Accesso libero

Physicochemical Characteristics and Nutritional Compositions of Some Date (Phoenix dactylifera L.) Fruit Cultivars

INFORMAZIONI SU QUESTO ARTICOLO

Cita

1. Abbès, F., Bouaziz, M. A., Blecker, C., Masmoudi, M., Attia, H. & Besbes, S. (2011). Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties. LWT-Food Sci Technol, 44(8), 1827-1834. DOI. 10.1016/j.lwt.2011.03.02010.1016/j.lwt.2011.03.020Search in Google Scholar

2. Agomuo, E. & Amadi, P. (2018). Nutritional Properties of Oils from Various Parts of Three Varieties of Pears Consumed in South East Nigeria. Acta Universitatis Cibiniensis. Series E: Food Technology, 22(2), 3-12. DOI. https://doi.org/10.2478/aucft-2018-000710.2478/aucft-2018-0007Open DOISearch in Google Scholar

3. Ahmed, I. A., Ahmed, A. W. K. & Robinson, R. K. (1995). Chemical composition of date varieties as influenced by the stage of ripening. Food Chem, 54(3), 305-309. DOI. 10.1016/0308-8146(95)00051-J10.1016/0308-8146(95)00051-JOpen DOISearch in Google Scholar

4. Al Tamim, E. A. (2014). Comparative study on the chemical composition of Saudi Sukkari and Egyptian Swei date palm fruits. J Amer Sci, 10(6), 149-153.Search in Google Scholar

5. Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M. & Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chem, 104(3), 943-947.DOI. 10.1016/j.foodchem.2006.12.05110.1016/j.foodchem.2006.12.051Open DOISearch in Google Scholar

6. Al-Harrasi, A., Rehman, N. U., Hussain, J., Khan, A. L., Al-Rawahi, A., Gilani, S. A., Al-Broumi M. & Ali L. (2014). Nutritional assessment and antioxidant analysis of 22 date palm (Phoenix dactylifera) varieties growing in Sultanate of Oman. Asian Pac J Trop Med, 7, S591-S598. DOI. 10.1016/S1995-7645(14)60294-7.10.1016/S1995-7645(14)60294-7Open DOISearch in Google Scholar

7. Al-Shahib, W. & Marshall, R. J. (2003). The fruit of the date palm: its possible use as the best food for the future? Inter J Food Sci Nutr, 54(4), 247-259. DOI. 10.1080/0963748012009198210.1080/0963748012009198212850886Open DOISearch in Google Scholar

8. Amira, E. A., Guido, F., Behija, S. E., Manel, I., Nesrine, Z., Ali, F., Mohamed, H., Noureddine H. A. & Lotfi A. (2011). Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages. Food Chem, 127(4), 1744-1754. DOI. 10.1016/j.foodchem.2011.02.05110.1016/j.foodchem.2011.02.051Search in Google Scholar

9. Anese, M. & Suman, M. (2013). Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Res Int, 51(1), 257-264. DOI. 10.1016/j.foodres.2012.12.02410.1016/j.foodres.2012.12.024Open DOISearch in Google Scholar

10. Assirey, E. A. R. (2015). Nutritional composition of fruit of 10 date palm (Phoenix dactylifera L.) cultivars grown in Saudi Arabia. J Taibah Univ Med Sci, 9(1), 75-79. DOI. 10.1016/j.jtusci.2014.07.00210.1016/j.jtusci.2014.07.002Search in Google Scholar

11. Bates, L., Waldren, R. & Teare, I. (1973). Rapid determination of free proline for water-stress studies. Plant and soil, 39(1), 205-207. DOI.10.1007/BF0001806010.1007/BF00018060Open DOISearch in Google Scholar

12. Belitz, H., Grosch, W. & Schieberle, P. (2009). Fruits and fruit products. In H. D. Belitz, W. Grosch & P. Schieberle (Eds.), Food chemistry (pp. 807-861). Springer: Berlin, Heidelberg. DOI. 10.1007/978-3-540-69934-7_1910.1007/978-3-540-69934-7_19Open DOISearch in Google Scholar

13. Birlangi, L. (2016). Screening of amino acid constituents from date palm fruits. Int J Bioassays, 5(10), 4972-4976. DOI.10.21746/ijbio.2016.10.001110.21746/ijbio.2016.10.0011Search in Google Scholar

14. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem, 72(1-2), 248-254. 10.1016/0003-2697(76) 90527-310.1016/0003-2697(76)90527-3Search in Google Scholar

15. Chandrasekaran, M. & Bahkali, A. H. (2013). Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology–Review. Saudi J Biol Sci, 20(2), 105-120. DOI. 10.1016/j.sjbs.2012.12.00410.1016/j.sjbs.2012.12.004Open DOISearch in Google Scholar

16. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. t. & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Anal Chem, 28(3), 350-356. DOI. 10.1021/ac60111a01710.1021/ac60111a017Open DOISearch in Google Scholar

17. Elshibli, S. & Korpelainen, H. (2009). Biodiversity of date palms (Phoenix dactylifera L.) in Sudan: chemical, morphological and DNA polymorphisms of selected cultivars. Plant Genet Resour, 7(2), 194-203. DOI. 10.1017/S147926210819748910.1017/S1479262108197489Open DOISearch in Google Scholar

18. FAOSTAT. (2018). Food and agriculture organization of the United Nations. Retrieved March 8, 2019, from http://faostat.fao.org/site/339/default.aspx.Search in Google Scholar

19. Fayadh, J. & Al-Showiman, S. (1990). Chemical composition of date palm (Phoenix dactylifera L.). J. Chem. Soc. Pak, 12(1), 84-103.Search in Google Scholar

20. Ghnimi, S., Umer, S., Karim, A. & Kamal-Eldin, A. (2017). Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS J, 6, 1-10. DOI. 10.1016/j.nfs.2016.12.00110.1016/j.nfs.2016.12.001Open DOISearch in Google Scholar

21. Hesami, A. & Abdi, G. (2010). Effect of some plant growth regulators on physiochemical characteristics of date palm (Phoenix dactylifera L. cv. Kabkab) fruit. American-Eurasian J Agric & Environ Sci, 7(3), 277-282.Search in Google Scholar

22. ISO 750. (1998). Determination of titratable acidity: fruit and vegetable products. Genève, Suisse: International Standard Organization.Search in Google Scholar

23. Jahromi, M. K., Jafari, A., Keyhani, A., Mirasheh, R. & Mohtasebi, S. (2007). Some physical properties of date fruit (cv. Lasht). Agric Eng Int CIGR J, FP 07 019. Vol. IX. 1-7.Search in Google Scholar

24. Lemine, F. M. M., Samb, A., Zein el Abidine, O. B., Ahmed, M. V. O. M., Djeh, T.-K. O. & Boukhary, A. O. M. S. O. (2014). Assessment of physicochemical diversity in fruit of Mauritanian date palm (Phoenix dactylifera L.) cultivars. African J Agric Res, 9(28), 2167-2176. DOI. 10.5897/AJAR2013.825010.5897/AJAR2013.8250Open DOISearch in Google Scholar

25. Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Annal Chem, 31(3), 426-428. DOI. 10.1021/ac60147a03010.1021/ac60147a030Open DOISearch in Google Scholar

26. Mrabet, A., Ferchichi, A., Chaira, N. & Mohamed, B. S. (2008). Physico-chemical characteristics and total quality of date palm varieties grown in the southern of Tunisia. Pakistan J Biol Sci, 11(7), 1003-1008. DOI. 10.3923/pjbs.2008.1003.100810.3923/pjbs.2008.1003.1008Open DOISearch in Google Scholar

27. Myhara, R. M., Karkalas, J. & Taylor, M. S. (1999). The composition of maturing Omani dates. J Sci Food Agric, 79(11), 1345-1350. DOI. 10.1002/(SICI)1097-001010.1002/(SICI)1097-0010Open DOISearch in Google Scholar

28. Oancea, S. & Formaggio, F. (2008). Biological role of D-a-amino acids and their occurence in foodstuffs. Acta Universitatis Cibiniensis Series E: Food Technology, 12(1), 3-12.Search in Google Scholar

29. Parvin, S., Easmin, D., Sheikh, A., Biswas, M., Sharma, S. C. D., Jahan, M. G. S., Islam, M. A., Roy, N. & Shovon, M. S. (2015). Nutritional analysis of date fruits (Phoenix dactylifera L.) in perspective of Bangladesh. Am J Life Sci, 3(4), 274-278. DOI. 10.11648/j.ajls.20150304.1410.11648/j.ajls.20150304.14Search in Google Scholar

30. Rahimzadeh, N., Alizadeh, M. & Ghaemmaghami Hezaveh, S. J. (2014). Estimated bioaccessibility to 5-hydroxymethylfurfural from frequently consumed dried fruits in Iran. J Chem Health Risks, 4(3), 15-23. DOI. 10.22034/JCHR.2018.544071aSearch in Google Scholar

31. Rastegar, S., Rahemi, M., Baghizadeh, A. & Gholami, M. (2012). Enzyme activity and biochemical changes of three date palm cultivars with different softening pattern during ripening. Food Chem, 134(3), 1279-1286. DOI. 10.1016/j.foodchem.2012.02.20810.1016/j.foodchem.2012.02.20825005944Open DOISearch in Google Scholar

32. Saafi, E. B., Trigui, M., Thabet, R., Hammami, M. & Achour, L. (2008). Common date palm in Tunisia: chemical composition of pulp and pits. Inter J Food Sci Technol, 43(11), 2033-2037. 10.1111/j.1365-2621.2008.01817.x10.1111/j.1365-2621.2008.01817.xSearch in Google Scholar

33. Saeed, I. K., El-Rauof, F. A. & Dawoud, H. (2015). Physico-chemical Evaluation of Some Introduced Date Fruits cultivars grown under Sudanese conditions. Int J Appl Sci Biotechnol, 3(4), 731-736. DOI. 10.3126/ijasbt.v3i4.1399610.3126/ijasbt.v3i4.13996Open DOISearch in Google Scholar

34. Shar, G. Q., Memon, A. H., Makhija, P. M. J., Sahito, S. B. & Jatoi, W. B. (2012). Physico-Chemical Characteristics of Pollinated and Non Pollinated Date Fruit of District Khairpur, Sindh, Pakistan. Pakistan J Anal Environ Chem, 13(2), 107-117Search in Google Scholar

35. Singh, V., Guizani, N., Al-Alawi, A., Claereboudt, M. & Rahman, M. S. (2013). Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties. Indus Crop Prod, 50, 866-873. DOI. 10.1016/j.indcrop.2013.08.03910.1016/j.indcrop.2013.08.039Open DOISearch in Google Scholar

36. Sulieman, A. M., Abd Elhafise, I. & Abdelrahim, A. (2012). Comparative study on five Sudanese date (Phoenix dactylifera L.) fruit cultivars. Food Nutr Sci, 3(2), 1245-1251. DOI. 10.4236/fns.2012.39164.10.4236/fns.2012.39164Open DOISearch in Google Scholar

37. Thouri, A., Chahdoura, H., El Arem, A., Hichri, A. O., Hassin, R. B. & Achour, L. (2017). Effect of solvents extraction on phytochemical components and biological activities of Tunisian date seeds (var. Korkobbi and Arechti). BMC complement alternat med, 17(1), 248. DOI. 10.1186/s12906-017-1751-y10.1186/s12906-017-1751-y541876828472941Open DOISearch in Google Scholar

38. White, J. J. (1979). Spectrophotometric method for hydroxymethylfurfural in honey. J Assoc Off Anal Chem 62(3), 509-514.10.1093/jaoac/62.3.509Search in Google Scholar

39. Yemm, E., Cocking, E. & Ricketts, R. (1955). The determination of amino-acids with ninhydrin. Analyst, 80(948), 209-214. DOI. 10.1039/an955800020910.1039/9558000209Open DOISearch in Google Scholar

eISSN:
2344-150X
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Industrial Chemistry, other, Food Science and Technology