Evaluation of <i>Phoenix dactylifera</i> Edible Parts and Byproducts as Sources of Phytoprostanes and Phytofurans

Medina, Sonia; Gil-Izquierdo, Ángel; Abu‐Reidah, Ibrahim M.; Bultel-Poncé, Valérie; Galano, Jean‐Marie; Domínguez‐Perles, Raúl

doi:10.1021/acs.jafc.0c03364

Cited by 12 publications

(8 citation statements)

References 67 publications

(173 reference statements)

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“…It does not have a softness or delicious sweet taste with a nice chewing texture and additionally the mouth feels fleshly, but it is well-considered an approximately perfect food that is a good source of low-cost food and various staple foods with numerous potential medical advantages. 4 More recently according to Medina et al in 2020, 5 the date fruit is very attractive, consumed as a fresh fruit or as an ingredient in processed products.…”

Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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The current study focuses on an innovative approach to developing novel processed cheese that has health benefits by adding date syrup (15, 20, and 25%) as a suitable natural material with a distinct flavor of sugar, in addition to its nutritional and functional components. The results showed that the resultant date-syrup-processed cheese (DSPC) was more acceptable (smoother and sweeter) and had improved physico-chemical and rheological properties. There is a gradual increase in the K, total carbohydrate, and iron contents of all DSPC formulations, respectively, upon increasing the percentage of date syrup compared to the control sample (the K especially was at a higher level). On the contrary, there is a greater decrease in the Na and Na/K ratio, whereas there was a slight decrease in the pH, total solids (TS), total protein (TP), ash, and fat when increasing the syrup ratios or progressed storage. Moreover, the different textural parameters of all preparations were in the same trend of decreasing compared to those of the control sample. Finally, DSPC (20%) gained the highest overall score, indicating improved quality and increased nutritional value.

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Section: Introductionmentioning

confidence: 99%

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

El-Loly

Farahat

Mohamed

2021

ACS Food Sci. Technol.

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“…We detected four PhytoPs ( Table 1 ). The complete F series (9-F 1t -PhytoP, 9- epi -9-F 1t -PhytoP, ent -16-F 1t -PhytoP + ent -16- epi -16-F 1t -PhytoP) qualitatively coincided with those found in Cucumis melo , date trees ( Phoenix dactylifera ) and red and brown macroalgae ( Table 2 and Table S1 ) [ 41 , 42 , 43 , 44 , 45 ]. This qualitative presence extends to other tissues and species, such as the cotyledons, shells, the calyx of Chilean hazelnut ( Gevuina avellana ), Passiflora tripartita and Passiflora edulis and Physalis peruviana , as well as date tree skin, pits, pulp and clusters, and cocoa pod husks ( Table 2 and Table S1 ) [ 18 , 46 , 47 , 48 ].…”

Section: Discussionmentioning

confidence: 58%

Wheat Oxylipins in Response to Aphids, CO2 and Nitrogen Regimes

Cascant-Vilaplana,

Viteritti,

Sadras

et al. 2023

Molecules

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Wheat is critical for food security, and is challenged by biotic stresses, chiefly aphids and the viruses they transmit. The objective of this study was to determine whether aphids feeding on wheat could trigger a defensive plant reaction to oxidative stress that involved plant oxylipins. Plants were grown in chambers with a factorial combination of two nitrogen rates (100% N vs. 20% N in Hoagland solution), and two concentrations of CO2 (400 vs. 700 ppm). The seedlings were challenged with Rhopalosiphum padi or Sitobion avenae for 8 h. Wheat leaves produced phytoprostanes (PhytoPs) of the F1 series, and three types of phytofurans (PhytoFs): ent-16(RS)-13-epi-ST-Δ14-9-PhytoF, ent-16(RS)-9-epi-ST-Δ14-10-PhytoF and ent-9(RS)-12-epi-ST-Δ10-13-PhytoF. The oxylipin levels varied with aphids, but not with other experimental sources of variation. Both Rhopalosiphum padi and Sitobion avenae reduced the concentrations of ent-16(RS)-13-epi-ST-Δ14-9-PhytoF and ent-16(RS)-9-epi-ST-Δ14-10-PhytoF in relation to controls, but had little or no effect on PhytoPs. Our results are consistent with aphids affecting the levels of PUFAs (oxylipin precursors), which decreased the levels of PhytoFs in wheat leaves. Therefore, PhytoFs could be postulated as an early indicator of aphid hosting for this plant species. This is the first report on the quantification of non-enzymatic PhytoFs and PhytoPs in wheat leaves in response to aphids.

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“…dactylifera L. pulps and pits have not been investigated. There was only one research article, published by S. Medina and his group, that dealt with the quantification of PhytoPs and PhytoFs in P. dactylifera edible parts and byproducts in only one variety, “Medjool”, which was grown in Palestine.…”

Section: Resultsmentioning

confidence: 99%

“…20 However, their presence in DPF was not fully investigated. Only one work has reported their presence in date fruit edible parts and byproducts in only one DPF variety called "Medjool" 21 Accordingly, the present work aims to evaluate five Phoenix dactylifera varieties (equally called cultivars) which were grown in two different locations, Tunisia and Saudi Arabia, as potential sources of PhytoPs. Saudi Arabia and Tunisia are considered as prominent countries that export dates and have millions of palm trees cultivated in their lands.…”

Section: Introductionmentioning

confidence: 99%

Phytoprostanes from Date Palm Fruit and Byproducts: Five Different Varieties Grown in Two Different Locations As Potential sources

Ahmed

Sedraoui

Zhou

et al. 2021

J. Agric. Food Chem.

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Date palm fruit has been considered for centuries as an ancient nutritional constituent in the human diet. Recently, global trade in dates increased at an average that, simultaneously, will be accompanied by an increase in date palm byproducts. Supported by date phytochemicals and their health benefits, the aim of this work is to evaluate for the first time the presence of special metabolites of plant called phytoprostanes (PhytoPs) in five different varieties of the Phoenix dactylifera L. pulps and pits using a microLC-ESI-QTrap-MS/MS methodology. Results obtained showed the interest of using these matrices as potential sources of several PhytoPs (ent-16-B1-PhytoP; ent-9-L1-PhytoP; and epimers of ent-16-F1t-PhytoP and of 9-F1t-PhytoP). The variation in concentration between different varieties and different DPF parts was also evaluated. Results obtained will help to unravel the biological activities associated with DPF consumption that could be related to these bioactive metabolites.

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Evaluation of Phoenix dactylifera Edible Parts and Byproducts as Sources of Phytoprostanes and Phytofurans

Cited by 12 publications

References 67 publications

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

Novel Approach for Producing Processed Cheese Fortified with Date Syrup

Wheat Oxylipins in Response to Aphids, CO2 and Nitrogen Regimes

Phytoprostanes from Date Palm Fruit and Byproducts: Five Different Varieties Grown in Two Different Locations As Potential sources

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