f | 44.68 ± 0.48 e | 8.90 ± 0.16 f | 5.07 ± 0.13 e | 3.64 ± 0.12 e | 7.81 ± 0.18 f | 10.61 ± 0.37 a | 2.40 ± 0.39 d | 4.54 ± 0.21 e | 0.17 ± 0.00 a |
SPJ 100% | 114.05 ± 1.87 a | 38.80 ± 0.45 a | 1.15 ± 0.07 a | ND a | 0.90 ± 0.03 a | 0.83 ± 0.05 a | 15.33 ± 0.36 d | ND a | 0.18 ± 0.00 a | 310.77 ± 1.68 f |
DP1 80:20 | 208.60 ± 1.37 e | 43.11 ± 0.32 d | 6.95 ± 0.11 e | 3.66 ± 0.10 d | 2.69 ± 0.09 d | 6.01 ± 0.14 e | 11.15 ± 0.23 ab | 1.77 ± 0.19 c | 3.27 ± 0.17 d | 61.89 ± 0.34 b |
DP2 70:30 | 196.53 ± 1.43 d | 42.32 ± 0.25 cd | 5.98 ± 0.09 d | 2.95 ± 0.09 c | 2.22 ± 0.08 c | 5.11 ± 0.11 d | 11.42 ± 0.16 b | 1.08 ± 0.27 b | 2.63 ± 0.15 c | 92.75 ± 0.50 c |
DP3 60:40 | 184.46 ± 1.49 c | 41.53 ± 0.19 bc | 5.00 ± 0.07 c | 2.24 ± 0.08 b | 1.74 ± 0.07 b | 4.22 ± 0.09 c | 11.69 ± 0.09 b | 0.77 ± 0.10 b | 2.00 ± 0.12 b | 123.61 ± 0.67 d |
DP4 50:50 | 172.89 ± 1.56 b | 41.24 ± 0.16 b | 4.53 ± 0.04 b | 2.04 ± 0.07 b | 1.77 ± 0.05 b | 3.82 ± 0.07 b | 12.47 ± 0.05 c | 0.80 ± 0.08 b | 1.86 ± 0.10 b | 154.97 ± 0.84 e |
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Almaghlouth, B.J.; Alqahtani, N.K.; Alnabbat, K.I.; Mohamed, H.A.; Alnemr, T.M.; Habib, H.M. Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam. Foods 2023, 12, 1906. https://doi.org/10.3390/foods12091906
Almaghlouth BJ, Alqahtani NK, Alnabbat KI, Mohamed HA, Alnemr TM, Habib HM. Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam. Foods. 2023; 12(9):1906. https://doi.org/10.3390/foods12091906
Chicago/Turabian StyleAlmaghlouth, Bayan J., Nashi K. Alqahtani, Khadijah I. Alnabbat, Hisham A. Mohamed, Tareq M. Alnemr, and Hosam M. Habib. 2023. "Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam" Foods 12, no. 9: 1906. https://doi.org/10.3390/foods12091906