Composition biochimique et teneurs en composés phénoliques du vinaigre extrait de quelques variétés de dattes du Sud Algérien

Abstract

Introduction. Dates can be used to make many food products, including vinegar. Objective. To study the biochemical composition and the contents of phenolic compounds in vinegar extracted from some dates varieties of southern Algeria. Material and Methods. Eight varieties of dates (Deglet blanc, Feggous, Tamjouart, Khaswane, Ajoua, Aadma, Parra, Hmira) were collected in October 2020, and purchased from Oran city. Vinegar obtained from these dates was compared to those of apple (cider) and commercial. Results. pH of vinegars was between 3.21 and 3.53, and was higher than that of apple (2.26), and commercial vinegars (2.51). Ash content was significantly increased in all varieties, excepted in Hmira which was low (P<0.05). The highest dry matter value was noted in Aadma, Tamjouart and Feggous, and the lowest observed in Khaswane. Lipids and sugars contents were higher in Feggous, Parra, Deglet blanc, Tamjouart, Ajoua, Hmira and Aadma. Polyphenols content was significantly higher in Tamajouart, Parra and Aadma (P<0.05). Flavonoid amount increased in Deglet blanc and Parra and decreased in Aadma. The highest tannin value was noted in Tamjouart and Ajoua, and the lowest was observed in Parra. Anthocyanins were significantly increased in Ajoua, Hmira and Adma. Conclusion. The different date vinegars present an acidic pH, and are rich in sugars, mineral salts and ash, with low lipid content due to their low concentration in dates. Moreover, date vinegars are rich in phenolic compounds, particularly polyphenols and flavonoids, suggesting that they can be considered as a valuable source of antioxidants.