Title: Quality Characteristics of Fresh Date Palm Fruits of “Medjoul”
and “Confitera” cv. from the Southeast of Spain
(Elche Palm Grove) |
Authors: Muñoz Bas, Clara ![](/image/ORCID.jpg) Muñoz Tebar, Nuria ![](/image/ORCID.jpg) Candela-Salvador, Laura Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) Lorenzo Rodriguez, Jose Manuel ![](/image/ORCID.jpg) Viuda-Martos, Manuel ![](/image/ORCID.jpg) Fernández-López, Juana |
Editor: MDPI |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2023-07 |
URI: https://hdl.handle.net/11000/31837 |
Abstract:
The quality characteristics (physical, techno-functional, and chemical) of date fruits (at
the tamar stage) of two cultivars (“Confitera”, autochthonous and unknown vs. “Medjoul”, widely
distributed and well-known), grown in the Southeast of Spain (Elche palm grove) were evaluated in
order to reinforce decisions aimed at organizing the production of fresh dates from Elche by selecting
the most profitable cultivar. Morphologically, Confitera dates were longer and with higher pulp yield
than Medjoul dates (4.58 cm vs. 3.88 cm, and 84% vs. 78%, respectively) (p < 0.05). Nutritionally, both
dates are a good source of carbohydrates (total sugars (43–48%) and dietary fiber (20–22%)), with
small amounts of fat and proteins. The main free sugars in dates from both cultivars were glucose and
fructose (reducing sugars). The most abundant mineral found in both date fruits were K, followed by
Ca or Mg (depending on the cultivar; Ca in Medjoul and Mg in Confitera). Confitera dates showed a
higher total antioxidant activity than Medjoul, corresponding with their higher (p < 0.05) content in
polyphenolic compounds, mainly flavonoids (catechin and epicatechin predominantly). Confitera
dates should be promoted in this region not only for their contribution to sustainable agricultural
development and biodiversity, but also for their higher overall quality
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Keywords/Subjects: date fruit Confitera Medjoul food quality polyphenol composition antioxidant properties |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess |
DOI: https://doi.org/10.3390/ foods12142659 |
Appears in Collections: Artículos Tecnología Agroalimentaria
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