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Title: Syrup from common date variety (Phoenix dactylifera L.): Optimization of sugars extraction and their quantification by high performance liquid chromatography
Authors: Djaoud, Kahina
Arkoub-Djermoune, Lynda
Remini, Hocine
Sait, Sabrina
Tazarourte, Myriam
Hadjal, Samir
Romero, Alberto
Madani, Khodir
Boulekbache-Makhlouf, Lila
Keywords: Dates, extraction methods, HPLC analysis, RSM, sugars, syrup
Issue Date: 2019
Publisher: Université de Bouira
Citation: Current Nutrition and Food Science 15, 1
Abstract: In Algeria, important quantities of secondary date variety (Phoenix dactylifera L.) are generated in each campaign; their chemical composition is similar to that of commercial dates. The present work aims to valorize this common date variety (Degla-Beida) which is often poorly exploited. Methods: In this context, we tried to prepare syrup from the secondary date variety and evaluate the effect of conventional extraction (CE) or water bath extraction (WBE) and alternative extraction (microwaves assisted extraction (MAE) and ultrasound-assisted extraction (UAE)) on its total sugar content (TSC), using response surface methodology (RSM). Then, the analysis of individual sugars was performed by high performance liquid chromatography (HPLC). Results: Maximum predicted TSC recoveries under the optimized conditions for MAE, UAE and CE were 233.248 ± 3.594 g/l, 202.889 ± 5.797g/land 233.535 ± 5.412g/l, respectively, which were close to the experimental values: 233.796 ± 1.898 g/l; 202.037 ± 3.401 g/land 234.380 ± 2.425 g/l. HPLC analysis revealed high similarity in the sugar composition of date juices obtained by MAE (60.11% sucrose, 16.64% glucose and 23.25% fructose) and CE (50.78% sucrose, 20.67% glucose and 28.55% fructose), although a large difference was detected for that obtained by UAE (0.00% sucrose, 46.94% glucose and 53.06% fructose). Conclusion: Microwave-assisted extraction was the best method for the preparation of date syrup with an optimal recovery of total sugar content. However, ultrasound-assisted extraction was the best one for the preparation of date syrup with high content of reducing sugars.
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