مقایسه قندها، ترکیبات مختلف، اسیدهای آلی و ترکیبات فنولی ارقام خرمای شاهانی، پیارم و دیری

نوع مقاله : مقالات پژوهشی

نویسندگان

• سمیه رستگار ¹
• مجید راحمی ²

¹ دانشگاه هرمزگان

² شیراز

https://doi.org/10.22067/jhorts4.v30i2.38637

چکیده

در این پژوهش ترکیبات مختلف میوه شامل درصد رطوبت، پروتئین، عناصر غذایی، قندهای گلوکز و فروکتوز، کارتنوئید و اسیدهای آلی و فنولیک اسید ارقام خرمای شاهانی، پیارم و دیری مورد بررسی قرار گرفت. جهت تجزیه قندها از دستگاه کروماتوگرافی تبادل یونی با کارایی بالا (HPAEC-PAD) استفاده شد. برای تجزیه نوع و غلظت اسیدهای آلی و فنولیک اسید از دستگاه کروماتوگرافی مایع با کارایی بالا (HPLC) استفاده شد. بر اساس نتایج بدست آمده رقم شاهانی به عنوان خرمای نرم، رقم پیارم به عنوان خرمای نیمه خشک و رقم دیری به عنوان خرمای خشک از نظر برخی ترکیبات درونی تفاوت معنی داری با یکدیگر نشان دادند. رقم پیارم دارای اسید آلی بالاتری در مقایسه با دیگر ارقام بود در حالیکه دیری دارای عناصر غذایی، فنل کل و فنولیک اسید بالاتری نسبت به دو رقم دیگر بود. در هر سه رقم پتاسیم نسبت به دیگر عناصر مورد بررسی در سطح بالاتری (1170-244 میلی گرم در100 گرم) قرار داشت. شاهانی با داشتن 8/68 درصد قند دارای بیشترین قند کاهش یافته در بین ارقام مورد بررسی بود که تفاوت معنی داری با ارقام پیارم و دیری نشان داد. بیشترین میزان پروتئین در رقم دیری (3/ 7 درصد) مشاهده شد که تفاوت معنی-داری با دیگر ارقام داشت.

کلیدواژه‌ها

• خرما
• فنولیک اسید
• کرماتوگرافی
• گلوکز

20.1001.1.20084730.1395.30.2.15.2

عنوان مقاله [English]

Sugars, Organic Acids and Phenolic Compunds in Shahani, Piarom and Deiry Date Palm

نویسندگان [English]

• Somayeh Rastegar ¹
• Majid Rahemi ²

¹ Hormozgan University

²

چکیده [English]

In this research different compounds such as moisture,protein,nutrition,fructose and glucose,cartenoid,organic acid,phenolic acid of piarom,shahani and deiry were studied.Suger was analyzed by (HPAEC-PAD). organic acids and phenoilc acids were studied by (HPLC). According to our result, shahani, piarom and deiry as soft, semi-dry and dry cultivars showed significant differences (p < 0.05) between most properties. Piarom has the highest organic acid compared other cultivar. Piarom has the highest organic acid, but in nutrition, total phenol and phenolic acids, deiry has first value. In three cultivars, among the minerals studied, potassium was most abundant with a concentration of 1170–2440 mg/100 g. Shahani has the highest reducing sugar (68.8%) and showed significant differences in compared to piarom and deiry. Deiry has the highest proteins (7.3%) as compared to other cultivars

کلیدواژه‌ها [English]

• Chromatography
• Physico-Chemical properties
• Reducing sugars
• Trace minerals

مراجع

1- Al-Farsi M., Alasalvar C., Al-Abid M., Al-Shoaily K., Al-Amry M., and Al-Rawahy F. 2007. Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104: 943–947.

2- Al-Qurashi A.D. 2010. Physico-chemical changes during velopment and ripening of ‘Helali’ date plm fruit.Journal of Food, Agriculture and Environment, 8: 404-408.

3- Anonymous. 2011. Agricultural census crop year. Publications of the Ministry of Agriculture .Vice President of Planning and Economy. (In Persian).

4- AOAC. 1990. Official Methods of Analysis, 15th edn. Washington, D.C: Association of Official Analytical Chemists.

5- Awad M.A., Adel D., Al-Qurashi S., and Mohamed A. 2011: Biochemical changes in fruit of an early and a late date palm cultivar during development and Ripening. International Journal of Fruit Science, 11: 167-183.

6- Awad M.A., Al-Qurashi A.D., and Mohamed S.A. 2011. Antioxidant capacity, antioxidant compounds and antioxidant enzyme activities in five date cultivars during development and ripening. Scientia Horticulturae, 129: 688-693.

7- Biglari F., AlKarkhi A., and Easa A.M. 2008. Antioxidant activity and phenolic content of various date palms (Phoenix dactylifera) Fruits from Iran. Food Chemistry, 107: 1636–1641.

8- Bradford M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Chemistry, 72: 248–254.

9- Barreveld W.H. 1993. Date palm products. FAO Agricultural Service Bulletin No. 101. Food and Agricultural Organization of the United Nations, Rome. Italy.

10- El-Arem A., Guido F., Behija S.E., Manel I., Nesrine I., Ali Z.F., Mohamed H., Noureddine H., and Lotfi A, 2011.A Chemical and aroma volatile compositions of date palm (Phoenix dactylifera L.) fruits at three maturation stages. Food Chemistry, 127: 1744-1754.

11- Elleuch M., Besbes S., Roiseux O., Blecker C., Deroanne C., Drira, N.E., and Attia H. 2008. Date flesh: Chemical composition and characteristics of the dietary fibre. Food Chemistry, 111: 676–682.

12- FAO. 2010. Statistical Database; http://faostat.fao.org,

13- Habib H.M., and Ibrahim W.H. 2011. Nutritional quality of 18 date fruit varieties. International Journal of Food Sciences and Nutrition.1-8.

14- Ismail B. Haffar I., Baalbaki R., Mechref Y., and Henry J. 2006. Physico-chemical characteristics and total quality of six date varieties grown in the United Arab Emirates. International Journal of Food Science and Technology, 41: 919–926.

15- Kim D.O., Jeong S.W., and Lee C.Y. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 8: 321–326.

16- Lichtenthaler H.K., and Wellburn A.R. 1987. Determination of total carotenoids and chlorophylls A and B of leaf in different solvents. Biochemical Society Transactions, 11:591-592.

17- Maghsoudlou Y., Motamedzadegan A., esmaeelzadeh R., and Hamzeh S. 2005. Evaluation of chemical composition and energy content of three common varieties of Iranian dates. Journal of Agricultural Science Natural Resource, 2: 56-61.

18- Mrabet A., Ferchichi A., Chaira, N., Mohamed B.S., Baaziz M., and Penny T.M. 2008. Physico-chemical characteristics and total quality of date palm varieties grown in the Southern of Tunisia. Pakistan Journal of Biological Sciences, 11: 1003-1008.

19- Mortazavi M.H. 2007. Physicochemical study of date palm during fruit development and effect of package on quality and shelf life of Barahi date palm. Ph.D. Thesis. (In Persian).126p

20- Mousavi A., Shavandi. M. 2008. Quality and quantity sugar analyses in four date palm by HPLC for Feasibility study of its waste in Fermentation industry.18 national congress of food science and technology.

21- Nasiruddin Khan M.N., Sarwar A., Wahab A.M., and Haleem, F. 2008. Physico-chemical characterization of date varieties using multivariate analysis. Journal of the Science of Food and Agriculture, 88: 1051-1059.

22- Nebhani L, 2003. Indasterial product of date palm. Publication of Media Promotions. 25p

23- Reuveni O. 1986. Date. In: Handbook of fruit set and development. P.112-230 (Ed). Monselise, P.S., CRC Press, Boca Raton, FL.

24- Tafti A.G., and Fooladi M.H. 2006. A study on the physico-chemical properties of Iranian Shamsaei date at different stages of maturity. World Journal of Dairy and Food Sciences, 1: 28–32.

25- Taira S. 1996. Astringency in persimmon. In: Linskens, H. P., Jackson, J. F. (Eds.), Modern Methods of Plant Analysis, Fruit Analysis, vol. 18. p. 97–110. Springer-Verlag, Berlin Heidelberg.

26- Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., and Prior R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52: 4026–4037.