Compositional, physical, antioxidant and sensory characteristics of novel syrup from date palm (Phoenix dactylifera L.)

Food Science and Technology International

Volumn 15, Issue 6, 2009, Pages 583-590

  Ben Thabet, I ^a   Besbes, S ^a   Masmoudi, M ^a   Attia, H ^a   Deroanne, C ^b   Blecker, C ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Date palm sap; Phoenix dactylifera L; Rheology; Syrup

Indexed keywords

ANTIOXIDANT ACTIVITIES; ARRHENIUS EQUATION; DATE PALM; DATE PALM SAP; FERULIC ACIDS; FRESH WEIGHT; HIGH QUALITY; MAPLE SYRUP; NEWTONIAN BEHAVIOR; NUTRITIONAL VALUE; PHENOLICS; RHEOLOGICAL PROPERTY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TOTAL PHENOLIC CONTENT;

ELASTICITY; MILITARY ENGINEERING; PHENOLS; PLASTICITY; SUGAR (SUCROSE); THERMAL EVAPORATION; VISCOSITY;

RHEOLOGY;

ACER; PHOENIX DACTYLIFERA;

EID: 77949378914     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353079     Document Type: Article

References (39)

1. Ahmed J., Prabhu S.T., Raghavan G.S.V. and Ngadi M. (2007). Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. Journal of Food Engineering 79: 1207-1213.
2. Aider M., Halleux D. and Belkacemi. (2007 a). Production of granulated sugar from maple syrup with high content of inverted sugar. Journal of Food Engineering 80: 791-797.
3. Aider M., Halleux D., Belkacemi K. and Brunet S. (2007 b). Contribution to the improvement of maple sugar production. Journal of Food Engineering 80: 798-804.
4. Akochi-K E., Alli I. and Kermasha S. (1997). Characterisation of the pyrazines formed during the processing of maple syrup. Journal of Agriculture and Food Chemistry 45: 3368-3373.
5. Al-Farsi M., Alasalvar C., Morris A., Baron M. and Shahidi F. (2005). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agriculture and Food Chemistry 53: 7592-7599.
6. Al-Farsi M., Alasalvar C., Al-Abid M., Al-Shoaily K., Al-Amry M. and Al-Rawahy F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry 104: 943-947.
7. Al-Malah K.I.M., Abu-Jdayil B., Zaitoun S. and Al-Majeed G.A. (2001). Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Journal of Food Process Engineering 24: 341-357.
8. Aoac (1995). Official Methods of Analysis, 15 th edn. Washington, DC: Association of Official Analytical Chemists.
9. Apriyantono A., Aristyani A., Nurhayati., Lidya Y., Budiyanto S. and Soekarto S.T. (2002). Rate of browning reaction during preparation of coconut and palm sugar. International Congress Series 1245: 275-278.
10. Atlan A. and Maskan M. (2005). Rheological behaviour of pomegranate (Punica granatum L.) juice and concentrate. Journal of Texture Studies 36: 68-77.
11. Barreveld W.H. (1993). Date palm products. FAO Agricultural Services Bulletin no. 101. Available at: http://www.fao.org/docrep/t0681E/t0681E00.htm (accessed April 16, 2009 ).
12. Ben Thabet I., Attia H., Besbes S., Deroanne C., Francis F., Drira N.D. and Blecker C. (2007). Physicochemical and functional properties of typical Tunisian drink: Date Palm Sap (Phoenix dactylifera L.). Food Biophysics 2: 76-82.
13. Ben Thabet I., Besbes S., Attia H., Deroanne C., Francis F., Drira N.E. and Blecker C. (2009). Physicochemical characteristics of Date Sap Lagmi from Deglet Nour palm (Phoenix dactylifera L). International Journal of Food Properties 12: 659-670.
14. Blois M.S. (1958). Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.
15. Boudet A.M. (2007). Evolution and current status of research in phenolic compounds. Phytochemistry 68: 2722-2735.
16. Cheikh-Rouhou S., Ben Amara W., Besbes S., Blecker C. and Attia H. (2006). Essai de valorisation décarts de triage de dattes: Élaboration et caractérisation dun extrait concentré de la pulpe. Microbiologie et hygiane alimentaire 18: 3-12.
17. Chénard C. and Gagnon R. (1997). Composition du sirop dérable selon une revue de littérature, extrait du cahier des charges du sirop dérable. Canada: Cintech AA Inc, pp. 6-19.
18. Dalibard C. (1999). Overall view on the tradition of tapping palm trees and prospects for animal production, Livestock Research for Rural Development 11: 1-40. Available at http://www.cipav.org.co (accessed December 3, 2009 ).
19. Dubois M., Gilles K.A., Hamilton F.K., Rebers P.A. and Smith F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28: 350-356.
20. FAO (2008). Agro-statistics Database. Rome: Food and Agriculture Organization of the United Nations. Available at http://www.faostat.fao.org/. (accessed 15 October 2009 ).
21. Faparusi S.I. (1981). Sugars identified in Raphia palm wine. Food Chemistry 7: 81-86.
22. Finola M.S., Lasagno M.C. and Marioli J.M. (2007). Microbiological and chemical characterization of honeys from central Argentina. Food Chemistry 100: 1649-1653.
23. Hernandez O.M., Fraga J.M.G., Jimenez A.I., Jimenez F. and Arias J.J. (2005). Characterization of honey from the Canary Islands: determination of the mineral content by atomic absorption spectrophotometry. Food Chemistry 93: 449-458.
24. Ho C.W., Wan Aida W.M., Maskat M.Y. and Osman H. (2007). Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar. Food Chemistry 102: 1156-1162.
25. Juszczak L. and Fortuna F. (2006). Rheology of selected Polish honeys. Journal of Food Engineering 75: 43-49.
26. Kermasha S., Goetghebeur M. and Dumont J. (1995). Determination of phenolic compound profiles in maple products by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 43: 708-716.
27. Kilincceker O., Dogan I.S. and Kucukoner E. (2009). Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology 42: 868-873.
28. Lazaridou A., Biliaderis C.G., Bacandritsos N. and Sabatini A.G. (2004). Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering 64: 9-21.
29. Mansouri A., Embarek G., Kokkalou E. and Kefalas P. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chemistry 89: 411-420.
30. Masmoudi M., Besbes S., Blecker C. and Attia H. (2007). Preparation and characterization of osmodehydrated fruits from lemon and date by-products. Food Science and Technology International 13: 405-412.
31. McCann M.J., Gill C.I.R., O Brien G., Rao J.R., McRoberts W.C., Hughes P., McEntee R. and Rowland I.R. (2007). Anti-cancer properties of phenolics from apple waste on colon carcinogenesis in vitro. Food Chemistry and Toxicology 45: 1224-1230.
32. Miller G.L. (1959). Use of dinitrosalycilic acid reagent for determination of reducing sugar. Analytical Chemistry 31: 426-428.
33. Ngadi M.O. and Yu L.J. (2004). Rheological properties of Canadian maple syrup. Canadian Biosystems Engineering 46: 15-18.
34. Randhir R., Kwon Y.I. and Shetty K. (2008). Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies 9: 355-364.
35. Rao P.V.K.J., Das M. and Das S.K. (2009). Changes in physical and thermo-physical properties of sugarcane, palmyra palm and date palm juices at different concentration of sugar. Journal of Food Engineering 90: 559-566.
36. Regnault R.C., Hadidane R., Biard J.F. and Boukef K. (1987). High performance liquid and thin-layer chromatographic determination of phenolic acids in palm (Phoenix dactylifera) products. Food Chemistry 25: 61-71.
37. Stuckel J. and Low H.N. (1996). The chemical composition of 80 pure maple syrup samples produced in North America. Food Research International 29: 373-379.
38. Thériault M., Caillet S., Kermasha S. and Lacroix M. (2006). Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food Chemistry 98: 490-501.
39. Turkmen N., Sari F., Poyrazoglu E.S. and Velioglu Y.S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chemistry 95: 653-657.