Analysis of Antioxidants and Nutritional Assessment of Date Palm Fruits

Gnanamangai, Balasubramanian Mythili; Saranya, S.; Ponmurugan, P.; Kavitha, S.; Sudhagar, P.; Divya, Prakash J.

doi:10.1007/978-3-030-11345-2_2

Cited by 8 publications

(5 citation statements)

References 67 publications

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“…It represents a complete food due to its richness in various fatty acids, amino acids, proteins, and steroidal elements. − It contains many nutrients of medicinal interest to treat certain diseases, and due to its high nutritional value and long life, it has been named the “palm tree of life”. It may also fit the human diet well due to its good nutritional attributes. − Dates have several nutrients such as sugar, protein, fat, antioxidants, polyphenols, fiber, and pectin . It covers various minerals such as potassium, calcium, iron, and phosphorus as well as has various vitamins, e.g ., thiamin, riboflavin, and nicotinic acid, that make it even more nutritious to people. , Furthermore, date fruits at the tamr maturity stage have high carbohydrate levels (total sugars 44–88%), including principally glucose, fructose with little measures of polysaccharides, cellulose, and starch, fat comprising 14 types of fatty acids (0.2–0.5%), 6 vitamins, and dietary fibers (6.4–11.5%).…”

Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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The current study focuses on an innovative approach to developing novel processed cheese that has health benefits by adding date syrup (15, 20, and 25%) as a suitable natural material with a distinct flavor of sugar, in addition to its nutritional and functional components. The results showed that the resultant date-syrup-processed cheese (DSPC) was more acceptable (smoother and sweeter) and had improved physico-chemical and rheological properties. There is a gradual increase in the K, total carbohydrate, and iron contents of all DSPC formulations, respectively, upon increasing the percentage of date syrup compared to the control sample (the K especially was at a higher level). On the contrary, there is a greater decrease in the Na and Na/K ratio, whereas there was a slight decrease in the pH, total solids (TS), total protein (TP), ash, and fat when increasing the syrup ratios or progressed storage. Moreover, the different textural parameters of all preparations were in the same trend of decreasing compared to those of the control sample. Finally, DSPC (20%) gained the highest overall score, indicating improved quality and increased nutritional value.

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Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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“…Dates flesh contains a high percentage of potassium, as it is the predominant microelement in them (Ayad et al, 2020). They also contain low levels of sodium and high concentrations of iron (Gnanamangai et al, 2019). Dates contain a wide range of vitamins such as vitamin A, B1, B2, B3, B5, and vitamin C. Dates contain vitamin A, which possesses antioxidant properties (Gnanamangai et al, 2019).…”

Section: Dates Palm (Phoenix Dactylifera … Suha Alhuzali Et Almentioning

confidence: 99%

“…They also contain low levels of sodium and high concentrations of iron (Gnanamangai et al, 2019). Dates contain a wide range of vitamins such as vitamin A, B1, B2, B3, B5, and vitamin C. Dates contain vitamin A, which possesses antioxidant properties (Gnanamangai et al, 2019). Furthermore, because vitamins are depleted during the drying process, fresh dates have higher vitamin concentrations than dried dates (Hamad et al, 2015;Hassan et al, 2017).…”

Section: Dates Palm (Phoenix Dactylifera … Suha Alhuzali Et Almentioning

confidence: 99%

Dates palm (Phoenix dactylifera L.) Fruits: Nutritional Properties and Potential Applications

Alhuzali

Jibrin²,

Aljaber³

et al. 2023

المجلة العربية للعلوم الزراعية

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Date palm is one of the oldest fruit trees on Earth and has been closely associated with human life in the Middle East since ancient times, including Saudi Arabia, which is the parent country of date palm, the second largest producer of date fruit in the world and the ranks of developed countries in the cultivation and production of dates of all kinds. Relative discrimination is due to two reasons in this area; Geographical location, located in the desert area, and the experience of Saudi farmers. Dates have a high nutritional value, and are rich in dietary carbohydrates, fibers, proteins, minerals, and multivitamins, including vitamin B compound. Therefore, there has been growing interest in the health-enhancing properties of dates, resulting in the need todevelop food products that use dates as a rich source of nutrients. Given the increase in dates' annual wastage, estimated at 20-30 %, which is not marketable or excess production from previous years, the nutritional value is not used or exploited. Accordingly, this review focuses on the use of diversified dietary applications with high nutritional value.

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“…It contains approximately 80% of glucose making it easy to digest and a good source of rapid energy [125,129]. As evaluated, around 100 g of date fruits will provide energy of 308.52 kCa [130]. The level of sugar changes through the ripening stages, and the sucrose is hydrolyzed into simple sugars, glucose and fructose [131].…”

Section: Date Fruit Componentsmentioning

confidence: 99%

Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

et al. 2022

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Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

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Analysis of Antioxidants and Nutritional Assessment of Date Palm Fruits

Cited by 8 publications

References 67 publications

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

Dates palm (Phoenix dactylifera L.) Fruits: Nutritional Properties and Potential Applications

Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

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