Amount Of Fat Research Articles

Formulation of a virgin coconut oil based spicy spread and its physico- chemical properties

Virgin coconut oil (VCO) fits the designation of a very important functional food and is expected to show a dramatic growth in the Indian market. This study aims to evaluate the physico- chemical characteristics of a spicy fat spread, formulated using virgin coconut oil, trans- free fat (TFF) and spice mixtures along with emulsifiers. The effect of varying the VCO: fat ratio (100:00; 30:70; 50:50; and 70:30) on the quality parameters of the spicy spread such as moisture, fat, protein, and ash were studied. The phase separation, colour characteristics, rheological quality, melting profiles by differential scanning calorimeter (DSC), and textural properties (spreadability) were also studied. Results show that the moisture of the spicy spreads ranged between 1.59% and 1.72%, fat 49–50%, protein 18–20%, and ash content ranged between 0.21% and 0.22%. The prepared spreads showed marginal oil separation at 25 °C (ambient) and higher amounts at 37 °C (accelerated) temperatures. The consistency or hardness measured in Newton (N) showed an increase with an increase in the amount of fat and simultaneous decrease with increased amounts of VCO. Similar trends were observed with the spicy spread's viscosity, yield stress and consistency index. Principal component analysis (PCA) indicated the presence of two clusters positioned in nearby locations of the PCA biplot. The first cluster comprised of attributes like spreadability and VCO aroma while the second had glossiness and smoothness. PCA and sensory analysis results showed that sample containing virgin coconut oil and TFF in equal proportions (50:50) was the most acceptable spread with respect to spreadability and overall sensory acceptability.

Correlation analysis of quantitative MRI measurements of thigh muscles with histopathology in patients with idiopathic inflammatory myopathy

ObjectivesTo validate the correlation between histopathological findings and quantitative magnetic resonance imaging (qMRI) fat fraction (FF) and water T2 mapping in patients with idiopathic inflammatory myopathy (IIM).MethodsThe study included 13 patients with histopathologically confirmed IIM who underwent dedicated thigh qMRI scanning within 1 month before open muscle biopsy. For the biopsied muscles, FF derived from the iterative decomposition of water and fat with echo asymmetry and least-squares estimation quantitation (IDEAL-IQ) and T2 time from T2 mapping with chemical shift selective fat saturation were measured using a machine learning software. Individual histochemical and immunohistochemical slides were evaluated using a 5-point Likert score. Inter-reader agreement and the correlation between qMRI markers and histopathological scores were analyzed.ResultsReaders showed good to perfect agreement in qMRI measurements and most histopathological scores. FF of the biopsied muscles was positively correlated with the amount of fat in histopathological slides (p = 0.031). Prolonged T2 time was associated with the degree of variation in myofiber size, inflammatory cell infiltration, and amount of connective tissues (p ≤ 0.008 for all).ConclusionsUsing the machine learning-based muscle segmentation method, a positive correlation was confirmed between qMRI biomarkers and histopathological findings of patients with IIM. This finding provides a basis for using qMRI as a non-invasive tool in the diagnostic workflow of IIM.Relevance statementBy using ML-based muscle segmentation, a correlation between qMRI biomarkers and histopathology was found in patients with IIM: qMRI is a potential non-invasive tool in this clinical setting.Key points• Quantitative magnetic resonance imaging measurements using machine learning-based muscle segmentation have good consistency and reproductivity.• Fat fraction of idiopathic inflammatory myopathy (IIM) correlated with the amount of fat at histopathology.• Prolonged T2 time was associated with muscle inflammation in IIM.Graphical

Health Benefits of Okara for the Management of Diabetes Mellitus

Diabetes mellitus is a metabolic disorder characterized by hyperglycemia caused by β-cells destruction and/or insulin resistance. Okara, a byproduct of soybean, contains high amount of dietary fiber (50%), protein (25%), fat (10%), vitamins, and phytochemical components including isoflavones and soyasaponins and has drawn particular attention to its positive benefits on health as a source of fiber-rich food that can help people with diabetes. This review aimed to assemble data as a detailed summary of the health benefits of okara for the management of diabetes mellitus. This review was carried out by identifying relevant literature published from 2010 to 2023 by searching electronic databases. Okara can control diabetes by reducing body weight and delaying digestion and absorption of carbohydrates, thereby increasing satiety and decreasing blood glucose levels. To sum up, okara consumption as a functional food ingredient is beneficial in the management of diabetes.

Liver fat as risk factor of hepatic and cardiometabolic diseases.

Non-alcoholic fatty liver disease (NAFLD) is a disorder characterized by excessive accumulation of fat in the liver that can progress to liver inflammation (non-alcoholic steatohepatitis [NASH]), liver fibrosis, and cirrhosis. Although most efforts for drug development are focusing on the treatment of the latest stages of NAFLD, where significant fibrosis and NASH are present, findings from studies suggest that the amount of liver fat may be an important independent risk factor and/or predictor of development and progression of NAFLD and metabolic diseases. In this review, we first describe the current tools available for quantification of liver fat in humans and then present the clinical and pathophysiological evidence that link liver fat with NAFLD progression as well as with cardiometabolic diseases. Finally, we discuss current pharmacological and non-pharmacological approaches to reduce liver fat and present open questions that have to be addressed in future studies.

Обоснование рациональных режимов термического выделения липидов из жиросодержащих рыбных отходов

Many fish waste remaining during the cutting of fish (heads, entrails, bones) contain an increased amount of fat, which has a high biological value. Obtaining edible fat from them is not always possible due to safety requirements, and the production of feed fishmeal with standard quality indicators is difficult. The increased fat content of raw materials and the technology parameters contribute to the rapid rancidity of fat in flour and the formation of toxic substances. This raw material can be used to obtain fish oil with subsequent recommendations for use, taking into account the indicators of oxidative and hydrolytic spoilage and in accordance with the requirements of the standards. When the content of undesirable products is exceeded, it can be used for technical purposes or in industrial biotechnology, as a substrate for microbial synthesis of biodegradable biopolymers such as polyhydroxyalkanoates. In this paper, a thermal method for separating fat from the heads of mackerel and hot-smoked sprats, as waste products from fish canning enterprises in the Kaliningrad region, was studied. A high fat content in raw materials (respectively 24.9 and 20.3%) and its characteristics were established. The rational parameters of the hydromodulus (1:0.5 and 1:1.0) were determined during thermolysis of crushed sprat and mackerel raw materials, respectively, at a stirrer rotation speed in the thermoreactor of 15 rpm. Rational ranges of temperature and duration of thermal release of fat were determined in experiments using mathematical planning. The optimization parameters were the yield of fat, its acid and peroxide numbers. The maximum yield of fat from fish heads is achieved at a temperature of 73-94°C for 2 hours 15 minutes - 2 hours 45 minutes. However, at the same time, fat has increased values of acid and peroxide numbers. Obtaining high-quality fat with food indicators is recommended at a temperature of 68 - 83 ° C for 43 min. – 1 h 22 minutes.

Optimization of Enzymatic Hydrolysis of Mackerel (Rastrelliger sp.) Muscle Protein Hydrolysate Using Response Surface Methodology

Mackerel (Rastrelliger sp.) is a widely distributed epipelagic species in South East Asia. Mackerel has a high amount nutrient such as protein (20.83 %) and fat (1.03 %). The high amount of protein and low amount of fat will allow it to be used as a material to produce a good protein hydrolysate. The aim of this study is to determine the optimal enzymatic hydrolysis conditions (time, temperature, and pH) using Response Surface Methodology (RSM). Mackerel Protein Hydrolysate (MPH) was prepared using commercial Flavourzyme. Optimization of MPH was performed by employing Box Behnken Design method of RSM. SN-TCA method was used to calculate the degree of hydrolysis (DH) which is the key parameter in hydrolysis reaction. Optimum hydrolysis conditions were obtained at pH 7, temperature 55°C and 60 min of process. Under these conditions the DH obtained was 17.7293 % with 4% enzyme to substrate ratio. The suggested model for the hydrolysis process is quadratic with the desirability factor of 1. The MPH was further assessed for its amino acid composition using High Performance Liquid Chromatography (HPLC). The hydrolysis process increases the amino acid amounts namely L-Glutamic Acid (19.77%), L-Valin (14.20%), L-Aspartic Acid (11.42%), Glycine (11.04%), L-Alanin (14.20%), L-Prolin (16.80%), and L-Histidin (27.06%). The study suggested that mackerel muscle can be considered to be utilized as fish protein hydrolysis materials.

The Effect of Closed House Density Near the Outlet on the Production of Carcass, Non-carcass, and Abdominal Fat of Finisher Broilers

The purpose of this study was to investigate the closed-house cage density near the outlet that affected the production of carcass, non-carcass, and abdominal fat of finisher phase broilers and to ascertain the number of closed-house cage density that could produce the ideal amount of carcass, non-carcass, and low abdominal fat. The experiment employed a completely randomized design with four treatments: T0 (10 birds per square meter), T1 (12 birds per square meter), T2 (14 birds per square meter), and T3 (16 birds per square meter). It was replicated five times using different numbers of broilers in each replication depending on the cage density. The observed variables were live weight, carcass weight, percentage of carcass, percentage of non-carcass, and percentage of abdominal fat. Data were subjected to analysis of variance and further tested with Duncan's multiple-range test. The study was carried out for 35 days at Farm H. Noto Miharjo in Adiwarno Village, Buayan District, Kebumen Regency, Central Java. The research results showed that the live weight, carcass weight, and carcass percentage were significantly impacted by closed-house cage density at the area near the outlet, although non-carcass percentage and abdominal fat were not significantly impacted. A closed house cage density of 12 birds per square meter at the area near the outlet can provide an optimal production of carcass, non-carcass, and abdominal fat.

Effect of Laparoscopic Sleeve Gastrectomy on Serum Adipokine Levels.

Bariatric procedures are considered to be the most effective treatment options for obesity. One of them is laparoscopic sleeve gastrectomy (LSG), which is nowadays very popular and widely used. LSG leads to weight loss and metabolic improvement and also changes adipokine levels, although it is just a restrictive operation. We describe changes in pro-inflammatory (leptin, resistin, visfatin and chemerin) and anti-inflammatory adipokines (adiponectin, omentin), with adiponectin and leptin being most studied. Their levels are markedly changed after LSG and this may partially explain the weight loss seen after LSG. Adipokines are closely connected to insulin resistance and chronic inflammation both being positively influenced after LSG. Leptin regulates amount of body fat, appetite, thermogenesis and metabolic rate and its levels are positively correlated with both weight and BMI changes after operation. Resistin influences insulin sensitivity, modulates body cholesterol trafficking and its changes after operation correlate with BMI, waist circumference, fat mass, LDL cholesterol and C-reactive protein. Chemerin, an important component of immune system, decreases after bariatric surgery and its levels correlate with BMI, triglyceride levels, and blood glucose. On the other hand, pro-inflammatory adipokine adiponectin, which influences fatty acid oxidation, browning of fat tissue and energy metabolism, is declining after LSG. This decline explains improvement of glucose status after bariatric surgery in patients with diabetes and is correlated with BMI loss, waist circumference and LDL cholesterol level. Effect of LSG goes beyond calory restriction and the changes of adipokines have a great impact on health status of the bariatric patients.

FOOD MARKERS OF THE CANINE NUTRITION SYSTEM

The markers of the canine nutrition system represent a very important aspect in choosing a proper diet for the animal. They are distinguished by the use of age, waist, and physiological condition as determinants in the diet of a dog. It is also necessary to know the nutritional value and the components of each type of food to achieve the biological needs of each organism, depending on the individual representative medical needs. For a healthy body, depending on the needs, a balanced diet should consist of a source of protein with a high nutritional value and a small amount of carbohydrates that will lead to proper nutrition, without the presence of food allergies. Increased attention is paid to the nutrition of dogs, and seniors, over the age of 9, where the appearance of various diseases is observed with advancing age (heart disease, lung disease, liver, and kidney dysfunction) trying to avoid large amounts of fats and the use of foods low in sodium, potassium, and phosphorus that can attack the already weakened liver and kidneys. The purpose of writing this article is to review nutritional markers and analyze the nutritional components of diets, depending on various factors.

Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles.

Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of volatiles were conducted using a selected-ion flow-tube mass spectrometer. Frying garlic significantly reduced almost all sulfur volatile compounds. Raw garlic was deodorized more than fried garlic by all of the treatments. Fat, protein and water significantly reduced the concentration of sulfur-based volatiles in garlic. At the same concentration, either fat or protein produced higher deodorization, depending on the hydrophobicity of the volatile. Whey protein, casein and their complex all caused deodorization. Increasing the pH to 7 or heating changed the structure of the proteins and decreased the deodorization of the volatiles, showing the importance of proteins for deodorization. As the quantity of fat increased, the deodorization of the volatiles also increased. Foods with higher fat or protein content can be formulated to offer a potential solution to reduce the unpleasant odor associated with garlic consumption.

Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers

Bakery products including bread are traditionally good sources of carbohydrate but not nutrient-dense. Enrichment with edible insect powder could improve the quantity and quality of protein, fat and dietary fibers to bakery products. A systematic search carried out on the databases PubMed, Scopus and ScienceDirect identified 44 articles that would answer the question: what is known about the effect of enrichment of bakery products with various edible insect powders on the physical, nutritional composition and sensory properties of bakery products. The search strategy and terms applied were (Insect* OR Edible insect* OR Entomophagy*) AND (Bakery product* OR Bake* product*). Bread was the most common bakery product that was insect-enriched, yet muffins/biscuits/crackers/cookies were also reported. Commonly reported edible insects and their larvae were crickets, mealworms, palm weevil larvae, grasshoppers and African emperor moth caterpillars. Before milling into powders, insects and larvae were pre-treated by freeze-drying, oven/tray and microwave drying, blanching and roasting but was not reported for all studies. Generally, bread with up to 10% and muffins/biscuits/crackers/cookies with 5% of insect powder were acceptable to consumers. New areas of research should focus on comparing the water activity, shelf-life and cost of pre-treatment processing methods alongside the nutritional properties of edible insect powders.

The Lifestyle and Health Effects of Obese People

Obesity is a complex disease involving an excessive amount of body fat and excessive overweight. In this context, this study aimed to identify the lifestyle and health effects of obese people in Kawasoti Nawalpur. Using a convenient survey method, the researcher examined the association between lifestyle and effects in a sample of 170 respondents. Out of the total 170 respondents, 38 respondents (22.35%) were overweight or obese. After analyzing the data, the researcher found the main cause of obesity in obese people are; eating too much food (71.05%), do not do physical exercises (86.84%), eating junk, and fast food regularly (57.89%), and living a sedentary lifestyle (92.1%). The effects of obesity on obese people are; multiple joint pains (44.73%), having trouble working (63.16%), and high blood pressure (39.48%). The researcher concluded that there is a major problem of obesity and its effects in the community because of the sedentary lifestyle and lack of physical exercise among people. It is recommended to change the lifestyle (eating habits and exercise patterns) and lose weight gradually.

Mushrooms and Algae– ‘Microorganisms as source Superfoods’: A Review

Mushrooms and algae have been consumed since ancient times because of their culinary and gastronomic attributes. Both are important dietary sources of bioactive compounds including essential minerals, vitamins, complete profile of amino acids and are valuable source of dietary fibres. They are low in calorie content because of negligible amount of fats and carbohydrates. Beyond the excellent nutrition profile of these superfoods, they also belong to the category of nutraceuticals which provide medicinal benefits along with meeting daily dietary requirements. Bioactive compounds present in them are an interest of research because of anti-cancerous, antimicrobial, antiviral, antioxidant, hypoglycemic and immunomodulatory activities. These microorganisms are easy to grow on varied substrates therefore cost effective and eco-friendly that gives a great advantage over synthetic super foods obtained from animal origin. The current review focusses on the nutritional and medicinal value with importance of mushrooms and algae as a super food. Review also discusses about the toxicity associated with mushrooms along with the current status in trends of production, cultivation and consumption of fungi and algae based foods in different countries and offers thoughts on course.

Body Composition Estimation in Breeding Ewes Using Live Weight and Body Parameters Utilizing Image Analysis.

Farmers are continually looking for new, reliable, objective, and non-invasive methods for evaluating the conditions of ewes. Live weight (LW) and body condition score (BCS) are used by farmers as a basis to determine the condition of the animal. Body composition is an important aspect of monitoring animal condition. The body composition is the amount of fat, muscle, and bone; knowing the amount of each is important because the information can be used for better strategic management interventions. Experiments were conducted to establish the relationship between body composition and body parameters at key life stages (weaning and pre-mating), using measurements automatically determined by an image processing application for 88 Coopworth ewes. Computerized tomography technology was used to determine the body composition. Multivariate linear regression (MLR), artificial neural network (ANN), and regression tree (RT) statistical analysis methods were used to develop a relationship between the body parameters and the body composition. A subset of data was used to validate the predicted model. The results showed a correlation between fat, muscle, and bone determined by CT and the fat, muscle, and bone weight estimated by the live weight and body parameters calculated using the image processing application, with r2 values of 0.90 for fat, 0.72 for muscle, and 0.50 for bone using ANN. From these results, farmers can utilize these measurements to enhance nutritional and management practices.

Relationship between Consumers' Perceptions about Goat Kid Meat and Meat Sensory Appraisal.

The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8-10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to investigate consumers' perceptions about goat kid meat and to study whether their perceptions are related to their sensory appraisal of the meat, measured by the mean of the consumers' home tests. The experiment was conducted with 30 volunteer families (from two cities with different consumption patterns), who were surveyed regarding their sociodemographic parameters, purchasing and eating habits, and the importance of the meat's attributes. As a result, four clusters were obtained, which were labeled "negative," "idealistic," "positive," and "concerned about fat content". The parameters of the animal production system were valued differently by the clusters. Meat tenderness, taste, and amount of fat were considered very decisive factors by most respondents. When the goat kid meat was valued, tenderness was considered more important than taste among older people ("negative" cluster), whereas there was not so much difference between the appraisal of all parameters for the other three clusters. We conclude that it is necessary to improve the information received by consumers about goat production systems and meat quality parameters. There is certainly potential for creating new markets, especially targeted toward young consumers and considering specific strategies for the different groups of consumers, depending on the region and habits of consumption.

What are the risk factors for a second osteoporotic vertebral compression fracture?

BACKGROUND CONTEXTOsteoporosis is characterized by decreased bone strength and an increased risk of fracture. Osteoporosis-related fractures are associated with increased morbidity, mortality, dysfunction, access to health care, health-care costs, and reduced quality of life. Therefore, preventing osteoporotic vertebral compression fractures (OVCF) is important. Secondary OVCFs often occur after the first OVCF. PURPOSEThis study aimed to identify risk factors for a second OVCF after a first OVCF. STUDY DESIGNRetrospective observational study. PATIENT SAMPLEOne hundred seventy-eight patients from a single institution who had their first OVCF between January 1, 2000 and December 31, 2019 were enrolled in this study. OUTCOME MEASURESThe following data were observed for all cases: patient demographics, bone mineral density, and pelvic parameters. METHODSWe retrospectively reviewed patients from a single institution who had their first OVCF between January 1, 2000 and December 31, 2019. Demographic factors, medication (oral bisphosphonate, zoledronic acid, denosumab), bone mineral density (BMD), body mass index (BMI), fat, and muscle amount of the trunk using dual-energy X-ray absorptiometry (DEXA), and pelvic parameters (lumbar lordosis, sacral slope, pelvic tilt, pelvic incidence minus lumbar lordosis) were investigated. RESULTSOf 178 patients who had an OVCF, 68 (38.2%) had a second OVCF. Patients were followed up for >2 years and wore braces for an average of 6 months. The mean age was 71.9±8.63 years, mean BMD T-score was −3.1±1.09, and mean BMI was 23.3±2.96. Comparing those with and without a second OVCF, the smaller the BMD T-score and trunk muscle mass to fat ratio, the more likely a second OVCF occurred (p<.05). There were fewer second OVCF cases in the injection medication group than in the peroral group (p<.05). There were no significant differences in radiologic parameters between these groups. CONCLUSIONSPatients who had a second OVCF had an average of 21.3 months after the first OVCF. Risk factors for a second OVCF are low T-scores in the femur, and low M/F ratio of the trunk, android, and gynoid regions. For patients with an OVCF, injection medications may be advisable.

“The Other Person Does Not Deserve to be Remembered for the Amount of Fat They Have in Their Bodies”: Representations of Weight Stigma by Overweight Nutrition Students

“The Other Person Does Not Deserve to be Remembered for the Amount of Fat They Have in Their Bodies”: Representations of Weight Stigma by Overweight Nutrition Students

Thermoneutral housing promotes hepatic steatosis in standard diet-fed C57BL/6N mice, with a less pronounced effect on NAFLD progression upon high-fat feeding.

Non-alcoholic fatty liver disease (NAFLD) can progress to more severe stages, such as steatohepatitis and fibrosis. Thermoneutral housing together with high-fat diet promoted NAFLD progression in C57BL/6J mice. Due to possible differences in steatohepatitis development between different C57BL/6 substrains, we examined how thermoneutrality affects NAFLD progression in C57BL/6N mice. Male mice were fed standard or high-fat diet for 24 weeks and housed under standard (22°C) or thermoneutral (30°C) conditions. High-fat feeding promoted weight gain and hepatic steatosis, but the effect of thermoneutral environment was not evident. Liver expression of inflammatory markers was increased, with a modest and inconsistent effect of thermoneutral housing; however, histological scores of inflammation and fibrosis were generally low (<1.0), regardless of ambient temperature. In standard diet-fed mice, thermoneutrality increased weight gain, adiposity, and hepatic steatosis, accompanied by elevated de novo lipogenesis and changes in liver metabolome characterized by complex decreases in phospholipids and metabolites involved in urea cycle and oxidative stress defense. Thermoneutrality appears to promote NAFLD-associated phenotypes depending on the C57BL/6 substrain and/or the amount of dietary fat.

Study of oleogel based on components &lt;i&gt;Helianthus annuus L.&lt;/i&gt; and &lt;i&gt;Rosmarinus officinalis L.&lt;/i&gt; as frying oil

The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and lecithin from Helianthus annuus L. — when used as a frying medium for French-fries. High oleic sunflower oil was structured into an oleogel with sunflower wax at a dosage of 5%. Studies were carried out to determine the possibility of replacing the synthetic antioxidant tert-butylhydroquinone at a dosage of 200 mg/kg with a natural antioxidant based on rosemary extract and sunflower lecithin in an oleogel with a defoamer. It was determined that the introduction of sunflower wax increased the induction period of high-oleic sunflower oil by 1.6 times, and the additional introduction of defoamer and antioxidants increased this figure by 1.8–2 times. The rate of accumulation of oxidation products in oil, which is characterized by the level of total polar materials, decreased when wax and antioxidants were added. The degree of thermal oxidation most quickly reached the limit value in oil without additives; in oleogels, it significantly decreased. The introduction of sunflower wax into oil contributed to a noticeable decrease in the absorption of oil by potatoes: fried in oleogel, it absorbed 34–38% less oil than fried in oil without additives. The addition of 0.07% rosemary extract with sunflower lecithin to the oleogel increased the operating time of frying oil by at least 2 times, approximately the same as that of the oleogel with tert-butylhydroquinone. This makes it possible to replace the synthetic antioxidant in deepfrying oleogel with natural rosemary extract with sunflower lecithin. The developed oleogel is a frying oil that has a longer service life and allows you to get fried products with a lower amount of fat.

Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove).

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.