Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits.

Mohamed Turki,Luisa Torri,Ismahen Essaidi,Daniela Ghirardello,Marta Bertolino,Letricia Barbosa-Pereira,Nabiha Bouzouita,Giuseppe Zeppa

doi:10.3390/foods9060695

Abstract

Phoenix canariensis Hort. Ex Chabaud, also known as the Canary Island palm or ornamental palm, is an endemic species of the Canary Islands and has been widely propagated globally. It has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate. The fruits are edible but used only for feed as they are bitter. Despite its diffusion, not much data on the composition of these fruits and their application as food are available. The aim of this study was to define the chemical characteristics, especially those of the polyphenolic constituents, of red and yellow varieties of Canary palm dates, and to evaluate their use alone or in different mixes in biscuit production. The yellow variety had higher quantities of fiber (36.88% DW (Dry Weight)) and polyphenolic compounds, while the red variety had a high content of sugars, mainly glucose (22.8% DW). Epicatechin is the most important polyphenol of dates (562 μg/g DW). The use of date palm powder on biscuit production resulted in an increase in hardness, polyphenol and fiber content, and antioxidant activity. Sensory analysis showed that the biscuits obtained with a 25/75 mix of red/yellow date powder had the most overall liking.

Highlights

The values observed were similar to the moisture values of P. dactylifera L. reported by Baliga et al [19], which ranged from 50% to 80% at the Khalal stage
The 25/75 R/Y biscuit exhibited the highest score for taste, flavor, texture, overall liking, and purchase interest
The present study provided, for the first time, a complete physico-chemical characterization of fruits obtained from red and yellow varieties of Tunisian P. canariensis

Summary

Introduction

Ex Chabaud, known as the Canary Island palm or ornamental palm, is a species that belongs to the Arecaceae family. It is endemic to the Canary Islands, has been widely propagated all over the world, and has become one of the most important and appreciated ornamental plants, especially in the Mediterranean climate [1]. The fruit, which ripens in early summer, is an oval, reddish to dark purple drupe measuring about 2 cm long, with a diameter of 1 cm [2,3] and contains a single large seed, nearly 1 cm long. Sugar concentration varies from 9% to 29% of fresh fruit, according to the maturation stage Khalal or yellow stage to Rutab or soft ripe stage) [4]. Malic acid (0.6%–1% of fresh fruit), citric acid (0.7%–0.8% of fresh fruit), and succinic acid (0.6%–1.8% of fresh fruit) are present [4]

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