Critical Reviews in Food Science and Nutrition, 48:877–887 (2008)
Copyright C Taylor and Francis Group, LLC
ISSN: 1040-8398
DOI: 10.1080/10408390701724264
Nutritional and Functional Properties
of Dates: A Review
MOHAMED ALI AL-FARSI∗ and CHANG YONG LEE
Department of Food Science and Technology, Cornell University, Geneva, NY 14456, USA
This review article provides information on the nutritional and functional constituents of dates (Phoenix dactylifera L.) and
their seeds from over 80 references. Date flesh is found to be low in fat and protein but rich in sugars, mainly fructose and
glucose. It is a high source of energy, as 100 g of flesh can provide an average of 314 kcal. Ten minerals were reported,
the major being selenium, copper, potassium, and magnesium. The consumption of 100 g of dates can provide over 15%
Downloaded By: [Lee, Chang Yong] At: 06:53 24 October 2008
of the recommended daily allowance from these minerals. Vitamins B-complex and C are the major vitamins in dates.
High in dietary fiber (8.0 g/100 g), insoluble dietary fiber was the major fraction of dietary fiber in dates. Dates are a
good source of antioxidants, mainly carotenoids and phenolics. Date seeds contain higher protein (5.1 g/100 g) and fat
(9.0 g/100 g) as compared to the flesh. It is also high in dietary fiber (73.1 g/100 g), phenolics (3942 mg/100 g) and
antioxidants (80400 μmol/100 g). This detailed information on nutritional and health promoting components of dates and
their seeds will enhance our knowledge and appreciation for the use of dates in our daily diet and their seeds as a functional
food ingredient.
Keywords sugars, mineral, vitamins, fiber, phenolics, antioxidants
INTRODUCTION of dates as they pass through these stages (Sawaya et al., 1982;
1983; Mustafa et al., 1986; Siddiqui and Gupta, 1994; El-Zoghbi,
Dates are produced largely in the hot desert regions of South- 1994; Ahmed and Ahmed, 1995; Al-Hooti et al., 1997; Myhara
west Asia and North Africa, and are marketed worldwide as a et al., 1999; Al-Shahib and Marshall, 2003). At the Kimri stages
high-value fruit crop. With the present uncertainty in the world there is a rapid increase in size, weight, and sugar content. The
food supply and an expected increase in demand, the date palm is moisture content at this stage is up to 85%. At the end of this
likely to continue to provide a good source of low cost food. The stage the fruit starts to turn yellow or red depending on the va-
world production of dates has increased from about 4.60 million riety. In the Khalaal stage weight gain is slow, the sucrose starts
tons in 1994 to 6.9 million tons in 2004 (FAO, 2007). Egypt, to be converted to glucose and fructose, the moisture content
Saudi Arabia, Iran, and Iraq are the main producing countries goes down, and tannins will start to precipitate and lose their
(Table 1). Table 1 shows that Tunisia is leading the exporting astringency. In some varieties this latter process occurs rapidly,
countries in terms of gross exports (84.4 million US $), followed which makes the fruit palatable at the Khalaal stage. Normally
by Iran (36.4 million US $), Saudi Arabia (24.1 million US $), the tips of the fruit start ripening by turning brown as they enter
and Pakistan (22.5 million US $). However, the United States the Rutab stage which is characterized by a decrease in weight
achieved the highest export price (3,339 US $/ton) among these due to moisture loss, the conversion of sucrose into invert sugar
countries, followed by Tunisia and Algeria, due to their strategy (the degree depending on the variety) and a browning of the skin
of growing top quality date varieties and targeting the high-value and softening of the tissues. The moisture content decreases to
European markets (Zaid and Arias-Jimenez, 2002). about 35% and the dates at this stage are sold as fresh fruit. Only
Dates pass through four stages of development known by when the dates are left to ripen further on the palm or sun dried
their Arabic names; Kimri, Khalaal, Rutab, and Tamer. Many will they develop into the Tamer (dried) stage. Therefore, dates
studies had discussed the physical and chemical development distinguished from most other fruits in that they have a botanical
maturity at least 3 commercial maturation levels, the sweet Kha-
laal, the Rutab, and the Tamer stage (Barreveld, 1993). There are
∗ Fulbright
visiting scholar from Oman. over 2000 different date varieties (Amer, 1994). According to
Address correspondence to Chang Yong Lee, Department of Food Science
and Technology, Cornell University, Geneva, NY 14456, USA, Tel.: +315-787- variety and growth conditions, date fruits (Tamer) vary in shape,
2255; Fax: +315-787-2284; E-mail: cyl1@cornell.edu size, and weight. Usually they are oblong in shape although
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