Anticancer, Anti-hepatitis A and Other Biological Activities of Hyphaene Thebaica and Its Application in Gluten-Free Biscuits | ||||
| Food Technology Research Journal | ||||
| Volume 8, Issue 2 - Serial Number 8, June 2025, Page 72-91 PDF (994.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2025.387811.1165 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Dalia M. El-Sheikh   ; Rabab E. Ahmed
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| Special Food and Nutrition Department , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Doum fruits (Hyphaene thebaica) are an important source of fiber and have demonstrated effectiveness against various diseases. This research aimed to investigate the properties of H. thebaica fruit powder as an antioxidant, antimicrobial, anticancer, antidiabetic, and anti-hepatitis A agent, as well as its application in the production of gluten-free biscuits. Fifteen phenolic acids and nine flavonoid compounds were identified and fractionated using HPLC. H. thebaica demonstrated inhibitory effects against both Gram-negative and Gram-positive bacteria. However, only slight inhibition was observed against Salmonella typhimurium (13mm). Additionally, antifungal activity against Candida albicans and Aspergillus flavus showed 15mm and 10mm inhibition zone, respectively. The results showed that the IC50 values for α-Amylase and α-Glucosidase inhibition were 18.73 and 2.92µg/ml, respectively. Moreover, H. thebaica significantly reduced HCT-116 cancer cell viability at a low concentration (31.25µg/mL). In Vero cells infected with HAV, the viability was reduced with an IC50 of 95.58µg/mL, suggesting that H. thebaica fruit powder may offer protection to virus-infected cells. Gluten-free biscuits were prepared using different levels of H. thebaica powder (25%, 50%, 75%, and 100%), and both sensory and chemical evaluations were performed. The results indicated that H. thebaica enhanced the nutritional value particularly crude fiber, available carbohydrates, and natural antioxidants. Sensory evaluation revealed that biscuits with up to 50% and 75% H. thebaica were well accepted. | ||||
| Keywords | ||||
| H. thebaica; HPLC; antimicrobial; antidiabetic; anticancer; antivirus; Gluten Free Biscuit | ||||
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