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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed
Author(s) -
Babiker Elfadil E.,
Atasoy Gülsüm,
Özcan Mehmet Musa,
Juhaimi Fahad Al,
Ghafoor Kashif,
Ahmed Isam A. Mohamed,
Almusallam Ibrahim A.
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14495
Subject(s) - phoenix dactylifera , gallic acid , roasting , chemistry , food science , nutraceutical , catechin , oleic acid , syringic acid , phenols , fatty acid , antioxidant , palm , quercetin , carotenoid , polyunsaturated fatty acid , polyphenol , biochemistry , physics , quantum mechanics
Date ( Phoenix dactylifera L.) seed was roasted at 180, 200, and 220°C for 20 min, which resulted in 3.58%–7.04% moisture, 0.91%–1.04% ash, and 92.96%–96.42% dry matter in samples. The treated samples contained 8.60%–9.80% fat, 8.84%–14.09% protein, 0.14–1.59 µg/g carotenoid, and 525.35–595.83 mg GAE/100g total phenols. The antioxidant activity ranged from 06.66% to 47.58%. The color evaluation showed a decrease in L *, a *, and b * values with an increase in the roasting temperature. The dominant fatty acid in roasted seed was oleic acid (47.54%). Date seed is rich in minerals with 2.59–3.59 g/kg of K, 5.99–1.47 g/kg of Ca, and 1.33–1.66 g/kg of P. Phenolic compounds detected included (+)‐catechin, 1,2 dihydroxybenzene, 3,4 dihydroxybenzoic acid, quercetin, syringic acid, and gallic acid as dominant ones among 16 types. The sensory results also revealed that the roasted date can be utilized as coffee‐like hot beverage in addition to carrying additional health benefits. Practical applications The date palm ( Phoenix dactylifera L.) is one of the mankind’s oldest cultivated plants. The date derivatives are rich in nutraceuticals and phytochemicals. Date seed is a good source of bioactive compounds such as phenolics with antioxidant activity. Due to functional properties, date seed can be used for different food and health applications. Roasting may serve as an important process for ensuring utilization of this date by‐product. The study reports the effects of roasting on different attributes of date seed and its utilization to prepare a coffee‐like drink. Such a report is of practical industrial importance and rarely investigated earlier.