Revue Nature et Technologie
Volume 13, Numéro 1, Pages 65-71
2021-01-30
évolution De La Fraction Lipidique Et Protéique Au Cours De Maturation De La Datte Deglet-nour
Auteurs : Yahiaoui Karima . Bouchenak Ouahiba . Arab Karim . Benchabane Ahmed .
Résumé
Deglet Nour dates at different stages of ripening were analyzed for their main chemical composition in lipids, fatty acids, proteins and amino acids. The following values (based on dry weight) were obtained for the five stages of ripening, respectively for lipids: from 1.25% Ms at the Hababouk stage to 6.33% Ms at the Kimri stage, 3.65% Ms at the Khâlal stage, 2.56% Ms at the Routab stage and 1.97% Ms at the Tamar stage. The fatty acids revealed are mainly myristic and palmitic acids. Protein analysis indicates values of 2.63% Ms at the Kimri stage and 1.25% Ms at the Tamar stage. Among the amino acids identified, only five were found to be present in significant amounts (glycine, -amino butyric acid, arginine, valine and lysine). From these results, it is difficult to overlook the importance of the lipid and protein fraction of the date in the formation of specific pigments and flavours.
Mots clés
Dates ; marturation ; lipid ; protein
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