Physicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.)

[en] Physicochemical properties of sap from Deglet Nour date palm (Phoenix dactylifera L.) were studied. Composition analysis revealed (on a dry-weight basis) a high content of carbohydrates (94.98 g/100 g of dry matter basis) mainly sucrose, 2.72 g/100g (dry matter basis) of proteins and 2.29 g/100 g (dry matter basis) of ash. Date palm sap also contains 7.64 mg gallic acid equivalent/100 ml of total polyphenol. Thus, date palm sap showed antioxidant activity with a percentage inhibition of the DPPH radical value of 47.64%. Surface and foaming properties were also performed by drop volume and bubbling method, respectively. Equilibrium surface tension of fresh sap was 63.51 mN/m. Freeze-drying method preserved surface activity. Native sap showed better foam power (1.03) and foam stability (1150 s) than solutions prepared from lyophilised sap (5-30 g /100g of solution). Results demonstrated that this natural juice could be regarded as functional food due to its high nutritional value, antioxidant activity, surface activity, and foam power.

Disciplines :

Food science

Author, co-author :

Ben Thabet, Imene

Besbes, Souhail

Attia, Hamadi

Deroanne, Claude

Francis, Frédéric ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Drira, Nour*-Eddine

Blecker, Christophe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Language :

English

Title :

Physicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.)

Publication date :

2009

Journal title :

International Journal of Food Properties

ISSN :

1094-2912

eISSN :

1532-2386

Publisher :

Taylor & Francis Ltd

Volume :

Issue :

Pages :

659-670

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 17 May 2010

Statistics

Number of views

669 (5 by ULiège)

Number of downloads

11 (1 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenCitations

OpenAlex citations

Bibliography

Food and Agriculture Organization of the United Nations.. Agro-statistics Database FAOSTAT:. Rome, 2006.
Mzali, M.T.; Lasram, M.; Rhouma, A. Le palmier dattier (Phoenix dactylifera L.). In L'arboriculture fruitière en Tunisie; Ed: ORBIS impression: Tunis, 2002; 201-229.
Barreveld, W.H. Date palms products.FAO: Rome, Italy, 1993; 101.
Al- Farsi, M.A. Clarification of date juice. International Journal of Food Science and Technology 2003, 38, 241-245.
Besbes, S.; Blecker, C.; Deroanne, C.; Lognay, G.; Drida, N.E.; Attia, H. Heating effects on some quality characteristics of date seed oil. Food Chemistry 2005, 91, 469-476.
Apriyantono, A.; Aristyani, A.; Nurhayati Lidya, Y.; Budiyanto, S.; Soekarto, S.T. Rate of browning reaction during preparation of coconut and palm sugar. International Congress Series 2002, 1245, 275-278.
Ho, C.W.; Wan Aida, W.M.; Maskat, M.Y.; Osman, H. Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar. Food Chemistry 2007, 102, 1156-1162.
Atputharajah, J.D.; Widanapathirana, S.; Samarajeewa, U. Microbiology and biochemistry of natural fermentation of coconut palm sap. Food Microbiology 1986, 3, 273-280.
Shamala, T.R.; Sreekantiah, K.R. Microbiological and biochemical studies on traditional Indian palm wine fermentation. Food Microbiology 1988, 5, 157-162.
Naidu, S.J.; Misra, M.K. Production and consumption of wild date palm sap and country liquor in two tribal village ecosystems of eastern ghats of Orissa, India. Bioresource Technology 1998, 63, 267-273.
Umerie, S.C. Caramel production from saps of African oil palm (Elaeis guineensis) and wine palm (Raphia hookeri) trees. Bioresource Technology 2000, 75, 167-169.
AFNOR. Lait et produits laitiers. Détermination de la matière sèche NF V 04-207; 1999; 137-138.
AOAC. Association of the Official Analytical Chemists. In Official methods of analysis of the Association of the Official Analytical Chemists; Firestone, D., Ed.; Association of the Official Analytical Chemists Inc, Arlington, 1990; p 1298.
Barminas, J.T.; James, M.K.; Abubakar, U.M. Chemical composition of seeds and oil of Xylopia aethiopica grown in Nigeria. Plant Foods for Human Nutrition 1999, 53, 193-198.
Gutfinger, T. Polyphenols in olive virgin oils. Journal of the American oils chemists Society 1981, 58, 966-968.
Turkmen, N.; Sari, F.; Poyrazoglu, E.S.; Velioglu, Y.S. Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry 2006, 95, 653-657.
Razafindralambo, H.L.H. Contribution à ĺtude des propriétés tensioactives des lipopeptides de Bacillus subtilis. Ph.D Thesis Faculté Universitaire des Sciences Agronomiques de Gembloux, Belgique,1996; 200 pp.
Fains, A.; Bertrand, D.; Baniel, A.; Popineau, Y. Stability and texture of protein foams: a study by video image analysis. Food hydrocolloids 1997, 11, 63-69. (Pubitemid 127802392)
Ritthipairote, T.; Youravong, W.; Wanichapichart, P. Flux, rejection and fouling during microfiltration and ultrafiltration of sugar palm sap using a pilot plant scale. Songklanakarin Journal of Science and Technology 2006, 28, 817-828.
Dalibard, C. Overall view on the tradition of tapping palm trees and prospects for animal production, Livestock research for rural development. International Relations Service, Ministry of Agriculture Paris, 1999; 11 (1), 1-42.
Akochi, K.E.; Alli, I.; Kermasha, S. Characterisation of the pyrazines formed during the processing of maple syrup. Journal of Agriculture and Food Chemistry 1997, 45, 3368-3373.
Cheikh-Rouhou, S.; Ben Amara, W.; Besbes, S.; Blecker, C.; Attia, H. Essai de valorisation d́carts de triage de dattes: Elaboration et caractérisation d'un extrait concentré de la pulpe. Microbiologie Hygiène Alimentaire 2006, 18, 3-12.
Besbes, S.; Blecker, C.; Deroanne, C.; Drira, N. E.; Attia, H. Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry 2004, 84, 577-584.
Bolade, M. K.; Bello, S.B. Selected physicochemical properties of flour from the root of African fan palm (Borassus aethiopum). International Journal of Food Properties 2006, 9, 701-713.
Regnault, R.C.; Hadidane, R.; Biard, J.F.; Boukef, K. High performance liquid and thin-layer chromatographic determination of phenolic acids in palm (Phoenix dactylifera) products. Food Chemistry 1978, 25, 61-71.
Mansouri, A.; Embarek, G.; Kokkalou, E.; Kefalas, P. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chemistry 2005, 89, 411-420.
Quintas, M.; Brandão, T.R.S.; Silva, C.L.M.; Cunha, RL. Rheology of supersaturated sucrose solutions. Journal of Food Engineering 2006, 77, 844-852.
Van Vliet, T.; Martina, A.H.; Bos, M.A. Gelation and interfacial behaviour of vegetable proteins. Current Opinion in Colloid and Interface Science 2002, 7, 462-468.
Damodaran, S. Protein stabilisation of emulsions and foams. Journal of Food Science 2005, 70, 54-66.
Martin, A.H.; Grolle, K.; Bos, M.A.; Stuart, M.A.C.; Van Vliet, T. Network forming properties of various proteins adsorbed at the air-water interface in relation to foam stability. Journal of Colloid and Interface Science 2002, 254, 175-183.
Bos, M.A.; Dunnewind, B. Foams and surface rheological properties of â-casein, gliadin and glycinin. Colloid and Surfaces B: Biointerfaces 2003. 31, 95-105.
Allison, S.D.; Chang, B.; Randolph, T.W.; Carpenter, J.F. Hydrogen Bonding between Sugar and Protein Is Responsible for Inhibition of Dehydration-Induced Protein Unfolding. Archives of Biochemistry and Biophysics 1999, 365, 289-298.
Wang, W. Lyophilization and development of solid protein pharmaceuticals. International Journal of Pharmaceutics 2000, 203, 1-60.
Makri, E.A.; Doxastakis, G.I. Surface tension of Phaselous vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties. Food Chemistry 2007, 101, 37-48.
Aroulmoji, V.; Aguié-Béghin, V.; Mathlouthi, M.; Douillard, R. Effect of sucrose on the properties of caffeine adsorption layers at the air/solution interface. Journal of Colloid and Interface Science 2004, 276, 269-276.
Permprasert, J.; Devahastin, S. Evaluation of the effects of some additives and pH on surface tension of aqueous solutions using a drop-weight method. Journal of Food Engineering 2005, 70, 219-226.
Nino, R.M.R.; Patino, R.J.M. Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface. Industrial and Engineering Chemistry Research 2002, 41, 1489-1495.
Antipova, A.S.; Semenova, M.G.; Belyakova, L.E. Effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air-water interface. Colloid and Surfaces B: Biointerfaces 1999, 12, 261-270.
Rouimi, S.; Schorsch, C.; Valentini, C.; Vaslin, S. Foam stability and interfacial properties of milk protein-surfactant systems. Food Hydrocolloids 2005, 19, 467-478.
Adebowale, K.O.; Lawalb, O.S. Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates. Food Chemistry. 2003, 83, 237-246.
Chandi, G. K.; Sogi D.S. Functional properties of rice bran protein concentrates. Journal of Food Engineering 2007, 79, 592-597.
Firebaugh, J.D.; Daubert, C.R. Emulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient. International Journal of Food Properties 2005, 8 (2), 243-253.
Herceg, Z.; Rezek, A.; Lelas, V.; Kresić. G.; Franetović. M. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. Journal of Food Engineering 2006, 79, 279-286.