Étude comparative des caractéristiques physico- chimiques des noyaux des dattes naturelles et torréfiés de cultivars : Ghars.

Abstract

The aim object of our comparative study of the physical and chemical substances (moisture, titratable acidity, pH, ash, polyphenols and antioxidant activity) of natural and roasted dates seeds of the varieties: Ghars. The results showed differences in the physical and chemical properties of the natural and roasted dates seeds. An increase in moisture, titrable acidity, pH and ash was observed in natural date seeds, and on the other hand in roasted date seeds .An increase in polyphenol content in roasted dates grains in contrast to natural dates grains. The antioxidant activity has been studied by DPPH assay which shows that natural dates seeds have very high potency against free radicals compared to roasted date seeds.