More articles from Volume 3, Issue 1, 2014
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Effect of texturized soy protein on quality characteristics of beef samosas
Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Citations
20
Noyal Aweidah, Hani Naseef, Ramzi Muqdi, Mohammad A. Farraj, Sobhy El-Sohaimy
(2021)
Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil
Journal of Food Quality, 2021()
10.1155/2021/3761865
Eimad dine Tariq Bouhlali, Chakib Alem, Jamal Ennassir, Mohamed Benlyas, Addi Nait Mbark, Younes Filali Zegzouti
(2017)
Phytochemical compositions and antioxidant capacity of three date ( Phoenix dactylifera L.) seeds varieties grown in the South East Morocco
Journal of the Saudi Society of Agricultural Sciences, 16(4)
10.1016/j.jssas.2015.11.002
Sameera Sirisena, Dimitrios Zabaras, Ken Ng, Said Ajlouni
(2017)
Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High‐Performance Liquid Chromatography‐Mass Spectrometry
Journal of Food Science, 82(2)
10.1111/1750-3841.13625
M. O. Yekeen, H. O. Shaib-Rahim, S. A. Omogbehin
(2021)
Evaluation of proximate and anti-nutritional composition of six different accessions of vigna subterranea (l.) verdc.
IOP Conference Series: Earth and Environmental Science, 655(1)
10.1088/1755-1315/655/1/012020
Sameera Sirisena, Ken Ng, Said Ajlouni
(2015)
The Emerging Australian Date Palm Industry: Date Fruit Nutritional and Bioactive Compounds and Valuable Processing By‐Products
Comprehensive Reviews in Food Science and Food Safety, 14(6)
10.1111/1541-4337.12162
Asma Khalfi, María Carmen Garrigós, Marina Ramos, Alfonso Jiménez
(2024)
Optimization of the Microwave-Assisted Extraction Conditions for Phenolic Compounds from Date Seeds
Foods, 13(23)
10.3390/foods13233771
Qamar Zia, Md Tabish Rehman, Md Amiruddin Hashmi, Sahabjada Siddiqui, Abdulaziz Bin Dukhyil, Mohammad Z. Ahmed, Azfar Jamal, Saeed Banawas, Sami G. Almalki, Mohammad Owais, Hamad Qasem Aldhafeeri, Ibrahim M. Ibrahim, Wael Alturaiki, Mohamed F. AlAjmi, Mohammed Alsieni, Yaser E. Alqurashi
(2022)
Effect of Date Palm (Phoenix dactylifera) Phytochemicals on Aβ1−40 Amyloid Formation: An in-silico Analysis
Frontiers in Neuroscience, 16()
10.3389/fnins.2022.915122
Khaled A. Nematallah, Nahla A. Ayoub, Essam Abdelsattar, Meselhy R. Meselhy, Mohey M. Elmazar, Ahmed H. El-Khatib, Michael W. Linscheid, Rania M. Hathout, Kavitha Godugu, Aya Adel, Shaker A. Mousa
(2018)
Polyphenols LC-MS2 profile of Ajwa date fruit (Phoenix dactylifera L.) and their microemulsion: Potential impact on hepatic fibrosis
Journal of Functional Foods, 49()
10.1016/j.jff.2018.08.032
Maryam Mohammadi, Mehdi Soltani, Ali Siahpoosh, Seyed Pezhman Hosseini Shekarabi, Mehdi Shamsaie Mehrgan, Alan Lymbery
(2018)
Effect of date palm (Phoenix dactylifera) seed extract as a dietary supplementation on growth performance immunological haematological biochemical parameters of common carp
Aquaculture Research, 49(8)
10.1111/are.13760
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, Khaled M. A. Ramadan, Abdelrahman R. Ahmed
(2024)
The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley
Foods, 13(12)
10.3390/foods13121940
(2020)
Cardio protective effects of dates
International Journal of Biosciences (IJB), ()
10.12692/ijb/16.5.110-123
Samir Bikri, Youssef Aboussaleh, Assia Berrani, Ismail Louragli, Affaf Hafid, Soukaina Chakib, Ahmed Ahami
(2021)
Effects of date seeds administration on anxiety and depressive symptoms in streptozotocin-induced diabetic rats: biochemical and behavioral evidences
Journal of Basic and Clinical Physiology and Pharmacology, 32(6)
10.1515/jbcpp-2020-0225
Salem R. Alyileili, Ahmed S. Hussein, Wissam Ibrahim, Khaled A. El-Tarabily
(2020)
Phytochemical Composition and Antioxidant Activity of Trichoderma reesei Degraded Date (Phoenix dactylifera L.) Pits
Current Bioactive Compounds, 16(4)
10.2174/1573407215666190207093046
Abuelgassim Omer Abuelgassim, Mohamed Abdellatif Eltayeb, Farid Shokry Ataya
(2020)
Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities
Czech Journal of Food Sciences, 38(3)
10.17221/269/2019-CJFS
Lidia Ait Ouahioune, Fatma Bara, Karim Bariz, Karim Houali, Djamel Djenane
(2020)
Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods
The North African Journal of Food and Nutrition Research, 4(8)
10.51745/najfnr.4.8.298-308
Meththa Ranasinghe, Ioannis Manikas, Sajid Maqsood, Constantinos Stathopoulos
(2022)
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Sustainability, 14(2)
10.3390/su14020605
Misganaw Gedlu Agidew, Amare Aregahegn Dubale, Minaleshewa Atlabachew, Wasihun Abebe
(2021)
Fatty acid composition, total phenolic contents and antioxidant activity of white and black sesame seed varieties from different localities of Ethiopia
Chemical and Biological Technologies in Agriculture, 8(1)
10.1186/s40538-021-00215-w
Zulhisyam Abdul Kari, Khang Wen Goh, Hisham Atan Edinur, Khairiyah Mat, Hazreen-Nita Mohd Khalid, Nor Dini Rusli, Suniza Anis Mohamad Sukri, Hasnita Che Harun, Lee Seong Wei, Muhamad Hakim Bin Mohd Ali Hanafiah, Mohammad Mijanur Rahman, Mohammad Khairul Azhar Abdul Razab, Wendy Wee, Nik Shahman Nik Ahmad Ariff, Mahmoud A.O. Dawood
(2022)
Palm date meal as a non-traditional ingredient for feeding aquatic animals: A review
Aquaculture Reports, 25()
10.1016/j.aqrep.2022.101233
Zein Najjar, Jaleel Kizhakkayil, Hira Shakoor, Carine Platat, Constantinos Stathopoulos, Meththa Ranasinghe
(2022)
Antioxidant Potential of Cookies Formulated with Date Seed Powder
Foods, 11(3)
10.3390/foods11030448
Ouarda Djaoudene, Víctor López, Guillermo Cásedas, Francisco Les, Connie Schisano, Mostapha Bachir Bey, Gian Carlo Tenore
(2019)
Phoenix dactyliferaL. seeds: a by-product as a source of bioactive compounds with antioxidant and enzyme inhibitory properties
Food & Function, 10(8)
10.1039/C9FO01125KDetermination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Kerry Ingredients and Flavours, Hawthorn House, Millennium Business Park , Kildare , Ireland
Melbourne School of Land and Environment, University of Melbourne , Melbourne , Australia
School of Human Sciences, Faculty of Life Sciences and Computing, London Metropolitan University , London , United Kingdom
School of Society, Enterprise and Environment, Bath Spa University , Bath , United Kingdom
School of Human Sciences, Faculty of Life Sciences and Computing, London Metropolitan University , London , United Kingdom
Abstract
Date seeds are a major waste product of the date industry that could offer potentially valuable material for the production of useful food ingredients. The aim of the present study was to investigate the seeds of three date varieties of the UK market (Deglet Nour, Khouat Allig, and Zahidi) for their proximate composition, total phenolic (TPC), total flavonoid (TFC) contents and total antioxidant capacity (TAC) with a view to their eventual industrial application. Carbohydrates were present in the highest concentrations varying between 74.13 and 76.54 g 100 g-1 of date seed powder (DSP) on dry weight (DW) basis, followed in descending order by fats (7.64-8.84 g 100 g-1) and proteins (4.35-5.51 g 100 g-1). Potassium was found in high amounts with values ranging between 280.55 and 293.13 mg 100 g-1. The majority of the total phenolic content (2058-2984 mg GAE 100 g-1) was assumed to be composed of flavonoids (1271-1932 mg CAE 100 g-1). These families of dietary phenolics may be the major ones responsible for the high antioxidant capacity reported in date seeds, which varied from 12540 and 27699 µmol TE 100 g-1. These results suggest that date seeds can be considered a potential raw material for natural, active ingredients for food applications as well as an unexplored source of novel nutraceuticals and dietary supplements.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
