{"title":"Compositional and Morphological Characteristics of the Tissues of Three Common Dates Grown in Algeria","authors":"H. Amellal-Chibane, Y. Noui, A. Djouab, S. Benamara","volume":94,"journal":"International Journal of Bioengineering and Life Sciences","pagesStart":1150,"pagesEnd":1154,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/9999790","abstract":"
Mech-Degla, Degla-Beida and Frezza are the date
\r\n(Phoenix dactylifera L.) common varieties with a more or less good
\r\navailability and feeble trade value. Some morphologic and
\r\nphysicochemical factors were determined. Results show that the
\r\nwhole date weight is significantly different (P= 95%) concerning
\r\nMech-Degla and Degla-Beida which are more commercialized than
\r\nFrezza whereas the pulp mass proportion in relation to whole fruits is
\r\nhighest for Frezza (88.28%). Moreover, there is a large variability
\r\nconcerning the weights and densities of constitutive tissues in each
\r\nvariety. The white tissue is dominant in Mech-Degla in opposite to
\r\nthe two other varieties. The variance analyze showed that the
\r\ndifference in weights between brown and white tissues is significant
\r\n(P = 95%) for all studied varieties. Some other morphologic and
\r\nchemical proprieties of the whole pulps and their two constitutive
\r\nparts (brown or pigmented and white) are also investigated. The
\r\npredominance of phenolics in Mech-Degla (4.01g\/100g, w.b) and
\r\nFrezza (4.96 g\/100g, w.b) pulps brown part is the main result
\r\nrevealed in this study.<\/p>\r\n","references":"[1] N. Nancib, A. Nancib, J. Boudran, Use of date products in the\r\nproduction of the termophilic dairy starter strain Streptococcus\r\nThermophilus.Biores.Technol. 1997, pp. 60-71.\r\n[2] I.S.A. Ahmed, K.N. Al-Gharibi, S. Daara, S., Kabir, The composition\r\nand properties of date proteins. Food chemistry, 53, 1995, pp. 441-446.\r\n[3] M. Reynes, H. Bouabidi, G. Piombo, A.M. Ristrucci, Caract\u00e9risation des\r\nprincipales vari\u00e9t\u00e9s de dates cultiv\u00e9es dans la r\u00e9gion du Dj\u00e9rid en\r\nTunisie. Fruits, 49(4), 1994, pp. 289-298.\r\n[4] Al.N. Rawi, P. Markakis, D.H. Baner, Aminoacid composition of Iraki\r\ndates. J.of the Science of Food and Agriculture, vol.18, 1967, London.\r\n[5] P. Munier, Note sur le s\u00e9chage et le conditionnement des dates\r\ncommunes. Fruits, 16 (8), 1961, pp. 415-417.\r\n[6] H. Chibane, Y. Noui, A. Djouab, S. Benamara, Some Physicochemical\r\nand Morphological Characterizations of Three Varieties of Algerian\r\nCommon Dates. European Journal of Scientific Research, 18 (1), 2007,\r\npp. 134-140.\r\n[7] B. Godon, W. Loisel, Guide pratique d\u2019analyse dans les industries des\r\nc\u00e9r\u00e9ales, Tome1, Ed.Tech. & Doc.Lavoisier, 1984, pp. 275-276.\r\n[8] T. Juntachote, E. Berghofer, S. Siebenhandl, F. Bauer, The antioxidative\r\nproperties of Holy basil and Galangal in cooked ground pork. Meat\r\nScience, 2006, 72, pp. 446\u2013456.\r\n[9] W.N. Sawaya, J.K. Khalil, W.M. Safi, A. Al-Shalat, Physical and\r\nChemical Characterization of Three Saudi Date Cultivars at Various\r\nStages of development. Can. Ins. Food Sci. Technol. J. 1983. 16, 2, pp.\r\n87-93\r\n[10] S. Acourene, M. Tama, Caract\u00e9risation physicochimique des principaux\r\ncultivars de datte de la r\u00e9gion de Ziban. Revue recherche agronomique,\r\nN\u00b0 1, Ed.INRAA (Alger), 1997, pp. 59-66.\r\n[11] W. Peschel, F. Sandez-Rabaneda, W. Diekmann, A. Plesher, I. Gartzia,\r\nD. Jim\u00e9nez, R. Lamuela-Ravantos, S. Buxaderas, C. Codina, An\r\nindustriel approach in the search of natural antioxydants from vegetable\r\nand fruit wastes. Food Chemistry, 2006, 97, pp. 137-150.\r\n[12] A. Mansouri, G. Embarek, E. Kokkalou, P. Kefalas, Phenolic profile and\r\nantioxydant activity of the Algerian ripe date palm fruit (Phoenix\r\ndactylifera). Food chemistry, 2005, 89, pp. 411-426.\r\n[13] K.E. Khalil, M.S. Abd-El-Bari, N.E. Hafiz, E.Y. Ahmed, Production,\r\nEvaluation and utilization of Date Syrup Concentrate (Dibis). Egypt. J.\r\nFood Science, 2002, 30(2), pp. 179-203.\r\n[14] J. Henk, E. Zwir, L. Rik, Carot\u00e9no\u00efdes et flavono\u00efdes contre le stress\r\noxydatif. Revue Aromes Ingr\u00e9dients Additifs, 2003, N\u00b044, pp. 42-45.\r\n[15] I. Booij, G. Piombo, J.M. Risterucci, M. Coupe, D. Thomas, M. Ferry,\r\nEtude de la composition chimique de dattes \u00e0 diff\u00e9rents stades de\r\nmaturit\u00e9 pour la caract\u00e9risation vari\u00e9tale de divers cultivars de palmier\r\ndattier (Phoenix dactylifera L.). Fruits, 1992, V 47(6), pp. 667-678.\r\n[16] E. Espiard. Introduction \u00e0 la transformation industrielle des fruits. Ed.\r\nLavoisier, 2002, pp147-155.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 94, 2014"}