دراسة الخواص الكيميائية لثمرة نخلة الدوم Hyphaene thebaic و استخلاص البكتين و دراسة خواصه الفيزيائية و الكيميائية

الملخص EN

The study was conducted on the fruit of the Dom Dates, to examine their chemical composition.

Results showed that, the percentage of moisture, protein content, fat and ash based on dry weight were (9.71, 6.135, 10.75 and 17.02) respectively, and the percentage of some of mineral elements (Ba, Fe, Co, K and Na) were (0.34, 0.0661, 0.035 and 0.048) mg/L respectively.

Qualitative analysis of the alcoholic and water extracts of the fruit showed that, the presence of active groups of peptides.

The amount of total sugars and tannins values were obtained as (0.0125 and 2.652%) respectively.

The pectin was then extracted from the fruit using ammonium oxalate 1% at 90°C for 90 minutes and 5.396 % The physical properties of viscosity and node time were studied and the results were as follows (0.679, 36 minutes).

The chemical properties for the ash and humidity were (6.86 and 3.92).

The equivalent weight, esterification degree and methoxyl content were follows (250 g/eq , 17.4 and 1.860%) respectively