PJB-2018-669
Effects of storage temperature on phenolic compounds in date fruits (Phœnix dactylifera L.)
Radhouane Benmehaia
Abstract
The purpose of this study is to identify the effect of the storage temperature variation on the content of phenolic compounds in dates for some cultivars (Deglet Nour, Ghars, Mech Degla, Degla Baidha). The fruits of the four cultivars have been preserved in varying degrees of temperature. To determine the effect of the varying degrees of storage temperature on the content of phenolic compounds, the total phenols, flavonoids and total tannins were measured. The differences were noted for the five studied parameters. We found that there is a storage temperature effect on the pH parameter with a value of 6.17 (±0.04), and low effect on electric conductivity. Determination of total polyphenols in dates shows high degrees in Degla-Baidha cultivar stored at 4 °C (574.46 mg EAG/100g) compared to those of Mech Degla, Ghars and Deglet Nour (564.46, 554.35 and 526.39 mg EAG/100g respectively), and for the same cultivars stored in high temperature, the total polyphenols content was found lower. The total tannin and flavonoid content shows a significant difference for date cultivars, where the best estimated levels of the two components in Degla Baidha cultivar at 4 °C (110.43 mg EAT/100g and 4.51 mg EQ/100g respectively). The results revealed that there was insignificant effect of variation in storage temperatures on flavonoids and total tannins, but the effect was strong, with respect to total polyphenols. The considerable quantities of these compounds were recorded at a temperature of 4 °C.
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