Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Dynamics of Nutritional Compounds and Antioxidant Activity during Date Palm Fruit Development and Maturity Stages

Mohammed Messaoudi^1* , Djilani Ghemam Amara¹ , Ahmed Elkhalifa Chemsa² , Zeid Alia¹ , Hacene Laouedj¹ , Nezar Cherrada² , Noura Gheraissa² , Samir Aydi³ , Ourida Benouamane⁴ and Souraya Benaichi ¹

¹Laboratory of Biology, Environment and Health (LBEH), Department of Biology, Faculty of Nature and Life Sciences, University of El Oued, Algeria

²Laboratory of Biodiversity and Application of Biotechnology In Agriculture, Faculty of Nature and Life Sciences, Department of biology, University of El Oued, Algeria.

³Laboratory of biodiversity and valorization of bioresources in arid zones (LR18ES36). Faculty of Sciences at the University of Gabes, Zrig Gabes, Tunisia.

⁴Centre of Scientific and Technical Research on Arid Région(CRSTRA). Campus of Mohamed Khider University Biskra. Algeria.

Corresponding Author E-mail: messaoudi-mohammed@univ-eloued.dz

Date palm fruit development involves several stages, including Habauk, Kimri, Khalal, Rutab, and Tamer stages, characterized by intricate biochemical alterations that lead to the accumulation of various metabolites. The objective of this study was to quantify and statistically evaluate the linearity of nutritional compounds, acidity levels, water content, dry matter, secondary metabolites, and antioxidant activity capacity across the fruit development and maturation stages of two date palm cultivars, Deglet Nour and Degla Beida. Fruits were collected from ten palm trees per cultivar at each growth stage, cleaned, sliced, dried, and powdered. The acidity level was assessed using the Marx method, while water content and dry matter were determined through a drying method. The carbohydrates, proteins, and fats that constitute the nutritional components were quantified using established techniques. The extraction yield of secondary metabolites was calculated using date powder. The water content, PH, carbohydrate, protein, fat content, extraction yield, total Phenol, and total flavonoid content displayed dynamic patterns described by second-order polynomials. The maximum local values for water content, PH, and carbohydrate were observed in both varieties, while the maximum local value for total Phenol was found exclusively in Deglet Nour. Conversely, the minimum local values for protein content, fat content, total flavonoid content, and extraction yield were observed in both varieties. Notably, the minimum local value for total Phenol content was observed only in Degla Beida. For both varieties, the dry matter and antioxidant activity exhibited quadratic dynamics. However, the dry matter showed a positive increasing trend, while the antioxidant activity exhibited a change in the opposite direction.

Antioxidant activity; Biochemical changes; Date palm fruit; Dynamics development; fruit growth stages; Nutritional compounds

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