Exploring <i>Chamaerops humilis L.</i> 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.