Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization

Sami Ghnimi, Syed Umer, Azharul Karim, Afaf Kamal-Eldin

    Research output: Contribution to journalReview articlepeer-review

    134 Citations (Scopus)

    Abstract

    Background The fruit of the date palm (Phoenix dactylifera L.) is one of the most abundant fruits in the world. Hundreds of varieties having different texture, color, and flavor are available for valorization and adoption in food processing operations. Such utilization should be based on the fruit valuable characteristics; mainly its richness in dietary fiber and phenolic antioxidants. Scope and approach This review article complements these existing reviews by primarily addressing the chemistry and processing of date fruits pulp and seeds with particular emphasis on dietary fiber and antioxidants as linked to important fruit processing and utilization features. Key findings and conclusions Date fruits contain 6.5–11.5% total dietary fibers (of which 84–94% insoluble and 6–16% soluble dietary fiber) and is very rich in phenolic antioxidants (1–2%) especially condensed tannin pigments based on (−)-epicatechin oligomers. Date seeds contain about 15% of fiber, characterized by a high level of water-insoluble mannan fibers. Date fruits are widely available in the global market, mainly at mature Tamr stage, but there is still room for improvement. It has been suggested that date fruits and seeds can be exploited in some food applications utilizing their high levels of fiber and antioxidants. The incorporation of date fruits and seeds as food ingredients is still growing with the aim to promote the presence of dates in the modern's consumer shopping basket.

    Original languageEnglish
    Pages (from-to)1-10
    Number of pages10
    JournalNFS Journal
    Volume6
    DOIs
    Publication statusPublished - Mar 1 2017

    Keywords

    • Dietary fiber
    • Fruits
    • Phenolic antioxidants
    • Phoenix dactylifera
    • Processing
    • Seeds

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics

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