Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

Bouhlali, Eimad dine Tariq; Derouich, Mgal; Meziani, Reda; Bourkhis, Bouchra; Filali-Zegzouti, Younes; Alem, Chakib

doi:10.1016/j.jfca.2020.103591

Cited by 30 publications

(11 citation statements)

References 32 publications

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“…The glucose and fructose concentration in Barhi dates were determined following the previously reported method [ 34 ] by using a Supelcosil LC-NH2 column (25 cm × 4.6 mm × 5 μm) attached to a Shimadzu HPLC system (LC10 AD, Shimadzu Corporation, Kyoto, Japan). Initially, Barhi date extract was prepared by homogenization of 5 g destoned date pulp with 100 mL ddH2O followed by 30 min incubation at 50 °C and filtration using Whatman No.…”

Section: Methodsmentioning

confidence: 99%

Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment

Abdelkarim

Ahmed

et al. 2022

Plants

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The Barhi date is a high-quality date cultivar whose fruits (dates) are plucked and eaten fresh when they reach the Khalal maturity stage due to their sweetness, crispiness, and yellow skin color. After harvesting, Khalal Barhi fruits rapidly matured to the Rutab stage, where their tissues become soft and their skin color browner. This results in a decrease in their market value and customer demand. This study aims at investigating the effectiveness of the postharvest ultrasonic treatment in conserving the physical, microbial, and nutritional quality of Barhi fruits and extending their shelf life. To achieve the goals of the present work, the response surface methodology (RSM) was used for the optimization of the ultrasonic intensity (50, 100, 150, and 200 W/cm2) and application time (5, 10, 15, and 20 min) to preserve the Barhi dates high quality features for varied storage temperatures (1, 5, 15, and 25 °C) and duration (1, 6, 16, and 21 days). In RSM, a four-factors-mixed-levels central composite rotatable design (CCRD) was applied to optimize the ultrasound treatment and storage environments for better-quality physical [total soluble solids (TSS), firmness, and total color changes (ΔE)], microbial [total viable count (TVC)], nutritional [total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose] features of Barhi dates. The outcomes showed that ultrasound intensity and its application time, storage temperature, and storage period influence the physical, microbial, and nutritional quality attributes in different magnitudes. The ideal settings for lessening the changes in the physical attributes, eliminating the microbial growth, and improving the nutritional quality attributes were 140 W/cm2, 5.2 min, 20.9 °C, and 21 days for ultrasound intensity, ultrasound exposure duration, storage temperature, and storage duration, respectively. In conclusion, this study proved the potential application of ultrasound for persevering the excellence aspects of Barhi dates and identified the ideal ultrasound environments for maintaining the physical, microbial, and nutritional quality features of Barhi dates during extended storing.

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Section: Methodsmentioning

confidence: 99%

Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment

Abdelkarim

Ahmed

et al. 2022

Plants

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“…The ash obtained in previous step was dissolved in 50 mL of 5% HCl, and the volume was used to determine mineral elements (Fe, Zn, Mn, and Cu) using atomic absorption spectroscopy (AAS, AA4000, Spectrum-SP, Darmstadt, Germany), sodium (Na) and potassium (K) using a flame photometer (128, Systronics, Ahmedabad, India), and phosphorus (P) using a UV-VIS spectrophotometer [20]. The results were given in mg per 100 g dried weight basis (dwb).…”

Section: Determination Of Mineral Compositionmentioning

confidence: 99%

“…Organic acids (OA) and sugars contribute significantly to the sensory consistency of fruits by providing a pleasant taste and aroma [20]. As shown in Figure 3, citric acid comprised approximately 55% of the OA present and ranged from 0.55 to 1.17 g/100 g, followed by malic acid, which comprised approximately 25% of the OA and ranged from 0.40 to 1.43 g/100 g, and succinic acid, which comprised approximately 20% of the OA and ranged from 0.329 to 0.56 g/100 g. The highest concentration of citric acid was found in 'Roxana', whereas the highest concentration of malic and succinic acids was found in 'Gold Cot'.…”

Section: Organic Acidsmentioning

confidence: 99%

“…Moreover, OA have the ability to diffuse through cell membranes and dissociate to subsequent ions and protons, which lead to the acceleration of cell metabolic disorders caused by increased intercellular acidity. Furthermore, because of their ability to chelate metals, OA may serve as antioxidants and, thus, be labelled as preventive or synergistic [20]. Furthermore, these OA can aid in the stabilisation of water-soluble vitamins B and C, the enhancement of appetite and digestion, and the absorption of minerals such as potassium, copper, zinc, iron, and calcium [31].…”

Section: Organic Acidsmentioning

confidence: 99%

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Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry

Alajil

Sagar

Kaur

et al. 2021

Foods

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Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for their health benefits. The present study attempts to evaluate nutritional (sugars, organic acids, minerals) and nutraceutical traits (total phenolics, flavonoids, carotenoids, antioxidant activity) of six commercial apricot genotypes grown in India. Antioxidant activity was determined using three in-vitro assays, namely CUPRAC (cupric reducing antioxidant capacity), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl). Significant (p < 0.05) differences were observed in the genotypes concerning nutritional and nutraceutical traits. Sucrose accounted for more than 60% of total sugars in most genotypes, followed by glucose and fructose. Citric acid accounted for more than 50% of the total organic acids present, followed by malic and succinic acids. Apricot is a good source of potassium (1430.07 to 2202.69 mg/100 g dwb) and iron (2.69 to 6.97 mg/100 g dwb) owing to its mineral composition. Total carotenoids content ranged from 0.44 to 3.55 mg/100 g, with β-carotene accounting for 33–84% of the total content. The results strongly suggest that genotypes ‘CITH-A-1’ and ‘CITH-A-2’, which have high dry matter and carotenoids content, are well suited for drying. ‘Roxana’ and ‘CITH-A-3’ are great for fresh consumption, while ‘Shakarpara’ and ‘Gold Cot’ are excellent for juice processing.

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“…Of these products, date syrup (dibs) is the most common processed date product produced from the surplus of dates in Saudi Arabia. Date dibs contains high amounts of glucose and fructose, potassium, calcium, sodium, magnesium, citric, acetic, malic, oxalic, and succinic acids and possesses antioxidant and antihemolytic activity [ 5 , 6 ]. Thus, the utilization of date syrup as a flavoring agent and sweetener in food products is of high importance from both nutritional and health standpoints.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Alhamdan

Juhaimi

Hassan

et al. 2021

Foods

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This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

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Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

Cited by 30 publications

References 32 publications

Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment

Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment

Nutritional and Phytochemical Traits of Apricots (Prunus Armeniaca L.) for Application in Nutraceutical and Health Industry

Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

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