Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars-Reference-Cited by-同舟云学术

Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars

Published:2019-12-01 Issue:2 Volume:23 Page:129-138
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Djaoudene Ouarda¹,Bachir Bey Mostapha¹,Louaileche Hayette¹

Affiliation:

1. Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie , Laboratoire de Biochimie Appliquée , Université de Bejaia , 06000 , Bejaia , Algérie

Abstract

Abstract A comparative study was carried out for eight mature date fruit cultivars to assess physicochemical and nutritional values. Results showed that fruit and flesh weights and seed sizes indicated wide diversity among studied cultivars. The highest pH, acidity, and ash levels were obtained from Tazizaout and Oukasaba cultivars; protein contents varied from 0.47 (Tazizaout) to 0.31 g/100g DM (Delat), while free amino acids concentrations were found between 1.47 (Oukasaba) and 0.79 g/100g DM (Tazarzeit). Total carbohydrates were ranged from 96.28 to 84.51 g/100g DM. The date is low in fat, the highest concentration was 0.11 g/100g DM. Principal Component Analysis indicated that Ourous and Delat cultivars have specific characteristics and can be distinguished from the other cultivars.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2019-0016

Reference39 articles.

1. 1. Abbès, F., Bouaziz, M. A., Blecker, C., Masmoudi, M., Attia, H. & Besbes, S. (2011). Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT-Food Sci Technol, 44(8), 1827-1834. DOI. 10.1016/j.lwt.2011.03.020

2. 2. Agomuo, E. & Amadi, P. (2018). Nutritional Properties of Oils from Various Parts of Three Varieties of Pears Consumed in South East Nigeria. Acta Universitatis Cibiniensis. Series E: Food Technology, 22(2), 3-12. DOI. https://doi.org/10.2478/aucft-2018-000710.2478/aucft-2018-0007

3. 3. Ahmed, I. A., Ahmed, A. W. K. & Robinson, R. K. (1995). Chemical composition of date varieties as influenced by the stage of ripening. Food Chem, 54(3), 305-309. DOI. 10.1016/0308-8146(95)00051-J10.1016/0308-8146(95)00051-J

4. 4. Al Tamim, E. A. (2014). Comparative study on the chemical composition of Saudi Sukkari and Egyptian Swei date palm fruits. J Amer Sci, 10(6), 149-153.

5. 5. Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M. & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chem, 104(3), 943-947.DOI. 10.1016/j.foodchem.2006.12.05110.1016/j.foodchem.2006.12.051

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional Value, Phytochemical Composition, and Antioxidant Activities of Phoenix dactylifera L.: Comparison Between Fleshes and Seeds of Tunisian and Algerian Varieties;Chemistry Africa;2023-04-06

2. From waste to a sustainable ingredient: Date (Phoenix dactylifera L.) pits incorporation enhances the physicochemical and sensory properties of Algerian date syrups;Food Bioscience;2022-08

3. New valorization approach of Algerian dates (Phoenix dactylifera L.) by ultrasound pectin extraction: Physicochemical, techno-functional, antioxidant and antidiabetic properties;International Journal of Biological Macromolecules;2022-07

4. Almond and date fruits enhance antioxidant status and have erectogenic effect: Evidence from in vitro and in vivo studies;Journal of Food Biochemistry;2022-05-29

5. Use of modified atmospheres combined with phosphine in controlling stored date fruit pests, Oryzaephilus surinamensis and Tribolium confusum, and effect on the fruit chemical properties;International Journal of Tropical Insect Science;2022-01-13