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Environmental Monitoring and Assessment

, Volume 186, Issue 4, pp 2165–2170 | Cite as

Physicochemical properties and mineral contents of seven different date fruit (Phoenix dactylifera L.) varieties growing from Saudi Arabia

  • Fahad AL JuhaimiEmail author
  • Kashif Ghafoor
  • Mehmet Musa Özcan
Article

Abstract

The date (Phoenix dactylifera L.) fruits (Soukari, Soulag, Barhi, Khulas, Rozaiz, Soughi and Monaif) were evaluated with respect to some physical and chemical properties. While crude protein contents of fruits change between 1.51 % (Soulag) to 2.41 % (Soughi), crude fibre contents ranged between 1.91 % (Soukari) to 3.90 % (Barhi). Vitamin C contents of date samples changed between 971.82 mg/kg (Soughi) to 1,453.15 mg/kg (Barhi). Antioxidant activity of date fruits ranged from 80.07 IC50 (Soukari) to 81.21 IC50 (Soulag). The highest phenolic content was found in Khulas with a mean value of 198 mg GAE/100 g. Energy values of date fruits ranged from 3,725 kcal/kg (Soulag) to 3,870 kcal/kg (Soukari). Sucrose contents of date fruits changed between 1.02 % (Soulag) to 55.71 % (Soukari). Mineral contents of several date fruits were determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). Date samples contain potassium at a range between 7,468 mg/kg (Khulas) to 9,619 mg/kg (Soulag). Phosphorus contents of fruits were found between 1,848 mg/kg (Soulag) to 3,066 mg/kg (Rozaiz) and followed by magnesium and calcium. The highest Zn (9.33 mg/kg), Cu (4.27 mg/kg) and Mn (3.26 mg/kg) were found in Rozaiz, Soukari and Barhi samples, respectively.

Keywords

Date fruits Compositions Antioxidant Phenol Minerals 

Notes

Acknowledgments

This project was supported by King Saud University, Deanship of Scientific Research, College of Food and Agricultural Sciences, Research Center.

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Copyright information

© Springer 2013

Authors and Affiliations

  • Fahad AL Juhaimi
    • 1
    Email author
  • Kashif Ghafoor
    • 1
  • Mehmet Musa Özcan
    • 2
  1. 1.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
  2. 2.Department of Food Engineering, Faculty of AgriculturalSelcuk UniversityKonyaTurkey

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