Physico‐chemical characterization of date varieties using multivariate analysis

Abstract

BACKGROUND: The fruit of date palm is consumed as an ideal high-energy food. It is also used for the treatment of colds, fever, liver and abdominal troubles. Its nutritional composition strongly depends upon variety and ripening stage. A number of varieties are available in Pakistan but little is known about their composition and nutritional characteristics. Inherent moisture, volatile matter, ash, fixed carbon, sugar and mineral metals of seven commercial date varieties (Aseel, Basra, Begun, Janshoor, Mazoee, Rabee and Zaidi) were investigated. The physical and chemical compositions with respect to maturation were also monitored for the Aseel variety. RESULTS:The results showed significant varietal differences in moisture, ash and mineral metal composition when analysis of means was conducted at an alpha level of 0.05. The difference between means was insignificant (P > 0.05) for volatile matter, glucose, fructose and total reducing sugars. All varieties were found to be an excellent source of total reducing sugar (78%), potassium (403-632 mg per 100 g) and calcium (27.41-81.47 mg per 100 g). A gradual increase in total reducing sugar and minerals, especially potassium and copper, was observed with maturation. Variety Aseel was grouped on the basis of maturation using principal component analysis. Local date varieties were separated with 48.63% level of similarity from Iranian variety (29.17%) using Cluster analysis.CONCLUSION: This study provides an overview of the physico-chemical properties of date varieties. The sample varieties showed significant differences except for sugar and volatile matter. Multivariate analysis was found to be an important statistical tool for the separation of samples on the basis of geographical origin and maturations.

Multi-Element Analysis of Spanish Date Palm (Phoenix dactylifera L.) by Inductively Coupled Plasma-Based Techniques. Discrimination Using Multivariate Statistical Analysis

“…Dates' elemental composition strongly depends on the ripening stage, variety, and location (Tang et al 2013 ). Thus, Khan et al ( 2008 ) observed that the elemental content (Ca, Co, Cu, Fe, K, Na, Ni, Pb, and Zn) increases (especially Cu and K) with maturation. Amira et al ( 2011 ) afforded similar conclusions.…”

“…Carbohydrates are the major component of date fruit, reaching more than 70 % (being sucrose, glucose, and fructose the main sugars) (Ahmed et al 1995 ;Myhara et al 1999 ;Elleuch et al 2008 ;Khan et al 2008 ;Amira et al 2011 ). Dates show high amounts of dietary fiber, ranging between 6 to 25 % in date flesh (Ahmed et al 1995 ;Elleuch et al 2008 ;Al-Farsi et al 2005 ;al-Hooti et al 1997 ) and up to 80 % in seeds (Al-Farsi and Lee 2008a ), proteins (Elleuch et al 2008 ;Hamada et al 2002 ;Sahari et al 2007 ;Ishurd et al 2004 ), lipids (Amira et al 2011 ;Hamada et al 2002 ;Sahari et al 2007 ;Besbes et al 2004 ;Al-Shahib and Marshall 2003 ), vitamins, carotenoids (Boudries et al 2007 ), >and phenolic compounds (Bigliari et al 2008 ).…”

“…Thus, 100 g of dates approximately e.Proofing http://eproofing.springer.com/journals/printpage.php?token=bKq_jSs... provides up to 24 % Mg, 33 % K, 13 % Mn, 46 % Cu, and 20 % Cr of the daily recommended dietary allowance for adults. Calcium, K, Mg, Na, and P are the major elements present in dates flesh and seed (Ahmed et al 1995 ;Elleuch et al 2008 ;Khan et al 2008 ;Besbes et al 2004 ) whereas Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, and Zn are found at ultra-trace levels (Al-Farsi et al 2005 ;Mohamed 2000 ;Pillay et al 2002 ). Dates' elemental composition strongly depends on the ripening stage, variety, and location (Tang et al 2013 ).…”

Nutritional evaluation of <i>ficus carica</i> indigenous to Pakistan

“…For volatile measurement, the temperature of the furnace was increased with a ramp rate of 16 °C min -1 . The amount of volatile matter was estimated after a constant heating at 950 °C for 7 minutes in a nitrogen environment to ensure complete devolatilisation [10,11]. The samples were then maintained at 500 °C for 10 minutes.…”

“…The samples were then maintained at 500 °C for 10 minutes. To determine the ash content, the furnace temperature was increased again to a constant temperature of 750 °C with the same ramp rate in an air flux of 20 ml min −1 [10,11]. The results of thermal analysis for water content, and ash were reported on constant weight basis, while the results of volatile matter were estimated by fixed time method.…”