Chemical composition and antioxidant activity of date (Phoenix dactylifera L.) varieties at various maturity stages

• Autor(a) principal: BANO,Yasmeen
• Data de Publicação: 2022
• Outros Autores: RAKHA,Allah, KHAN,Muhammad Issa, ASGHER,Muhammad
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101152
• topic: date palm fruit; ripening stages; minerals; sugars; bioactive compounds; dietary fiber

Abstract The current study was conducted to determine the effect of four maturity stages on the chemical composition and antioxidant activity of date (Phoenix dactyliferaL.) varieties. Four varieties of date palm viz., Zahidi, Aseel, Halawi, and Dhaki were used at four ripening stages (Kimri, Khalal, Rutab, and Tamer). The protein and fat contents of all the selected varieties of dates decreased from Kimri to the tamer stage of development. In all the date varieties the glucose, fructose, and total sugar contents were increased up to the full ripe stage. On the other hand, the total phenolic content, antioxidant activity (DPPH and FRAP), and total flavonoid content decreased gradually in all the selected date varieties from Kimri to Tamer stage of development. The highest amount of TPC, TFC, DPPH, and FRAP was observed in the Dhaki variety. During the fruit maturation process, minerals and dietary fiber contents also decreased from Kimri to Tamer stage of development in all varieties. The dietary fiber including both soluble and insoluble fiber was observed highest in Dhaki variety at the Kimri stage.