Hana Kadum1, Azizah Abdul Hamid1, Faridah Abas1,2, Abdul Karim Sabo Mohammed1, Nurul Shazini Ramli1 and Belal J. Muhialdin1
1Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
2Institute of Bioscience, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
The demand for food bioactive ingredients from natural sources with low cost and broad range of applications is extremely increasing. In this study, five date varieties marketed in Malaysia were evaluated for and the potential applications as functional food ingredients. The date fruits were extracted with 80% ethanol, and the biological activities including antioxidant activity, antibacterial activity and anti-elastase activity were determined by referenced methods. The date variety Piyarom demonstrated the highest antioxidant activity (IC50 11.3 µg/mL), strong antibacterial activity towards tested pathogens that was ranged in 62-76 %, and strong anti-elastase activities (61.2±4.9 %). The varieties Ajwa and Anbar showed moderated antioxidant and antibacterial activity, while Deglet Nour and Rabbi exhibited low activities. The results revealed high potential of Piyarom extract to be used as ingredient for functional food applications and fulfill the high demand for natural functional food ingredients.
Keywords: Antioxidant, antibacterial activity, anti-aging, anti-elastase, functional food.