Exploring Chamaerops humilis L. fruit: physical, chemical, sensory, and FTIR analysis, along with optimization of phenolic antioxidant extraction

Abstract

The Beni Mellal-Khenifra region in Morocco boasts one of the largest forested areas in the country, rich in resources that remain  underutilized. Among these resources is the Chamaerops humilis L. fruit, which is the focus of this study. Despite its potential value, the  fruit has been largely overlooked. In this study, we comprehensively examined the physical-chemical, phytochemical screening, and  sensory attributes of Chamaerops humilis L. fruit. Physical analysis revealed variations in fruit size, weight, providing insights into factors  influencing these characteristics. Chemical analysis unveiled the fruit's moderate titratable acidity, mildly acidic pH, substantial dry  matter content, and noteworthy ash content, indicative of its nutritional composition. The extraction of phenolic compounds total  phenolic content TPC, total flavonoid content TFC and antioxidant DPPH (IC50) activity was optimized using simplex centroid design using  various extractor solvents (acetone, water and methanol) as well as their combinations in pairs (binary) and threes (ternary). The outcomes showed that the best combination for achieving the highest levels of TPC and TFC, along with enhanced antioxidant activities  was the binary acetone-water mixture. Sensory evaluation indicated a moderately acceptable taste, well-received color, and other  organoleptic qualities, offering valuable insights into consumer preferences. Furthermore, Fourier transform infrared spectroscopic  method with attenuated total reflectance (FTIR-ATR) spectroscopy identified seven distinctive bands in the fruit pulp spectrum, providing evidence of proteins, carbohydrates, lipids, and unique functional groups within the fruit. These findings collectively enhance our  understanding of the multifaceted utility of Chamaerops humilis L. fruit, highlighting its potential in nutrition and traditional medicine,  and emphasize the importance of further research to explore its applications and promote dietary diversity and well-being.