Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAdiamo, Oladipupo Q.
dc.contributor.authorAlsawmahi, Omer N.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.date.accessioned2020-03-26T19:53:30Z
dc.date.available2020-03-26T19:53:30Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe acid value of date seed oils were determined between 1.09mgKOH/g (Taleese) and 1.44mgKOH/g (Ghars). Iodine values of oil samples changed between 67.18gI(2)/100g (Allig) and 71.23gI(2)/100g (Deglet Nur) (p<.05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7-49.7), followed by lauric (9.7-24.6%), myristic (7.3-12.8%), palmitic (7.8-14.2%), linoleic (6.2-17.3%) and stearic acids (1.3-4.9%) (p<.05). The predominant tocopherol was -tocotrienol (31.76-37.41mg/100g oil), followed by ?-tocopherol (7.61-11.84mg/100g), ?-tocotrienol (4.27-8.47mg/100g oil), -tocopherol (1.13-2.81mg/100g), and -tocopherol (0.69-1.33mg/100g oil) (p<.05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p<.05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applicationsDate is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud University, Grant/Award Number: RG-1435-049en_US
dc.identifier.doi10.1111/jfpp.13584en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13584
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36522
dc.identifier.volume42en_US
dc.identifier.wosWOS:000429420400020en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oilsen_US
dc.typeArticleen_US

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