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

Al-Asmari, Fahad and Nirmal, Nilesh and Chaliha, Mridusmita and Williams, David and Mereddy, Ram and Shelat, Kinnari and Sultanbawa, Yasmina (2017) Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars. Food Chemistry, 221 . pp. 644-649. ISSN 03088146

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Article Link(s): http://dx.doi.org/10.1016/j.foodchem.2016.11.125

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.

Item Type:Article
Business groups:Crop and Food Science
Subjects:Science > Microbiology > Bacteria
Plant culture > Food crops
Deposited On:11 Jan 2017 06:54
Last Modified:11 Jan 2017 06:54

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