四个沙特鲜枣（椰枣，Phoenix dactylifera L.）品种的理化特性和真菌谱

Physico-chemical characteristics and fungal profile of four Saudi fresh date (Phoenix dactylifera L.) cultivars.

作者信息

Al-Asmari Fahad, Nirmal Nilesh, Chaliha Mridusmita, Williams David, Mereddy Ram, Shelat Kinnari, Sultanbawa Yasmina

机构信息

Queensland Alliance for Agricultural and Food Innovation (QAAFI), The University of Queensland, Australia; Department of Food and Nutrition Sciences, King Faisal University, Saudi Arabia.

Queensland Alliance for Agricultural and Food Innovation (QAAFI), The University of Queensland, Australia.

出版信息

Food Chem. 2017 Apr 15;221:644-649. doi: 10.1016/j.foodchem.2016.11.125. Epub 2016 Nov 23.

DOI:10.1016/j.foodchem.2016.11.125

PMID:27979253

Abstract

Physico-chemical and microbial analyses of four commercial fresh date cultivars (Sukari, Barhi, Khalas and Rothana) grown in Saudi Arabia were evaluated. Colorimetric assay indicated that Sukari had the highest total sugar content of 13.21g/100gFW while the lowest was in Rothana with 7.96g/100gFW. Total phenolic content (TPC) ranged from 76.74 to 122.20mgGAE/100gFW in Barhi and Rothana respectively, whereas antioxidant activity was highest in Sukari (105.99μgGAE/gFW) and lowest in Khalas (90.81μgGAE/gFW). The dominant fungal genera were Aspergillus sp., Rhizopus sp., Penicillium sp. and Sarocladium sp., occurring at 37, 18, 13 and 12% respectively. The highest fungal occurrence was in Barhi (30%) followed by Sukari (29%), Khalas (26%) and Rothana (15%). The TPC had a negative correlation with fungal occurrence whilst the total sugars had a positive correlation.

摘要

对在沙特阿拉伯种植的四个商业鲜枣品种（苏卡里、巴里、哈拉斯和罗塔纳）进行了理化和微生物分析。比色法分析表明，苏卡里的总糖含量最高，为13.21g/100gFW，而罗塔纳最低，为7.96g/100gFW。巴里和罗塔纳的总酚含量（TPC）分别为76.74至122.20mgGAE/100gFW，而抗氧化活性在苏卡里最高（105.99μgGAE/gFW），在哈拉斯最低（90.81μgGAE/gFW）。主要真菌属为曲霉属、根霉属、青霉属和帚枝霉属，分别占37%、18%、13%和12%。真菌发生率最高的是巴里（30%），其次是苏卡里（29%）、哈拉斯（26%）和罗塔纳（15%）。总酚含量与真菌发生率呈负相关，而总糖呈正相关。