Recent advances in chemistry, biochemistry, and nutrition of dates palm fruit (Phoenix dactylifera L.) cultivars.

Hasanah Mohd Ghazali, Azizah Abdul Hamid, Farooq Anwar, Sami Saadi, Nazamid Saari, Nor Elhouda Nacer, Abdulkarim Sabo Mohammed, Faiza Adoui, Abdelghani Boudjellal, Halima Boughellout, Férial Aziza Benyahia, Souad Baali, Abdul Azis Ariffin, Huey Chern Boo, Mat Sahri Miskandar

Journal: Advances in food and nutrition research 2025;114():415-484

PMID: 40155089

Full Text on Elsevier Science View on PubMed

Abstract

Date palm trees, fruits and leaves have historic life changes with human beings, and their utilizations started by using them as foods and remedy, especially against the resulting bruises of consecutive wars involving wounds, burnes and invasive diseases such as Malaria, Cholera and recently against the emergence of Covid-19 disease symptoms. The richness of palm date- fruits with reducing sugars, polyphenolic acids, flavonoid compounds, hydrosoluble and liposoluble vitamins makes them as versatile food and feed products. In part, minerals remain as the catalyst elements for these golden fruits. In other part, the distribution of essential oils at the mesocarps of date fruits and into date pits constitutes other integral part with substantial therapeutic and nutrigenomic contributions. Polyphenol oxidase (PPO) is a bound enzyme involved in the ripening of the date fruits. The aim of this book chapter is devoted in exploring the recent advances in date palm fruit cultivars as natural bioresources and the key elements beyond to their chemistry, biochemistry, and nutrition aspects, shedding lights on their important metabolites in enhancing food nutritional values, and human health attributes.

Address: Institute de la Nutrition, de l'Alimentation et des Technologies Agroalimetaires INATAA, Université des Frères Mentouri Constantine 1, Route de Ain El Bey-Constantine, Algeria; Laboratoire de Génie Agro-Alimentaire (GeniAAl), Université Frères Mentouri Constantine 1 UFC1, Route de Ain El Bey-Constantine, Algeria. Electronic address: [email protected].; Institute de la Nutrition, de l'Alimentation et des Technologies Agroalimetaires INATAA, Université des Frères Mentouri Constantine 1, Route de Ain El Bey-Constantine, Algeria; Laboratoire de Génie Agro-Alimentaire (GeniAAl), Université Frères Mentouri Constantine 1 UFC1, Route de Ain El Bey-Constantine, Algeria.; Department of Biology of Organisms, Faculty of Natural and Life Sciences, University of Batna 2, Algeria.; Institute de la Nutrition, de l'Alimentation et des Technologies Agroalimetaires INATAA, Université des Frères Mentouri Constantine 1, Route de Ain El Bey-Constantine, Algeria; Maquav team, Bioqual Laboratory, INATAA (Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires), Université Frères Mentouri Constantine 1, Route de Ain El-Bey, Constantine, Algeria.; Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor, Malaysia; Institute of Chemistry, University of Sargodha, Sargodha, Pakistan.; Faculty of Food Science and Technology, University Putra Malaysia, Serdang Selangor, Malaysia.; Department of Microbiology and Biotechnology, Federal University Dutse, Nigeria.; Institute of Technology of Singapore.; Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia.

DOI: 10.1016/bs.afnr.2024.11.001

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MeSH Terms: Phoeniceae, Fruit, Nutritive Value, Humans