title: Effect of cultivar type and ripening on the polyphenol content of date palm fruit.
abstract: Date palm (Pheonix dactylifera) fruit contains an array of polyphenols, although how these levels alter with cultivar type and fruit ripening is unclear. Utilizing HPLC and LC-ESI-MS/MS, this study define and quantify an array of hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids in three common cultivars of dates (Ajwa, Barni, and Khalas) at the main ripening stages (kimri, khalal, rutab, and tamr). Polyphenols were at highest concentration at earlier stages of ripening, with concentrations reducing with ripening. The khalal stage of the Ajwa cultivar contained significantly higher (P < 0.001) levels of polyphenols than measured in the Barni and Khalas dates at the same degree of ripening. Furthermore, the Ajwa cultivar was the only one to contain significant quantities of anthocyanidins, in particular at the khalal stage. These data suggest dates are a significant source of polyphenols, especially if the earlier edible ripening stages are consumed or utilized as food ingredients.
authors: Molecular Nutrition Group, Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading , Reading RG6 6AP, United Kingdom.
authors: Noura M S
authors: NM
authors: Eid
authors: Balqees
authors: B
authors: Al-Awadi
authors: David
authors: D
authors: Vauzour
authors: Maria J
authors: MJ
authors: Oruna-Concha
authors: Jeremy P E
authors: JP
authors: Spencer
mesh_terms: D028023:Arecaceae / Q000737:chemistry* / Q000145:classification / Q000254:growth & development; D005638:Fruit / Q000737:chemistry / Q000145:classification / Q000254:growth & development*; D010936:Plant Extracts / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols