oods
A icle
Physico-Chemical Cha ac e iza ion o Tunisian
Cana y Palm (Phoenix cana iensis Ho . Ex Chabaud)
Da es and E alua ion o Thei Addi ion in Biscui s
Mohamed Tu ki 1, Le icia Ba bosa-Pe ei a 2,3 , Ma a Be olino 2, Ismahen Essaidi 1,4,
Daniela Ghi a dello 2, Luisa To i 5, Nabiha Bouzoui a 1and Giuseppe Zeppa 2,*
1Inno a ion and alo isa ion labo a o y o a sus ainable ood indus y, Highe School o Food Indus ies,
Tunis 1003, Tunisia; [email p o ec ed] (M.T.); [email p o ec ed] (I.E.);
[email p o ec ed] (N.B.)
2
Depa men o Ag icul u e, Fo es and Food Sciences (DISAFA), Uni e si y o Tu in, 10095 G ugliasco, I aly;
[email p o ec ed] (L.B.-P.); [email p o ec ed] (M.B.); daniela.ghi a [email p o ec ed] (D.G.)
3Depa men o Analy ical Chemis y, Nu i ion and Food Science, Facul y o Pha macy, Uni e si y o
San iago de Compos ela, 15705 San iago de Compos ela, Spain
4Resea ch Uni o Ag obiodi e si y, Highe Ag onomic Ins i u e o Cho Me iem, Sousse Uni e si y,
Cho Mé iem 4042, Tunisia
5Uni e si y o Gas onomic Sciences, 12042 B a, I aly; [email p o ec ed]
*Co espondence: [email p o ec ed]; Tel.: +39-0116708705
Recei ed: 1 May 2020; Accep ed: 25 May 2020; Published: 28 May 2020
Abs ac :
Phoenix cana iensis Ho . Ex Chabaud, also known as he Cana y Island palm o o namen al
palm, is an endemic species o he Cana y Islands and has been widely p opaga ed globally. I has
become one o he mos impo an and app ecia ed o namen al plan s, especially in he Medi e anean
clima e. The ui s a e edible bu used only o eed as hey a e bi e . Despi e i s di usion, no much
da a on he composi ion o hese ui s and hei applica ion as ood a e a ailable. The aim o his
s udy was o de ine he chemical cha ac e is ics, especially hose o he polyphenolic cons i uen s,
o ed and yellow a ie ies o Cana y palm da es, and o e alua e hei use alone o in di e en mixes
in biscui p oduc ion. The yellow a ie y had highe quan i ies o ibe (36.88% DW (D y Weigh ))
and polyphenolic compounds, while he ed a ie y had a high con en o suga s, mainly glucose
(22.8% DW). Epica echin is he mos impo an polyphenol o da es (562
µ
g/g DW). The use o da e
palm powde on biscui p oduc ion esul ed in an inc ease in ha dness, polyphenol and ibe con en ,
and an ioxidan ac i i y. Senso y analysis showed ha he biscui s ob ained wi h a 25/75 mix o
ed/yellow da e powde had he mos o e all liking.
Keywo ds: Phoenix cana iensis; da e; biscui ; polyphenol; an ioxidan capaci y; palm
1. In oduc ion
Phoenix cana iensis Ho . Ex Chabaud, also known as he Cana y Island palm o o namen al palm,
is a species ha belongs o he A ecaceae amily. I is endemic o he Cana y Islands, has been widely
p opaga ed all o e he wo ld, and has become one o he mos impo an and app ecia ed o namen al
plan s, especially in he Medi e anean clima e [1].
The ui , which ipens in ea ly summe , is an o al, eddish o da k pu ple d upe measu ing
abou 2 cm long, wi h a diame e o 1 cm [
2
,
3
] and con ains a single la ge seed, nea ly 1 cm long.
Suga concen a ion a ies om 9% o 29% o esh ui , acco ding o he ma u a ion s age ( om
Khalal o yellow s age o Ru ab o so ipe s age) [
4
]. Mo eo e , malic acid (0.6%–1% o esh ui ),
ci ic acid (0.7%–0.8% o esh ui ), and succinic acid (0.6%–1.8% o esh ui ) a e also p esen [
4
].
Foods 2020,9, 695; doi:10.3390/ oods9060695 www.mdpi.com/jou nal/ oods
Foods 2020,9, 695 2 o 14
The polyphenol con en is e y high, a 85–180 mg o gallic acid equi alen (GAE)/100 g o esh ui ,
acco ding o Amo
ó
s e al. [
4
] o 315–2600 mg GAE/100 g o esh ui , acco ding o Djouab e al. [
5
].
The an ioxidan capaci y is app oxima ely 94% o he peel and 58% o he pulp [4].
The seed is cha ac e ised by a high con en o oil (abou 10%) wi h app oxima ely 50% o oleic
acid and 19% o linoleic acid [6,7].
Al hough he ui is edible [
4
,
7
], i is e y as ingen , due o a high polyphenol con en [
5
],
no sui able o human consump ion, and he e o e is used only as eed. Small quan i ies o ui s ha e
been epo ed o be consumed locally in he Cana y Islands [
4
], bu he only applica ion was as an
an ioxidan in ma ga ine p oduc ion [
8
] as a peel ex ac . Since P. cana iensis is ex ensi ely plan ed and
p oduces a la ge amoun o ui , he e is a g ea amoun o a ailable biomass ha can be alo ized
di ec ly o by eco e ing i s bioac i e molecules o use as ing edien s in ood, pha maceu icals,
and cosme ics. The objec i es o his s udy we e o pe o m a physico-chemical cha ac e iza ion o wo
local Tunisian a ie ies ( ed and yellow) o P. cana iensis, o de ine hei polyphenolic cons i uen s as
a i s - epo ed s udy, and o e alua e hei e ec alone o as a mix in biscui p oduc ion in o de o
de elop a new ood applica ion o hese ui s.
2. Ma e ials and Me hods
2.1. Chemicals
Me hanol (
≥
99.9%), o mic acid (98%–100%), 6-hyd oxy-2,5,7,8- e ame hylch oman-2-ca boxylic
acid (97%; T olox), Folin–Ciocal eu’s phenol eagen (2 M), sodium ca bona e (
≥
99.5%),
2,2-diphenyl-1-pic ylhyd azyl (DPPH), u in hyd a e (
≥
94%), (+)–ca echin hyd a e (>98%), and hexane
(
≥
97.0%) we e o analy ical g ade and we e pu chased om Sigma-Ald ich, Co (Milano, I aly). E hanol
(
≥
99.9%), gallic acid (3,4,5- ihyd oxy-benzoic) (
≥
98%), epica echin (
≥
99%), que ce in-3-O-glucoside
(
≥
98%), p-couma ic (>98%), sy ingic acid (>98%), and ca eic acid (
≥
95%) we e ob ained om
Fluka (Milano, I aly). o-Couma ic and m-couma ic acids (
≥
90%) we e ob ained om Ex asyn hese
(Genay, F ance). Ul apu e wa e was p epa ed in a Milli-Q il e sys em (Millipo e, Milan, I aly).
2.2. F ui Samples
Red and yellow a ie ies o P. cana iensis da es we e bough om he "Niza Jlassi, Am
é
nagemen
espaces e s" company om he egion o Bo j El Am i (30 km sou hwes o Tunis, Tunisia). The ui s
we e washed, manually pi ed, d ied in an o en a 40
◦
C wi h o ced ai un il 5% o mois u e was
eached, and hen g ound using a ZM200 g inde (Re sch Gmbh, Haan, Ge many). The powde s we e
sie ed and he ac ion be ween 200–250
µ
m was selec ed. The powde s we e s o ed in acuum-sealed
polye hylene bags a 4 ◦C un il analysis.
2.3. Biscui P epa a ion
Biscui s we e p oduced acco ding o he AACC Me hod 10-53.01 [
9
] using suga (100 g), sal (1 g),
baking powde (7 g), sho ening agen (90 g), wa e , whea lou , and da e powde .
Conside ing a wa e con en o a baked biscui s o abou 5% (h ps://www.alimen inu izione.i /
sezioni/ abelle-nu izionali), a p elimina y es was done whe e a lo o biscui s we e p oduced wi h an
aliquo o whea lou subs i u ed wi h ed and yellow da e powde s in pu i y o ob ain inal p oduc s
wi h 5%, 7%, 9%, and 11% o da e powde . A consume es was pe o med wi h 17 consume s
(
da a no shown
) and ob ained esul s highligh ing ha he maximum pe cen age accep able o ed
and yellow da e powde was 9% and 7%, espec i ely.
Acco ding o hese esul s, six ypes o biscui s wi h di e en quan i ies o ed and yellow da e
powde we e p oduced (Table 1). All p oduc ions we e done in duplica e.
Foods 2020,9, 695 3 o 14
Table 1. Composi ion (g) o doughs wi h di e en quan i ies o ed (R) and yellow (Y) da e powde s.
Ing edien s 100 Y 25/75
R/Y
50/50
R/Y
75/25
R/Y100 R Con ol
Wa e 25 25 25 25 25 25
Suga 100 100 100 100 100 100
Sal 1 1 1 1 1 1
Baking powde 7 7 7 7 7 7
Sho ening agen 90 90 90 90 90 90
Whea lou 242 240 237 234 232 277
Red da e powde 0 11 23 34 45 0
Yellow da e powde 35 26 17 9 0 0
2.4. Physico-Chemical Analysis o F esh Da es
The d y ma e con en o esh da es was de e mined a 105
◦
C using a Gibe ini Eu o he m
elec onic mois u e balance (Gibe ini Ele onica, No a e Milanese MI, I aly) using 5 g o ui .
Ash was ob ained a e mine aliza ion o he samples in a mu le u nace a 550
◦
C o 6 h [
10
].
P o ein con en was calcula ed mul iplying he ni ogen con en e alua ed wi h he Kjeldahl me hod
by 6.25. Fa con en was measu ed by using a Soxhle ex ac ion appa a us wi h pe oleum e he as a
sol en o 6 h [10].
To al, insoluble, and soluble ibe con en we e de e mined acco ding o he AOAC 991.43 [11].
Suga s and o ganic acids we e de e mined wi h liquid ch oma og aphy, acco ding o he me hod
desc ibed by Be olino e al. (2011) [12], wi h sligh modi ica ions.
F esh da e (1 g) was added o 10 mL o ul a-pu e wa e , ea ed o 10 min wi h an ul asonic
ba h, and hen cen i uged o 10 min a 10,000
×
ga 10
◦
C. The supe na an was il e ed h ough a
0.45-µm polyp opylene memb ane il e and s o ed a −18 ◦C un il analysis.
The HPLC sys em (The mo Ques , San Jose, CA, USA) was equipped wi h an isoc a ic pump
(P4000), a mul iple au osample (AS3000) i ed wi h a 20
µ
L loop, a UV de ec o (UV100) se o 210 nm
and 290 nm, and a e ac i e index de ec o RI-150. Da a we e collec ed using Ch omQues e . 3.0
(The mo Finningan, San Josè, CA, USA).
The analyses we e pe o med isoc a ically a 0.8 mL/min and 65
◦
C wi h a 300
×
7.8 mm i.d. ca ion
exchange column (Aminex HPX-87H) equipped wi h a ca ion H
+
mic ogua d ca idge (Bio-Rad
Labo a o ies, He cules, CA, USA). The mobile phase was 0.013 N H
2
SO
4
. Iden i ica ion was achie ed
by compa ison wi h e en ion imes o au hen ic s anda ds.
Colo analysis was conduc ed in ansmi ance mode on a CM-5 spec opho ome e
(Konica Minol a, Tokyo, Japan). L*, a*, and b* CIELab pa ame e s we e used o measu e he
colo , whe e L* is he coe icien o ligh ness anging om 0 (black) o 100 (whi e), a* indica es he
colo s ed–pu ple (when posi i e a*) and bluish-g een (when nega i e a*), and b* deno es he colo s
yellow (when posi i e b*) and blue (nega i e b*).
All analyses we e pe o med in iplica e.
2.5. Physico-Chemical Analysis o Biscui s
The wa e ac i i y was de e mined a 25
±
0.02
◦
C using an AquaLab P e wa e ac i i y me e
Aqua-Lab CX-2T (Decagon De ices, Pullman, WA, USA). The loss o wa e du ing baking was
calcula ed as he di e ence, o six biscui s, be ween he weigh be o e and a e baking and exp essed
as a pe cen age. To al, insoluble, and soluble ibe con en s we e de e mined acco ding o he AOAC
991.43 [11]. Colo e alua ion was pe o med on c ushed biscui s, as desc ibed o he da e samples.
The sp ead ac o was calcula ed acco ding o he AACC Me hod 10-52.02 [
13
] as he a io be ween
he wid h (W) and he hickness (T) o biscui s mul iplied by he co ec ion ac o .
Foods 2020,9, 695 4 o 14
Tex u al analyses o dough and biscui s we e pe o med by he TA.XT2i Plus Tex u e
Analyze
®
(S able Mic o Sys em, Godalming, UK) equipped wi h a 50-kg and a 25-kg load cell,
espec i ely. Fo he acquisi ion o he o ce– ime cu e, Tex u e Expe Exceed so wa e 2.54
(S able Mic o Sys em, Godalming, UK) was used. Fo each ma ix, six samples we e analyzed.
Dough ha dness (N), cohesi eness (adimensional), adhesi eness (mJ), gumminess (N), sp inginess
(mm), and esilience (adimensional) pa ame e s we e e alua ed using an SMS P/100 p obe (S able
Mic o Sys em, Godalming, UK). The ex u e analyze se ing was as ollows: p e- es speed o 1 mm/s,
es speed o 1 mm/s, pos - es speed o 1 mm/s, a dis ance o 60%, and a igge o ce o 5 g.
Biscui ha dness (N) and he a ea o cu ing s eng h (N/mm) we e measu ed using an HDP/BS
p obe (S able Mic o Sys em, Godalming, UK). The ex u e analyze se ing was as ollows: p e- es
speed o 10 mm/s, es speed o 1 mm/s, pos - es speed o 10 mm/s, a dis ance o 18 mm, and a igge
o ce o 5 g.
2.6. Ex ac ions o Polyphenols
The ex ac ion o polyphenols was pe o med acco ding o he me hod desc ibed by
Al
ahyane e al.
[
14
], wi h sligh modi ica ions. B ie ly, 1 g o he da e powde was mixed wi h
30 mL o e hanol/wa e solu ion (80/20, / ), and he ex ac ion was pe o med a 25
◦
C o 2 h wi h
a VDRL 711 o bi al shake (Asal S. .l., Milan, I aly) unde cons an o a o y agi a ion a 60 pm.
All ex ac s we e cen i uged a 2800
×
g o 10 min a 4
◦
C, and he supe na an s we e hen collec ed
and il e ed h ough a 0.45-
µ
m nylon memb ane il e . The samples we e s o ed in ambe ials a
−18 ◦C. All ex ac ions we e done in iplica e.
Fo biscui samples, a was emo ed wi h hexane using a solid–liquid ex ac ion p o ocol.
B
ie ly, 1 g
o he biscui was mixed wi h 5 mL hexane using a ZX3 ad anced o ex mixe
(Velp Scien i ica, Milan, I aly) o 5 min. All samples we e cen i uged a 2800
×
g o 10 min a
4
◦
C. These ope a ions we e epea ed wo imes. The ea e , hexane was e apo a ed wi h ni ogen,
and e hanolic ex ac ions we e pe o med as p e iously desc ibed o he ui samples.
2.7. To al Phenolic Con en
The o al phenolic con en (TPC) o ex ac was de e mined acco ding o he Folin–Ciocal eu
colo ime ic me hod adap ed o a 96-well mic opla e [
15
] using a BioTek Syne gy HT spec opho ome ic
mul i-de ec ion mic opla e eade (BioTek Ins umen s, Milan, I aly). All de e mina ions we e
pe o med in iplica e. A calib a ion cu e o gallic acid (20–100 mg/L) was cons uc ed o quan i y he
concen a ion, which was exp essed in millig ams o gallic acid equi alen s pe g am o d y powde
(mg GAE/g DW).
2.8. An ioxidan Capaci y
The an ioxidan capaci y o he ex ac s was de e mined by he 2,2-diphenyl-1-pic ylhyd azyl
adical (DPPH*) adical sca enging me hod desc ibed by Ba bosa-Pe ei a e al. [15].
All he assays we e conduc ed in iplica e in 96-well mic opla es wi h he by BioTek Syne gy HT
spec opho ome ic mul i-de ec ion mic opla e eade (BioTek Ins umen s, Milan, I aly). An ioxidan
capaci y was calcula ed as he inhibi ion pe cen age (IP) o DPPH adical as ollows:
IP (%) =((A0−A30)/A0)×100 (1)
whe e A0is he abso bance o he blank and A30 is he abso bance a 30 min.
A s anda d cu e o T olox was cons uc ed (12.5–300
µ
M) o he assessmen o he
adical-sca enging ac i i y (RSA) alues, which we e exp essed as mic omoles o T olox equi alen
pe g am o d y powde (µmol TE/g).
Foods 2020,9, 695 5 o 14
2.9. Syne gis ic E ec
The syne gis ic e ec (SE) o da e powde was e alua ed on biscui s using he RSA alues. Then
he SE was used o highligh i he RSA o wo powde s mixed was highe han he sum o he RSA
alue o each powde alone [5]. SE was calcula ed as ollows:
SE =RSAe/RSAc (2)
whe e RSAe is he RSA alue de e mined o he yellow and ed mixed powde , whe eas he RSAc is
he RSA alue calcula ed as ollows:
RSAc =a1 ×RSAY +a2 ×RSAR (3)
whe e RSAY and RSAR a e he RSA alues o yellow and ed powde s, espec i ely, and a1 and a2 a e
he quan i ies o powde s in he mix. I SE >1, a posi i e syne gis ic e ec be ween he wo powde s
is indica ed.
2.10. RP-HPLC–PDA Analysis o Polyphenols
Ch oma og aphic analysis o polyphenols was pe o med wi h an HPLC-PDA The mo-Finnigan
Spec a Sys em (The mo-Finnigan, Wal ham, MA, USA). The sys em was equipped wi h a P2000 bina y
g adien pump, an SCM 1000 degasse , an AS 3000 au oma ic injec o , and a Finnigan Su eyo PDA
Plus de ec o . Ch omQues so wa e (The mo-Finnigan, Wal ham, MA, USA, e sion 5.0) was used o
ins umen con ol as well as da a collec ion and p ocessing.
Be o e ch oma og aphic analysis, he phenolic ex ac s we e pu i ied in Disco e y DPA-6S
columns (Supelco, Belle on e, PA, USA). A e hei ac i a ion wi h 5 mL o me hanol, he columns
we e condi ioned wi h 5 mL o ul a-pu e wa e . A e cha ging he di e en p e-dilu ed phenolic
ex ac s wi h an e hanol/wa e solu ion (2:8 w/w), columns we e washed wi h 5 mL o ul a-pu e wa e
o emo e he suga s. Samples we e elu ed i s wi h 5 mL o ace one/ o mic acid (0.1%) (7:3 w/w)
and hen wi h 5 mL o pu e ace one. The las e apo a ion was done using a ni ogen e apo a o
(Glas-Col, Te e Hau e, IN, USA) a a empe a u e o 35
◦
C. All phenolic ex ac s we e econs i u ed
in e hanol/wa e (8:2 w/w) and hen il a ed h ough a 0.2-
µ
m GHP Ac odisc 13-mm sy inge il e
(Pall, Buccinasco, I aly).
The compounds we e sepa a ed on a e e se phase Kine ex Phenyl-Hexyl C18 column
(
150 ×4.6 m
m in e nal diame e and 5-
µ
m pa icle size) (Phenomenex, Cas el Maggio e, I aly)
he mos a ed a 35
◦
C. A g adien elu ion me hod was applied. The ollowing sol en s cons i u ed he
mobile phase: 0.1% o mic acid (sol en A) and 100% me hanol (sol en B). The elu ion condi ions
we e as ollows:
0 min–2 min
, 90% A and 10% B; 2 min–18 min, linea g adien om 10% o 50% B;
18 min–40 min, 50%–80% B; 40 min–42.0 min, 80%–90% o B; and 42 min–45.0 min, 90%–10% o B;
45.0 min 90% A and 10% o B. The mobile phase low a e was 1.0 mL/min, and he sample injec ion
olume was 10
µ
L. Scanning was pe o med con inuously a wa eleng hs be ween 200 nm and 500 nm,
and da a we e acqui ed a 325 nm o o-couma ic, m-couma ic, p-couma ic, and ca eic acids; 279 nm
o epica echin and ca echin; 270 nm o gallic acid; and 355 nm o u in, que ce in-3-O-glucoside,
and que ce in-3-O-glucoside de i a es 1 and 2. Quan i ica ion was assessed using he ex e nal
linea calib a ion cu es de e mined unde he same condi ions wi h co ela ion coe icien s >0.99
(Supplemen a y Ma e ials Table S1).
2.11. Liking Tes
The senso y es was conduc ed wi h 115 adul subjec s ( emales =80%; age ange: 18–58 yea s),
who we e ec ui ed among he s a and s uden s o he Uni e si y o Gas onomic Sciences and he
Uni e si y o Tu in. The s udy was app o ed by he E hics Commi ee o he Uni e si y o Gas onomic
Sciences. W i en in o med consen was collec ed om pa icipan s be o e he es . Pa icipan s
Foods 2020,9, 695 6 o 14
ecei ed indi idual ays wi h six biscui samples and insed hei mou hs wi h nonca bona ed wa e
be o e beginning he e alua ion. Pa icipan s as ed he samples acco ding o he ay p esen a ion
o de , blind, wi hou any in o ma ion abou he inno a i eness o he biscui s, o a oid a po en ial e ec
o he in o ma ion on liking sco es. Pa icipan s a ed hei liking o appea ance, odo , as e, la o ,
ex u e, and o e all liking using a 9-poin hedonic scale (1 =ex emely dislike, 9 =ex emely like [
16
]).
Pu chase in e es (will you buy his biscui ?) was also a ed on a 7-poin scale (1 =absolu ely no,
7=absolu ely yes)
. Biscui p o o ypes we e se ed in a andomized and balanced o de . Pa icipan s
we e equi ed o inse hei mou hs wi h s ill wa e o abou 1 min be ween samples. Consume s ook
10–15 min o comple e he e alua ion.
2.12. S a is ical Analysis
Physico-chemical da a we e subjec ed o a one-way analysis o a iance (ANOVA) wi h Duncan’s
pos hoc es a a 95% con idence le el, while he K uskal–Wallis es was used o he s a is ical analysis
o he liking es esul s.
Da a analyses we e pe o med using S a is ica 13.3 so wa e (S a So , Inc., Tulsa, OK, USA).
3. Resul s and Discussion
3.1. Physico-Chemical Cha ac e is ics o F esh Da es
The wa e con en o he yellow P. cana iensis da e a ie y was 68.55% and ha o he ed a ie y
was 58.01% (Table 2). These alues we e signi ican ly di e en (p<0.05) and his di e ence may be
due o he ime o ha es , amoun o ain all, and he na u e o he soil. These alues we e highe
han hose epo ed o Phoenix dac yli e a L. “Degle Nou ” (37.84%–58.44%) by Al-Asma i e al. [
17
]
and P. dac yli e a L. “Siwi” by Di Cagno e al. [
18
], which had a wa e con en o 39.9%. Howe e , he
alues obse ed we e simila o he mois u e alues o P. dac yli e a L. epo ed by Baliga e al. [
19
],
which anged om 50% o 80% a he Khalal s age (also known as he colo s age).
Table 2.
Physico-chemical cha ac e is ics (mean alues
±
s anda d e o ) o he wo esh Tunisian
P. cana iensis da es and esul s o a iance analysis.
Pa ame e Yellow Red Signi icance
Mois u e (%) 68.55 ±1.43 58.01 ±1.06 **
Ash (%) 8.98 ±0.02 2.11 ±0.01 ***
P o eins (%) 1.07 ±0.11 1.19 ±0.04 ns
Lipids (%) 0.78 ±0.02 0.33 ±0.00 **
Suga s (%) 27.8 ±1.0 56.7 ±2.7 **
Suc ose (%) nd 11.8 ±2 n/a
Glucose (%) 12.5 ±0.5 22.8 ±0.3 ***
F uc ose (%) 15.3 ±0.5 22.1 ±0.4 **
Malic acid (mg/g) 18.65 ±1.25 6.89 ±0.1 *
Ci ic acid (mg/g) 4.06 ±0.21 0.77 ±0.05 **
To al ibe (%) 36.88 ±3.5 17.37 ±1.63 *
Insoluble ibe (%) 27.97 ±2.6 13.40 ±1.26 *
Soluble ibe (%) 8.91 ±0.84 3.97 ±0.37 *
L * 47.71 ±0.88 35.02 ±0.48 ***
a * 13.87 ±0.29 24.88 ±0.41 ***
b * 44.35 ±1.03 26.81 ±0.62 ***
nd: no de e mined; n/a: no applicable; da a exp essed as d y weigh ; ns: no signi ican ; * p<0.05; ** p<0.01;
*** p<0.001.
Foods 2020,9, 695 7 o 14
The ash con en anged om 2.11% o 8.98% d y weigh (DW) o ed and yellow a ie ies,
espec i ely, and his may be due o he cha ac e is ics o he soil and p esence o mine al sal s [20].
These esul s we e highe han hose epo ed by Chai a e al. [
21
] o he wo cul i a s o
P. dac yli e a L., “Degle -Nou ” and “Allig”, which displayed ash con en s o 1.30% and 1.11% DW,
espec i ely. Ne e heless, he ash con en o ed P. cana iensis was compa able o he alues de e mined
by Kchaou e al. [
22
] o six-second g ade cul i a s o Tunisian da es ha anged om 2.11% o 3.06% DW.
Suc ose was p esen only in he ed a ie y, and glucose and uc ose concen a ions we e highe
in ed P. cana iensis compa ed o he yellow a ie y. The o al suga con en a ied be ween 27.8%
DW o yellow ui s o 56.7% DW o he ed a ie y. These alues we e lowe han hose ound
by Bouhlali e al. [
20
] o eigh Mo occan da e a ie ies (66.03%–83.05% DW) and hose epo ed by
Elleuch e al. [
23
] o da e by-p oduc s (72.8%–79.1% DW). Howe e , he suga con en o he yellow
da e was close o ha de e mined by Amo
ó
s e al. [
4
] o Spanish P. cana iensis in he Khalal s age
(4.07% o glucose; 5.27% o uc ose; 0.06% o suc ose, and 9.4% o esh ma e o o al suga ).
Con en s o malic acid and ci ic acid we e signi ican ly highe in he yellow a ie y o P. cana iensis.
Fo Spanish P. cana iensis ui s, Amo
ó
s e al. [
4
] epo ed a concen a ion o 6.4–11.1 mg/g o esh
ma e o malic acid and a concen a ion o 7.2–8.2 mg/g o esh ma e o ci ic acid, while o 21
Emi a i da e a ie ies, Ghnimi e al. [
24
] epo ed a concen a ion om 0.86 o 3.43 mg/g o esh ma e
o malic acid and a concen a ion om 0.11 o 1.00 mg/g o esh ma e o ci ic acid.
Da es ha e a low p o ein con en [
25
], and in his s udy, he p o ein con en anged om 1.07% o
1.19% DW and he ed a ie y con ained a signi ican ly highe amoun . These alues we e lowe han
hose epo ed by Kchaou e al. [
22
] o six a ie ies o Tunisian da es, which anged om 2.07% o
3.87% DW bu we e simila o hose epo ed by Baliga e al. [
19
], wi h p o ein con en anging om
1.10% o 2.60% DW o he a ie ies o P. dac yli e a L.
Da es also ha e a low a con en [
25
] and in ou s udy, he lipid con en anged om 0.33% o
0.78% DW. The highes alues we e eco ded o he yellow a ie ies ha showed a lipid con en highe
han hose epo ed by Bouhlali e al. [
20
] o eigh Mo occan da e a ie ies, whe e he lipid con en
anged om 0.218% o 0.363% DW bu lowe han hose obse ed by Kchaou e al. [
22
] o six Tunisian
a ie ies o P. dac yli e a L., whe e he lipid con en anged om 0.97% o 3.81% DW.
The ibe (soluble, insoluble, and o al) con en o he yellow a ie y o P. cana iensis was mo e
han 2- old g ea e han ha o he ed a ie y. The o al ibe con en o yellow a ie y was highe
han ha o da e ui s o P. dac yli e a (6.5%–11.5% o esh ui ) epo ed by Ghnimi e al. [25].
The b igh ness alues (L*) o he wo da e a ie ies a ied be ween 35.02 o he ed and 47.71 o
he yellow ui s, whe eas he a* pa ame e ( edness) a ied om 13.87 o he yellow ui s o 24.88
o he ed ui s. These signi ican di e ences be ween he wo a ie ies we e p obably due o he
p esence o ca o enoids, simila o o he ui s [4,26–28].
Djouab e al. [
5
] de e mined he colo pa ame e s o Alge ian P. cana iensis ed da e specimens
and ound alues o 31.80
±
0.85 o L*, 37.80
±
1.53 o a*, and 10.20
±
0.46 o b*. Amo
ó
s e al. [
4
]
de e mined he colo pa ame e s o Spanish P. cana iensis yellow da es and he ob ained alues
(L*=65.15, a*=22.50, and b*=47.80) we e in acco dance wi h he esul s ound in ou s udy.
The o al phenolic con en (TPC) and he ee adical sca enging ac i i y (RSA) o he P. cana iensis
da e powde s a e shown in Table 3, whe e alues o he mixes used o biscui p oduc ion a e also
shown. The yellow da e showed he highes alues o TPC and RSA, which we e app oxima ely 9- old
highe han hose obse ed o he ed da e.
Djouab e al. [
5
] epo ed a TPC o 26.00
±
1.10 GAE/g DW o he Alge ian ed Cana y da e, which
was simila o ha obse ed in his s udy, while Amo
ó
s e al. [
4
] epo ed a TPC o
1.79 ±0.03 GAE/g
esh ma e o he Spanish yellow Cana y da e.
This di e ence could be due o di e ences in ex ac ion me hod bu also o di e ences in cul u ing
echnique and ma u i y o he ui , as obse ed by o he au ho s o P. dac yli e a da es [29–31].
Foods 2020,9, 695 8 o 14
Table 3.
To al phenolic con en (TPC; mg GAE/g d y weigh ) and adical sca enging ac i i y (RSA;
µ
mol eq. T olox/g d y weigh ) o powde o he wo Tunisian P. cana iensis da e a ie ies and mixes
used o biscui p oduc ion (R- ed; Y-yellow; mean
±
s anda d e o ) and esul s o a iance analysis
wi h Duncan’s es .
Powde RSA TPC
Yellow da e 1503.42 ±61.39 a202.09 ±6.23 a
Red da e 141.08 ±19.00 d23.70 ±2.66 d
25/75 R/Y 1507.29 ±53.01 a201.80 ±10.39 a
50/50 R/Y820.65 ±9.59 b130.14 ±1.11 b
75/25 R/Y 513.32 ±46.88 c90.53 ±3.07 c
Signi icance *** ***
*** p<0.001; da a in he same column wi h di e en le e s we e signi ican ly di e en a p<0.05.
The alues o he syne gis ic e ec s (SEs) e alua ed o he mix u e o yellow and ed a ie y
powde s we e always highe han 1, highligh ing a posi i e in e ac ion be ween he da e powde s.
In pa icula , he SE alues we e 1.30 o 25/75 R/Y, 1.05 o 50/50 R/Y, and 1.07 o 75/25 R/Y. Allane and
Benama a [32] ound an SE alue be ween 1.29 and 2.24 o ou combina ions o peels o h ee ui s
(a bu us/ga ne wild s one da e/black g apes).
Ele en polyphenolic compounds we e iden i ied and quan i ied in his s udy on d ied P. cana iensis
da es: ca eic acid, gallic acid, m-couma ic acid, p-couma ic acid, o-couma ic acid, ca echin, epica echin,
u in, que ce in-3-O-glucoside, and he wo de i a es o que ce in-3-O-glucoside (Table 4). In yellow
da es, gallic acid, m-couma ic acid, ca echin, epica echin, u in, que ce in-3-O-glucoside, and he wo
de i a es o que ce in-3-O-glucoside we e de ec ed, while o he ed a ie y all phenolic compounds
we e de ec ed excep he que ce in-3-O-glucoside de i a e 1. Ghnimi e al. [
25
] e iewed and epo ed
he phenolic compounds iden i ied in he P. dac yli e a da e ui s. All a ie ies con ained mainly
ca echin, epica echin, u in, que ce in-3-O-glucoside, gallic acid, and some cinnamic acid de i a i es.
Table 4.
Con en (
µ
g/g d y weigh ; mean
±
s anda d e o ) o phenolic compounds o he wo Tunisian
P. cana iensis a ie ies and esul s o a iance analysis.
Phenolic Compound Yellow Red Signi icance
Gallic acid 416.28 ±12.81 287.57 ±3.88 *
Ca echin 75.49 ±0.14 36.33 ±7.30 *
Ca eic acid nd 7.15 ±0.03 n/a
Epica echin 562.99 ±5.75 105.11 ±3.95 ***
p-couma ic acid nd 20.51 ±0.21 n/a
m-couma ic acid 10.58 ±1.53 95.85 ±0.83 ***
o-couma ic acid nd 1.97 ±0.70 n/a
Ru in 171.37 ±13.59 25.62 ±0.72 **
Que ce in-3-O-glucoside 315.04 ±3.34 39.72 ±0.36 ***
Que ce in-3-O-glucoside de i a e 1 261.93 ±4.60 nd n/a
Que ce in-3-O-glucoside de i a e 2 428.15 ±3.55 114.99 ±3.15 ***
Polyphenolic sum 2241.80 ±45.28 734.80 ±21.11
nd: no de ec ed; n/a: no applicable; * p<0.05; ** p<0.01; *** p<0.001.
Foods 2020,9, 695 9 o 14
Epica echin, gallic acid, and que ce in-3-O-glucoside de i a e 2 we e he mos impo an
polyphenolic compounds in bo h P. cana iensis da es wi h signi ican di e ences be ween he a ie ies.
In pa icula , he amoun s o phenolic compounds in he yellow a ie y we e highe han hose
in he ed a ie y, wi h he excep ion o m-couma ic acid. The epica echin con en in he yellow
a ie y was app oxima ely i e imes highe han ha in he ed a ie y. These alues we e also
highe han hose de e mined by Sheikh e al. [
33
] (91.5–219.3
µ
g/g o d y ex ac ) o h ee Saudi
A abian P. dac yli e a da e a ie ies. The gallic acid con en s o he P. cana iensis da es s udied
he e, especially o he yellow a ie y, we e highe han hose de e mined by Alahyane e al. [
14
]
(
43.7–314.11 µg/g DW
), Bo
uhlali e al
. [
30
] (55.3–103.8
µ
g/g DW), and Al Ha hi e al. [
34
] (
70–191.4 µg/g
esh ma e ) o di e en a ie ies o P. dac yli e a ui s. Fo he yellow a ie y, he ca echin
con en was in he same ange o he alues as de e mined by Alahyane e al. [
14
] (18.67–72.75
µ
g/g
DW) in P. dac yli e a ui s, while que ce in-3-O-glucoside con en in he yellow ui was highe
han ha de e mined by Kh
allouki e al.
[
31
] (19.05
µ
g/g o esh ma e ) o ma u e P. dac yli e a
Mo occan Medjool ui s. Mo eo e , compa ed o he alues de e mined by Benmeddou e al. [
35
]
(
1.6–30.3 µg/g DW
) o en cul i a s o Alge ian P. dac yli e a ui s, he wo P. cana iensis ui s showed
highe que ce in-3-O-glucoside con en s. The ca eic acid con en o he ed a ie y was simila o
he alues ound by Alahyane e al. [
14
] (3.61–8.35
µ
g/g DW) o P. dac yli e a ui s and highe han
ha de e mined by Benmeddou e al. [
35
] (0.3
µ
g/g–1.2
µ
g/g DW) o en Alge ian P. dac yli e a da e
cul i a s. The u in con en o he yellow a ie y was highe han ha de e mined by Bouhlali e al. [
30
]
(
5.2–28.6 µg/g DW
) and Benmeddou e al. [
35
] (1.7–27.8
µ
g/g DW) o P. dac yli e a ui s, while he
u in con en o he ed ui s was highe han ha de e mined by Alahyane e al. [
14
] (7.38–20.12
µ
g/g
DW) o 17 Mo occan P. dac yli e a da e a ie ies and clones. In con as o he yellow ui s, he ed
ui s con ained highe amoun s o m-couma ic acid (12.5–25.6
µ
g/g esh ui s) han hose de e mined
o ou common a ie ies o Tunisian P. dac yli e a ui s [
36
]. The p-couma ic acid con en o ed ui s
was supe io o ha de e mined by Bouhlali e al. [
30
] (4.9–17.4
µ
g/g DW) and by Benmeddou e al. [
35
]
(0.9–4.8 µg/g DW)
o P. dac yli e a ui s. The o-couma ic acid con en o ed ui s was p esen in he
ange de e mined by Alahyane e al. [14] (0.57–4.81 µg/g DW) o he Mo occan P. dac yli e a ui s.
The wo a ie ies o P. cana iensis ui s con ained se e al compounds ha we e p esen in high
amoun s, such as epica echin, gallic acid, and he que ce in-3-O-glucoside de i a e 2, and his could be
he eason o he high an ioxidan capaci y ound in hese ui s, as highligh ed by Pico e al. [
37
] o
banana lou , whe e i s an ioxidan capaci y was di ec ly co ela ed o epica echin, gallic acid, and he
que ce in-3-O-glucoside con en .
3.2. Physico-Chemical Cha ac e is ics o Biscui s
The eplacemen o whea lou by P. cana iensis powde s p oduced a change in biscui humidi y
and sp ead (Table 5). P oduc s ob ained wi h da e powde had a humidi y highe and gene ally a
sp ead lowe han he con ol. These esul s a e simila o hose ob ained by P o ono a iou e al. [
38
]
and Sudha e al. [
39
] o biscui s p oduced wi h he subs i u ion o whole whea lou wi h ice and oa
b an blends.
The biscui s ob ained wi h only yellow da e powde (100 Y) showed he highes mois u e con en
(6.77%), and his could be due o he ichness o P. cana iensis da es in ibe (especially he yellow
a ie ies). These esul s we e suppo ed by a signi ican inc ease o wa e ac i i y obse ed o he
biscui s wi h da e powde added. Mois u e alues we e highe han hose ob ained o biscui s o i ied
wi h mus a d (2.55%–3.15%) and biscui s supplemen ed wi h spinach (0.94%–1.26%), desc ibed by
Tyagi e al. [
40
] and Rao Galla e al. [
41
], espec i ely. Howe e , hese alues we e lowe han he ones
ob ained om pigeon pea–whea composi e lou s udied by Gbenga–Fabusiwa e al. [
42
], which anged
om 9.84% o 12.93%.
