Comparative Impact of Drying Methods on Phytochemical and Antimicrobial Activities of Date Fruit Powders

Abstract

Date fruits contain an elevated amount of antioxidants and have potential antimicrobial activity. Effect of drying methods (sun-, oven and freeze drying) on antioxidant and antimicrobial activities of date fruit powders from three varieties Zahidi, Aseel and Muzafati were investigated. The DPPH activity was significantly higher in Muzafati sundried date powder, whereas maximum phenolic and flavonoid contents were significantly higher in Muzafati freeze dried date powders. Results suggest that freeze dried date fruit powder had the highest potential to be used as functional foods as they are potential source of antioxidants. Date powder also showed probable antimicrobial activity against Escherichia coli. Overall, results showed that freeze drying is the most effective method for gaining maximum antioxidant activity from date fruit powders. Antimicrobial activity and natural antioxidants in date fruit powder showed that it can be used as functional food