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Ingredients of Dates
Dates contain many substances, which are needed by the human body, including: glucose, fructose, sucrose,
starch; and minerals such as potassium, sulfur, phosphorus, iron, sodium, magnesium, and zinc. It also
contains vitamins A, B, C, and E; in addition to fats, and acids such as phosphoric acid, folic acid, formic acid,
cellulose, pectin, tannin, proteins.
Nutritional Value of some Types of Dates according to the Results of an Analysis conducted at the
laboratories of the Abu Dhabi Food Control Authority:
The nutritional components of dates were analyzed at the laboratories of the Abu Dhabi Food Control
Authority with respect to the following types: Birhi, Khalas, Jibri, Lulu, Kheneizi, Sekkeri and the following
results were reached:
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Nutritional and Medical Benefits of Dates
Dates have many benefits, such as:
A general tonic which treats anemia and protects against nervous disorders because it contains a
high percentage of sugar and potassium.
It also helps the womb to contract at delivery and in secreting the hormones that stimulate lactation for
breastfeeding women (such as the prolactin hormone), because it contains glycine and threonine.
Dates reduce the risk of heart disease and clogged arteries. It is among the foods that help treat and
prevent increased blood cholesterol by reducing the absorption of cholesterol in the intestinal tract
because it contains soluble pectin.
The date skin contains a high level of flavonoids, which act as antioxidants and as stimulus and catalyst
for the heart by strengthening the walls of the blood vessels, prevent capillary permeability and bleeding
and act as anti-fungi, anti-bacterial, anti-viral, and anti-cancer agent.
It also contains cellulose fibers, which activate the bowel movement, and helps to treat chronic
constipation.
It is also rich in many compounds that enhance the immune system, such as
beta glucan 1-3 D, which activates the body's immune system and has the
ability to unite with, or enclose materials alien to the body.
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Tannins and their role during the Date Ripening
Process
Tannins, which are in the class of "polyphenols," account for 3% of the components of the fruit of
palm trees.
Throughout the stages of ripening, tannins become insoluble and they associate with proteins,
leading to improving the taste of dates and ridding them of their acidic taste.
Tannins play a role in transforming the color of the fruit to brown, along with the transformation
caused by enzymatic activity.
The invertase enzyme converts the disaccharides sucrose the monosaccharide glucose and
fructose which affects the taste of fruits, as fructose is sweeter.
Polygalacturonase and pectinesterase enzymes work to transform the pectin materials to soluble
pectin, which helps to soften the tissue of the fruit.
The cellulase enzyme breaks down cellulose, which increases soluble materials and glucose and
reduces the proportion of the fibers.
The polyphenol oxidase enzyme causes vital chemical changes in natural phenolic materials such as
tannins, and is an important enzyme in that it changes the dates' color to brown.
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Stages of the Date Palm Tree
The Hibabo stage.
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The Unripe or Bisr Stage
During this phase, the fruit reaches its final size and takes on the color and shape representative of its
type, which makes it easy to identify the different types. The ratio of water decreases from 85% to 50%;
the fruit becomes hard but crispy; and the taste improves as the tannin starts to sediment, causing the
fruit to lose its acidic taste and become sweet.
This process occurs rapidly in some types of dates, which makes such types edible during this phase as the
color of the front part of the fruit turns brown. Care must be taken when harvesting the fruits to prevent
damage. Some types such as the Birhi and Kheneizi can be marketed during the Bisr phase.
The outer skin of the fruit becomes brown and the texture become soft.
When the ratio of water is in the order of 30 to 45%, the fruits can be marketed during this phase as
fresh fruits which require caution to protect them from being damaged.
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The Tamr (Dry) Stage
When fruits are left to ripen while in the trees, they naturally progress
from the rutab stage to the the tamr phase charcterized by the brown or
amber color, and they retain about 24%-25% of water.
After the fruits are harvested, they are dried in the sun to retain about
10%-20% of water. to increase their endurance while maintaining their
attractive LOOK.
Texture ranges from soft to firm.
During this phase, dates are not exposed to microbic decay and can be
stored at room temperature but should be protected against pollution
by insects
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Date storage between the originality of the but continues causing the fruit to ripen and take on an an undesirable color.
The freezer's temperature should be at its lowest one day at least before storing the rutab, and freezing
past and facilities of the present should take place at the lowest temperature possible.
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General Guidelines for Drying Tamr
The purpose of the drying process is to reduce the moisture content of the dates, which in turn de-
creases the growth of microorganisms (bacteria, fungi, and yeast), whose growth depends on the
effectiveness of water activity for their growth, composition and ability to absorb water. In general,
fungi grow in less water activity than bacteria, which in turn grows in water activity less than the
bacteria. Therefore, fungi are the microorganisms that cause most decay in dates.
Drying dates until they have 20% or less moisture content and storing them in suitable relative mois-
ture greatly reduces the likelihood of their being contaminated with yeast and fungi, and extends
the storage period to a year at 25 degrees.
To prevent decay resulting from infestations of pests, dates should be fumigated with carbon dioxide
for two days and their containers should be tightly sealed. They can also be vacuum-stored or heated
to the temperature of 50-55 for 2-4 hours then then cooled to 0, or frozen at -18 degrees for two
days, and stored at 5 degrees.
At the level of commercial manufacture, and according to the Montreal Protocol, it was recommend-
ed to stop using methyl bromide in fighting pests, because of its direct impact on the ozone layer,
and the Alternative methods involve the use of phosphine or using physical methods, such as heat-
ing and cooling, ozone gas, or irradiation.
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Signs of date decay
The Decay is caused by microbiological contamination, including:
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Controlling the hazards of of
Pollution to Date Palm Trees
The Abu Dhabi Food Control Authority, in cooperation with the concerned authorities in the United Arab
Emirates, conduct field surveys and use their outputs in making recommendations on the development of
specifications to ensure taking all the necessary precautions and controls to prevent the pollution of dates and
their products by microbes and their toxins, as well in controlling monitoring the use of pesticides.
Decisions were made to require date factories to commit to implementing the Hazard Analysis & Critical Control Point
system (HACCP)
The Abu Dhabi Food Control Authority encourages farmers to adopt good agricultural practices GAP.
Transportation and storage requirements were developed:
The Authority seeks to increase the knowledge of consumers through awareness programs to enable them to
contribute to controlling food quality and safety including dates.
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Program for Monitoring Pesticide Residues Program for Examining the Microbiological
Residues in Dates Contamination of Dates
Microorganisms which pollute dates can be detected during routine analyses for the
There are many pests that infect different types of palms, and the many pesticides used to fight these
detection of bacteria, yeasts and molds. Through these surveys, the Abu Dhabi Food
pests, constitute pollutants in dates.
Control Authority reduced the percentage of yeast and mold contamination of dates from
Out of its concern for the safety of dates and their products used by the consumers, the laboratories
24% in 2006 to 16-19% in 2009.
of the Abu Dhabi Food Control Authority developed a method for detecting pesticide residues in
dates through which most of the pesticides used in the palm pest control program can be detected. The surveys, which lasted for the period from January- August 2006, covered a number
of types of dates and various date pastes, for a total of 231 samples of the following local
An annual surveying program has been developed for the detection of pesticide residues during
types of dates: Lulu, Al-Naghal, Khalas with all its types, Shishi, Khidri, Rashidi, Safawi, Sifri,
the various stages of the date ripening process during which the focus will be on local products and
Saji, Sekkeri, Mabroum, Abuamaan, Barhi, Nabtat Saif, Omm El-Dehn, Maktomi, Dabbas,
some types imported from neighboring countries.
Arziz, Fard, Jibri, Kheneizi, Khadrawi, Nawat Al-Barkh, Berni, Nemishi, Sultana, Zamli, Sayr,
Birdy and Maknouz.
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References
1. http://www.moew.gov.ae/Ar/InformationCenter/Pages/PalmTree.aspx
2. http://www.uae.gov.ae/uaeagricent/palmtree/typeofpalm-pic.stm#4
3. ABDULLA) H. ABBOUDI AND A.K. THOMPSON- MINISTRY OF AGRICULTUREAND
FISHERIESDUBAI, UAE
4. Elhadi M. Yahia - Facultad de Qumica, Universidad Autnoma de Quertaro Quertaro, Qro.,
Mxico- http://www.ba.ars.usda.gov/hb66/059date.pdf
5. Kader, A.A. and Hussein, Awad. 2009. Harvesting and postharvest handling of dates. ICARDA,
Abu Dhabi
Aleppo, Syria. iv + 15 pp.
Telephone: +9712 495 4000
6. Hassan Abdel-Rahman Shanana: Date Palm Trees and Date Production in the UAE-Harvesting Fax: +9712 443 6190
Dates and Taking Care of them. PO Box 52150 Abu Dhabi
7. Dr./ Khaled Bin Naser Al-Redaiman/ Head of the Department of Plant Production and E-mail: enquiries@adfca.ae
Al-Ain
Prevention, Faculty of Agriculture and Veterinary Medicine, AL-Qusaim University, KSA.
Telephone: +9713 762 4666
8. Dr./Abdulla Bin Mohamed Al-Hamdan/Assistant Professor of Food Processing Engineering, Fax: +9713 763 6338
Department of Agricultural Engineering, Faculty of Agriculture, King Saud University. Po Box 66066 Al-Ain
9. Results of Surveys and Analyses conducted by the Abu Dhabi Food Control Authority Website: www.adfca.ae
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