Protein and amino acids contents of Libyan dates at three stages of development

Omar Ishurd, Muhammad Zahid, Peng Xiao, Yuanjiang Pan

Research output: Contribution to journalArticle

9 Scopus citations

Abstract

The protein and amino acid contents of three Libyan date varieties (Taasfirt, Bikrari and Khadhrai) at different stages of fruit development were determined. The protein concentration in all three varieties was highest at the green stage. Seventeen amino acids were detected and quantified; their concentrations (dry weight basis) were higher in Khadhrai and Bikrari than in Taasfirt. At the green stage the concentrations of glutamic acid, aspartic acid, lysine, leucine, alanine and serine were highest. At the yellow and ripe stages, glutamic acid, aspartic acid, lysine, leucine, proline and glycine were present in high concentrations. For most amino acids the concentrations were higher at the yellow stage than at the ripe stage.

Original languageEnglish (US)
Pages (from-to)481-484
Number of pages4
JournalJournal of the Science of Food and Agriculture
Volume84
Issue number5
DOIs
StatePublished - Apr 15 2004

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Keywords

  • Amino acids
  • Libyan dates
  • Proteins
  • Quality

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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