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Journal of Food Science and Technology

, Volume 55, Issue 4, pp 1541–1551 | Cite as

Metabolite characterization of different palm date varieties and the correlation with their NO inhibitory activity, texture and sweetness

  • Nur Ashikin Abdul-Hamid
  • Ahmed Mediani
  • M. Maulidiani
  • Khalid Shadid
  • Intan Safinar Ismail
  • Faridah Abas
  • Nordin H. Lajis
Original Article

Abstract

The aim of this study was to examine the variation in metabolite constituents of five commercial varieties of date fruits; Ajwa, Safawi and Ambar which originated from Madinah, the Iranian Bam and Tunisian Deglet Noor. The differences of metabolome were investigated using proton nuclear magnetic resonance (1H NMR) spectroscopy combined with multivariate data analysis (MVDA). Principal Component Analysis (PCA) revealed clear separation between the date varieties. The Tunisian Deglet Noor demonstrated distinct cluster from the rest of the palm date samples based on the metabolite composition as shown by the pattern observed in Hierarchical Clustering Analysis (HCA) and PCA. Deglet Noor exhibited a significant higher level of sucrose (δ 5.40) and fructose (δ 4.16) in comparison with the other four varieties which can be associated with the distinctive sweet taste of this variety. Dates originated from Madinah and Tunisia exhibited a contrast manner in the amount of xylose and moisture content. These two aspects may contribute towards the soft texture of Tunisian dates. All Madinah dates were found to contain phenolic compounds which were well established as great antioxidant and anti-inflammatory agent. Ajwa dates exerted greater effect in inhibiting the generation of nitric oxide (NO) from the stimulated RAW264.7 cells at 95.37% inhibition. Succinic acid was suggested to have the most significant correlation with the trend of NO inhibitory shown by the selected date palm varieties.

Keywords

Phoenix dactylifera Ajwa dates 1H-NMR spectroscopy RAW cells Nitric oxide inhibitory activity 

Notes

Acknowledgements

The authors are gratefully acknowledged support by the Scientific Chairs Unit, Taibah University. The first author also gratefully acknowledges support from Universiti Putra Malaysia under Research University Grant Scheme (RUGS) (9301700) for funding her study under Graduate Research Fellowship.

Author contributions

F.A. and N.H.L. conceived of and designed the experiments. N.A.A.H. and A.M. performed the experiments. N.A.A.H. and M.M. analyzed the data. K.S. and I.S.I. contributed with reagents/materials/analysis and tools. N.A.A.H., N.H.L. and F.A. wrote the paper.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2018_3073_MOESM1_ESM.docx (486 kb)
Supplementary material 1 (DOCX 485 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Laboratory of Natural Products, Institute of BioscienceUniversiti Putra MalaysiaSerdangMalaysia
  2. 2.Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Department of Chemistry, Faculty of ScienceIslamic University in MadinahAlmadinah AlmonawarahSaudi Arabia
  4. 4.Department of Chemistry, Faculty of ScienceUniversiti Putra Malaysia (UPM)SerdangMalaysia

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