Volume 14, Issue 2 (Iranian South Medical of Journal 2011)                   Iran South Med J 2011, 14(2): 100-105 | Back to browse issues page

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Movahed A, Mohammadi M M, Akbarzadeh S, Nabipour I, Ramezanian N, Hajian N. The heart of date palm: its nutritional and functional constituents. Iran South Med J 2011; 14 (2) :100-105
URL: http://ismj.bpums.ac.ir/article-1-256-en.html
1- Bushehr University of Medical Sciences , Amirali_1957@yahoo.com
2- Bushehr University of Medical Sciences
Abstract:   (47994 Views)

Background: The date palm (Phoenix dactylifera L.) is one of the three important fruit crops in the palm family. Kabkub is the main cultivated species in southern part of Iran, Bushehr. Every part of this tree has its own uses. The tree's terminal buds (heart of palm or palmitos) are believed to have many nutritional values. As a folk medicine, it has been used for the improvement of stamina and treatment of sexual weakness. In order to evaluate the nutritional values of this product of date palm, we analyzed the total carbohydrates, proteins, minerals, and fats in the sample. Methods: The palm hearts were obtained from local trees, minced, dried, and ground to powder. Fats were extracted and analyzed using Bligh-Dyer method and gas chromatography. Total proteins and carbohydrates were determined by Kjeldahl and Lane-Eynon methods, respectively. The minerals were analyzed by atomic absorption spectroscopy. Results: The total fat content of the sample was 0.27g/28g. The unsaturated fatty acids present in the sample were mainly linoleic, linolenic and oleic acids, all together comprised 27.2% of the fats. Palmitic acid was the main saturated fat. The total protein estimated was 0.3g/28g. The carbohydrate content of the palm heart was 2.29 g and the minerals present in the sample were mainly Zn, Fe, Mg, P, Mn, Ca, Cu, Na, K, and Se. Conclusion: Date palm contains many essential fatty acids and known anti-inflammatory nutrients including zinc. The amount of crude fiber present in the heart of palm makes it as a valuable dietary product to be used as a tasty fat-cholesterol free nutrient.

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Type of Study: Original | Subject: General
Received: 2010/04/17 | Accepted: 2010/06/12 | Published: 2011/03/15

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