article · Food Analytical Methods
Hyphaene thebaica, commonly known as doum, is a wild plant native to Egypt, Sudan, and other African nations. It is widely used to produce nutritious meals, beverages, and other food items. Advanced analytical platforms, including NMR, GC-MS, HPLC, and UPLC/Qtof/MS, have mapped its chemical makeup, showing that flavonoids, phenolic acids, and saponins form its main active constituents. Both conventional and non-conventional extraction techniques, along with their parameters, have been established to isolate these compounds. In vitro and in vivo evaluations demonstrate bioactivity in the extracts, highlighting potential utility across functional food products, animal feed formulations, and pharmaceutical preparations. Although doum holds considerable potential for wider commercial adoption, proteomic analyses and clinical assessments are currently missing and represent critical priorities for future investigation.
Wild African crops like doum represent valuable indigenous resources for health and nutrition. Consolidating knowledge on its extraction, chemical profile, and biological effects helps researchers and manufacturers recognise its value. This supports the transition of traditional wild foods into standardised functional food ingredients, animal feed supplements, and therapeutic formulations, provided that subsequent clinical trials confirm safety and effectiveness in humans.
The findings point towards applications in functional food production, livestock feed, and pharmaceutical development. Likely adopters include food processing companies, feed manufacturers, and botanical drug developers. The technology appears to be at an early to mid-stage development level: basic extraction parameters and preclinical in vitro and in vivo efficacy are established, but the lack of clinical assessments and proteomic research prevents immediate therapeutic commercialisation.
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Abstract Hyphaene thebaica , also known as doum, is a wild plant growing in Egypt, Sudan, and other African countries. It is usually used to prepare nutritive diets, tasty beverages, and other food products. This review aimed to highlight the phytochemical composition of the doum plant using NMR, GC–MS, HPLC, and UPLC/Qtof/MS. The reported active constituents are also described, with flavonoids, phenolic acids, and saponins being the most dominant components. Extraction methods, both conventional and non-conventional, and their existing parameters were summarized. The in vitro and in vivo studies on the extracts and active constituents were also reported. We focused on different applications of doum in functional food products, animal feeding systems, and pharmaceutical applications. Doum is considered a promising dietary and therapeutic candidate to be applied on a wider scale. Proteomic analysis of doum and clinical assessment are still lacking and warrant further investigations in the future.
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DOI: 10.1007/s12161-022-02412-1
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