(Science and Education Publishing, 2014-08-20) Odeh, I.; Al-Rimawi, F.; Abbadi, J.; Obeyat, L.; Qabbajeh, M.; Hroub, A.
The effect of date palm variety and harvesting date on total phenolic content, total flavonoid content, and antioxidant capacity of seven varieties of date palm fruits collected at different maturation stages obtained from date palm farms located in the Jericho area of the Jordan valley was investigated in this study. During different harvesting times (from June to September 2011), total phenolic content, total flavonoid content, and antioxidant capacity varied between 13.75-231.40 mg gallic acid equivalents (GAE), 1.72-9.6 mg catechin equivalents, and 142.0-719.3 μmol Trolox equivalents per 100 g dry weight sample for the seven varieties of date palm, respectively. Pearson correlation indicated that there is a strong significant correlation between antioxidant capacity and total phenolic content, as well as between antioxidant capacity and total flavonoid content for all date palm varieties investigated in this study. It is expected that these results will be useful to farmers particularly in their selection of harvesting time of the date palm fruits with high content of the bioactive compounds to meet the increasing demand on such healthy products.
(Elsevier, 2014-10-25) Al-Rimawi, F.; Yateem, H.; Afaneh, I.
The purpose of the current work is to investigate the incorporation of olive leaves extract
standardized for oleuropein which have antioxidant, anti inflammatory, skin protectant and antiaging
properties into stable topical moisturizing day cream formulations. The physiochemical and
rheological properties, and accelerated stability tests of three cream formulas containing different
concentrations (0.1%, 0.4% and 1.0% w/w) of olive leaf extracts were assessed and compared
with commercial cream product containing no olive leaf extract. A questionnaire was distributed
to 100 volunteers to use the prepared creams containing olive leaf extracts and to compare with
the commercial cream containing no olive leaves extract. All physical and rheological properties
of the prepared formulations were found to be the same as the commercial cream product.
Stability studies showed a stable homogenous appearance and effective cream during three
months of storage at room temperature. Most of the volunteers are satisfied with the creams
containing olive leaves extract, and have noticed significant differences between these creams and
the cream containing no olive leaves extract.