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-omethyl-

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%).