| Autor: |
Jaouhari Y; Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy., Disca V; Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy., Ferreira-Santos P; Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain.; Instituto de Agroecoloxía e Alimentación (IAA), University of Vigo (Campus Auga), As Lagoas, 32004 Ourense, Spain., Alvaredo-López-Vizcaíno A; Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain.; Instituto de Agroecoloxía e Alimentación (IAA), University of Vigo (Campus Auga), As Lagoas, 32004 Ourense, Spain., Travaglia F; Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy., Bordiga M; Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy., Locatelli M; Department of Pharmaceutical Sciences, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy. |
| Abstrakt: |
The fruit of the date tree ( Phoenix dactylifera L.) is increasingly recognized for its nutritional and functional value. This exotic fruit shows variable composition, influenced by factors such as variety, ripening stage, and climatic conditions. In this context, this study aimed to investigate the nutritional profile and the bioactive components, including phenolic compounds and oligosaccharides, in different varieties of dates from Saudi Arabia collected at the Tamr ripening stage. The HPLC-ESI-MS analysis identified a total of 15 phenolic compounds, principally phenolic acids and flavonoids. Among the varieties tested, Safawi exhibited the highest phenolic concentration (1132 µg/100 g dw). To the best of our knowledge, the oligosaccharide composition is described for the first time among different varieties, with Sukari showing the highest concentration (3.37 g/100 g dw). Moreover, the antioxidant capacity (DPPH, ABTS, and FRAP assays) was assessed following a solid-phase extraction (SPE) clean-up to remove interferents, especially sugars. These results provide valuable insights into the health-promoting properties of date fruit as a functional food and provide a foundation for further research into their industrial applications as functional ingredients. |
