Abstract
The chemical and antioxidant contents of the Egyptian and Saudi doum fruit were analyzed based on chemical analysis techniques and HPLC analysis. The epicarp of the Saudi doum fruit contains higher phenols and flavonoids in comparison to the Egyptian one. On the other hand, Egyptian doum fruit contains more saccharides than the Saudi one. The Saudi doum fruit has more antioxidant activity than the Egyptian doum fruit due to its higher content of phenols and flavonoids.