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dc.contributor.authorBoudries, Hafid-
dc.contributor.authorKefalas, Panagiotis-
dc.contributor.authorHornero-Méndez, Dámaso-
dc.date.accessioned2009-03-05T09:59:43Z-
dc.date.available2009-03-05T09:59:43Z-
dc.date.issued2006-03-
dc.identifier.citationFood Chemistry 101 (2007) 1389–1394en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/11260-
dc.description.abstractThe aim of this study was to investigate the carotenoid composition and the provitamin A value of three palm date (Phoenix dactylifera) varieties (Deglet-Nour, Hamraya and Tantebouchte) from Algeria at three different ripening stages (khallal, rutab and tamr). Chromatographic analysis showed that the major carotenoid pigment present in dates is lutein followed by b-carotene, with an evident carotenoid disappearance during ripening from the khallal to the tamr stage. The different date fruits present a total carotenoid content in the range of 61.7–167, 32.6–672, and 37.3–773 lg/100 g fresh weight (FW) in Deglet-nour, Tantebouchte and Hamraya varieties, respectively. The rutab stage of Tantebouchte showed the lowest carotenoid content of 32.6 lg/100 g FW, whereas the khallal stage of Hamraya presented the highest value, 773 lg/100 g FW, followed by Tantebouchte with 672 lg/100 g FW. Provitamin A value (due exclusively to b-carotene) increased from 0.4 to 0.5 RE/100 g in Deglet-Nour fruits, but decreased from 11.7 to 1.6 RE/100 g and from 3.9 to 0.5 RE/100 g in Tantebouchte and Hamraya fruits, respectively, during ripening. The lowest value was found at the tamr stage of the Deglet-Nour variety (0.5 RE/100 g) whereas the highest provitamin A content was found at the khallal stage of the Tantebouchte variety (11.7 RE/100 g).en_US
dc.format.extent4085 bytes-
dc.format.mimetypeimage/gif-
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsclosedAccessen_US
dc.subjectPhoenix dactyliferaen_US
dc.subjectCarotenoid profileen_US
dc.subjectProvitamin A valueen_US
dc.subjectFruit ripeningen_US
dc.subjectAlgeria date fruiten_US
dc.titleCarotenoid composition of Algerian date varieties (Phoenix dactylifera) at different edible maturation stagesen_US
dc.typeartículoen_US
dc.identifier.doi10.1016/j.foodchem.2006.03.043-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2006.03.043en_US
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