Table 2.

Phenolic compounds in date fruits

Class	Compounds
Benzoic acid and derivatives	Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, syringic acid, sinapic acid
Cinnamic acid and derivatives	Caffeic acid, hydrocaffeic acid, ferulic acid, p-coumaric acid, syringic acid, dactyliferic acid, 2 caffeoylshikimic acid hexoside, 3-caffeoylshikimic acid, 4-caffeoylshikimic acid, 5-caffeoylshikimic acid, caffeoylsinapoyl hexoside, and dicaffeoylsinapoyl hexoside
Flavonoid glycosides and esters	Luteolin, quercetin, and apigenin, quercetin rhamnosyl-hexoside sulfate, quercetin 3-O-rutinoside (rutin), quercetin hexoside sulfate, quercetin acetyl-hexoside, isorhamnetin-3-O-rutinoside, isorhamnetin hexoside, chrysoeriol rhamnosyl-hexoside, isorhamnetin acetyl-hexoside, quercetin 3-O-glucoside (isoquercitrin), chrysoeriol hexoside sulfate, and chrysoeriol hexoside
Flavan-3-ols	(+)-catechin, and (−)-epicatechin
Proanthocyanidins	Procyanidin oligomers based on (−)-epicatechin including procyanidin B1, procyanidin B2, procyanidin trimer, procyanidin tetramer, procyanidin pentamer, and procyanidin polymers based on (−)-epicatechin (decamers to heptadecamers)
Anthocyanins	Cyanidin (in some dark varieties)

Source: Ghnimi et al.[2]