Extraction of polyphenols from different herbs for the development of functional date bars

An investigation was conducted to extract polyphenols from moringa leaf, tamarind seed, mint and lemongrass for the development of functional date bars. Solvent methanol, ethanol acetone at 50% 75% concentration employed extraction through ultrasound assisted technique.Higher flavonoids were extracted leaf with comparatively more antioxidant activity than other herbs studied. Date bars fortified different levels seedpolyphenolic extracts had optimum quality attributes as well assensory acceptable. Overall, 2% scored highest appreciated most by sensory panelists whereas 3% seed lowest disliked most. It concluded that being a potential source could be developed ingredient preparation foods.