Abstract
The physico-chemical compositions of fruits from six date varieties (Piarom, Shahani, Deiry, Mazafati, Kabkab, Zahedi) were investigated at the final stage of fruit ripeness. Samples were analyzed for sugar, moisture, phenol, flavonoid, protein, acidity and pH. Physical characters as well as chemical characters of the fruit such as weight, diameter, length, volume and density were also carried out. The results showed significant varietal differences in moisture, protein, phenol, and flavonoid content, mineral element composition, as well as physical properties. High-performance anion exchange chromatography (HPAEC) of the extracts showed significant differences (p < 0.05) between glucose, fructose and total reducing sugars. All varieties were found to be an excellent source of total reducing sugar (52.6 - 69.4 g/100g), potassium (900 - 2460 mg/100g) and calcium (120 - 170 mg/100g). Results from this work revealed that the nutritional composition of date palm strongly depends upon the variety.
