Effect of Cultivar Type and Ripening on the Polyphenol Content of Date Palm Fruit

Date palm (Pheonix dactylifera) fruit contains an array of polyphenols, although how these levels alter with cultivar type and fruit ripening is unclear. Utilizing HPLC and LC-ESI-MS/MS, this study define and quantify an array of hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids in three c...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-03, Vol.61 (10), p.2453-2460
Main Authors: Eid, Noura M. S, Al-Awadi, Balqees, Vauzour, David, Oruna-Concha, Maria J, Spencer, Jeremy P. E
Format: Article
Language:English
Subjects:
Arecaceae - chemistry
Arecaceae - classification
Arecaceae - growth & development
Biological and medical sciences
coumaric acids
cultivars
flavonoids
Food industries
foods
Fruit - chemistry
Fruit - classification
Fruit - growth & development
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
ingredients
Plant Extracts - analysis
polyphenols
Polyphenols - analysis
ripening
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Summary:Date palm (Pheonix dactylifera) fruit contains an array of polyphenols, although how these levels alter with cultivar type and fruit ripening is unclear. Utilizing HPLC and LC-ESI-MS/MS, this study define and quantify an array of hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids in three common cultivars of dates (Ajwa, Barni, and Khalas) at the main ripening stages (kimri, khalal, rutab, and tamr). Polyphenols were at highest concentration at earlier stages of ripening, with concentrations reducing with ripening. The khalal stage of the Ajwa cultivar contained significantly higher (P < 0.001) levels of polyphenols than measured in the Barni and Khalas dates at the same degree of ripening. Furthermore, the Ajwa cultivar was the only one to contain significant quantities of anthocyanidins, in particular at the khalal stage. These data suggest dates are a significant source of polyphenols, especially if the earlier edible ripening stages are consumed or utilized as food ingredients.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf303951e