Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages
Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages
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DOI：
10.1016/j.foodchem.2011.02.051
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发表时间：
2011-08-15
期刊：
影响因子：
8.8
通讯作者：
Lotfi, Achour
中科院分区：
文献类型：
--
作者：
Amira, El Arem;Flamini, Guido;Lotfi, Achour
研究了不同成熟度对椰枣果实理化成分和挥发性成分的影响。在三个不同的阶段进行了研究。总糖、pH值、蛋白质和灰分在各枣类的全熟期均呈上升趋势。相反，在同一时期，体重、水分和总脂质下降。Pearson检验确定了不同品种在每个阶段的所有参数的显著差异（p < 0.05）。此外，多元检验表明，化学成分的组成和变异主要取决于品种种类。80挥发性化合物在成熟阶段，其中43个是新发现的突尼斯枣果实。挥发性化合物的档案似乎是相似的Degla和Horra品种。这项工作的结果揭示了有关沿岸的品种在许多营养物质中的丰富性及其作为功能性食品成分的可能性的基本信息。(C)2011爱思唯尔有限公司保留所有权利。
The effect of maturity stage on the physicochemical composition and volatile components of date palm fruits (Phoenix dactylifera L.) was investigated at three different stages. Total sugars, pH, proteins and ash increased up to the full-ripe stage of all date types. On the contrary, weight, moisture and total lipids decreased across the same period. Pearson's test established significant differences (p < 0.05) between the different cultivars at each stage for all the parameters. Furthermore, multivariate tests show that the composition and the variation of the chemical compositions mainly depended on the cultivar kind. Eighty volatile compounds were identified during the maturation stages, 43 of them were newly identified in Tunisian date fruits. The profiles of volatile compounds seem to be similar for Degla and Horra varieties. Results from this work revealed essential information about the richness of littoral cultivars in many nutrients and the possibility of their uses as a functional food ingredient. (C) 2011 Elsevier Ltd. All rights reserved.