Journal of Nutrition & Food Sciences
Open Access

Abstract

Correlation between Amylase Activity & Reducing Sugar Content in Date Fruits: A Case of Increased Amylase Activity with a Proportional Increase in Reducing-Sugar Content of Fruits

Saad Salman Mohamed Al-Qarni*

Background: Date palm is considered as one of the essential fruits across various Arab countries, particularly in Saudi Arabia. The physical and chemical composition of the date fruits in different cultivars has been reported in many countries. The study aimed to assess the correlation between amylase activity & reducing sugar content in date fruits. It also aims to analyze the increase in amylase activity with the proportional increase in the reducing-sugar content.

Methods: Qualitative analysis was used to evaluate the correlation between amylase activity & reducing sugar content in date fruits. Biochemical changes associated with the ripening of four different varieties of date fruits: sukkari, hilwa, sullaj, and khalas were examined.

Results: The analysis showed that ripening of date fruits increased sugar content and enzyme activities. Correlation between amylase activity & reducing sugar content in date fruits was initially observed in Khalas and then in other varieties of date fruit. The ripening of all fruits was consistent in all date fruits varieties examined through the analysis exhibited considerable variations. The induction of amylase activity showed chronological and quantitative variations among date varieties.

Conclusion: It suggests that biochemical attributes of the date palm must be considered for its expanded cultivation.

Published Date: 2020-01-27; Received Date: 2019-11-30