Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars

• Published in: Food chemistry Vol. 221; pp. 644 - 649
• Main Authors: Al-Asmari, Fahad, Nirmal, Nilesh, Chaliha, Mridusmita, Williams, David, Mereddy, Ram, Shelat, Kinnari, Sultanbawa, Yasmina
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.04.2017
• Subjects: Antioxidant activity; Antioxidants - analysis; Aspergillus - chemistry; Fungal occurrence; Phenols - analysis; Phoeniceae - chemistry; Phoenix dactylifera L; Saudi Arabia; Total phenolics; Total phenolics; Phoenix dactylifera L; Antioxidant activity; Fungal occurrence
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.11.125

•Aspergillus sp. was the most dominant fungal genera in Saudi fresh date cultivars.•Lowest fungal occurrence and highest total phenolic content in Rothana cultivar.•Total sugar and fungal occurrence highest in Sukari and Barhi cultivars.•Mycotoxins not detected in any of the date cultivars during 14days of storage. Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21g/100gFW while the lowest was in Rothana with 7.96g/100gFW. Total phenolic content (TPC) ranged from 76.74 to 122.20mgGAE/100gFW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99μgGAE/gFW) and lowest in Khalas (90.81μgGAE/gFW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.