Physiological response, phytochemicals, antioxidant, and enzymatic activity of date palm (Phoenix dactylifera L.) cultivated under different storage time, harvesting Stages, and temperatures

El-Beltagi, Hossam S.; Shah, Syed Tanveer; Mohamed, Heba I.; Alam, Nabeel; Sajid, Muhammad; Khan, Ayesha; Basit, Abdul

doi:10.1016/j.sjbs.2023.103818

Cited by 13 publications

(3 citation statements)

References 64 publications

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“…The molecules of high molecular weight formed through the polymerization process do not easily react with the radical due to their steric hindrance [ 48 ], which may be the reason that the antioxidant capacity of the fruits decreased during the ripening process. Meanwhile, the increase in the total soluble protein content may be attributed to a decrease in protease activity [ 49 , 50 ]. García-Gómez et al found that during the ripening process of apricot ( Prunus armeniaca L.) fruits, the soluble solid (mainly soluble sugar) content continuously accumulates [ 51 ], which is in line with our findings.…”

Section: Discussionmentioning

confidence: 99%

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Zhang,

Cheng,

et al. 2024

Plants

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Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl3 colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77–1.85 mg g−1 DW), total proanthocyanidins (0.62–2.34 mg g−1 DW), total phenolics (15.28–27.35 mg g−1 DW), and ABTS (43.39–59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45–89.48 mg g−1 DW) and total soluble sugar (56.40–207.62 mg g−1 DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.

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Section: Discussionmentioning

confidence: 99%

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Zhang,

Cheng,

et al. 2024

Plants

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“…Date juice was then concentrated under vacuum using a lab-scale rising film natural convection evaporator (QVF Teaching system, CTSY Evaporation, Climbing Film and Natural Circulation Evaporator, QVF, Switzerland, Germany) to produce high-quality date syrup. Date syrup can be preserved for several months at room temperature since sugar content reaches 80% [68][69][70][71][72][73][74][75].…”

Section: Date Syrup Productionmentioning

confidence: 99%

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

Elamshity,

Alhamdan

2024

Foods

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A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow’s and camel’s milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible–near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model’s future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product’s properties examined.

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“…Dates are considered essential crops and part of the global human diet. They can be commonly taken at three phases of development: bisr, rutab, and tamer [ 13 , 14 ]. Nowadays, the majority of date fruits are consumed as fresh or dried pitted dates at the tamer stage (containing 10–30% moisture), with small amounts consumed at the rutab or ripe stage (containing 30–35% moisture), and minimal amounts consumed at the firm and crunchy bisr stage or the first stage of dates’ maturity (containing 50% moisture) [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

Elkatry,

Almubarak,

Mohamed

et al. 2024

Foods

Self Cite

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An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity.

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Physiological response, phytochemicals, antioxidant, and enzymatic activity of date palm (Phoenix dactylifera L.) cultivated under different storage time, harvesting Stages, and temperatures

Cited by 13 publications

References 64 publications

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Variation in Nutritional Components and Antioxidant Capacity of Different Cultivars and Organs of Basella alba

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley

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