Extraction of polyphenols from different herbs for the development of functional date bars

SAFDAR, Muhammad Naeem; BAIG, Umer Yousaf; RIAZ, Muhammad Muneeb; MUMTAZ, Amer; JABBAR, Saqib; E-ZEHRA, Dua; UR-REHMAN, Naqib; AHMAD, Zain; MALIK, Hira; YOUSAF, Shahid

doi:10.1590/fst.43521

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.43521 copy

Extraction of polyphenols from different herbs for the development of functional date bars

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Abstract

An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol and acetone at 50% and 75% concentration was employed for polyphenols extraction through ultrasound assisted extraction technique.Higher polyphenols and flavonoids were extracted from moringa leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified with different levels of moringa leaf and tamarind seedpolyphenolic extracts had optimum quality attributes and antioxidant activity as well assensory acceptable. Overall, 2% moringa leaf extract fortified date bars scored highest and were appreciated most by sensory panelists whereas 3% tamarind seed extract fortified date bars scored lowest and were disliked most. It was concluded that moringa leaf and tamarind seed extract being a potential source of polyphenols could be developed as ingredient for the preparation of functional foods.

Keywords:
herbs; polyphenols; antioxidant activity; functional foods; date bars

Herbs	Methanol		Ethanol		Acetone
Herbs	50%	75%	50%	75%	50%	75%
Moringa leaf	25.87^ab	21.79^cd	13.44ⁱ	16.28^g	14.06^h	12.84^j
Moringa leaf	±0.98	±0.67	±0.39	±0.54	±0.61	±0.53
Mint	18.43^e	17.60^f	12.72^j	13.99^hi	16.48^g	14.85^h
Mint	±0.84	±0.56	±0.48	±0.36	±0.57	±0.77
Tamarind seed	17.74^f	21.67^c	15.97^gh	12.97ⁱ	10.87^k	12.13^j
Tamarind seed	±1.80	±0.88	±0.77	±0.31	±0.67	±0.76
Lemongrass	21.79^cd	20.44^d	26.69^a	23.15^b	21.39^c	18.21^ef
Lemongrass	±0.73	±0.63	±0.52	±0.48	±0.42	±0.61
Mean	20.96^A	20.37^A	17.20^B	16.60^B	15.70 ^C	14.51 ^D
Mean	±1.27	±0.71	±0.56	±0.39	±0.43	±0.57

Herbs	Methanol		Ethanol		Acetone
Herbs	50%	75%	50%	75%	50%	75%
Moringa leaf	30.85^a	28.84^b	26.16^c	24.21^de	21.92^f	22.83^ef
Moringa leaf	±0.89	±0.51	±0.64	±0.46	±0.80	±0.42
Mint	25.12^d	23.57^e	19.85^g	17.98^hi	22.29^ef	18.19^h
Mint	±0.58	±0.43	±0.32	±0.53	±0.71	±0.91
Tamarind seed	24.71^de	27.51^bc	22.73^ef	21.66^f	21.75^f	20.04^fg
Tamarind seed	±0.81	±0.57	±0.53	±0.41	±0.76	±0.45
Lemongrass	13.97^j	11.02^k	18.64^h	16.27ⁱ	20.38^fg	19.90^g
Lemongrass	±1.02	±0.64	±0.28	±0.39	±0.57	±0.39
Mean	23.66^A	22.73^A	21.84^B	20.03 ^C	21.58^B	20.24 ^C
Mean	±0.77	±0.46	±0.37	±0.42	±0.62	±0.54

Herbs	Methanol		Ethanol		Acetone
Herbs	50%	75%	50%	75%	50%	75%
Moringa leaf	16.27^a	13.78^bc	14.05^c	12.62^d	10.74^de	11.83^d
Moringa leaf	±0.61	±0.66	±0.52	±0.39	±0.90	±0.43
Mint	14.09^c	12.37^d	9.98^e	9.01^ef	12.63^c	10.12^d
Mint	±0.37	±0.73	±0.23	±0.32	±0.49	±0.37
Tamarind seed	15.38^b	16.23^a	12.47^c	11.29^d	12.10^c	13.54^bc
Tamarind seed	±0.41	±0.66	±0.57	±0.76	±0.83	±0.35
Lemongrass	8.56^f	6.84^g	10.92^de	9.13^ef	11.45^d	13.11^bc
Lemongrass	±0.65	±0.48	±0.57	±0.75	±0.54	±0.87
Mean	13.57^A	12.30^B	11.85^C	10.51^D	11.73^C	12.15^B
Mean	±0.61	±0.52	±0.46	±0.59	±0.49	±0.33

Herbs	Methanol		Ethanol		Acetone
Herbs	50%	75%	50%	75%	50%	75%
Moringa leaf	74.88^a	72.10^b	67.27^c	57.61^fg	53.08^gh	55.29^g
Moringa leaf	± 0.53	±0.67	±2.55	±3.59	±0.87	±0.39
Mint	60.56^f	53.72^g	51.01^h	48.14ⁱ	54.47^g	50.98^h
Mint	± 2.71	±3.50	±0.91	±0.77	±1.31	±0.88
Tamarind seed	62.35^e	65.41^d	55.37^g	52.28^gh	51.12^h	54.46^g
Tamarind seed	± 0.89	±0.98	±1.45	±0.54	±0.95	±0.84
Lemongrass	44.23^j	40.64^k	50.16^h	47.05ⁱ	52.48^h	60.17^f
Lemongrass	± 1.32	±0.76	±0.78	±0.51	±2.55	±1.61
Mean	60.50^A	57.96^B	55.95^C	51.27^D	52.78^D	55.22^C
Mean	±0.41	±0.82	±1.42	±0.95	±0.79	±1.66

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[1] *Corresponding author: naeemsafdar03@yahoo.com