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The current study was carried out to investigate phenolic compounds in zahdi dates pomace that remains from date syrup industry. The experiment was included studying the chemical content of (50:50v/v) alcohol-aqueous extract of zahdi date pomace, quantitative estimation of phenolic compounds and its antioxidant efficacy by assessing its ability to bind iron(ll) ion and scavenging hydrogen peroxide. Results of chemical analysis of zahdi date pomace showed that the moister and ash percentage reached 6% and 3, 45%, while the total content of sugars, fats and protein reached 20.7, 1.808 and 2.989g/100g respectively. Quantitative estimation of total phenols and flavonoids in alcohol extract of zahdi date pomace showed increasing in total phenols content(TPC) amounted 151mg/100g, while total flavonoids content(TFC) reached 16.4mg/g estimated depending on dry weight. Phenolic extract of zahdi date pomace showed an ability to bind iron (ll) ion in comparison with EDTA-2Na compound and citric acid using different concentrations. Results also showed that the best ability of zahdi pomace to bind iron (ll) ion in 2, 4 and 8mg/ml concentration at P<0.01. Whereas, the ability of zahdi date pomace to scavenging hydrogen peroxide reached 55% compare to ascorbic acid.

STUDY OF THE COMPOSITION AND FUNCTIONAL PROPERTIES OF ZAHDI DATES POMACE REMAINS FROM DATE SYRUP INDUSTRY