Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient

Haifa Sebii*, Sirine Karra, Brahim Bchir, Abir M. Ghribi, Sabine M Danthine, Christophe Blecker, Hamadi Attia and Souhail Besbes

Physico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient.

As a first step, we will focus on investigating the morphology, the physico-chemical, the surface and the antioxidant properties as well as the nutritional value of Tunisian date palm pollen. Then, we will discuss the possibility of a further cracking of this typical product to create novel ingredients acting as a bio-surfactant and replacing the synthetic antioxidants at the same time. Thus and as far as we know, this present work will be the first to relate physical to chemical properties in order to discuss the storage conditions, the way of processing and the probable behavior of DPP in agri-food and pharmaceutical field.

The amino acid composition of the current studied DPP was presented in Table 2. The essential amino acids presented around 39% of the total detected amino acids in the analyzed sample, which indicated the great nutritional value of DPP. However, our value was lower than that reported for Egyptian date palm pollen (47%). This slight difference was due to the variations observed in histidine, leucine, lysine and methionine content.

The second group of amino acids was present in less percentage. Examples of these amino acids are arginine, valine, glycine, serine, threonine, phenylalanine and isoleucine, whose contents ranged between 3.46% and 5.77%. Alanine and glycine have a sweet taste. Besides, glycine is one of the major components of human skin collagen. It interferes with other essential amino acids to form a polypeptide that would promote regrowth and tissue healing, while arginine stimulates the secretion of pituitary and pancreas gland hormones, enhancing immunity and reducing the tumor protein synthesis and growth.

Adv Food Technol Nutr Sci Open J. 2019; 5(3): 84-91. doi: 10.17140/AFTNSOJ-5-160

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