Évolution de la fraction lipidique et protéique au cours de la maturation de la datte Deglet-Nour.

Deglet Nour dates at different stages of ripening were analyzed for their main chemical composition in lipids, fatty acids, proteins and amino acids. The following values (based on dry weight) were obtained for the five stages of ripening, respectively for lipids: from 1.25 % Ms at the Loulou stage to 6.33 % Ms at the Kh'lal stage, 3.65 % Ms at the B'sser stage, 2.56 % Ms at the Martouba stage and 1.97 % Ms at the T'mar stage. The fatty acids revealed are mainly myristic and palmitic acids. Protein analysis indicates values of 2.63 % Ms at the Kh'lal stage and 1.25 % Ms at the T'mar stage. Among the amino acids identified, only five were found to be present in significant amounts (glycine, -amino butyric acid, arginine, valine and lysine). From these results, it is difficult to overlook the importance of the lipid and protein fraction of the date in the formation of specific pigments and flavours. [ABSTRACT FROM AUTHOR]