The Impact Of Traditional Co-Consumption On Food Nutrient Composition Values
Main Article Content
Abstract
Background and Objectives:The nature of each region and society including the weather and the soil type play an important role in human health. Various types of coffee and date are spread extensively in gulph county. Arabic coffee (Saudi coffee) is the most popular brand that consume with ajwa dates several times / day in Saudi society. The natural components of coffee and date have been studied separately. The main purpose of presented work was to specify the exact influence of arabic coffee and ajwa date on each other nutritional value when consumed together.
Materials and Methods: Chromatography technique with certified reference standards method has been performed to determine the calibration and the component quantities for our samples under investigation. The content of sugar and minerals is identified and quantified using gas chromatography and inductively coupled plasma mass spectrometry. Results: Mineral and sugar content changes were identified in pure arabic coffee and ajwa date samples compared to the combined mixture. Pure samples and mixtures both showed the same abundance of minerals in the same order (K, Mg, P, and Ca). No sugars were detected in arabic coffee (<0.1%m/m). Glucose, fructose, and total sugar were declined for ajwa in the mixture than pure sample.
Conclusion: Arabica coffee contains no sugar and is high in minerals, whereas Ajwa contains both sugar and minerals, but their combined usage reduces their sugar and mineral content. The reducing amounts of minerals and sugar were within the range of values reported in the health requirements.
Article Details
References
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