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ORIGINAL PAPER
Journal of Food Measurement and Characterization (2024) 18:4571–4591
https://doi.org/10.1007/s11694-024-02515-9
Introduction
Palm fruits (Phoenix dactylifera L.) play an important role
in the economic and social well-being of populations liv-
ing in arid and semi-arid locations of the World [1, 2]. Date
fruits, which have an important place in the diet of many
countries, are consumed fresh or in several processed forms
due to their extraordinary nutritional, biochemical and
physicochemical properties [3, 4]. Fresh fruits and derived
products containing vitamins, minerals, and polyphenols,
essential dietary micronutrients and bioactive compounds
provide various benets to human health [5–7]. It is thought
that various factors such as type, processing and storage
may be eective on the micronutrients and bioactive sub-
stances of fruits [8, 9]. Ripe date fruits, rich in dietary bre,
ascorbic acid, are known as a nutrient-dense food, and date
fruits, which contain relatively high levels of phytochemi-
cals have high anti-oxidant capacity [10–14]. Because of
the biochemical aspects of dates being pointed out by many
researchers, it has been reported that date fruits are a good
Mehmet Musa Özcan
mozcan@selcuk.edu.tr
Abdullah M. Alhamdan
alhamdan@ksu.edu.sa
Fahad Y. Al Juhaimi
faljuhaimi@ksu.edu.sa
Isam A. Mohamed Ahmed
iali@kasu.edu.sa
1 Chair of Dates Industry & Technology, College of Food &
Agricultural Sciences, King Saud University, PO Box 2460,
Riyadh 11451, Saudi Arabia
2 Department of Food Science & Nutrition, College of Food
and Agricultural Sciences, King Saud University, PO Box
2460, Riyadh 11451, Saudi Arabia
3 Agricultural Economics Department, College of Food and
Agricultural Sciences, King Saud University, PO Box 2460,
Riyadh 11451, Saudi Arabia
4 Department of Food Engineering, Faculty of Agriculture,
Selcuk University, Konya 42031, Turkey
Abstract
The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed signicant changes
depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C
was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fruits was
observed in fruits stored at 25 °C. The storage temperature with the highest total phenol amounts of the Khalas, Ruzeiz
and Sukkari date cultivars was at 25 °C, followed by 5 °C and − 18 °C in decreasing order. The storage temperature and
packaging types with the highest total avonoid content of the “Ruzeiz” date variety were “open cardboard” and “sealed
in plastic bag and stored in closed cardboard” at 25 °C. In general, the highest phenolic compounds were detected in
“Khalas” date variety, followed by “Ruzeiz” and “Sukkari” varieties in decreasing order. While the most abundant macro
element in date varieties was K, followed by P, Mg and Ca, the most abundant micro elements were Fe, and followed
by Mn, Zn, B and Cu in decreasing order. The P, K, Ca, Mg, Fe, Zn and B results of the “Khalas” date variety stored at
25 °C were higher than those of the “Khalas” date fruits stored at other temperatures.
Keywords Bioactive compounds · Date fruit · Nutrients · Package types · Polyphenols · Storage · Variety
Received: 30 September 2023 / Accepted: 18 March 2024 / Published online: 17 April 2024
© The Author(s) 2024
Determination of changes in bioactive components, antioxidant
capacity, phenolic components and mineral values of date fruits
stored in dierent packages and temperatures for six months
Abdullah M.Alhamdan1· Fahad Y.Al Juhaimi2· Yosef A.Alamri3· Isam A. MohamedAhmed2·
Mahmoud G.Elamshity1· Mehmet MusaÖzcan4· NurhanUslu4
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A. M. Alhamdan et al.
source of ber and some essential minerals. However, it has
been reported that it is low in fat and protein and does not
contain starch [5, 15]. Date fruits are also rich in polyphe-
nols with anti-oxidant and anti-mutagenic properties in vitro
[16, 17].
Sunlight, oxygen availability, and dierent temperatures
during storage and various heat treatments aect the stabil-
ity of polyphenolic substances [18]. In general, phenolic
compounds with their ability to scavenge reactive oxygen
species have been reported to show antioxidant activity [19].
Post-harvest losses in fresh fruit are estimated to be 5 to
35% and 20 to 50% in developed and developing countries,
respectively [20]. Today, the basic elements responsible for
the quality of food, the technologies used in the processing
of raw materials, as well as the demand of consumers for
healthier and safer food products have encouraged research
on new preservation methods [21, 22]. The most important
functions of packaging are to protect the product against
mechanical damage as well as external factors, and the
selection of appropriate packaging has a strong impact on
product qualities. The selection of suitable packaging mate-
rials should be adjusted according to the physicochemical
characteristics of the product, such as its chemical composi-
tion or physical condition, and should ensure that the prod-
ucts are of high quality in terms of sensory and nutritional
properties [23, 24]. Although packaging is an integral part
of the product, storage conditions are equally important in
terms of the quality of the stored food products. Various fac-
tors such as food contact and environmental factors such as
temperature and relative humidity are some of the major key
factors that can inuence the barrier properties of a packag-
ing material [7, 24–26]. Although individual packages, also
called direct or internal, have limited capacity, the main task
of this type of packaging is to protect food against quanti-
tative and to some extent qualitative losses [26]. Although
freezing is an important system used to preserve fruit qual-
ity during long-term storage and to ensure the processing of
seasonal fruit products throughout the year, product qual-
ity deterioration may also occur during freezing and frozen
storage [27]. Although a storage temperature of − 18 ºC is
generally used to decrease chemical and biological deterio-
ration of foods and extend their shelf life, freezing causes
enzymatic reactions because it causes cell breakage. There-
fore, anthocyanins and other phenolic constituents may
degrade to a greater extent during freezing and thawing due
to their interaction with oxidative enzymes. Various pre-
freezing processes can be applied industrially to preserve
the quality of fruits [28]. The aim of present work was to
reveal the eect of dierent packages and temperatures on
bioactive components, anti-oxidant capacity, phenolic com-
ponents and mineral values of three dierent date varieties
stored for six months.
Materials and methods
Date fruits
Date fruits of three date varieties (“Khalas”, “Sukkari” and
“Ruzeiz”) that are most commonly suitable for storage due
to their higher production quantities in Saudi Arabia were
selected for storage under dierent packaging types and
temperatures (Fig. 1). “Sukkari” was purchased from a date
producing farm in Al Qassim area, Saudi Arabia. “Khalas”
and “Ruzeiz” were obtained from dates market in Alhassa,
Saudi Arabia. High quality date fruits were selected care-
fully considering the proper size, color, and moisture con-
tent and absence of pests, physical damages, and impurities.
The samples were brought to the Laboratory of Food Pro-
cessing in the Department of Agricultural Engineering,
King Saud University under cold conditions. Upon arrival
to the Laboratory, the samples were sorted and kept at 5 °C
in Carton boxes inside sealed plastic bags until used for the
storage experiments.
Packaging materials
In this experiment, ve types of packages were selected on
the bases of resembling the most commonly used packages
in stored dates in Saudi Arabia as follow:
Fig. 1 The fresh date samples (A) Ruzeiz, (B) Khalas, and (C) Sukkari
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
1. Carton (cardboard): open cardboard and dates were
packed in them (3 kg dates).
2. Carton (cardboard): covered cardboard and dates
packed in them (3 kg dates).
3. Carton (cardboard): covered cardboard with the dates
kept in sealable plastic bag in side the cardboard then
covered with cardboard cover (3 Kg dates).
4. Semi-solid plastic container and the dates were added as
it is in the container and sealed with the upper cover of
the container (3 kg dates).
5. Semi-solid plastic container and the dates were pressed
and then added to the container and sealed with the
upper cover of the container (3 kg dates).
The packages were brought from a local market in Riyadh
and was selected for their safety when comes in contacts
with food materials. In addition, the size of packages was
considered and same sizes of the packages were chosen.
Each, packaging experiments were replicated 6 times.
Experiments
The experiments were started by setting and preparing dif-
ferent storage rooms that could control the storage tempera-
ture from 0 to 25 °C and controlling relative humidity. In
addition, the packaging materials and date samples were
prepared.
Initially, the date samples were packed into dierent
packages (3 kg/package) and then stored at dierent temper-
atures (-18, 5, and 25 °C). After that, the physical properties
of the samples were checked every 1 month and the storage
was continued for 6 months at which the chemical, micro-
bial, nutritional, and bioactive properties were analyzed. Six
replicates were done for each sample.
Moisture content
The moisture results of date fruits were recorded by the
KERN & SOHN GmbH infrared moisture analyser.
Extraction procedure
Date fruits were extracted using the extraction method
applied by Chaira et al. [29]. After 10 ml of methanol:water
(80:20) mixture were added to 3 g of powdered date sample,
the sample was kept in a water bath at room temperature for
5 h. Then, after the mixture was centrifuged at 6000 rpm
for 15 min, the supernatant was collected. After the extracts
were concentrated in a rotary evaporator at 45 °C, the dried
extracts were dissolved in 10 ml of methanol and the solu-
tion was ltered through a 0.45 μm lter.
Total phenolic content
Total phenol amounts of date fruit extracts were recorded by
using the Folin-Ciocalteu chemical according to the study
conducted by Yoo et al. [30]. After preliminary analytical
procedures applied to the extract, absorbances were read at
a wavelength of 750 nm. Results obtained in triplicate are
given as mg gallic acid equivalent (GAE)/100 g (dw).
Total avonoid content
Total avonoid results of date fruits were recorded by using
colorimetric method according to the report stated by Hogan
et al. [31]. After preprocessing, the absorbance was read at
510 nm. The results are stated as mg quercetin (QE)/100 g
(dw).
Antioxidant activity
The antioxidant capacity of extracts obtained from date
palm fruits stored at dierent temperatures and pack-
ages was reported by using 1,1-diphenyl-2-picrylhydrazyl
(DPPH) according to the study described by Lee et al. [32].
After 2 ml of methanolic DPPH solution were added onto
the extract, the mixture was shaken vigorously and left at
room temperature for 30 min. Then, the absorbance of the
samples was read at a wavelength of 517 nm. Antioxidant
activity results were expressed as mmol/kg (dw).
Determination of phenolic compounds
A HPLC equipped with a PDA detector and an Inertsil
ODS-3 (5 μm; 4.6 × 250 mm) column was applied to detect
the phenolic compounds. The mobile phase was a mixture
of 0.05% acetic acid in water (A) and acetonitrile (B). The
ow rate of the mobile phase was 1 ml/min at 30 °C and the
injection volume was 20 µl. The peaks were recorded at 280
and 330 nm using a PDA detector.
Protein contents
After the nitrogen (N) content of date varieties stored for 6
months in dierent packages and temperatures was deter-
mined with the Kjeldhal device, the protein values of date
fruits were calculated as crude protein using the N conver-
sion factor (5.75) [33].
Macro-, micro and heavy metal analysis
After 0.2 g date fruit sample was incinerated in a micro-
wave device (Cem MARSXpress) at 210 °C under 200 psi
pressure by adding 5 ml of concentrated HNO3 and 2 ml of
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A. M. Alhamdan et al.
date fruits stored in dierent packages are determined
between 38.02 (Pressed and stored in plastic container at
-18 °C) and 55.32 (open carboard at 25 °C), the total avo-
noid results of “Ruzeiz” date fruits were recorded to be
between 30.24 (closed cardboard at 5 °C) and 86.75 mg/100 g
(open cardboard at 25 °C). In addition, total avonoid
results of “Sukkari” date fruits were reported between 38.97
(close plastic container at 5 °C) and 61.19 mg/100 g (pressed
and stored in plastic container at 5 °C). Antioxidant capac-
tity values of “Khalas” and “Ruzeiz” date fruits stored in
dierent packages at three dierent temperetures (-18, 5 and
25 °C) were recorded between 0.70 (closed cardboard at
5 °C) and 1.65 mmol/kg (open carboard at 25 °C) to 0.69
(closed cardboard at 5 °C) and 2.37 mmol/kg (open card-
board at 25 °C), respectively. In addition, the lowest and
highest antioxidant activity values in “Sukkari” date fruits
stored in dierent packages were 0.76 (closed plastic con-
tainer at 5 °C) and 1.58 mmol/kg (open cardboard at 25 °C),
respectively. Increases and decreases in the moisture result
of each date fruit depending on the temperatures were
observed depending on the packaging type. In general, the
moisture content of date fruits stored at -18 °C was higher
than that of date fruits stored at other temperatures (5 and
25 °C). The highest moisture loss in date fruits was observed
in fruits stored at 25 °C. Additionally, moisture loss during
storage was an important factor in date varieties. “Sukkari”
date variety, stored in dierent packages at -18 °C and 5 °C,
was the date variety that preserved the most moisture con-
tent. In addition, the moisture content of the “Sukkari” date
variety stored in “pressed and stored in plastic container” at
25 °C was signicantly preserved compared to those stored
in other packages. In general, the highest moisture loss
among date varieties was determined in the “Sukkari” date
variety stored in “open cardboard” and “closed cardboard”
packages at 25 °C. Although the moisture contents of the
“Khalas” date variety stored at dierent temperatures and
packages vary statistically, the packages that preserve the
most moisture content are “pressed and stored in plastic
container” and “open cardboard” at -18 °C, “plastic con-
tainer” at 5 °C, ” and “sealed in plastic bag and stored in
closed cardboard” and “plastic container” at 25 °C. In addi-
tion, the highest moisture content of the “Ruzeiz” date vari-
ety stored at dierent temperatures was detected in the dates
stored in “plastic container” packaging at 25 °C. The mois-
ture content of date fruits is desired by consumers to be high
in terms of edibility and ease of technological processability
so as not to cause microbiological deterioration. Therefore,
it has been revealed that storing dates in cardboard packages
with lids is important in terms of moisture retention. The
textural structure of date varieties is thought to be another
factor that increases the water retention capacity of date
fruits. The results show that the fruit with this feature is the
H2O2 (30% w/v), the volumes of the dissolved samples were
made up to 20 mL with deionized water, the heavy metal
concentrations in the samples were reported by inductively
coupled plasma optical emission spectrometry (ICP-OES;
Varian-Vista Model) equipment [34].
Statistical analysis
Statistical analysis of the data obtained was performed
with the JMP statistical program (JMP, SAS Institute, Cary,
NC) and statistically signicant dierences (p < 0.01 and
p < 0.05) were determined in all data by analysis of variance
(ANOVA). A multivariate cluster analysis was performed
using the PAST statistical program to perform Principal
Component Analysis (PCA) to examine the correlation
between date fruit varieties at dierent temperatures and
packages [35].
Results and discussion
The moisture contents and bioactive properties
of three types of date fruits stored at dierent
temperatures and packages
Moisture, bioactive component and antioxidant activity
results of 3 types of date fruits stored at dierent tempera-
tures (-18, 5 and 25 °C) and packages for 6 months are
shown in Table 1. While the moisture results of the “Kha-
las” date variety, stored at three dierent temperatures and
in 15 dierent packaging types, vary between 3.53% (plas-
tic container at -18 °C) and 7.83% (pressed and stored in
plastic container at -18 °C), the moisture contents of the "
Ruzeiz " date variety were determined between 2.79% (open
cardboard at 25 °C) and 9.56% (plastic container at 25 °C).
Additionally, the moisture content of the “Sukkari” date
variety stored in dierent temperatures and packages was
recorded between 2.22% (closed cardboard at 25 °C) and
12.99% (pressed and stored in plastic contained at -18 °C).
The bioactive properties of date fruits exhibited signicant
changes depending on storage temperature and fruit types
(p < 0.05). The total phenolic results of “Khalas” ve
“Ruzeiz” date fruits were recorded to be between 42.98
(pressed and stored in plastic container at -18 °C) and 74.64
(open cardboard at 25 °C) to 37.02 (closed cardboard at
5 °C) and 80.91 mg GAE/100 g (open cardboard at 25 °C),
respectively. Also, the highest and lowest total phenolic
contents of “Sukkari” date fruits stored in dierent packages
at dierent temperatures were 53.27 (Pressed and stored in
plastic container at 5 °C) and 37.18 mgGAE/100 g (sealed
in plastic bag and stored in closed cardboard at -18 °C),
respectively. While total avonoid amounts of “Khalas”
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
Date variety Storage
temperatures
Package types Moisture contents Total phenolic content
(mg/100 g)
Total avonoid con-
tent (mg/100 g)
Antioxidant
activity
(mmol/kg)
Khalas -18 oC Khalas stored in plastic container 3.53 ± 1.92*e 66.84 ± 3.50a 55.16 ± 0.73a 1.42 ± 0.04a
Khalas pressed and stored in plastic container 7.83 ± 0.60a** 42.98 ± 2.16e 38.33 ± 1.72e 0.85 ± 0.14e
Khalas stored in open cardboard 7.56 ± 0.81b 44.19 ± 1.08d 39.60 ± 1.20d 0.95 ± 0.08d
Khalas stored in closed cardboard 5.85 ± 2.33d 51.87 ± 0.36b 48.81 ± 5.49b 1.15 ± 0.13b
Khalas sealed in plastic bag and stored in closed cardboard 6.75 ± 1.79c 46.76 ± 1.00c 40.87 ± 2.62c 1.03 ± 0.11bc
5 oC Khalas stored in plastic container 7.37 ± 1.32b 47.95 ± 0.87d 41.19 ± 2.90b 1.20 ± 0.17b
Khalas pressed and stored in plastic container 6.97 ± 1.07c 55.09 ± 5.28a 47.54 ± 0.73a 1.26 ± 0.07a
Khalas stored in open cardboard 6.54 ± 2.06e 48.06 ± 1.33c 41.03 ± 2.44bc 0.79 ± 0.11d
Khalas stored in closed cardboard 6.90 ± 1.90 cd 43.69 ± 1.07e 40.56 ± 3.17d 0.70 ± 0.08de
Khalas sealed in plastic bag and stored in closed cardboard 7.53 ± 0.43a 51.28 ± 0.85b 38.02 ± 3.44e 1.19 ± 0.03c
25 oC Khalas stored in plastic container 7.78 ± 0.34a 49.30 ± 1.16d 43.25 ± 1.53c 0.88 ± 0.03c
Khalas pressed and stored in plastic container 6.84 ± 0.52b 53.51 ± 1.20c 45.32 ± 3.24d 1.22 ± 0.09d
Khalas stored in open cardboard 6.67 ± 0.77c 74.64 ± 1.04a 55.32 ± 1.10a 1.65 ± 0.14a
Khalas stored in closed cardboard 4.00 ± 0.15e 53.66 ± 2.39c 45.32 ± 4.50d 1.22 ± 0.10d
Khalas sealed in plastic bag and stored in closed cardboard 4.51 ± 0.45d 61.73 ± 1.65b 45.48 ± 4.59b 1.19 ± 0.17b
Ruzeiz -18 oC Ruzeiz stored in plastic container 7.31 ± 0.96b 74.35 ± 3.05a 62.46 ± 0.99b 1.92 ± 0.14a
Ruzeiz pressed and stored in plastic container 7.13 ± 0.32c 67.26 ± 3.20b 64.21 ± 5.09a 1.86 ± 0.03b
Ruzeiz stored in open cardboard 8.60 ± 0.89a 54.62 ± 0.39e 49.60 ± 1.45e 1.21 ± 0.08e
Ruzeiz stored in closed cardboard 5.95 ± 0.24d 61.31 ± 1.41c 54.21 ± 0.73d 1.42 ± 0.05d
Ruzeiz sealed in plastic bag and stored in closed cardboard 5.68 ± 0.03e 59.51 ± 0.99d 58.02 ± 1.67c 1.56 ± 0.09c
5 oC Ruzeiz stored in plastic container 6.92 ± 1.91c 71.44 ± 1.76b 61.19 ± 3.12b 1.96 ± 0.08aa
Ruzeiz pressed and stored in plastic container 7.97 ± 2.35a 72.05 ± 1.41a 68.65 ± 3.24a 1.96 ± 0.22
Ruzeiz stored in open cardboard 7.87 ± 2.30b 65.09 ± 1.71c 59.44 ± 1.45c 1.62 ± 0.07b
Ruzeiz stored in closed cardboard 6.23 ± 0.69d 37.02 ± 3.06e 30.24 ± 0.82e 0.69 ± 0.13d
Ruzeiz sealed in plastic bag and stored in closed cardboard 4.44 ± 3.13e 47.47 ± 1.21d 43.73 ± 2.15d 1.19 ± 0.10c
25 oC Ruzeiz stored in plastic container 9.56 ± 0.01a 66.92 ± 1.13d 58.97 ± 1.20d 1.76 ± 0.09d
Ruzeiz pressed and stored in plastic container 8.85 ± 1.82b 52.42 ± 4.27e 45.00 ± 0.82e 1.52 ± 0.23e
Ruzeiz stored in open cardboard 2.79 ± 0.21 80.91 ± 6.09a 86.75 ± 3.17a 2.37 ± 0.09a
Ruzeiz stored in closed cardboard 6.19 ± 0.83d 77.82 ± 2.61bc 73.41 ± 0.73c 2.09 ± 0.19c
Ruzeiz sealed in plastic bag and stored in closed cardboard 7.58 ± 2.52ce 77.90 ± 5.51b 82.30 ± 1.37b 2.13 ± 0.34b
Table 1 Moisture (%) and bioactive compounds and antioxidant activity values of date fruits stored in dierent packages and temperatures
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A. M. Alhamdan et al.
Date variety Storage
temperatures
Package types Moisture contents Total phenolic content
(mg/100 g)
Total avonoid con-
tent (mg/100 g)
Antioxidant
activity
(mmol/kg)
Sukkari -18 oC Sukkari stored in plastic container 12.05 ± 1.85b 42.95 ± 1.07b 57.22 ± 1.20b 1.02 ± 0.17b
Sukkari pressed and stored in plastic container 12.99 ± 4.94a 52.69 ± 1.19a 60.40 ± 0.99a 1.37 ± 0.09a
Sukkari stored in open cardboard 11.83 ± 0.52c 41.94 ± 1.17d 47.54 ± 0.55d 1.01 ± 0.05b
Sukkari stored in closed cardboard 4.37 ± 2.77e 42.58 ± 1.25c 50.87 ± 1.67c 0.99 ± 0.07c
Sukkari sealed in plastic bag and stored in closed cardboard 9.02 ± 2.02d 37.18 ± 0.76e 44.21 ± 2.20e 0.87 ± 0.06d
5 oC Sukkari stored in closed plastic container 10.64 ± 0.28a 39.93 ± 2.92e 38.97 ± 1.80e 0.76 ± 0.06e
Sukkari pressed and stored in plastic container 10.01 ± 1.49b 53.27 ± 0.92a 61.19 ± 0.48a 1.15 ± 0.07c
Sukkari stored in open cardboard 8.44 ± 0.09e 48.90 ± 3.33c 55.16 ± 0.99b 1.19 ± 0.06b
Sukkari stored in closed cardboard 9.75 ± 0.45c 47.92 ± 1.81d 50.87 ± 1.10d 1.07 ± 0.10d
Sukkari sealed in plastic bag and stored in closed cardboard 9.55 ± 2.35d 52.29 ± 1.40b 54.05 ± 2.47c 1.31 ± 0.13a
25 oC Sukkari stored in plastic container 5.79 ± 0.61b 52.76 ± 2.64a 51.03 ± 4.05b 1.33 ± 0.13d
Sukkari pressed and stored in plastic container 9.43 ± 0.91a 44.88 ± 2.51e 43.10 ± 2.65e 0.92 ± 0.09e
Sukkari stored in open cardboard 2.63 ± 0.28d 52.66 ± 2.10b 43.57 ± 2.38d 1.58 ± 0.11a
Sukkari stored in closed cardboard 2.22 ± 0.14e 49.09 ± 1.71d 49.29 ± 2.65c 1.34 ± 0.06c
Sukkari sealed in plastic bag and stored in closed cardboard 5.41 ± 1.70c 52.13 ± 2.72c 53.89 ± 2.91a 1.41 ± 0.10b
*standard deviation
** values within each column followed by dierent letters are signicantly dierent at P < 0.05
Table 1 (continued)
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
Hachani et al. [40] (248 to 385 mg GAE/100 g DW). Higher
total phenlic values were found by Benmeddour et al. [41]
(727.03 mgGAE/100 g), Benkerrou et al. (2018) (955
mgGAE/100 g), Djaoudene et al. [42] (1393.50 mg
GAE/100 g DW ), (Souli et al. 2018) (98.64 to 124.12 mg
/100 g (FW), [43] (171.4 and 353.92 mg /100 g DW), [44]
(199.43 to 576.48 mg /100 g FW in six Tunisian date variet-
ies) and (Benmeddour et al. [41](226 to 955 mg /100 g DW
in ten analyzed Algerian date varieties). The total phenolic
and the avonoid results of date fruits were recorded
between 331.86 and 537.07 mg GAE/100 g DW, 68.88 and
208.53 mg of RE/100 g DW, respectively [45]. While the
total avonoid result in Moroccan date varieties are found
between 43.28 and 84.95 mg QE/100 g [43], the total avo-
noid results of Iranian date fruits were recorded between
1.62 and 81.79 mg CE/100 g (dw) [46]. However, in this
study, results related to avonoid contents showed dier-
ences with results (15.22 to 299.74 mg QE/100 g DW)
reported by Benmeddoura et al. [41] and results (158.92 to
213.76 CE/100 g extract) reported by Kchaou et al. [47]. It
has been reported that as a result of storing blood orange
fruit at relatively high temperatures, the bioactive constitu-
ents of the fruits can deteriorate and the shelf life can
decrease rapidly due to water loss, increased respiration,
aging and fungal decay [48]. In another study, long-term
storage and high temperature increase the physical and
chemical damage of the product and increase the product
losses [49]. The total phenolic result and antioxidant capac-
ity of raspberry fruits decreased by 4–20% with freezing
[50]. In other study, low temperature storage has been
reported to be one of the most eective systems of preserv-
ing the quality of blood orange fruit. It has also been reported
to increasing the bioactive compounds of oranges while
reducing the respiration rate and decay of the fruit [51].
Freezing at -18 °C reduces bioactive compounds in straw-
berry, cherry and sour cherry juices, and it has been proven
in various studies that storing fruits and their extracts at
standard freezing temperatures (-18 °C) is eective [52].
Lohachoompol et al. [53] reported that there was no signi-
cant decrease in the antioxidant capacirty value of blueber-
ries (Vaccinium corymbosum L) stored at -20 °C for three
months. There may be uctuations in the amounts of bioac-
tive compounds in fresh and stored vegetables/fruits
depending on storage time and temperature, and storage
conditions can change the nutritional content of foods [54,
55]. The observed variations in the total phenolic contents,
nutraceuticals, and antioxidant properties may be due to
ripeness, cultivation region and method, climatic factors,
temperature, storage time and conditions, as well as tech-
nology of processing and preservation [46, 56, 57]. These
changes may be due to the type of packaging used, storage
“Sukkari” variety, which is stored at -18 °C and 5 °C. In
general, the storage temperature with the highest total phe-
nol contents of the “Khalas”, “Ruzeiz” and “Sukkari” date
cultivars was at 25 °C, followed by 5 °C and − 18 °C in
decreasing order. Total phenolic contents of date fruits
stored at other temperatures and packages were reported
between 39.93 mgGAE/100 g (Sukkari stored in closed
plastic container at 5 °C) and 80.91 mg GAE/100 g (Ruzeiz
stored in open cardboard at 25 °C) (at 5 °C) (Except for the
“Ruzeiz” date variety stored in “closed cardboard” pack-
ages and the “Sukkari” variety stored in “sealed in plastic
bag and stored in closed cardboard”). The total phenol result
of dates mostly increases in parallel with the increase in
storage temperature. The most suitable storage temperature
and packaging type for the avonoid content of the “Kha-
las” date variety were “plastic container” at -18 oC and
“open cardboard” at 25 °C, respectively. The storage tem-
perature and packaging types with the highest total avo-
noid content of the “Ruzeiz” date variety were “open
cardboard” and “closed cardboard” at 25 °C. In general, the
highest total avonoid result was reported in the storage
temperature and packaging types of the “Ruzeiz” variety,
which were stored at 25 °C. In addition, the antioxidant
capacities of date varieties were generally higher when
stored at 25 °C compared to the others. The highest antioxi-
dant capacity values were detected in “open carboard” and
“sealed in plastic bag and stored in closed cardboard” pack-
ages at 25 °C. A linear connection was monitored between
the antioxidant capacities, total phenol, and avonoid results
of date varieties stored at dierent temperatures and pack-
ages. While the moisture loss of date fruits stored at -18 oC
was low, it was high at 25 oC. However, the moisture loss of
“Sukkari” fruit stored in closed cardboard at 25 oC was
found to be low. In addition, total phenol, avonoid and
antioxidant activity properties of date varieties stored at dif-
ferent temperatures and packages were found to be at their
highest levels when stored at 25 oC (except for “Sukkari”
fruit stored in a “plastic container” at 5 oC). Total phenol
and antioxidant activity properties of “Khalas” and “Ruzeiz”
date varieties were high in “open carboard” packaging at 25
oC. However, the total avonoid results of date fruits were
low in the “Khalas” variety at -18 oC, while it was high in
the “Ruzeiz” variety stored at 25 oC in “open cardboard”
packaging. Due to low enzyme activity in cold environ-
ments, phenolic compound release is low. Therefore, as a
result of the increase in enzyme activities as the storage
temperature increases, the cell walls of the fruits break
down and the amount of phenolic compounds increases, and
therefore their amounts increase. In addition, enzymatic
browning also occurs [36–38]. Total phenlic contents estab-
lished in this work were recorded low compared to results of
Maqsood et al. [39] (95 and 193 mg GAE/100 g DW) and
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A. M. Alhamdan et al.
in plastic container), 3,4-dihydroxybenzoic acid results
of “Ruzeiz” date fruits were recorded to be between 4.12
(open cardboard) and 6.63 mg/100 g (pressed and stored in
plastic container). In addition, gallic acid and 3,4-dihyroxy-
benzoic acid results of “Ruzeiz” date fruits stored at 25 °C
were identied to be between 2.90 (pressed and stored in
plastic container) and 12.74 mg/100 g (closed cardboard) to
1.58 (sealed in plastic bag and stored in closed cardboard)
and 7.03 mg/100 g (plastic container), respectively. Also,
while catechin amounts of “Ruzeiz” date fruits stored at
-18 °C were between 4.4 (sealed in plastic bag and stored in
closed cardboard) and 17.23 mg/100 g (closed cardboard),
catechin contents of “Ruzeiz” date fruits stored at 5 were
detected between 5.05 (pressed and stored in plastic con-
tainer) and 14.20 mg/100 g (plastic container). In addition,
catechin results of “Ruzeiz” date fruits stored at 25 °C were
detected to be between 3.63 (sealed in plastic bag and stored
in closed cardboard) and 17.10 mg/100 g (open cardboard).
Although the gallic acid and 3,4-dihyroxybenzoic acid
results of “Sukkari” date fruits stored at dierent tempera-
tures and packages are dominant compounds, the quantita-
tive values of these compounds were found to be quite low
compared to those of “Khalas” and “Ruzeiz” date varieties.
While, the highest gallic acid (6.86 mg/100 g) are deter-
mined in “Sukkari” fruit stored in closed cardboard at 5 °C,
the lowest gallic acid (0.21 mg/100 g) was found in “Suk-
kari” fruit stored in plastic container at -18 °C. Also, the
lowest (1.75 mg/100 g) and highest 3,4-dihydroxybenzoic
acid (8.50 mg/100 g) acid contents of “Sukkari” date fruits
were identied in date fruits stored in plastic container and
open cardboard at 25 and 5 °C, respectively. The catechin
contents of the “Sukkari” date variety were found to be
high when stored at 5 °C in dierent packaging types, while
they were found at very low levels in the “Sukkari” fruits
stored at -18 and 25 °C. Caeic acid, syringic acid, rutin and
kaempferol results of “Khalas” and “Ruzeiz” date varieties
stored at dierent temperatures and packages were found to
be considerably higher than those of “Sukkari” fruits. Other
phenolic compounds of all three types of stored date fruits
were found at minor levels. In general, the highest gallic
acid, 3,4-dihyroxybenzoic acid, catechin, caeic acid and
syringic acid were determined in “Khalas” date fruits stored
in closed cardboard at -18 °C and followed by “Ruzeiz” and
“Sukkari” date fruits in descending orders. A partial decrease
was monitored in the phenolic compounds of date cultivars
with increasing storage temperature. The highest decrease
was monitored in “Sukkari” date fruit. The decrease in the
amount of phenolic constituents in date fruits at high tem-
peratures may be due to the activation of enzyme activities
and biochemical reactions. Benmeddour et al. [41] deter-
mined in the range of 70–92% gallic acid, 13–51% caeic,
p-coumaric and ferulic acids, isoquercetrin, 19–49% rutin,
conditions (humidity, temperature, etc.), growing condi-
tions of the fruits and harvest time.
The phenolic compounds of three types of date
fruits stored at dierent temperatures and packages
The phenolic compounds of date (“Khalas”, “Ruzeiz” and
“Sukkari”) fruits stored in dierent package types and tem-
peratures are oered in Table 2. Signicant uctuations were
determined on the amount of phenolic constituents of dates,
depending on the storage temperatures and packaging types,
especially the variety (p < 0.05). Gallic acid, 3,4-dihydroxy-
benzoic acid and catechin were the predominant phenolic
components of date varieties stored at dierent tempera-
tures and in packages. In general, the highest phenolic con-
stituents were detected in “Khalas” date variety, followed
by “Ruzeiz” and “Sukkari” varieties in decreasing order.
While gallic acid amounts of “Khalas” date fruits stored
in dierent packages at -18°C change between 5.86 (plas-
tic container) and 9.13 mg/100 g (sealed in plastic bag and
stored in closed cardboard), gallic acid contents of “Kha-
las” date fruits stored at 5 oC were recorded between 4.60
(open cardboard) and 16.35 mg/100 g (pressed and stored
in plastic container). Also, gallic acid contents of “Khalas”
fruits stored at 25°C were determined to be between 6.85
(plastic container) and 13.60 mg/100 g (pressed and stored
in plastic container). 3,4-dihydroxybenzoic acid contents of
“Khalas” date fruits stored at -18°C and 5°C were reported
between 7.79 (pressed and stored in plastic container) and
11.92 mg/100 g (sealed in plastic bag and stored in closed
cardboard) to 3.70 (close cardboard) and 13.01 mg/100 g
(open cardboard), respectively. 3,4-Dihydroxybenzoic acid
results of “Khalas” date fruits stored at 25°C were recorded
to be between 4.41 mg/100 g (sealed in plastic bag and
stored in closed cardboard) and 9.14 mg/100 g (pressed
and stored in plastic container). Catechin amounts of “Kha-
las” date fruits stored at -18 and 5°C were reported to be
between 3.85 (pressed and stored in plastic container) and
32.43 mg/100 g (closed cardboard) to 8.85 (closed card-
board) and 22.89 mg/100 g (pressed and stored in plastic
container), respectively. In addition, catechin amounts of
“Khalas” fruits stored at 25°C varied between 10.29 (closed
in cardboard) and 19.49 mg/100 g (sealed in plastic bag and
stored in closed cardboard”. Gallic acid and 3,4-dihyroxy-
benzoic acid results of “Ruzeiz” date fruits stored in dif-
ferent packages at -18 °C were found to be between 4.46
(sealed in plastic bag and stored in closed cardboard) and
9.60 mg/100 g ( closed cardboard) to 2.81 (plastic container)
and 8.97 mg/100 g (sealed in plastic bag and stored in closed
cardboard), respectively. Also, while gallic acid contents
of “Ruzeiz” date fruits stored at 5 °C vary between 3.18
(closed cardboard) and 15.20 mg/100 g (pressed and stored
1 3
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
Variety Temperatures Phenolic compounds Khalas stored
in plastic
container
Khalas pressed
and stored
in plastic
container
Khalas stored
in open
cardboard
Khalas stored
in closed
cardboard
Khalas sealed in
plastic bag and
stored in closed
cardboard
Khalas -18 oCGallic acid 5.86 ± 0.47*d 9.09 ± 1.26ab 6.63 ± 0.09c 9.12 ± 2.33a 9.13 ± 2.23a
3,4-Dihydroxybenzoic
acid
7.90 ± 0.22d** 7.79 ± 0.08de 8.90 ± 2.40b 8.34 ± 1.75bc 11.92 ± 1.75a
Catechin 18.34 ± 2.33b 3.85 ± 1.74e 13.25 ± 1.55d 32.43 ± 4.34a 14.60 ± 4.28c
Caeic acid 2.59 ± 0.61ab 0.38 ± 0.14e 2.72 ± 0.35a 3.23 ± 0.80 cd 2.34 ± 0.15c
Syringic acid 2.47 ± 0.87b 0.72 ± 0.31d 2.85 ± 0.59a 2.86 ± 0.17a 1.50 ± 0.80c
Rutin 5.85 ± 0.83b 3.14 ± 0.55e 5.56 ± 0.13c 3.69 ± 0.39d 6.32 ± 0.21a
p-Coumaric acid 0.38 ± 0.46a 0.13 ± 0.07c 0.22 ± 0.18b 0.21 ± 0.19b 0.09 ± 0.02d
Ferulic acid 0.16 ± 0.18b 0.07 ± 0.07c 0.07 ± 0.07c 0.19 ± 0.06a 0.06 ± 0.04d
Resveratrol 0.29 ± 0.03c 0.30 ± 0.02b 0.31 ± 0.03a 0.22 ± 0.15e 0.28 ± 0.06d
Quercetin 0.41 ± 0.04a 0.21 ± 0.17e 0.36 ± 0.18d 0.38 ± 0.08c 0.39 ± 0.23b
Cinnamic acid 0.96 ± 0.06c 0.63 ± 0.41d 1.23 ± 0.32a 0.60 ± 0.47de 1.00 ± 0.09b
Kaempferol 7.25 ± 0.65a 7.03 ± 0.43b 1.24 ± 0.60e 6.53 ± 0.21d 6.76 ± 0.28c
Khalas 5 oCGallic acid 6.78 ± 1.29c 16.35 ± 2.72a 4.60 ± 0.42e 5.91 ± 1.49d 12.35 ± 2.84b
3,4-Dihydroxybenzoic
acid
5.03 ± 0.73d 12.02 ± 2.77b 13.01 ± 1.30a 3.70 ± 0.52e 8.76 ± 1.44c
Catechin 14.51 ± 3.16b 22.89 ± 4.74a 12.46 ± 2.10d 8.85 ± 1.72e 13.53 ± 4.99c
Caeic acid 1.38 ± 0.40e 1.89 ± 0.67d 2.08 ± 0.10b 3.12 ± 0.42a 2.17 ± 0.54c
Syringic acid 1.52 ± 0.88d 2.73 ± 0.42c 0.76 ± 0.22e 4.11 ± 0.54a 3.29 ± 0.92b
Rutin 3.76 ± 0.87d 9.67 ± 1.51a 2.49 ± 0.34e 5.59 ± 1.50b 5.06 ± 0.06c
p-Coumaric acid 0.10 ± 0.08c 0.07 ± 0.05d 0.04 ± 0.03e 0.14 ± 0.03b 0.41 ± 0.65a
Ferulic acid 0.03 ± 0.01c 0.02 ± 0.01 cd 0.03 ± 0.02c 0.10 ± 0.08b 0.15 ± 0.17a
Resveratrol 0.13 ± 0.01c 0.32 ± 0.05a 0.28 ± 0.02b 0.06 ± 0.00d 0.32 ± 0.03a
Quercetin 0.21 ± 0.10e 0.48 ± 0.36c 0.50 ± 0.15b 0.42 ± 0.20d 0.53 ± 0.19a
Cinnamic acid 0.82 ± 0.09b 0.22 ± 0.30e 0.53 ± 0.74d 1.66 ± 0.43a 0.62 ± 0.43c
Kaempferol 3.35 ± 0.82c 6.65 ± 0.43b 7.00 ± 0.22a 1.23 ± 0.44d 1.23 ± 0.04d
Khalas 25 oCGallic acid 6.85 ± 1.67e 13.60 ± 1.49a 7.78 ± 0.90d 11.15 ± 1.53bc 11.57 ± 2.87b
3,4-Dihydroxybenzoic
acid
4.84 ± 0.37d 9.14 ± 1.89aa 9.03 ± 2.55b 8.74 ± 1.55c 4.41 ± 0.77de
Catechin 12.05 ± 3.87c 11.41 ± 3.91d 16.26 ± 4.58ab 10.29 ± 1.87e 19.49 ± 4.77a
Caeic acid 0.42 ± 0.05e 1.04 ± 0.69b 0.65 ± 0.23c 1.36 ± 0.77a 0.47 ± 0.23d
Syringic acid 0.38 ± 0.04c 1.26 ± 0.34a 0.34 ± 0.43d 1.12 ± 0.95b 0.22 ± 0.24e
Rutin 2.51 ± 0.37c 2.70 ± 0.16b 2.22 ± 1.82d 3.00 ± 0.09a 3.00 ± 0.71a
p-Coumaric acid 0.04 ± 0.02d 0.24 ± 0.34a 0.24 ± 0.30a 0.10 ± 0.13b 0.09 ± 0.04c
Ferulic acid 0.06 ± 0.05e 0.17 ± 0.04 0.30 ± 0.17ab 0.13 ± 0.12d 0.12 ± 0.06c
Resveratrol 0.30 ± 0.05c 0.32 ± 0.03a 0.19 ± 0.11e 0.31 ± 0.05b 0.26 ± 0.07d
Quercetin 0.21 ± 0.17e 0.38 ± 0.23b 1.22 ± 0.47a 0.37 ± 0.27c 0.27 ± 0.20d
Cinnamic acid 0.91 ± 0.38ab 0.06 ± 0.00d 0.79 ± 0.01c 0.79 ± 0.02c 0.95 ± 0.87a
Kaempferol 1.08 ± 0.49 cd 0.99 ± 0.05e 1.24 ± 0.12b 1.10 ± 0.12c 6.92 ± 0.11a
Variety Temperatures Phenolic compounds Ruzeiz stored
in plastic
container
Ruzeiz pressed
and stored
in plastic
container
Ruzeiz stored
in open
cardboard
Ruzeiz stored
in closed
cardboard
Ruzeiz Sealed
in plastic bag
and stored
in closed
cardboard
Table 2 Phenolic compounds and quantitative values of date fruits stored in dierent packages and temperatures (mg/100 g)
1 3
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A. M. Alhamdan et al.
Variety Temperatures Phenolic compounds Khalas stored
in plastic
container
Khalas pressed
and stored
in plastic
container
Khalas stored
in open
cardboard
Khalas stored
in closed
cardboard
Khalas sealed in
plastic bag and
stored in closed
cardboard
Ruzeiz -18 oCGallic acid 5.01 ± 1.83d 8.37 ± 1.06b 7.26 ± 1.39c 9.60 ± 2.05a 4.46 ± 1.17e
3,4-Dihydroxybenzoic
acid
2.81 ± 0.94d 8.09 ± 0.73c 7.67 ± 0.72b 8.09 ± 1.18c 8.97 ± 3.39a
Catechin 5.72 ± 1.36d 15.09 ± 1.57b 12.07 ± 2.06c 17.23 ± 3.61a 4.44 ± 1.83e
Caeic acid 0.68 ± 0.54d 1.84 ± 0.42b 0.77 ± 0.50c 1.91 ± 0.47a 0.48 ± 0.02e
Syringic acid 1.11 ± 0.49c 3.04 ± 0.63a 0.94 ± 0.43d 2.57 ± 0.02b 0.44 ± 0.20e
Rutin 2.81 ± 0.69c 9.31 ± 1.20a 1.52 ± 0.32d 7.43 ± 1.39b 1.39 ± 0.93e
p-Coumaric acid 0.33 ± 0.24b 0.34 ± 0.36a 0.12 ± 0.05e 0.20 ± 0.15d 0.25 ± 0.25c
Ferulic acid 0.10 ± 0.07d 0.27 ± 0.33b 0.02 ± 0.01e 0.13 ± 0.18c 0.57 ± 0.95a
Resveratrol 0.24 ± 0.12b 0.22 ± 0.13c 0.07 ± 0.00e 0.16 ± 0.18d 0.25 ± 0.13a
Quercetin 0.28 ± 0.17c 0.18 ± 0.11d 0.29 ± 0.10b 0.28 ± 0.02c 0.31 ± 0.21a
Cinnamic acid 0.99 ± 0.01a 0.82 ± 0.13c 0.69 ± 0.02d 0.90 ± 0.14b 0.57 ± 0.33e
Kaempferol 6.31 ± 0.45a 3.49 ± 0.22b 1.41 ± 0.77d 3.35 ± 0.36bc 0.93 ± 0.02e
Ruzeiz 5 oCGallic acid 14.80 ± 2.60b 15.20 ± 4.10a 4.79 ± 0.22d 3.18 ± 0.74e 7.50 ± 2.11c
3,4-Dihydroxybenzoic
acid
4.62 ± 0.42d 6.63 ± 0.35a 4.12 ± 1.85e 4.74 ± 2.88c 5.22 ± 0.70b
Catechin 14.20 ± 5.85a 5.05 ± 1.04e 12.03 ± 3.27b 7.11 ± 1.50d 11.79 ± 4.74c
Caeic acid 0.54 ± 0.33e 0.71 ± 0.29d 0.88 ± 0.87b 0.80 ± 0.49c 1.26 ± 0.57a
Syringic acid 0.66 ± 0.19e 0.80 ± 0.29d 1.17 ± 0.64b 1.11 ± 0.62c 1.75 ± 0.74a
Rutin 5.88 ± 0.40a 0.75 ± 0.82e 4.02 ± 1.23b 3.34 ± 0.85c 3.03 ± 1.00d
p-Coumaric acid 0.63 ± 0.43a 0.28 ± 0.20c 0.39 ± 0.30b 0.14 ± 0.02e 0.21 ± 0.11d
Ferulic acid 0.07 ± 0.07d 0.07 ± 0.01d 0.32 ± 0.49a 0.12 ± 0.07b 0.10 ± 0.05c
Resveratrol 0.17 ± 0.12c 0.11 ± 0.04e 0.33 ± 0.25a 0.16 ± 0.17d 0.21 ± 0.16b
Quercetin 0.28 ± 0.10d 0.31 ± 0.15c 0.41 ± 0.44a 0.25 ± 0.14e 0.34 ± 0.24b
Cinnamic acid 0.95 ± 0.02a 0.87 ± 0.28c 0.73 ± 0.42d 0.39 ± 0.54e 0.92 ± 0.21b
Kaempferol 1.06 ± 0.08e 1.57 ± 0.75c 2.04 ± 0.98 2.17 ± 0.99ab 1.15 ± 0.30d
Ruzeiz 25 oCGallic acid 7.24 ± 1.42c 2.90 ± 0.07e 10.94 ± 3.06b 12.74 ± 1.13a 4.10 ± 1.68d
3,4-Dihydroxybenzoic
acid
7.03 ± 1.36a 5.37 ± 1.06c 5.88 ± 1.80b 3.76 ± 0.77d 1.58 ± 0.91e
Catechin 13.42 ± 4.26c 4.87 ± 0.52d 17.10 ± 4.01a 15.98 ± 2.97b 3.63 ± 0.51e
Caeic acid 0.50 ± 0.18de 0.74 ± 0.54c 1.82 ± 0.11b 2.29 ± 0.53a 0.57 ± 0.07d
Syringic acid 1.37 ± 0.82d 1.58 ± 0.17b 1.55 ± 0.07bc 2.20 ± 0.58a 0.72 ± 0.20e
Rutin 2.25 ± 0.14d 4.81 ± 0.63b 5.52 ± 0.19a 2.13 ± 0.77e 3.77 ± 0.38c
p-Coumaric acid 0.39 ± 0.33b 0.14 ± 0.07d 0.47 ± 0.24a 0.17 ± 0.19c 0.08 ± 0.07e
Ferulic acid 0.26 ± 0.28b 0.22 ± 0.22c 0.33 ± 0.20a 0.09 ± 0.05e 0.15 ± 0.14d
Resveratrol 0.19 ± 0.10a 0.13 ± 0.06c 0.18 ± 0.13b 0.09 ± 0.03d 0.06 ± 0.02e
Quercetin 0.40 ± 0.22a 0.37 ± 0.19b 0.40 ± 0.11a 0.26 ± 0.10c 0.26 ± 0.15c
Cinnamic acid 0.37 ± 0.04e 0.80 ± 0.51b 0.56 ± 0.01d 0.74 ± 0.16bc 1.18 ± 0.05a
Kaempferol 4.97 ± 0.05a 1.11 ± 0.14d 1.56 ± 0.26c 3.79 ± 0.19b 1.07 ± 0.21de
Variety Temperatures Phenolic compounds Sukkari
Stored
in plastic
container
Sukkari
pressed and
stored in plas-
tic container
Sukkari
stored in open
cardboard
Sukkari
Stored
in closed
cardboard
Sukkari sealed
in plastic bag
and stored
in closed
cardboard
Table 2 (continued)
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
− 70 °C for 10 days, and there was no change in the pheno-
lic component contents between the two temperature ranges
[60]. In another study, the antioxidant capacity and pheno-
lic compound levels of fresh red raspberry fruit were not
aected by freezing at -30 °C [61]. Respiration rate, which
is inversely proportional to the shelf life of fresh products, is
the most important reason for the deterioration of fruits dur-
ing storage [62]. Another study reported that the shelf life of
16–54% quercetrin, 0.64–3.3% quercetin and 0.6–4.5%
luteolin in date fruits. Mrabet et al. [58] identied gallic, pro-
tocatechuic, vanillic or p-coumaric acids, and tyrosol in date
fruits. In other study, Souli et al. [59] identied 19.48 quinic
acid, 0.03 gallic acid, 0.08 caeic acid, 0.190 rutin, 0.120
quercetin, 0.060 naringin and 0.060 mg/100 g kaempferol
in date fruits. The polyphenol contents of apple and orange
fruits remained stable during frozen storage at − 18 °C and
Variety Temperatures Phenolic compounds Khalas stored
in plastic
container
Khalas pressed
and stored
in plastic
container
Khalas stored
in open
cardboard
Khalas stored
in closed
cardboard
Khalas sealed in
plastic bag and
stored in closed
cardboard
Sukkari -18 oCGallic acid 0.21 ± 0.16e 0.33 ± 0.13d 4.36 ± 1.34a 1.34 ± 0.04c 2.82 ± 0.77b
3,4-Dihydroxybenzoic
acid
1.85 ± 0.43e 2.31 ± 0.67c 7.58 ± 1.91a 2.05 ± 0.56d 4.33 ± 1.99b
Catechin 1.26 ± 0.21c 0.84 ± 0.89d 9.13 ± 4.43a 0.60 ± 0.19e 2.83 ± 0.43b
Caeic acid 0.06 ± 0.02d 0.27 ± 0.34c 0.37 ± 0.31a 0.27 ± 0.30c 0.28 ± 0.28b
Syringic acid 0.05 ± 0.01e 0.31 ± 0.40b 0.33 ± 0.17a 0.19 ± 0.25d 0.29 ± 0.04c
Rutin 3.35 ± 1.38b 3.94 ± 0.06a 1.32 ± 0.59d 3.18 ± 0.49c 0.57 ± 0.06e
p-Coumaric acid 0.17 ± 0.09c 0.28 ± 0.10a 0.20 ± 0.05b 0.20 ± 0.02b 0.09 ± 0.07d
Ferulic acid 1.06 ± 0.14b 0.79 ± 0.48c 0.40 ± 0.48e 1.26 ± 0.12a 0.57 ± 0.47d
Resveratrol 0.28 ± 0.11b 0.08 ± 0.05e 0.17 ± 0.10d 0.30 ± 0.05a 0.25 ± 0.15c
Quercetin 0.63 ± 0.76de 0.66 ± 0.31d 2.67 ± 0.27b 1.79 ± 0.98c 3.44 ± 0.73a
Cinnamic acid 0.14 ± 0.09c 0.08 ± 0.11e 0.17 ± 0.07b 0.31 ± 0.03a 0.11 ± 0.13d
Kaempferol 0.83 ± 0.73a 0.41 ± 0.27b 0.33 ± 0.22c 0.31 ± 0.10e 0.32 ± 0.14d
Sukkari 5 oCGallic acid 3.10 ± 0.13e 6.50 ± 1.85b 4.14 ± 0.31d 6.86 ± 2.83a 5.58 ± 1.45c
3,4-Dihydroxybenzoic
acid
3.06 ± 0.56e 7.94 ± 2.04b 8.50 ± 0.83a 6.40 ± 2.67c 5.18 ± 0.90d
Catechin 7.92 ± 1.01e 16.84 ± 4.61b 12.09 ± 2.78c 19.00 ± 4.78a 11.61 ± 3.54d
Caeic acid 0.06 ± 0.04e 0.46 ± 0.21c 0.98 ± 0.68a 0.35 ± 0.15d 0.50 ± 0.28b
Syringic acid 0.27 ± 0.18e 0.60 ± 0.04b 0.59 ± 0.72c 0.65 ± 0.21a 0.56 ± 0.07d
Rutin 2.50 ± 0.78a 1.81 ± 0.50d 2.24 ± 0.03b 0.60 ± 0.36e 1.48 ± 0.39c
p-Coumaric acid 0.05 ± 0.01e 0.15 ± 0.10d 0.23 ± 0.02c 0.30 ± 0.03b 0.31 ± 0.05a
Ferulic acid 0.50 ± 0.36d 0.40 ± 0.51e 0.57 ± 0.66c 1.28 ± 0.04a 0.84 ± 0.45b
Resveratrol 0.23 ± 0.14b 0.23 ± 0.06b 0.22 ± 0.11c 0.08 ± 0.02d 0.24 ± 0.14a
Quercetin 0.26 ± 0.12e 0.62 ± 0.44c 0.48 ± 0.15d 1.22 ± 0.38a 0.77 ± 0.61b
Cinnamic acid 0.12 ± 0.21d 0.16 ± 0.10b 0.24 ± 0.19a 0.11 ± 0.05e 0.15 ± 0.11c
Kaempferol 0.68 ± 0.22a 0.14 ± 0.17e 0.52 ± 0.36b 0.36 ± 0.19c 0.34 ± 0.18d
Sukkari 25 oCGallic acid 2.19 ± 0.98c 4.96 ± 0.27a 1.13 ± 0.95e 3.18 ± 0.53b 2.11 ± 0.58d
3,4-Dihydroxybenzoic
acid
1.75 ± 0.48e 6.24 ± 1.49a 2.42 ± 0.32d 4.67 ± 0.46b 2.88 ± 0.16c
Catechin 2.92 ± 0.21d 8.93 ± 2.49a 0.67 ± 0.56e 3.20 ± 0.53c 3.41 ± 0.18b
Caeic acid 0.26 ± 0.20e 0.47 ± 0.06c 1.01 ± 0.58a 0.28 ± 0.05d 0.55 ± 0.36b
Syringic acid 0.38 ± 0.22b 0.42 ± 0.01a 0.36 ± 0.07c 0.27 ± 0.08d 0.26 ± 0.12e
Rutin 2.20 ± 0.81b 1.85 ± 0.27d 4.58 ± 0.98a 0.47 ± 0.01e 1.91 ± 0.03c
p-Coumaric acid 0.10 ± 0.05b 0.13 ± 0.09a 0.07 ± 0.07d 0.10 ± 0.07b 0.08 ± 0.04c
Ferulic acid 0.51 ± 0.38b 0.47 ± 0.25c 0.74 ± 0.03a 0.37 ± 0.26d 0.27 ± 0.33e
Resveratrol 0.34 ± 0.21b 0.17 ± 0.13d 0.15 ± 0.02e 0.36 ± 0.13a 0.33 ± 0.21c
Quercetin 2.59 ± 0.93d 0.38 ± 0.02e 5.36 ± 1.51c 5.64 ± 0.96b 7.09 ± 1.03a
Cinnamic acid 0.42 ± 0.01a 0.37 ± 0.38c 0.37 ± 0.02c 0.28 ± 0.38d 0.39 ± 0.15b
Kaempferol 1.70 ± 0.33c 0.96 ± 0.40d 0.36 ± 0.15e 2.24 ± 0.48b 3.65 ± 0.73a
*standard deviation;
** values within each column followed by dierent letters are signicantly dierent at P < 0.05
Table 2 (continued)
1 3
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A. M. Alhamdan et al.
25 °C). As a microelements, Fe and Zn contents of “Ruzeiz”
date fruits stored in dierent packages at dierent tempera-
tures were recorded between 23.09 (plastic container at
5 °C) to 31.84 mg/kg (pressed and stored in plastic container
at 25 °C) and 2.62 (open cardboard at 5 °C) to 16.11 mg/
kg (plastic container at 25 °C), respectively. The highest Zn
was found in “Ruzeiz” fruit stored in open cardboard at 25
oC. The highest Cu (2.82 mg/kg) was detected in “Ruzeiz”
fruit stored in plastic container at 25 °C. Protein contents
of “Sukkari” date variety stored in dierent temperatures
and packages varied between 0.94% (closed cardboard
at 5 °C) and 2.55% (closed cardboard at 25 °C). P and K
results of “Sukkari” date fruits were identied to be between
1915 (sealed in plastic bag and stored in closed cardboard
at -18 °C) to 2583 mg/kg (plastic container at 25 °C) and
4086 (sealed in plastic bag and stored in closed cardboard at
25 °C) to 6888 mg/kg (plastic container at – 18 °C), respec-
tively. In addition, Fe and Mn amounts of “Sukkari” date
fruits were recorded to be between 18.75 (open cardboard
at 25 °C) to 24.86 mg/kg (pressed and stored in plastic con-
tainer at 5 °C) and 3.30 (sealed in plastic bag and stored in
closed cardboard at -18 °C) to 6.40 mg/kg (closed cardboard
at 5 °C), respectively. The highest Zn (6.25 mg/kg) and Cu
(3.56 mg/kg) were reported in “Sukkari” date fruits stored
in sealed plastic bag and stored in closed cardboard at 5 °C).
In general, dierences were observed in the macro and
microelement results of date varieties according to packag-
ing types. The P, K, Ca, Mg, Fe, Zn and B results of the
“Khalas” date variety stored at 25 °C were higher than those
of the “Khalas” date fruits stored at other temperatures.
Therefore, due to the high mineral content of “Khalas” date
fruits stored in various packages at 25 °C, these packages
can be recommended for Khalas fruit. It is understood from
the results that the most suitable packages for the protein
content of the “Ruzeiz” date variety are the packages used
for storage at 5 and 25 °C. It is understood from the results
obtained that the most suitable packages for the “Ruzeiz”
date variety in terms of P, K, Ca, Mg, Fe, Cu and Mn are
the ones used for storage at 5 and 25 °C. Booij et al. [69]
classied that K, Ca, Mg and P percentages of date fruits
were 0.6, 0.05, 0.04 and 0.045%, respectively. In another
study, potassium and phosphorus results of date fruits were
recorded to be between 7.468 (Khulas) and 9.619 (Soulag)
to 1.848 (Soulag) and 3.066 mg/kg (Ruzeiz), respectively
[70]. The highest Zn, Cu and Mn of Ruzeiz, Soukari and
Barhi date fruits were 9.33, 4.27 and 3.26 mg/kg in, respec-
tively [70]. Major elements in dates are in close agreement
with those of many other studies. However, quantiative val-
ues of date fruit minerals showed some uctuationc com-
pared to results of other studies [68, 70, 71]. These partial
dierences were monitored in the mineral result of dates
depending on the packaging type, date variety, harvest time,
fruits could be extended by refrigeration and by controlling
respiratory rates through a combination of packaging mate-
rials [63]. It has been reported that low temperature storage
is one of the most important preservation methods for pre-
serving fresh products such as fruits and vegetables, reduc-
ing browning reactions and delaying the spoilage of fruits
[64]. The increasing demand for herbal products whose
quality is preserved during storage necessitated appropriate
packaging. In order to minimize the loss of photodegradable
compounds such as phenolics, it is necessary to use pack-
ages that prevent the passage of light [65, 66]. It has been
monitored that the results obtained regarding phenolic com-
ponents show some dierences when compared to literature
data. Genotype, climatic factors, production systems, stor-
age temperatures, package types and harvest processes, and
cold storage are the main factors aecting the phytochemi-
cal properties of dierent product types [67, 68].
The protein and mineral contents of three types
of date fruits stored at dierent temperatures and
packages
The protein and mineral results of date varieties (“Khalas”,
“Ruzeiz” and “Sukkari”) stored at dierent temperatures
and packages are given in Table 3. In general, the protein
result of date varieties was found to be at very low. The pro-
tein content of the “Khalas” date variety ranged from 1.63%
(sealed in plastic bag and stored in closed cardboard at
-18 °C) to 2.90% (open carboard at 25 °C). The most abun-
dant macro element in date varieties was K, followed by P,
Mg and Ca in decreasing order. In terms of microelement
content, the most abundant element in date varieties was Fe,
followed by Mn, Zn, B and Cu in decreasing order. The K
and P results of the “Khalas” date variety were determined
between 4876 (plastic container at -18 °C) to 7622 mg/
kg (sealed in plastic bag and stored in closed cardboard at
25 °C) and 1235 (sealed in plastic bag and stored in closed
cardboard at -18 °C) ato 2743 mg/kg (closed cardboard at
25 °C), respectively. Also, while Fe results of “Khalas” date
fruits are reported to be between 23.08 (closed cardboard
at -18 °C) and 41.39 mg/kg (plastic container at -18 °C),
Mn contents of “Khalas” fruits were recorded between
2.63 (sealed in plastic bag and stored in closed cardboard
at -18 °C) and 9.64 mg/kg (pressed and stored in plastic
container at 5 °C). Protein contents of “Ruzeiz” date vari-
ety stored in dierent temperatures and packages varied
between 1.88% (closed cardboard at -18 °C) and 3.23%
(closed cardboard at 5 °C). While K contents of “Ruzeiz”
date fruits change between 5553 (open cardboard at -18 °C)
and 6929 mg/kg (plastic container at 25 °C), P amounts of
“Ruzeiz” date fruits were recorded between 1336 (closed
cardboard at -18 °C) and 1933 mg/kg (closed cardboard at
1 3
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
Date
variety
Storage temperatures Package types Protein contents P K Ca Mg
Khalas -18 oC Khalas stored in plastic container 2.67 ± 0.02 B* 1797 ± 17.93 CD 4876 ± 35.48 I 654 ± 1.35 D 549 ± 1.16 E
Khalas pressed and stored in plastic container 2.36 ± 0.06 C 1656 ± 4.15 E 5337 ± 2.34 F 528 ± 1.79 FG 478 ± 1.11 HI
Khalas stored in open cardboard 1.76 ± 0.04 FG 1581 ± 9.10 FG 5192 ± 2.62 G 437 ± 1.08 J 509 ± 1.23 G
Khalas stored in closed cardboard 1.90 ± 0.02 EF 1620 ± 8.02 EF 5126 ± 7.62 G 537 ± 0.72 F 534 ± 1.75 EF
Khalas sealed in plastic bag and stored in closed cardboard 1.63 ± 0.04 G 1235 ± 8.89 J 5095 ± 3.25 G 498 ± 1.73 H 465 ± 19.29 I
5 oC Khalas stored in plastic container 2.26 ± 0.04 CD 1541 ± 0.88 G 6214 ± 3.28 C 287 ± 11.18 K 410 ± 0.93 J
Khalas pressed and stored in plastic container 2.31 ± 0.04 CD 1614 ± 4.75 EF 4089 ± 8.96 J 524 ± 1.94 G 459 ± 4.21 I
Khalas stored in open cardboard 2.19 ± 0.04 D 1380 ± 1.79 I 5396 ± 8.52 F 459 ± 1.88 I 487 ± 0.99 H
Khalas stored in closed cardboard 2.37 ± 0.03 C 1782 ± 13.57 D 5897 ± 30.71 D 848 ± 1.16 A 730 ± 0.49 A
Khalas sealed in plastic bag and stored in closed cardboard 1.87 ± 0.04 EF 1474 ± 8.94 H 5793 ± 44.40 E 520 ± 0.72 G 605 ± 3.06 CD
25 oC Khalas stored in plastic container 1.65 ± 0.03 G 1766 ± 2.96 D 5744 ± 61.09 E 600 ± 0.61 E 463 ± 5.05 I
Khalas pressed and stored in plastic container 1.99 ± 0.02 E 1456 ± 35.43 H 4989 ± 38.05 H 857 ± 1.91 A 611 ± 0.87 BC
Khalas stored in open cardboard 2.90 ± 0.06 A 1830 ± 2.48 C 6328 ± 7.26 B 608 ± 0.26 E 586 ± 0.89 D
Khalas stored in closed cardboard 2.35 ± 0.02 C 2743 ± 6.36 A 6338 ± 1.91 B 667 ± 2.2.69 C 521 ± 1.07 FG
Khalas sealed in plastic bag and stored in closed cardboard 2.62 ± 0.07 B 2626 ± 9.92 B 7622 ± 29.69 A 754 ± 0.72 B 630 ± 1.75 B
Date
variety
Storage temperatures Package types Fe Zn Cu Mn B
Khalas -18 oC Khalas stored in plastic container 41.39 ± 0.10 A 3.91 ± 0.04 G 1.92 ± 0.02 D 8.91 ± 0.05 B 2.91 ± 0.02 G
Khalas pressed and stored in plastic container 23.50 ± 0.17 I 2.63 ± 0.04 K 1.70 ± 0.04 FG 3.62 ± 0.07 FG 0.89 ± 0.01 K
Khalas stored in open cardboard 30.98 ± 0.09 E 2.67 ± 0.02 JK 1.74 ± 0.05 EFG 3.55 ± 0.03 FG 0.89 ± 0.09 K
Khalas stored in closed cardboard 23.08 ± 0.04 I 3.27 ± 0.03 I 1.63 ± 0.04 G 5.53 ± 0.16 E 2.54 ± 0.01 I
Khalas sealed in plastic bag and stored in closed cardboard 26.19 ± 0.11 H 3.48 ± 0.02 H 1.84 ± 0.05 DEF 2.63 ± 0.06 I 0.06 ± 0.01 L
5 oC Khalas stored in plastic container 26.09 ± 0.40 H 2.77 ± 0.02 J 1.86 ± 0.02 DEF 3.55 ± 0.06 FG 8.32 ± 0.05 B
Khalas pressed and stored in plastic container 33.07 ± 0.09 BC 3.93 ± 0.02 G 2.83 ± 0.05 B 9.64 ± 0.07 A 6.82 ± 0.01 C
Khalas stored in open cardboard 29.46 ± 0.03 G 1.99 ± 0.02 L 0.96 ± 0.01 H 2.88 ± 0.04 H 0.06 ± 0.01 L
Khalas stored in closed cardboard 30.79 ± 0.13 EF 4.61 ± 0.04 E 1.88 ± 0.03 DE 8.18 ± 0.02 C 2.76 ± 0.04 H
Khalas sealed in plastic bag and stored in closed cardboard 30.25 ± 0.03 F 4.15 ± 0.06 F 2.53 ± 0.05 C 8.20 ± 0.02 C 3.24 ± 0.02 F
25 oC Khalas stored in plastic container 28.81 ± 0.16 G 3.49 ± 0.02 H 1.72 ± 0.05 EFG 2.64 ± 0.03 I 3.49 ± 0.01 E
Khalas pressed and stored in plastic container 29.05 ± 0.05 G 7.67 ± 0.02 B 2.61 ± 0.03 C 3.40 ± 0.01 G 1.76 ± 0.03 J
Khalas stored in open cardboard 33.36 ± 0.30 B 5.18 ± 0.01 D 2.70 ± 0.10 BC 6.12 ± 0.05 D 4.32 ± 0.02 D
Khalas stored in closed cardboard 32.51 ± 0.27 CD 5.60 ± 0.02 C 1.89 ± 0.02 DE 3.65 ± 0.05 F 2.83 ± 0.05 GH
Khalas sealed in plastic bag and stored in closed cardboard 32.05 ± 0.04 D 8.07 ± 0.02 A 3.59 ± 0.02 A 8.04 ± 0.04 C 16.08 ± 0.02 A
Date
variety
Storage temperatures Package types Protein contents P K Ca Mg
Table 3 Protein (%) and mineral contents (mg/kg) of date fruits stored in dierent packages and temperatures
1 3
4583
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A. M. Alhamdan et al.
Date
variety
Storage temperatures Package types Protein contents P K Ca Mg
Ruzeiz -18 oC Ruzeiz stored in plastic container 1.98 ± 0.05 EF 1495 ± 3.79 G 5637 ± 44.78 JK 373 ± 3.39 E 408 ± 1.24 B
Ruzeiz pressed and stored in plastic container 2.37 ± 0.03 D 1608 ± 2.32 D 5824 ± 54.08 HI 375 ± 5.31 E 349 ± 2.20 E
Ruzeiz stored in open cardboard 2.54 ± 0.02 C 1492 ± 2.26 G 5553 ± 5.60 K 360 ± 2.80 F 350 ± 1.84 E
Ruzeiz stored in closed cardboard 1.88 ± 0.04 F 1336 ± 5.12 I 5895 ± 7.97GH 311 ± 6.32 G 341 ± 1.35 E
Ruzeiz sealed in plastic bag and stored in closed cardboard 2.05 ± 0.03 E 1464 ± 5.49 H 6119 ± 50.43 EF 177 ± 1.18 I 209 ± 0.48 G
5 oC Ruzeiz stored in plastic container 2.94 ± 0.04 B 1347 ± 15.53 I 6069 ± 16.16 EF 289 ± 0.89 H 343 ± 5.04 E
Ruzeiz pressed and stored in plastic container 2.65 ± 0.06 C 1628 ± 0.85 CD 6086 ± 34.14 EF 356 ± 1.96 F 387 ± 5.31 C
Ruzeiz stored in open cardboard 2.37 ± 0.03 D 1627 ± 2.93 CD 6260 ± 17.28 D 417 ± 1.26 C 312 ± 1.11 F
Ruzeiz stored in closed cardboard 3.23 ± 0.06 A 1647 ± 2.24 C 7154 ± 0.93 A 378 ± 1.12 DE 482 ± 4.11 A
Ruzeiz sealed in plastic bag and stored in closed cardboard 2.30 ± 0.03 D 1907 ± 1.05 B 6153 ± 26.88 DE 381 ± 5.45 DE 373 ± 3.76 D
25 oC Ruzeiz stored in plastic container 2.26 ± 0.04 D 1635 ± 6.79 C 6929 ± 42.68 B 656 ± 2.59 A 481 ± 3.22 A
Ruzeiz pressed and stored in plastic container 3.08 ± 0.02 AB 1533 ± 3.17 F 6169 ± 32.28 DE 406 ± 1.59 C 410 ± 1.90 B
Ruzeiz stored in open cardboard 2.61 ± 0.02 C 1575 ± 2.54 E 6515 ± 52.11 C 524 ± 3.56 B 289 ± 0.78 C
Ruzeiz stored in closed cardboard 2.56 ± 0.03 C 1933 ± 16.06 A 5992 ± 1.25 FG 409 ± 1.21 C 385 ± 4.69 C
Ruzeiz sealed in plastic bag and stored in closed cardboard 2.35 ± 0.05 D 1627 ± 2.54CD 5751 ± 59.99 IJ 388 ± 1.48 D 390 ± 1.28 C
Date
variety
Storage temperatures Package types Fe Zn Cu Mn B
Ruzeiz -18 oC Ruzeiz stored in plastic container 26.48 ± 0.29 F 3.53 ± 0.02 E 2.63 ± 0.02 CD 6.27 ± 0.05 I 1.84 ± 0.03 H
Ruzeiz pressed and stored in plastic container 30.25 ± 0.03 C 3.89 ± 0.01 D 1.92 ± 0.02 F 5.81 ± 0.02 J 2.85 ± 0.04 F
Ruzeiz stored in open cardboard 31.08 ± 0.36 B 3.68 ± 0.04 DE 2.81 ± 0.01 AB 10.35 ± 0.07 D 4.63 ± 0.02 E
Ruzeiz stored in closed cardboard 28.77 ± 0.05 D 3.58 ± 0.02 E 2.78 ± 0.06 AB 6.29 ± 0.02 I 2.57 ± 0.10 G
Ruzeiz sealed in plastic bag and stored in closed cardboard 24.17 ± 0.09 G 1.82 ± 0.01 G 0.90 ± 0.01 H 2.72 ± 0.04 K 0.90 ± 0.10 I
5 oC Ruzeiz stored in plastic container 23.09 ± 0.05 H 4.12 ± 0.02 C 2.48 ± 0.01 E 9.86 ± 0.02 E 6.64 ± 0.04 C
Ruzeiz pressed and stored in plastic container 26.32 ± 0.05 F 3.72 ± 0.02 DE 1.82 ± 0.03 FG 11.26 ± 0.02 C 6.62 ± 0.04 C
Ruzeiz stored in open cardboard 26.22 ± 0.06 F 2.72 ± 0.19 F 1.86 ± 0.05 FG 2.62 ± 0.28 K 0.95 ± 0.08 I
Ruzeiz stored in closed cardboard 27.50 ± 0.26 E 3.83 ± 0.05 D 2.85 ± 0.05 A 7.74 ± 0.04 G 2.88 ± 0.09 F
Ruzeiz sealed in plastic bag and stored in closed cardboard 26.31 ± 0.04 F 2.78 ± 0.02 F 2.81 ± 0.01 AB 8.53 ± 0.05 F 4.64 ± 0.05 E
25 oC Ruzeiz stored in plastic container 27.54 ± 0.03 E 4.80 ± 0.03 B 2.82 ± 0.02AB 16.11 ± 0.02 A 3.39 ± 0.09 B
Ruzeiz pressed and stored in plastic container 31.84 ± 0.04 A 2.70 ± 0.02 F 2.77 ± 0.02 AB 5.54 ± 0.06 J 2.57 ± 0.08 G
Ruzeiz stored in open cardboard 28.42 ± 0.26 D 6.10 ± 0.01 A 2.55 ± 0.07 DE 12.66 ± 0.18 B 10.29 ± 0.08 A
Ruzeiz stored in closed cardboard 28.53 ± 0.04 D 3.53 ± 0.02 E 1.79 ± 0.02 G 7.15 ± 0.04 H 1.84 ± 0.03 H
Ruzeiz sealed in plastic bag and stored in closed cardboard 28.41 ± 0.01 D 4.63 ± 0.01 B 2.71 ± 0.02 BC 12.62 ± 0.15 B 6.33 ± 0.12 D
Date
variety
Storage temperatures Package types Protein contents P K Ca Mg
Table 3 (continued)
1 3
4584
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Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
Date
variety
Storage temperatures Package types Protein contents P K Ca Mg
Sukkari -18 oC Sukkari stored in plastic container 1.43 ± 0.04 FG 2071 ± 15.72 DE 6888 ± 56.53 A 571.86 ± 5.89 E 661 ± 0.59 F
Sukkari pressed and stored in plastic container 1.69 ± 0.03 D 2450 ± 33.06 B 4208 ± 1.54 HI 447.98 ± 1.80 H 539 ± 1.19 J
Sukkari stored in open cardboard 1.86 ± 0.04 C 1963 ± 3.92 EF 4790 ± 30.17 C 476.10 ± 3.83 G 578 ± 1.33 I
Sukkari stored in closed cardboard 1.30 ± 0.04 GH 2498 ± 6.42 AB 5270 ± 19.88 B 565.53 ± 3.33 E 697 ± 3.19 E
Sukkari sealed in plastic bag and stored in closed cardboard 1.26 ± 0.06 HI 1915 ± 36.20 F 4139 ± 20.23 IJ 415.03 ± 2.64 I 499 ± 1.96 L
5 oC Sukkari stored in closed plastic container 1.46 ± 0.05 EF 2069 ± 2.24 E 4334 ± 11.81 G 683.69 ± 6.87 D 647 ± 3.56 G
Sukkari pressed and stored in plastic container 1.61 ± 0.06 DE 2576 ± 4.32 A 4485 ± 17.36 EF 386.74 ± 1.78 J 535 ± 2.83 J
Sukkari stored in open cardboard 1.58 ± 0.06 DEF 1991 ± 1.60 EF 4517 ± 1.48 DE 972.09 ± 4.90 A 828 ± 1.85 A
Sukkari stored in closed cardboard 0.94 ± 0.04 K 2465 ± 4.72 AB 5262 ± 31.73 B 688.26 ± 1.16 D 769 ± 1.42 D
Sukkari sealed in plastic bag and stored in closed cardboard 0.98 ± 0.02 JK 2299 ± 95.75 C 5207 ± 3.57 B 910.34 ± 1.19 B 817 ± 1.88 B
25 oC Sukkari stored in plastic container 2.07 ± 0.04 B 2583 ± 50.95 A 4581 ± 1.43 D 547.57 ± 1.66 F 477 ± 2.32 M
Sukkari pressed and stored in plastic container 1.62 ± 0.04 DE 2254 ± 6.12 C 4528 ± 17.19 DE 749.53 ± 1.41 C 801 ± 1.45 C
Sukkari stored in open cardboard 1.01 ± 0.03 JK 2049 ± 1.03 E 4233 ± 22.25 H 547.57 ± 4.57 F 616 ± 1.42 H
Sukkari stored in closed cardboard 2.55 ± 0.03 A 2191 ± 1.18 CD 4410 ± 10.53 FG 465.71 ± 5.22G 659 ± 0.99 F
Sukkari sealed in plastic bag and stored in closed cardboard 1.11 ± 0.02 IJ 2254 ± 1.72 C 4086 ± 38.18 J 357.54 ± 1.76 K 514 ± 4.16 K
Date
variety
Storage temperatures Package types Fe Zn Cu Mn B
Sukkari -18 oC Sukkari stored in plastic container 16.75 ± 0.03 L 5.05 ± 0.02 D 3.31 ± 0.02 B 4.20 ± 0.01 F 5.87 ± 0.02 CD
Sukkari pressed and stored in plastic container 18.95 ± 0.06 J 3.43 ± 0.01 K 2.57 ± 0.02 C 3.41 ± 0.02 I 3.45 ± 0.02 J
Sukkari stored in open cardboard 21.58 ± 0.11 E 4.37 ± 0.02 H 1.72 ± 0.05 EF 3.47 ± 0.02 I 5.21 ± 0.01 FG
Sukkari stored in closed cardboard 23.35 ± 0.04 B 4.52 ± 0.03 FG 1.86 ± 0.05 D 6.28 ± 0.02 B 4.94 ± 0.01 I
Sukkari sealed in plastic bag and stored in closed cardboard 19.84 ± 0.06 H 4.17 ± 0.01 I 2.50 ± 0.03 C 3.30 ± 0.01 J 4.94 ± 0.02 GH
5 oC Sukkari stored in plastic container 21.89 ± 0.04 D 4.43 ± 0.01 GH 1.80 ± 0.02 DE 3.50 ± 0.01 I 2.49 ± 0.18 K
Sukkari pressed and stored in plastic container 24.86 ± 0.05 A 5.22 ± 0.03 C 2.63 ± 0.05 C 5.22 ± 0.05 C 3.40 ± 0.02 J
Sukkari stored in open cardboard 21.15 ± 0.03 F 5.70 ± 0.04 B 2.53 ± 0.06 C 4.83 ± 0.03 D 6.54 ± 0.20 B
Sukkari stored in closed cardboard 19.23 ± 0.04 I 4.60 ± 0.02 F 1.89 ± 0.03 D 6.40 ± 0.02 A 11.59 ± 0.19 A
Sukkari sealed in plastic bag and stored in closed cardboard 20.41 ± 0.02 G 6.25 ± 0.04 A 3.56 ± 0.04 A 4.41 ± 0.01 E 5.30 ± 0.19 EF
25 oC Sukkari stored in plastic container 21.06 ± 0.03 F 3.54 ± 0.02 J 1.82 ± 0.04 DE 4.42 ± 0.03 E 4.34 ± 0.02 I
Sukkari pressed and stored in plastic container 19.98 ± 0.01 J 4.35 ± 0.04 H 2.61 ± 0.02 C 5.20 ± 0.01 C 6.06 ± 0.02 C
Sukkari stored in open cardboard 18.75 ± 0.02 K 3.54 ± 0.03 J 2.60 ± 0.01 C 3.62 ± 0.07 H 3.44 ± 0.05 J
Sukkari stored in closed cardboard 20.37 ± 0.01 G 4.88 ± 0.01 E 3.28 ± 0.02 B 4.08 ± 0.02 G 5.62 ± 0.04 DE
Sukkari sealed in plastic bag and stored in closed cardboard 22.81 ± 0.04 C 0.46 ± 0.03 L 1.61 ± 0.04 F 4.94 ± 0.04 D 4.84 ± 0.05 H
*A , B; p < 0.01, values within each column followed by dierent capital letters are signicantly dierent at P < 0.01
Table 3 (continued)
1 3
4585
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A. M. Alhamdan et al.
relationships (p < 0.05, r = 0.30–0.70) between Mg contents
and Zn contents and Fe contents with Mn contents. While
the Zn and Cu contents of the Khalas date palm variety cre-
ate signicant and positive relationships with the Mn and B
contents, the Zn contents have low strong (p < 0.05, r < 0.30)
relationships with Mn and medium strong relationships with
B (p < 0.05, r = 0.30–0.70). This study determined that Cu
contents showed moderate (p < 0.05, r = 0.30–0.70) and
high strong relationships (p < 0.05, r > 0.70) with Mn and
B contents, respectively. In addition, when looking at the
Pearson correlation was made between protein, macro (P,
K, Ca, Mg and S) and micro (Fe, Zn, Cu, Mn and B) nutri-
tional element contents of Khalas date variety in dierent
packages at -18 °C; It was stated that there was a signicant
and strong negative relationship (p < 0.05, r > 0.70) between
the K contents and Zn contents of the Khalas fruit variety.
It was determined that there were signicant and high cor-
relations (p < 0.05, r > 0.70) between Ca and Mn, Mg with
Mn and B contents, Mn and B contents of Khalas date fruit.
When the Ca and Zn contents of the Khalas date variety at
5 °C in dierent packages are examined, it was revealed that
there were signicant and highly strong positive relation-
ships (p < 0.05, r > 0.70) between the Ca contents and Mg
contents, and the Zn contents and Mn contents of the vari-
ety. When the protein and nutrient contents of date varieties
in dierent packages at 25 °C are examined, iIt was stated
that there were strong relationships (p < 0.05, r > 0.70)
between the protein contents of the fruit variety and Fe con-
tents, between K and B, between Mg and Zn and Cu, and
between Cu and Mn contents.
Pearson correlation (r) between protein, macro (P, K,
Ca, Mg and S) and micro (Fe, Zn, Cu, Mn and B) nutri-
tional element contents of “Ruzeiz” date variety at dier-
ent temperatures and packages is shown in Fig. 3. Although
climatic factors, ambient temperature, and dry matter con-
tent of dates, soil type, fertilizer and climatic factors [72].
As a result, the obtained values provide important data to
explain the dierences in the mineral content of three dier-
ent date varieties as a result of storage at dierent tempera-
tures and packages. In line with this data, optimum storage
temperature and packaging types are explained. It is neces-
sary to continue studies on the eect of harvest processing
and storage factors of date fruits on date composition and
technological properties.
Person’s correlation
Pearson correlation (r) between protein, macro (P, K, Ca,
Mg and S) and micro (Fe, Zn, Cu, Mn and B) nutritional
element contents of “Khalas” date variety at dierent tem-
peratures and packages is illustrated in Fig. 2. Although
there is a positive relationship between the protein contents
and nutritional elements of the Khalas date variety, it was
determined that the relationship between the Fe contents
was signicant and a moderately strong positive relation-
ship (p < 0.05, r = 0.30–0.70) (Fig. 2). Although there are
positive relationships between the P contents of the Kha-
las date fruit and other nutritional elements, it was stated
that there were signicant and moderately strong positive
relationships (p < 0.05, r = 0.30–0.70) with the K, Zn and B
contents. A signicant and moderately strong positive rela-
tionship (p < 0.05, r = 0.30–0.70) was found between the K
contents and B contents of the Khalas date variety at dif-
ferent temperatures and packages, while a signicant and
highly strong positive relationship is found between the Ca
contents and Zn contents (p < 0.05. r > 0.70). Considering
the Mg and Fe contents of the date variety, it was revealed
that there were signicant and moderately strong positive
Fig. 2 Pearson correlation (r)
between protein, macro (P, K, Ca,
Mg and S) and micro (Fe, Zn, Cu,
Mn and B) nutritional element
contents of “Khalas” date variety
stored in dierent packages and
temperatures
1 3
4586
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral…
element contents of “Sukkari” date variety at dierent
temperatures and packages is pointed out in Fig. 4. It was
determined that there was a signicant and strong positive
relationship (p < 0.05, r > 0.70) between Ca contents and
Mg contents of the “Sukkari” date variety, and a signicant
and moderately strong positive relationship between Ca
contents and Zn contents (p < 0.05, r = 0.30–0.70) (Fig. 4).
When the P, Mg, Zn and Mn contents of “Sukkari” date fruit
in dierent temperatures and packages are examined, there
are no signicant dierences between P and Mn, Mg and
Zn and B contents, Zn and Cu contents, and Mn and B con-
tents of the date variety. It was stated that there were high-
strength positive relationships (p < 0.05, r > 0.70).
Additionally, when the Pearson correlation between pro-
tein, macro (P, K, Ca, Mg and S) and micro (Fe, Zn, Cu, Mn
and B) nutritional element contents of Sukkari date variety
in dierent packages at -18 °C was examined, it was seen
that “Sukkari” fruit variety had Fe It was stated that there
was a signicant and strong negative relationship (p < 0.05,
r > 0.70) between their contents and Cu contents. It has been
revealed that there are signicant and strong positive rela-
tionships (p < 0.05, r > 0.70) between the Ca content and
Mg contents, and Zn contents and B contents of “Sukkari”
date fruit. It was determined that there were signicant and
strong negative relationships (p < 0.05, r > 0.70) between
the protein contents and K contents of “Sukkari” date vari-
ety in dierent packages at 5 °C. Also, there were signicant
and highly strong positive relationships (p < 0.05, r > 0.70)
between Ca and Mg, and between Zn and Cu at the same
temperature.
there are positive relationships between the Ca contents and
Mg, Zn and Mn contents of the “Ruzeiz” date variety, it
was determined that the relationships between them were
signicant and moderately strong positive relationships
(p < 0.05, r = 0.30–0.70) (Fig. 3). Although there was a posi-
tive relationship between the Mg contents of the rezeez date
fruit and other nutritional elements, it was determined that
there was a signicant and moderately strong positive rela-
tionship (p < 0.05, r = 0.30–0.70) with the Cu contents. The
study determined that there were signicant and highly pos-
itive relationships (p < 0.05, r > 0.70) between the Zn and
Mn and B contents of the Rezeez date variety in dierent
temperatures and packages, and between the Mn contents
and B contents.
In addition, when the Pearson correlation between the
protein, macro (P, K, Ca, Mg and S) and micro (Fe, Zn, Cu,
Mn and B) nutrient contents of the “Ruzeiz” date variety
in dierent packages at -18 °C was examined, it was found
that the K of the Ruzeiz fruit variety. It was stated that there
was a signicant and strong negative relationship (p < 0.05,
r > 0.70) between the Mn contents and the Mn contents. It
was stated that there were signicant and high strong rela-
tionships (p < 0.05, r > 0.70) between Ca contents and Mg
and Zn contents, Mg contents and Zn contents, and Fe con-
tents and B contents of Ruzeiz date fruit. It was revealed
that there were signicant and highly positive relationships
(p < 0.05, r > 0.70) between the Mn contents and B contents
of the Ruzeiz date variety at 5 °C in dierent packages. It
was determined that there were signicant and high correla-
tions (p < 0.05, r > 0.70) between protein contents and Fe
contents and between P and Cu contents of date variety in
dierent packages at 25 °C.
Pearson correlation (r) between protein, macro (P, K, Ca,
Mg and S) and micro (Fe, Zn, Cu, Mn and B) nutritional
Fig. 3 Pearson correlation (r)
between protein, macro (P, K,
Ca, Mg and S) and micro (Fe,
Zn, Cu, Mn and B) nutritional
element contents of Ruzeiz date
variety stored in dierent pack-
ages andtemperatures
1 3
4587
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
A. M. Alhamdan et al.
“Sukkari” varieties in decreasing order. The most abundant
macro element in date varieties was K, followed by P, Mg
and Ca in decreasing order. In terms of microelement con-
tent, the most abundant element in date palm varieties was
Fe, followed by Mn, Zn, B and Cu in decreasing order. It
is understood from the results obtained that the most suit-
able packages for the “Ruzeiz” date variety in terms of P,
K, Ca, Mg, Fe, Cu and Mn are the ones used for storage at
5 and 25 °C. Dierences were found among the varieties
in terms of polyphenols, avonoids, antioxidant activities,
phenolic compounds and minerals. This has revealed that
the nutritional properties of date fruit, depending on stor-
age temperature and packaging type, are a wide area that
requires in-depth examination. In this study, the eects of
temperature and storage on changes in proteins, bioactive
compounds, antioxidant activity, phenolics and minerals
obtained from date fruit extracts were evaluated. Bioactive
compounds blamed for the health-promoting eects of date
fruits were not signicantly aected even after extremely
long-term storage. It should be emphasized that date fruits
may be an interesting source of nutraceuticals, considering
the high stability of nutritional parameters against storage
and temperature. It has been observed that there is a good
correlation between the phenolic component contents of
date fruits and the total antioxidant activity values of all
date fruit extracts. During this storage period, signicant
changes were observed in the total phenol, avonoid, phe-
nolic compound and mineral results of date fruits stored at
dierent temperatures and packages. It is necessary to carry
out studies to preserve the nutritional value and preserve the
quality of these date fruits, which are rich in phytochemicals
and minerals, in all intermediate processes until they reach
the table from the eld.
Acknowledgements Thanks to the Agency for Research and Inno-
vation (ARI), Saudi Ministry of Education for funding this research
Conclusion
The best storage package, temperature and preservation for
the highest quality date fruit preserves the bioactive com-
pounds, antioxidant activities and nutrient properties of date
fruits and the market value of the product. The highest total
phenols and antioxidant capacity values were monitored in
“Ruzeiz”, followed by “Sukkari” and “Khalas” date variet-
ies. The highest moisture loss in date fruits was observed
in fruits stored at 25 °C. The moisture content of the “Suk-
kari” date variety stored in “pressed and stored in plastic
container” at 25 °C was signicantly preserved compared
to those stored in other packages. It has been revealed that
storing dates in cardboard packages with lids is important
in terms of moisture retention. The total phenol result of
dates mostly increases in parallel with the increase in stor-
age temperature. The most suitable storage temperature and
packaging type for the avonoid content of the “Khalas”
date variety were “plastic container” at -18 °C and “open
cardboard” at 25 °C, respectively. The highest antioxi-
dant activity values were detected in “open carboard” and
“sealed in plastic bag and stored in closed cardboard” pack-
ages at 25 °C. In addition, total phenol, avonoid and anti-
oxidant activity results of date varieties stored at dierent
temperatures and packages were found to be at their high-
est levels when stored at 25 oC (except for “Sukkari” fruit
stored in a “plastic container” at 5 oC). Total phenol and
antioxidant capacity results of “Khalas” and “Ruzeiz” date
varieties were high in “open carboard” packaging at 25 oC.
However, the total avonoid results of date fruits were low
in the “Khalas” variety at -18 oC, while it was high in the
“Ruzeiz” variety stored at 25 oC in “open cardboard” pack-
aging. In general, the highest phenolic compounds were
detected in “Khalas” date variety, followed by “Ruzeiz” and
Fig. 4 Pearson correlation (r)
between protein, macro (P, K, Ca,
Mg and S) and micro (Fe, Zn,
Cu, Mn and B) nutritional ele-
ment contents of “Sukkari” date
variety stored in dierent packges
and temperatures
1 3
4588
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
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Author contributions AMA: storage process monitoring; critically
contributed to the nal version of the manuscript, editing; FYAJ: meth-
odology, validation, the experimental plan; YAA: carried out all the
operation related to preharvest treatments, storage process monitor-
ing; IAMA: Formal analysis, Editing; MGE: organized the harvesting,
software, methodology, experiment; MMÖ: Validation; conducted all
the laboratory analysis, Writing; NU: Formal analysis; Investigation.
Funding Open access funding provided by the Scientic and Techno-
logical Research Council of Türkiye (TÜBİTAK).
Data availability Data will be made available on request.
Declarations
Compliance with ethics requirements This study is not a study with
human participants or animals.
Competing interests No conict of interest between the authors.
Open Access This article is licensed under a Creative Commons
Attribution 4.0 International License, which permits use, sharing,
adaptation, distribution and reproduction in any medium or format,
as long as you give appropriate credit to the original author(s) and the
source, provide a link to the Creative Commons licence, and indicate
if changes were made. The images or other third party material in this
article are included in the article’s Creative Commons licence, unless
indicated otherwise in a credit line to the material. If material is not
included in the article’s Creative Commons licence and your intended
use is not permitted by statutory regulation or exceeds the permitted
use, you will need to obtain permission directly from the copyright
holder. To view a copy of this licence, visit http://creativecommons.
org/licenses/by/4.0/.
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