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Eimad Dine Tariq Bouhlali - One of the best experts on this subject based on the ideXlab platform.
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nutritional mineral and organic acid composition of syrups produced from six moroccan Date Fruit phoenix dactylifera l varieties
Journal of Food Composition and Analysis, 2020Co-Authors: Eimad Dine Tariq Bouhlali, Mgal Derouich, Reda Meziani, Boucha Bourkhis, Younes Filalizegzouti, Chakib AlemAbstract:Abstract Date syrup is the most common processed Date product in Morocco, produced from surplus Date Fruit of inferior grades, which are not accepted by the food iandustry and sold at low prices. The present study aims to assess the physicochemical parameters and quality of syrups prepared using different Date Fruit varieties using traditional methods. In all analyzed syrups, sugar, primarily glucose and fructose, were the predominant elements. All syrups were characterized by a high ash content which mostly consisted of potassium, calcium, sodium and magnesium. Moreover, malic, succinic, acetic, citric and oxalic acids were found at higher concentrations. Besides their nutritional and functional composition, these Date syrups are high in sugar, thus they might be used as sweetening agents instead of sugar which has no nutritional value. The high amount of hydroxymethylfurfural (HMF) and water activity established in these syrups might be indicative of bad manufacturing process and storage ability. Further studies are needed to optimize the syrup extraction and limit degradation byproducts in Date syrups. Based on the results of this study, Date syrup might serve as a good source of nutrients and can potentially be considered as a good functional food or functional food ingredient.
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Anti-inflammatory properties and phenolic profile of six Moroccan Date Fruit (Phoenix dactylifera L.) varieties
Elsevier, 2018Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes Filali-zegzoutiAbstract:Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties. Keywords: Phoenix dactylifera, Polyphenolic compounds, Anti-inflammatory activity, Dates frui
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anti inflammatory properties and phenolic profile of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes FilalizegzoutiAbstract:Abstract Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties.
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functional composition and antioxidant activities of eight moroccan Date Fruit varieties phoenix dactylifera l
Journal of the Saudi Society of Agricultural Sciences, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mhamed Ramchoun, Kashif Ghafoor, Jamal Ennassir, Younes Filali ZegzoutiAbstract:Abstract The aim of this study was to determine the functional composition and antioxidant activities of eight major Date Fruit varieties grown in Morocco. The analysis shows that Date Fruit contains a high amount of sugar (66.03–83.05% DW) but a low content of fat (0.218–0.363% DW) and protein (2.2–3.45% DW). Among the eight studied minerals potassium, calcium and magnesium were the predominant. Moreover, the niacin is the major B vitamin of all analyzed varieties. The total phenolic content was found between 331.86 and 537.07 mg GAE/100 g DW, the flavonoid between 68.88 and 208.53 mg of RE/100 g DW and condensed tannins between 57.56 and 92.141 mg CE/100 g DW, the antioxidant activity ranged between 383.90 and 846.94 μmol TE/100 g DW for ABTS, 6.255 and 2.046 g of Date/l for DPPH IC50 and 406.614 and 860.89 μmol TE/100 g DW for FRAP assays. The results suggest that Date Fruit, which is good source of vital nutrients and antioxidant, is an extensive and varied field.
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evaluation of antioxidant antihemolytic and antibacterial potential of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Mohamed Bammou, Khalid Sellam, Younes FilalizegzoutiAbstract:Abstract The research aimed to examine the antioxidant, anti-hemolytic and antimicrobial activities of six Moroccan Date Fruit varieties. Estimation of total phenolic and flavonoid contents revealed that, Bousrdoun (537.07 mg GAE/100 g DW) and Jihl (208.53 mg RE/100 g) had the highest phenolic and flavonoid contents, respectively. Among the Date Fruit varieties tested for antioxidant activities, Jihl had the highest activity compared to other varieties. It had an inhibitory concentration (IC50) value of 2.05 g/L for DPPH scavenging activity and a ferric reducing power of (860.89 μmol TE/100 g DW). As well as a high protective effect against AAPH-induced erythrocyte hemolysis with a hemolysis half-time of 210.99 min. The antibacterial capacity of various extracts was investigated against Gram positive (Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 29213, Staphylococcus aureus ATCC 25923) and Gram negative bacteria (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Salmonella abony NCTC 6017). The Bousrdon and Jihl extracts were found to be more potent inhibitory activities with MIC values ranging between 2.5 mg mL−1 and 10 mg mL−1 for all bacterial strains tested. These results suggested that Date Fruit extract, especially Jihl and Bousrdon extract, is not only an important source of antioxidants, which possess a high protective effect of membrane against free radical, but also a potential source of antibacterial components.
Younes Filalizegzouti - One of the best experts on this subject based on the ideXlab platform.
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nutritional mineral and organic acid composition of syrups produced from six moroccan Date Fruit phoenix dactylifera l varieties
Journal of Food Composition and Analysis, 2020Co-Authors: Eimad Dine Tariq Bouhlali, Mgal Derouich, Reda Meziani, Boucha Bourkhis, Younes Filalizegzouti, Chakib AlemAbstract:Abstract Date syrup is the most common processed Date product in Morocco, produced from surplus Date Fruit of inferior grades, which are not accepted by the food iandustry and sold at low prices. The present study aims to assess the physicochemical parameters and quality of syrups prepared using different Date Fruit varieties using traditional methods. In all analyzed syrups, sugar, primarily glucose and fructose, were the predominant elements. All syrups were characterized by a high ash content which mostly consisted of potassium, calcium, sodium and magnesium. Moreover, malic, succinic, acetic, citric and oxalic acids were found at higher concentrations. Besides their nutritional and functional composition, these Date syrups are high in sugar, thus they might be used as sweetening agents instead of sugar which has no nutritional value. The high amount of hydroxymethylfurfural (HMF) and water activity established in these syrups might be indicative of bad manufacturing process and storage ability. Further studies are needed to optimize the syrup extraction and limit degradation byproducts in Date syrups. Based on the results of this study, Date syrup might serve as a good source of nutrients and can potentially be considered as a good functional food or functional food ingredient.
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anti inflammatory properties and phenolic profile of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes FilalizegzoutiAbstract:Abstract Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties.
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evaluation of antioxidant antihemolytic and antibacterial potential of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Mohamed Bammou, Khalid Sellam, Younes FilalizegzoutiAbstract:Abstract The research aimed to examine the antioxidant, anti-hemolytic and antimicrobial activities of six Moroccan Date Fruit varieties. Estimation of total phenolic and flavonoid contents revealed that, Bousrdoun (537.07 mg GAE/100 g DW) and Jihl (208.53 mg RE/100 g) had the highest phenolic and flavonoid contents, respectively. Among the Date Fruit varieties tested for antioxidant activities, Jihl had the highest activity compared to other varieties. It had an inhibitory concentration (IC50) value of 2.05 g/L for DPPH scavenging activity and a ferric reducing power of (860.89 μmol TE/100 g DW). As well as a high protective effect against AAPH-induced erythrocyte hemolysis with a hemolysis half-time of 210.99 min. The antibacterial capacity of various extracts was investigated against Gram positive (Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 29213, Staphylococcus aureus ATCC 25923) and Gram negative bacteria (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Salmonella abony NCTC 6017). The Bousrdon and Jihl extracts were found to be more potent inhibitory activities with MIC values ranging between 2.5 mg mL−1 and 10 mg mL−1 for all bacterial strains tested. These results suggested that Date Fruit extract, especially Jihl and Bousrdon extract, is not only an important source of antioxidants, which possess a high protective effect of membrane against free radical, but also a potential source of antibacterial components.
Chakib Alem - One of the best experts on this subject based on the ideXlab platform.
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nutritional mineral and organic acid composition of syrups produced from six moroccan Date Fruit phoenix dactylifera l varieties
Journal of Food Composition and Analysis, 2020Co-Authors: Eimad Dine Tariq Bouhlali, Mgal Derouich, Reda Meziani, Boucha Bourkhis, Younes Filalizegzouti, Chakib AlemAbstract:Abstract Date syrup is the most common processed Date product in Morocco, produced from surplus Date Fruit of inferior grades, which are not accepted by the food iandustry and sold at low prices. The present study aims to assess the physicochemical parameters and quality of syrups prepared using different Date Fruit varieties using traditional methods. In all analyzed syrups, sugar, primarily glucose and fructose, were the predominant elements. All syrups were characterized by a high ash content which mostly consisted of potassium, calcium, sodium and magnesium. Moreover, malic, succinic, acetic, citric and oxalic acids were found at higher concentrations. Besides their nutritional and functional composition, these Date syrups are high in sugar, thus they might be used as sweetening agents instead of sugar which has no nutritional value. The high amount of hydroxymethylfurfural (HMF) and water activity established in these syrups might be indicative of bad manufacturing process and storage ability. Further studies are needed to optimize the syrup extraction and limit degradation byproducts in Date syrups. Based on the results of this study, Date syrup might serve as a good source of nutrients and can potentially be considered as a good functional food or functional food ingredient.
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Anti-inflammatory properties and phenolic profile of six Moroccan Date Fruit (Phoenix dactylifera L.) varieties
Elsevier, 2018Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes Filali-zegzoutiAbstract:Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties. Keywords: Phoenix dactylifera, Polyphenolic compounds, Anti-inflammatory activity, Dates frui
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anti inflammatory properties and phenolic profile of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes FilalizegzoutiAbstract:Abstract Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties.
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functional composition and antioxidant activities of eight moroccan Date Fruit varieties phoenix dactylifera l
Journal of the Saudi Society of Agricultural Sciences, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mhamed Ramchoun, Kashif Ghafoor, Jamal Ennassir, Younes Filali ZegzoutiAbstract:Abstract The aim of this study was to determine the functional composition and antioxidant activities of eight major Date Fruit varieties grown in Morocco. The analysis shows that Date Fruit contains a high amount of sugar (66.03–83.05% DW) but a low content of fat (0.218–0.363% DW) and protein (2.2–3.45% DW). Among the eight studied minerals potassium, calcium and magnesium were the predominant. Moreover, the niacin is the major B vitamin of all analyzed varieties. The total phenolic content was found between 331.86 and 537.07 mg GAE/100 g DW, the flavonoid between 68.88 and 208.53 mg of RE/100 g DW and condensed tannins between 57.56 and 92.141 mg CE/100 g DW, the antioxidant activity ranged between 383.90 and 846.94 μmol TE/100 g DW for ABTS, 6.255 and 2.046 g of Date/l for DPPH IC50 and 406.614 and 860.89 μmol TE/100 g DW for FRAP assays. The results suggest that Date Fruit, which is good source of vital nutrients and antioxidant, is an extensive and varied field.
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evaluation of antioxidant antihemolytic and antibacterial potential of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Mohamed Bammou, Khalid Sellam, Younes FilalizegzoutiAbstract:Abstract The research aimed to examine the antioxidant, anti-hemolytic and antimicrobial activities of six Moroccan Date Fruit varieties. Estimation of total phenolic and flavonoid contents revealed that, Bousrdoun (537.07 mg GAE/100 g DW) and Jihl (208.53 mg RE/100 g) had the highest phenolic and flavonoid contents, respectively. Among the Date Fruit varieties tested for antioxidant activities, Jihl had the highest activity compared to other varieties. It had an inhibitory concentration (IC50) value of 2.05 g/L for DPPH scavenging activity and a ferric reducing power of (860.89 μmol TE/100 g DW). As well as a high protective effect against AAPH-induced erythrocyte hemolysis with a hemolysis half-time of 210.99 min. The antibacterial capacity of various extracts was investigated against Gram positive (Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 29213, Staphylococcus aureus ATCC 25923) and Gram negative bacteria (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Salmonella abony NCTC 6017). The Bousrdon and Jihl extracts were found to be more potent inhibitory activities with MIC values ranging between 2.5 mg mL−1 and 10 mg mL−1 for all bacterial strains tested. These results suggested that Date Fruit extract, especially Jihl and Bousrdon extract, is not only an important source of antioxidants, which possess a high protective effect of membrane against free radical, but also a potential source of antibacterial components.
Afaf Kamaleldin - One of the best experts on this subject based on the ideXlab platform.
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lignin is the main determinant of total dietary fiber differences between Date Fruit phoenix dactylifera l varieties
NFS Journal, 2020Co-Authors: Navomy George, Annica A M Andersson, Roger Andersson, Afaf KamaleldinAbstract:Abstract Date Fruits (Phoenix dactylifera) of ten varieties, collected in the United Arab Emirates, were studied to determine their dietary fiber content and composition. Fourier transform infrared (FTIR) spectroscopy indicated that the dietary fiber components in all the Date Fruit varieties was similar. The major dietary fiber components, including cellulose, hemicellulosic components, lignin, and pectin, were analyzed by the Uppsala method. The total dietary fiber content in the Date Fruits analyzed (5.2%–8.3%) is comparable to commonly consumed dried Fruits and is correlated with the content of lignin. The lignin was the main determinant of the total dietary fiber content in Dates and its content was higher in semi-hard and hard Fruit varieties.
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reducing sugars organic acids size color and texture of 21 emirati Date Fruit varieties phoenix dactylifera l
NFS Journal, 2018Co-Authors: Sami Ghnimi, Muna Alshibli, Hanan Rashid Alyammahi, Aysha S Aldhaheri, Fatima Aljaberi, Baboucarr Jobe, Afaf KamaleldinAbstract:Abstract In this study, the variability in 23 physicochemical properties related to Fruit size, color, texture, and taste (sugars and organic aids) was investigated in 21 Date varieties grown in UAE. The results revealed extensive variation with some traits displaying high coefficient of variations, e.g. Fruit and flesh weights (33.0% and 35.8%), red/green and yellow/blue colors (43.3% and 55.6%), organic acids (31.7–40.5%), and texture profile variables (hardness cycles 1 and 2, adhesive force, fracturability, and springiness, 27.0–68.6%). Total reducing sugars, being the main components in Date Fruits varied 52.1–62.8 g/100 g Fruit weight with smaller variation between cultivars (6.2%). The variability observed here for the Date Fruits is complex and deserves more elaborate studies focussing on the link between physicochemical parameters and other chemical components especially moisture, fibers, and phenolic compounds and other pigments.
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Date Fruit phoenix dactylifera l an underutilized food seeking industrial valorization
NFS Journal, 2017Co-Authors: Sami Ghnimi, Syed Umer, Azharul Karim, Afaf KamaleldinAbstract:Background - The Fruit of the Date palm (Phoenix dactylifera L.) is one of the most abundant Fruits in the world. Hundreds of varieties having different texture, color, and flavor are available for valorization and adoption in food processing operations. Such utilization should be based on the Fruit valuable characteristics; mainly its richness in dietary fiber and phenolic antioxidants. Scope and approach - This review article complements these existing reviews by primarily addressing the chemistry and processing of Date Fruits pulp and seeds with particular emphasis on dietary fiber and antioxidants as linked to important Fruit processing and utilization features. Key findings and conclusions - Date Fruits contain 6.5–11.5% total dietary fibers (of which 84–94% insoluble and 6–16% soluble dietary fiber) and is very rich in phenolic antioxidants (1–2%) especially condensed tannin pigments based on (−)-epicatechin oligomers. Date seeds contain about 15% of fiber, characterized by a high level of water-insoluble mannan fibers. Date Fruits are widely available in the global market, mainly at mature Tamr stage, but there is still room for improvement. It has been suggested that Date Fruits and seeds can be exploited in some food applications utilizing their high levels of fiber and antioxidants. The incorporation of Date Fruits and seeds as food ingredients is still growing with the aim to promote the presence of Dates in the modern's consumer shopping basket.
Mohamed Benlyas - One of the best experts on this subject based on the ideXlab platform.
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Anti-inflammatory properties and phenolic profile of six Moroccan Date Fruit (Phoenix dactylifera L.) varieties
Elsevier, 2018Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes Filali-zegzoutiAbstract:Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties. Keywords: Phoenix dactylifera, Polyphenolic compounds, Anti-inflammatory activity, Dates frui
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anti inflammatory properties and phenolic profile of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2017Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Jamal Ennassir, Jaouad El Hilaly, Mohamed-yassine Amarouch, Younes FilalizegzoutiAbstract:Abstract Date Fruit (Phoenix dactylifera) is widely used in Moroccan pharmacopoeia to treat inflammation and other diseases. For this purpose, six Date Fruit varieties (Boufgous, Bouskri, Bousrdon, Bousthammi, Jihl, and Majhoul) were assessed for their phenolics profile and anti-inflammatory activity. Total phenolic and flavonoid contents of these extracts were measured by the high-performance liquid chromatography (HPLC). Protein denaturation was assessed employing bovine serum albumin. Edema formation was induced in rat’s right hind paw and mice’s right ear using carrageenan and croton oil, respectively. Membrane stabilizing activity was estimated by the prevention of hypotonicity induced-erythrocyte membrane damage. The results showed that Gallic, Ferulic and Caffeic acids and Rutin were the most dominant among the analyzed polyphenolic compounds. With regard to anti-inflammatory activity, Bousrdoun showed highest NO scavenging ability (IC50 = 531.34 µg/mL), highest protein denaturation inhibition (IC50 = 408.64 µg/mL) as well as highest membrane stabilizing effect (IC50 = 483.61 µg/mL). However, Jihl exhibited highest reduction of ear edema (74%), while both Jihl and Bousrdoun exhibited similar and highest paw oedema (40.35%). Our findings indicate that among the investigated Date varieties, Jihl and Bousrdoun are found to be the most active anti-inflammatory compounds. The difference in activities seems to be related to the variations in the phenolic and flavonoids content between Date varieties.
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evaluation of antioxidant antihemolytic and antibacterial potential of six moroccan Date Fruit phoenix dactylifera l varieties
Journal of King Saud University - Science, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Mohamed Bammou, Khalid Sellam, Younes FilalizegzoutiAbstract:Abstract The research aimed to examine the antioxidant, anti-hemolytic and antimicrobial activities of six Moroccan Date Fruit varieties. Estimation of total phenolic and flavonoid contents revealed that, Bousrdoun (537.07 mg GAE/100 g DW) and Jihl (208.53 mg RE/100 g) had the highest phenolic and flavonoid contents, respectively. Among the Date Fruit varieties tested for antioxidant activities, Jihl had the highest activity compared to other varieties. It had an inhibitory concentration (IC50) value of 2.05 g/L for DPPH scavenging activity and a ferric reducing power of (860.89 μmol TE/100 g DW). As well as a high protective effect against AAPH-induced erythrocyte hemolysis with a hemolysis half-time of 210.99 min. The antibacterial capacity of various extracts was investigated against Gram positive (Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 29213, Staphylococcus aureus ATCC 25923) and Gram negative bacteria (Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Salmonella abony NCTC 6017). The Bousrdon and Jihl extracts were found to be more potent inhibitory activities with MIC values ranging between 2.5 mg mL−1 and 10 mg mL−1 for all bacterial strains tested. These results suggested that Date Fruit extract, especially Jihl and Bousrdon extract, is not only an important source of antioxidants, which possess a high protective effect of membrane against free radical, but also a potential source of antibacterial components.
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antioxidant and anti hemolytic activities of phenolic constituents of six moroccan Date Fruit phoenix dactylifera l syrups
Journal of Global Innovations in Agricultural and Social Sciences ), 2015Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Younes Filali ZegzoutiAbstract:*Date Fruits are traditionally used to prepare a wide range of products such as vinegar wine, jam and syrup named locally “Tahlawt” moreover, their direct consumption. The aim of this study is to investigate the antioxidant and anti-hemolytic activities of six syrups prepared traditionally form six different Date Fruit cultivars grown in southeast Morocco. Significant difference(P < 0.05) was established among analysed syrups. The highest phenolic (6.70 g GAE /100g DW) and flavonoid content (932.82 mg RE /100g DW) were found in Jihl syrups which possessed the highest antioxidant activity based on FRAP (9.55 mmol TE/100g DW), ABTS (8.27 mmol TE /100 g DW), DPPHIC50(381.99 µg/mL) and exhibited the highest membrane protective effect (317.70 min). Tamaajount syrup contains the lowest phenolic (3.72g GAE /100g DW) and flavonoid content (528.19 mg RE /100g DW) and presented the lowest antioxidant activity based on FRAP (5.30 mmol TE/100g DW), ABTS (4.68 mmol TE /100 g DW) and DPPHIC50 (1.095 mg/mL) as well as the lowest membrane protective effect (226.44 min).The results obtained suggest that Date Fruit syrups could be considered as a functional food or functional food ingredient because of their high phenolic compounds, which act as antioxidants and membrane stabilizer.
