This document describes a study that analyzed phenolic acids and anthocyanins in a pasta-like product enriched with date kernels and purple carrots. The product was made with 10% mixtures of date kernels and purple carrots at ratios of 8:2, 6:4, and 4:6. Analysis found the 4:6 ratio provided the highest amounts of anthocyanins, phenolic acids, and total phenols. Sensory evaluation also scored the 4:6 ratio product the best. Cooking times differed between the control pasta and enriched products but cooking losses were not significantly different.

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Analysis of phenolic acids and
anthocyanins of pasta-like product enriched
with date kernels and purple carrots

2. 2
Presentation outline
 Abstract
 Introduction
 Materials and Methods
 Results
 Discussion
 Conclusion

3. 3

4. 4
Abstract
 HPLC was used to measure 14 phenolic acids in date palm
kernels (DK), purple carrots (PC), and a DK:PC pasta-like
product (PLP).
 The PLP was enriched with 10 % DK and PC at ratios of 8:2,
6:4, and 4:6 (DK:PC), respectively. Proximate analysis,
anthocyanins, total phenols, amino acids, color and texture
measurements, sensory evaluation and cooking loss were
done.
 Seven phenolic acids have been identified in the DK with
*1400 mg/100 g. Monomeric anthocyanins in the PC were
290 mg/100 g fresh weight (FW) cyanidin-3-glucoside.

5. 5
Abstract
 The total phenols were 270 and 1600 mg/100 g FW gallic
acid equivalent in the PC and the DK, respectively.
 The consumption of 100 g of PLP with the ratio of 4:6 DK:PC
provided 19, 113, and 80 mg/100 g anthocyanins, phenolic
acids, and total phenols (statistically significant at P<0.05),
respectively.
 The panelists gave the best score for (statistically significant
at P<0.05) the 4:6 DK:PC.

6. 6
Abstract
 The different PLP values were not significantly different
(P<0.05) in cooking losses.
 The optimal times for cooking control pasta, 8:2, 6:4, and 4:6
DK:PC were 7, 7.5, 8.5, and 9.5 min, respectively.

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Materials and methods
 Chemicals
 Preparation of pasta-like product (PLP)
 Dough preparation
 Cooking time
 Cooking loss

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Materials and methods
 Proximate analysis
 Determination of total phenols
 Extraction of phenolics
 Gallic acid stock solution
 Sodium carbonate solution
 Quality control
 Determination of anthocyanins
 Identification of phenolic acids
 Chromatographic separations

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Materials and methods
 Determination of amino acids
 Sensory evaluation of PLP
 Color measurement
 Texture characteristics of PLP
 Elasticity
 Adhesiveness and stickiness
 Firmness
 Preliminary shelf life stability
 Data analysis

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Results

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Results
Table 1 Proximate analysis % of DK, PC and PLP.

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Results
Table 2 Phenolic acids and total anthocyanins in DK, PC, and
PLP.

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Results
Table 3 Amino acid composition in DK, semolina and PLP

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Results
Table 4 Color measurement of raw and cooked PLP

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Results
Table 5 Texture measurement of cooked PLP

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Results
Table 6 Sensory evaluation of cooked PLP

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Results
Fig.1 The raw materials used to make the PLP

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Results
Fig.2 Dough preparation

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Results

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Results
Fig.4 Cooking losses of PLP

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Results
Fig.5 The doughs of PLP with the corresponding
sample

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Conclusion
 This study found that the enriching pastas with 10 %
mixtures of DK and PC added more nutritional value from
phenolic acids, anthocyanins, amino acids, healthy lipids,
carbohydrates, fiber and minerals.
 This study found seven phenolic acids in the Rutab date
kernels with 1600 mg/100 g total phenols.

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Conclusion
 Also 290 mg/100 g monomeric anthocyanins (cyanidin-3-
glucoside) in purple carrots and 270 mg/100 g total phenols
based on gallic acid equivalent.
 The consumption of 100 g of PLP with the ratio of 4:6
DK:PC provided 19, 113, and 80 mg/100 g anthocyanins,
phenolic acids, and total phenols (statistically significant at
P<0.05), respectively.

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Have a nice pasta