Chemical Characterization of Hyphaenethebaica Fruits by GC-MS and XRF Spectroscopy

Abstract

GC-MS technique was used for determination of chemical constituents of the doum fruit extract. Doum fruits Powder was analyzed by an X-ray fluorescence to determine the major available elemental constituents. The results of GC-MS analysis showed presence of (34) chemical components. The main constituents were Tris(hydroxymethyl) nitromethane (27.67%), 3-o-methyl-D-glucose (15.33%), 5-Hydroxymethylfurfural (7.49%), dl-Glyceraldehde dimer (4.19%)and Maltol (3.24%). XRFanalysis indicates the presence of (9) elements (K, Ca, Fe, Cu, Zn, Pb, Br, Rb and Sr).potassium showed the highest concentration (2.66%), calcium (0.373%), iron (0.00596%) and bromine (0.00447%). Other elements were detected at trace levels, including strontium (0.00163%), cupper (0.0016%), rubidium (0.0015%), zinc (0.000549%) and lead (0.000126%).