Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

Fahad Al-Asmari; Nilesh Nirmal; Mridusmita Chaliha; David Williams; Ram Mereddy; Kinnari Shelat; Yasmina Sultanbawa

doi:10.1016/j.foodchem.2016.11.125

Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

Fahad Al-Asmari, Nilesh Nirmal, Mridusmita Chaliha, David Williams, Ram Mereddy, Kinnari Shelat, Yasmina Sultanbawa^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21 g/100 g FW while the lowest was in Rothana with 7.96 g/100 g FW. Total phenolic content (TPC) ranged from 76.74 to 122.20 mg GAE/100 g FW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99 μg GAE/g FW) and lowest in Khalas (90.81 μg GAE/g FW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.

Original language	English
Pages (from-to)	644-649
Number of pages	6
Journal	Food Chemistry
Volume	221
DOIs	https://doi.org/10.1016/j.foodchem.2016.11.125
Publication status	Published - 15 Apr 2017
Externally published	Yes

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title = "Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars",

abstract = "Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21 g/100 g FW while the lowest was in Rothana with 7.96 g/100 g FW. Total phenolic content (TPC) ranged from 76.74 to 122.20 mg GAE/100 g FW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99 μg GAE/g FW) and lowest in Khalas (90.81 μg GAE/g FW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.",

keywords = "Antioxidant activity, Fungal occurrence, Phoenix dactylifera L., Total phenolics",

author = "Fahad Al-Asmari and Nilesh Nirmal and Mridusmita Chaliha and David Williams and Ram Mereddy and Kinnari Shelat and Yasmina Sultanbawa",

note = "Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd",

year = "2017",

month = apr,

day = "15",

doi = "10.1016/j.foodchem.2016.11.125",

language = "English",

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T1 - Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

AU - Al-Asmari, Fahad

AU - Nirmal, Nilesh

AU - Chaliha, Mridusmita

AU - Williams, David

AU - Mereddy, Ram

AU - Shelat, Kinnari

AU - Sultanbawa, Yasmina

PY - 2017/4/15

Y1 - 2017/4/15

N2 - Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21 g/100 g FW while the lowest was in Rothana with 7.96 g/100 g FW. Total phenolic content (TPC) ranged from 76.74 to 122.20 mg GAE/100 g FW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99 μg GAE/g FW) and lowest in Khalas (90.81 μg GAE/g FW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.

AB - Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21 g/100 g FW while the lowest was in Rothana with 7.96 g/100 g FW. Total phenolic content (TPC) ranged from 76.74 to 122.20 mg GAE/100 g FW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99 μg GAE/g FW) and lowest in Khalas (90.81 μg GAE/g FW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.

KW - Antioxidant activity

KW - Fungal occurrence

KW - Phoenix dactylifera L.

KW - Total phenolics

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U2 - 10.1016/j.foodchem.2016.11.125

DO - 10.1016/j.foodchem.2016.11.125

M3 - Article

SN - 0308-8146

VL - 221

SP - 644

EP - 649

JO - Food Chemistry

JF - Food Chemistry

ER -

Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

Abstract

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