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The current focus is towards natural antioxidant especially plant polyphenolics (Katalinic et al., 2006, Eldahshan et al., 2008andEldahshan et al., 2009). 1.Flow sheet for preparing doum fruit extracts.Figure optionsDownload full-size imageDownload as PowerPoint slideFig. .. Lauretti, Marcelo Antunes, Veridiana Marques Rebello Zuccolotto, Rogrio Costa Franco Abstract References PDF (312 K) ePub, Pub. The first method was by soaking the crushed doum fruits in water at a ratio of 1:5 (w/v) at ambient temperature (222C) for 4, 8 and 12h. Pectin, citric acid, potassium sorbate, sodium benzoate and caramel colour 9800 (all were of analytical grade) were purchased from El-Gomhouria Co., for Chemical and Medical Requisites, Alexandria. thebaica) extract.