Nutritional value, phytochemical composition, and biological activities of Middle Eastern and North African date fruit: an overview

Benmeziane–Derradji, Farida

doi:10.1007/s41207-019-0132-y

Cited by 28 publications

(21 citation statements)

References 67 publications

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“…e date palm is renowned due to its delicious fruits, reported to have distinct nutritional and medicinal properties [5]. It is an important source of sugars, nutrients, and antioxidants [6,7]. From an agronomic perspective, the fruit development period in date palm lasts about 200 days from pollination to full ripening, known as Tamar stage [8].…”

Section: Introductionmentioning

confidence: 99%

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Ibourki

Azouguigh

Jadouali

et al. 2021

Journal of Food Quality

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We investigated fruit physical traits and nutritional value in both seed and flesh in eight Moroccan date palm varieties. The greatest values of weight for whole fruit, flesh, seed, and flesh percentage were found in “Boufgous,” “Agondari,” and “Bouskri.” These two later varieties displayed also their superiority with respect to proximate composition. For fruit flesh, proximate composition, energy value, and reducing capacity ranged as follows: proteins (1.60–3.53%), moisture (5.31–17.31%), ash (2.08–2.50%), lipids (0.32–1.09%), carbohydrates (76.69–90.18%), energy value (338.30–385.89 kcal/100 g), and reducing capacity (100.14–1607.12 mg GAE/100 g). Corresponding values in seeds were as follows: proteins (3.20–5.00%), moisture (1.42–4.14%), ash (1.14–1.50%), lipids (6.30–7.40%), carbohydrates (83.39–85.55%), energy value (417.06–429.51 kcal/100 g), and reducing capacity (1427.71–6843.84 mg GAE/100 g dry weight). Among all minerals (K, Ca, Mg, B, Fe, Cu, Mn, Na, and Zn) found in both fruit parts, K had the highest records for both flesh (12047 mg/kg) and seed (6127.6 mg/kg), followed by Mg and Ca. Seeds lipidic fraction was dominated by monounsaturated fatty acid C18 : 1 (47.5%), followed by saturated fatty acids mostly C12 : 0 (18.0%), C14 : 0 (10.5%), and C16 : 0 (10.6%) and finally polyunsaturated fatty acid C18 : 2 (8.8%). It could be concluded that investigated varieties presented a great importance from a nutritional point of view, and seeds could present important opportunities of valorization.

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Section: Introductionmentioning

confidence: 99%

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Ibourki

Azouguigh

Jadouali

et al. 2021

Journal of Food Quality

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“…The increase in the percentage of Ca and Na in the two samples LF2 and LF4 compared to the flours before addition to the yogurt, may be due to the presence of particles of dairy origin where Ca and Na are among the major elements of milk as it was noted by Parween et al 15 after analysis of the mineral composition of cow's milk by SEM-EDX and by Denholm et al 16 after analysis of mineral content in milk collected from 479 Holstein-Friesian dairy cows by ICP-MS. Furthermore, the lentil flours have exhibited low Na and comparatively high K percentages with respective Na/K ratios of 0.09, 0.19, 0.03, and 0.37 for LF1, LF2, LF3, and LF4, such situation makes lentils interesting as an ingredient in a healthy diet for people suffering from hypertension problems as stated previously by Benmeziane-Derradji 17 and Faris & Attlee 18 . As for the Ca/P ratio, this was 0.5, 0.75, 0.21, and 1.09 for LF1, LF2, LF3, and LF4, respectively.…”

Section: Discussionmentioning

confidence: 54%

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

Benmeziane–Derradji

Aoufi

Ayat³

et al. 2021

Nor. Afr. J. Food Nutr. Res.

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Introduction: Lentil (Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils. Resulted flour can be used as a food or ingredient in the formulation of food products. Aims: The main objective of this study is to determine the variation in the main mineral content of lentil flour. The flour was analyzed at its native state (raw), after roasting, raw before addition to yogurt, and roasted after addition in yogurt as a functional ingredient at a rate of 4%. Material and Methods: The lentil flours analysis was carried out by means of Scanning Electron Microscopy (SEM) associated with Dispersive X-ray Energy (EDX) microanalysis (SEM-EDX). Results: The results show that the roasting treatment does not have a marked effect on the mineral content of lentil flours. However, the addition to the yogurt made it possible to raise the mineral content of the raw and roasted lentil flour remarkably. Conclusions: Adding lentil flour to yogurt is an effective way to increase the mineral content of yogurts made from these flours. Keywords: Lens culinaris, flour, roasting, SEM-EDX, mineral.

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“…Nevertheless, the ecological factors and the type of cultivar also significantly affect the sugar percentage. The average protein content has been recorded to be 1.22-3.30%, fat 0.11-7.33%, ash 1.43-6.20%, and carbohydrates 65.7-88.02% [35][36][37]. However, the protein content decreases during the non-enzymatic browning and tannin precipitation stage.…”

Section: Chemical Composition Of Date Fruitsmentioning

confidence: 99%

“…Other studies have reported that supercritical carbon dioxide (SC-CO 2 ) is the optimum method for natural compound extraction out of all the available clean technologies used to extract compounds from date seeds. [37,111]. Several phenolic acids and flavonoids have been reported in date fruits and seeds, which could be considered as an inexpensive source of natural antioxidants.…”

Section: Bioactive Compounds From Date Seedsmentioning

confidence: 99%

Date Fruit and Seed in Nutricosmetics

2021

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Many recent studies in the field of cosmetics have focused on organically sourced substances. Products made from organic materials are safe, high quality, cruelty-free, and more effective than those made from synthetic materials. Many organic compounds are known to be physiologically active in humans and have an extended storage capacity and long-lasting environmental effects. Agro-industrial waste has recently increased substantially, and the disposal of date palm waste, often performed in primitive ways such as burning, is harmful to the environment. Fruit processing industries generate over 10% of the total date seed waste daily, which could be converted into useful food products. Date fruit and seed are rich in sugar, vitamins, fiber, minerals, and phenolic compounds with antioxidant and anti-inflammatory properties that significantly promote human and animal health. This waste is rich in bioactive compounds and essential oils used in many kinds of food, medicine, and cosmetics. Most active cosmetic ingredients come from natural sources such as fruit, fish, and dairy, and recent research shows that date extract and seed oil help to reduce melanin, eczema, acne, and dry patches, while increasing skin moisture and elasticity. This review details the bioactive compounds and nutraceutical properties of date fruit and seed, and their use as cosmetic ingredients.

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Nutritional value, phytochemical composition, and biological activities of Middle Eastern and North African date fruit: an overview

Cited by 28 publications

References 67 publications

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Physical Fruit Traits, Nutritional Composition, and Seed Oil Fatty Acids Profiling in the Main Date Palm (Phoenix dactylifera L.) Varieties Grown in Morocco

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

Date Fruit and Seed in Nutricosmetics

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