Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene thebaica L.)
2017
Al-Haj, N. Q. M. | Al-Farga, A. | Lianfu, Z. | Raza, H. | Yu, J. H. | Abdalla, M. | Aboshora, W. | Niu, F. F. | Idriss, S. E.
Epicarp, flesh and pitted samples of doum fruit (Hyphaene thebaica) were analyzed forproximate, fatty acid and amino acid (essential and non-essential) composition. Microstructureof the samples surface was observed using scanning electron microscopy (SEM). Total dietaryfiber (TDF) and insoluble dietary fiber (IDF) content was found higher in the epicarp (61.48and 57.31 g/100g respectively) compared to the other samples. On the other hand, flesh, pittedfruit and epicarp samples contained (6.92 g/100g), (6.01 g/100g) and (4.17 g/100g) SDF,respectively. The saturated fatty acids of epicarp, pitted sample and flesh were dominated bypalmitic acid (C16:0) 75.10%, 64.47% and 34.14% respectively. The results showed fleshsample had higher percentages (p<0.05) of unsaturated fatty acids; specifically, in oleic acid(25.66%) and linoleic acid (21.39%) compared to the other samples. The highest amount ofessential amino acids in each samples were phenylalanine and leucine. While glutamic andaspartic acids were found higher among nonessential amino acids in each samples. SEMimages showed that the hollows and voids were more obvious on the surfaces of each samples.
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