Sugars, Organic Acids and Phenolic Compunds in Shahani, Piarom and Deiry Date Palm

علوم باغبانی

Article 6, Volume 30, Issue 2, April 2016, Pages 217-223   

Document Type: Research Article

DOI: 10.22067/jhorts4.v30i2.38637

Authors

Somayeh Rastegar^* ; Majid Rahemi

Hormozgan University

Abstract

In this research different compounds such as moisture,protein,nutrition,fructose and glucose,cartenoid,organic acid,phenolic acid of piarom,shahani and deiry were studied.Suger was analyzed by (HPAEC-PAD). organic acids and phenoilc acids were studied by (HPLC). According to our result, shahani, piarom and deiry as soft, semi-dry and dry cultivars showed significant differences (p < 0.05) between most properties. Piarom has the highest organic acid compared other cultivar. Piarom has the highest organic acid, but in nutrition, total phenol and phenolic acids, deiry has first value. In three cultivars, among the minerals studied, potassium was most abundant with a concentration of 1170–2440 mg/100 g. Shahani has the highest reducing sugar (68.8%) and showed significant differences in compared to piarom and deiry. Deiry has the highest proteins (7.3%) as compared to other cultivars

Keywords

Chromatography; Physico-Chemical properties; Reducing sugars; Trace minerals

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