Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in Perspective of Bangladesh

Abstract

Present study reveals a thorough investigation of nutritional values of three different varieties (Trounja, Lagou, Gounda) of Tunisian dates available in Bangladeshi local markets. Moisture and total solids were (13.2-14.1%) and (85.9-86.8%), respectively. Ash and crude fibers contents were (2.13-2.18%) and (6.05-6.9%), respectively. The dates were rich in carbohydrate (51.8–55.0% dry weight), while they contained low concentrations of protein and lipid (2.0–2.2% and 0.12–0.72%, respectively). Dates represented little amounts of vitamin-A (0.7-1.2 mg%) and vitamin-C (0.7-0.9 mg%). High source of energy, as 100gm of date flesh can provide an average between (226.49-241.79) kcal. 11 minerals were determined from dates by Atomic Absorption Spectrophotometer. The predominant mineral was potassium (460-680 mg%). They contained low content of sodium (0.6-1.0 mg%). Rich source of calcium (51-60 mg%), phosphorus (52-60 mg%), magnesium (48-53 mg%) were found. Good source of iron (0.79-0.90 mg%), manganese (0.85-1.1 mg%), zinc (0.69-0.72 mg%), copper (0.32-0.36 mg%), chromium (0.36-0.42 mg%) and selenium (0.22-0.31 mg%) were found.

Full text

American Journal of Life Sciences
2015; 3(4): 274-278
Published online July 2, 2015 (http://www.sciencepublishinggroup.com/j/ajls)
doi: 10.11648/j.ajls.20150304.14
ISSN: 2328-5702 (Print); ISSN: 2328-5737 (Online)
Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in
Perspective of Bangladesh
Sultana Parvin
1
, Dilruba Easmin
1
, Afzal Sheikh
2
, Mrityunjoy Biswas
1
,
Subed Chandra Dev Sharma
1
, Md. Golam Sarowar Jahan
1
, Md Amirul Islam
1
, Narayan Roy
1
,
Mohammad Shariar Shovon
1, *
1
Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi, Bangladesh
2
Department of Molecular Biology and Oncology, Chiba University, Chiba, Japan
Email address:
sultanabcmb@gmail.com (S. Parvin), sumiful@yahoo.com (D. Easmin), asheikh.25@gmail.com (A. Sheikh),
mrityunbio@gmail.com (M. Biswas), subeddev@yahoo.com (S. C. D. Sharma), sjahan.biochem@ru.ac.bd (M. G. S. Jahan),
maislam06@gmail.com (M. A. Islam), nroy_64@yahoo.com (N. Roy), shovonshariar@yahoo.com (M. S. Shovon)
To cite this article:
Sultana Parvin, Dilruba Easmin, Afzal Sheikh, Mrityunjoy Biswas, Subed Chandra Dev Sharma, Md. Golam Sarowar Jahan, Md Amirul Islam,
Narayan Roy, Mohammad Shariar Shovon. Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in Perspective of Bangladesh.
American Journal of Life Sciences. Vol. 3, No. 4, 2015, pp. 274-278. doi: 10.11648/j.ajls.20150304.14
Abstract:
Present study reveals a thorough investigation of nutritional values of three different varieties (Trounja, Lagou,
Gounda) of Tunisian dates available in Bangladeshi local markets. Moisture and total solids were (13.2-14.1%) and (85.9-86.8%),
respectively. Ash and crude fibers contents were (2.13-2.18%) and (6.05-6.9%), respectively. The dates were rich in carbohydrate
(51.8–55.0% dry weight), while they contained low concentrations of protein and lipid (2.0–2.2% and 0.12–0.72%, respectively).
Dates represented little amounts of vitamin-A (0.7-1.2 mg%) and vitamin-C (0.7-0.9 mg%). High source of energy, as 100gm of
date flesh can provide an average between (226.49-241.79) kcal. 11 minerals were determined from dates by Atomic Absorption
Spectrophotometer. The predominant mineral was potassium (460-680 mg%). They contained low content of sodium (0.6-1.0
mg%). Rich source of calcium (51-60 mg%), phosphorus (52-60 mg%), magnesium (48-53 mg%) were found. Good source of
iron (0.79-0.90 mg%), manganese (0.85-1.1 mg%), zinc (0.69-0.72 mg%), copper (0.32-0.36 mg%), chromium (0.36-0.42 mg%)
and selenium (0.22-0.31 mg%) were found.
Keywords:
Nutritional Values, Source of Energy, Atomic Absorption Spectrophotometer, Potassium and Calcium
1. Introduction
Date fruits are the staple food of the Middle East and very
popular in Islamic countries. The nutritional value and its
health benefits are well known across the globe due to rich in
high profile nutrients and health promoting properties. Date
palm (Phoenix dactylifera L.) is a multipurpose tree providing,
fiber, carbohydrates, minerals and vitamins besides having
certain medicinal properties [1, 2]. Date fruits are the products
of date palm tree, belonging to the family of Arecaceae. It is
one of the oldest cultivated plants in the world [3, 4] and is the
most important subsistence crop in all Northern Africa and the
Middle East, although it is also cultivated in other parts of the
world. Worldwide production of date fruit has increased
almost threefold over the last 40 years, reaching 7.68 million
tons in 2010 [3]. Dates are loaded of various nutrients with
medicinal importance for ailment of certain diseases. Because
of its high nutritional value and its long life the date palm has
been mentioned as the ‘tree of life’ [5]. Whole part of dates are
useful, also the byproducts arising from date processing can be
used for different purposes. Dates are also used as food
preparations like sweets, snacks, confectionary, baking
products, institutional feeding and healthy foods. There
wholesome savory taste of all natural sugar invites the most
culinary creativity. As an ingredient to any recipe, dates
provide the perfect natural alternative to added sugar.
Wonderfully delicious, dates are one of the most popular fruits
packed with an impressive list of essential nutrients, vitamins
and minerals that are required for normal growth,
development and overall well-being. It is the sources of
natural sugar like glucose, fructose and sucrose that furnishes
body with instant energy. Dates may contribute to the human
diet with high quality of some essential amino acids [6]. The
protein in dates contains 23 types of amino acids, some of

American Journal of Life Sciences 2015; 3(4): 274-278 275
which are not present in the most popular fruits such as
oranges, apples and bananas [3;4]. Date fruit has been
recommended in folk remedies for the treatment of various
infectious diseases, cancer and heart diseases [7, 8]. Recently,
it has been found that date fruit might be of benefit in
glyacemic and lipid control of diabetic patients [9] and have
also been identified as having antioxidant and antimutagenic
properties [1, 10]
However, the biochemical properties and nutritional values
of the available dates in Bangladesh are still unknown. There
is not detailed report of biochemical and nutritional
investigations of available date fruits in Bangladesh.
Therefore, we approached to establish a thorough analysis
regarding nutrient contents in available date fruits in
Bangladesh. Due to lack of modern facilities we stopped our
research works as an immature stage. Further study on date
fruits from Bangladesh can lead to the development of a new
therapy for the treatment of various physiological disorders.
2. Materials & Methods
2.1. Sample Collection
Three varieties of fresh date fruits (Phoenix dactylifera L)
were purchased from a retail food store (Rajshahi,
Bangladesh).
2.2. Chemical Analysis
All the samples were washed thoroughly in running tap
water and then air dried. The fruits were cut, deseeded and the
pulp portion was homogenized in blender for analysis.
Samples were chemically analyzed for Moisture and Ash
according to the official methods of analysis described by the
Association of Official Analytical Chemist [11].
These methods rely on measuring the mass of water in a
known mass of sample before and after the water is removed
by evaporation.
Moisture (%) =
1 2
1
W W
W
−
× 10
Where; W
1
= Weight (g) of sample before drying
W
2
= Weight (g) of sample after drying
The basic principle of this technique is that water has a
lower boiling point than the other major components within
foods, e.g., lipids, proteins, carbohydrates and minerals.
Sometimes a related parameter, known as the total solids, is
reported as a measure of the moisture content.
Solids (%) =
2
1
W
W
×100
Thus, %Total solids = (100 - %Moisture). To obtain an
accurate measurement of the moisture content or total solids
of a food using evaporation methods it is necessary to remove
all of the water molecules that were originally present in the
food, without changing the mass of the food matrix.
Ash and Crude fiber content was determined by the method
outlined in AOAC [11]. Lipid was extracted from a mixture of
chloroform- ethanol [12]. Water-soluble proteins content of
dates were determined [13]. The extraction was carried out
with distilled water.
Carbohydrate content of date flesh was determined
colorimetrically by the anthrone method [14]. Extraction of
sugar from date flesh was performed described by Loomis and
Shull [15]. Reducing sugar content of the dates was
determined by dinitrosalicylic acid method [16]. Sucrose
content was determined by the following formula [17]:
Percent of non-reducing sugar = (% Total sugar - %
Reducing sugar)× 0.95
Vitamin-A content was determined by laboratory procedure
[14]
and vitamin-C by titrimetric method [18].
The energy values of dates were evaluated using following
formula
[19]
. Energy value (Kcal/100g = (2.62 × % protein) +
(8.37 × % fat) + (4.2 × % carbohydrate.
All these minerals were determined using Atomic
Absorption Spectrophotometer. Minerals were quantified on
the basis of peak areas and comparison with a calibration
curve obtained with corresponding standards. Minerals were
expressed as milligrams per 100 g of fresh weight.
2.3. Preparation of Sample for Analysis of Mineral Content
by AAS
About ten-gram of date fruits was dried in an oven at 100
0
C
to 105
0
C. Ashing of the dried sample was then done in a
muffle furnace by gradually increasing the temperature from
100
0
C to 600
0
C. A mixture of nitric acid (HNO
3
) and water
(1:1 v/v) was added to each sample and heated at low flame to
removal of carbonaceous matter left in the ash. After cooling,
few drops of concentrated HNO
3
acid were added to it to
completely dissolve the sample. The samples were then
transferred to a 100 ml volumetric flask and made the volume
up to the mark with distilled water. These solutions were used
as stock solution for the analysis of mineral by AAS.
3. Result and Discussion
In spite of socio-economic changes in the kingdom, date
fruits are considered a good source of energy and significant
amount of fiber [20]. The chemical properties of date are
considered important in grading, preservation, storage and
processing of dates. The average proximate composition of
date palm flesh is summarized in Table 3.1 and Table 3.2.
We measured the PH values of the three varieties of dates
Trounja, lagou and Gounda, were 6.1, 6.0 and 6.3 respectively.
However, dates has been reported to be slightly acidic and
ranges between PH 5 to 6 [21]. Our data is supported by the
study of Lemine M.[22] in which authors have shown the
similar PH values in some varieties.
Since moisture is a good parameter for food spoilage and
acceptability, we investigated the moisture content of the three
varieties of dates. We measured the moisture content as
14.1 %, 13.2% and 13.7% for Trounja, lagou and Gounda
respectively. We did not get any significant difference in
moisture content in these three varieties and the values were

276 Sultana Parvin et al.: Nutritional Analysis of Date Fruits (Phoenix dactylifera L.) in Perspective of Bangladesh
very close to the value was reported [23]. We also checked the
total solid content of Trunja, Lagou and Gounda dates were
86.20%, 85.9% and 86.8% respectively. The solid contents
were almost same in three varieties of date and the results are
similar to the study done by El-Sohaimy and Hafez E.E [23]
was 86.50%.
Ash content is an index to the nutritive value of foods. So,
we measured the ash content and we found the ash content
were 2.13%, 2.18%, 2.15% which were very close to the study
of El-Sohaimy and Hafez [23].
Al though dates are not a good source of protein [24], it may
contribute to the human diet with high quality of some
essential amino acids [6]. So, we measured the protein content
of Trunja, Lagou and Gounda and the values were 2.2%, 2.0%,
2.1% respectively. The obtained data are in close agreement
with those values are already reported [25; 26]. Borchani and
his group analyzed eleven Tunisian cultivars of date for
protein and found the highest protein content was 2.85 g/100g
dry matter [27]. We also measured lipid content in the three
varieties of date. Al though they contain a small amount of
lipid however the highest lipid content was observed in Trunja
(0.6%) and lowest in Gounda (0.41%), where Lagou contain
(0.43%).
Dates are high in carbohydrate content coming in at a
whopping 77.31%- 88.02% serving of the fruit [27] for
Tunisian cultivar, where Trunja 83.95%, Lagou 77.31%,
Gounda 84.79%. But we found relatively less amount of
carbohydrate. Trunja has the highest carbohydrate content
55.0 % while Gounda has the lowest carbohydrate content
51.8 % and Lagou contain 53.5%. Lemdina date cultivar
comprises 44.67% of carbohydrate has been reported [22]
which is smaller than that of the carbohydrate we found.
Reducing sugar and non-reducing sugar content of dates
(Trunja, Lagou, Gounda) were 45.0%, 42.3%, 44.5% and
6.65%, 10.64%, 6.93% respectively. The aforementioned
authores analyzed ten date cultivars grown in the Saudi Arabia
and found 68.2-78.3% reducing sugar and 2.9-5.1%
non-reducing sugar [28]. The sugar in dates are easily digested
and can immediately be moved to the blood after consumption
and can quickly be metabolized to release energy for various
cellular activities [23]. It has been reported that dates are high
source of energy as 100 g of flesh can provide average of 314
Kcal [29] while we investigated the energy values were
241.79 kcal, 233.54 kcal and 226.59 kcal for Trunja, Lagou
and Gounda respectively. Dates are rich in crude fiber and
contain 6.9 %, 6.05 % and 6.5 % for Trunja, Lagou and
Gounda dates, where Trunja has highest and Lagou has lowest
content of crude fiber. Dates are good source of crude fiber
and depending upon cultivar and stage of ripening, it ranged
from 6.4 % to 11.5 % in 14 different varieties [3, 4]. Some of
the low quality dates which are used for industrial purposes,
have been found to contain up to 10% of crude fiber [30].
Many found the crude fiber from dates and reported this value
4.4-6.5% [3, 4]. High fiber containing food is essential for
preventing constipation, Cancer and Diabetes mellitus.
Date fruits are also good sources of vitamin and contain at
least six vitamins [3, 4]. Vitamin-A and vitamin-C contents
were 0.7mg%, 1.2mg%, 0.9mg% and 0.9 mg%, 0.7 mg%,
0.9 mg% for Trunja, Lagou, Gounda dates respectively.
Dates have been reported to contain at least 15 minerals [3,
4]. Among all the minerals studied so far, we found potassium
was the most abundant and was significantly high in Trunja
which was 860 mg%. This value was nearly double to the
potassium content of Lagou which was 460 mg% and this valu
for Goudna was measured as 520 mg%. We measured calcium,
phosphorus, magnesium were (60, 55, 51); (55, 60, 52); (53,
50, 48) mg% for Trunja, Loagou and Gounda. Date are also a
rich sources of iron and we measured the highest iron content
Trunja was 1.9 while lowest was measured in Lagou was 1.79.
These three varieties of dates are also a good source of trace
elements such as zinc, manganese, copper, chromium,
selenium and low content of sodium in mg/100 gm. Overall
analysis of minerals revealed that dates were relatively rich in
potassium and low in sodium was also found by Agboola and
his group
[32]
. This low sodium: potassium ratio made the date
a desirable food for persons suffering from hypertention [24,
33]. Potassium, a nutrient that is great in the maintenance of a
healthy nervous system and in balancing the body’s nervous
system. Phosphorus works with calcium to help with bone
strength and growth, calcium that helps to keep muscles
working correctly [23] and selenium, copper, zinc and
manganese have anticancer properties [34]. Dates are also
considered as a good supplement for correcting iron
deficiencies and anemia [35].
Table 3.1. The nutrition contents in three varieties of dates.
Parameter Trunja Lagou Gounda
pH 6.2 6.1 6.3
Moisture (gm%) 14.1 13.2 13.7
Total solid (gm%) 86.20 85.9 86.8
Ash (gm%) 2.13 2.18 2.15
Protein (gm%) 2.2 2.0 2.1
Lipid (gm%) 0.6 0.43 0.41
Carbohydrate (gm%) 55.0 53.5 51.8
Reducing sugar (gm%) 48.0 42.3 44.5
Non-reducing sugar (gm%) 6.65 10.64 6.93
% of Energy (kcal) 241.79 233.54 226.49
Crude fiber (gm%) 6.9 6.05 6.5
Table 3.2. Vitamins and minerals content of three varieties of dates.
Parameter Trunja Lagou Gounda
Vitamin-A (mg%) 0.7 1.2 0.9
Vitamin-C (mg%) 0.9 0.7 0.9
Potassium (mg%) 860 460 520
Calcium (mg%) 60 55 51
Phosphorus (mg%) 55 60 52
Magnesium (mg%) 53 50 48
Iron (mg%) 1.9 1.79 0.82
Chromium (mg%) 0.42 0.37 0.36
Copper (mg%) 0.35 0.36 0.32
Manganese (mg%) 1.1 0.85 0.91
Zinc (mg%) 0.72 0.71 0.69
Selenium (mg%) 0.22 0.31 0.25
Sodium (mg%) 1 0.7 0.6
4. Conclusion
Dates have been a part of human diet is proven to contain

American Journal of Life Sciences 2015; 3(4): 274-278 277
high levels of carbohydrate, proteins, vitamins, crude fibers
and essential minerals. Therefore, dates not only delicious
with sweet taste and a fleshy mouth feel but also considered as
an almost ideal food that provides a wide range of essential
nutrients with many potential health benefits. Secrete of this
majestic tree have been evaluating rapidly, with the latest
sequencing of the entire genome which hopefully help to
improve nutritional values of date fruits. In future the
investigation of phytochemicals and anti oxidants from dates
can help to control diabetes and cancer.
Acknowledgement
I would like to express my sincere gratitude and deep
appreciation tomy honorable teacher and supervisor, Dr.
Shariar Shovon. I am also grateful to prof. Dr. Matiar Rahman
of the same department for their fruitful scientific discussion.
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