Antioxidant Activity of Date Palm Fruit (Phoenix dactylifera L.) Extract for Oxidative Stabilisation of Butter Oil at Ambient Temperature

Rahman, Fazal; Nadeem, Muhammad; Khan, Sabir; Shakeel, Ahmad; Zahoor, Yasir

doi:10.52763/pjsir.biol.sci.58.2.2015.59.64

Cited by 2 publications

(2 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was found that the storage period of 60 days had no effect on fatty acids profile of date seed oil, OF, and SOF. The effect of date fruit extract was determined on fatty acids profile of butter oil, antioxidant compounds of date palm efficiently inhibited the lipid oxidation, fatty acids profile of butter oil did not change during the storage period of 90 days (Rahman et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…All over the world, nutritionists suggest to consume minimally processed foods and to avoid harshly processed foods. Date seed had lower content of free fatty acids (0.11% as oleic acid) with a pleasant flavor, it can be used in raw form without refining, bleaching, and deodorization (Rahman et al, 2015). The use of date seed oil and its fractions may open a new array of food applications for the production of functional foods.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Hussain

Nadeem

Gulzar

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Date seed oil was cooled to −20°C, filtered to produce olein fraction (OF, yield 38%), olein was further cooled to −30°C to produce super olein fraction (SOF, yield 22%), kept in amber glass bottles at 25–30°C for 90 days. HPLC analysis showed that phenolic compounds were intensified in olein and super olein of date seed oil. In SOF, concentrations of chromatographic acid, quercetin, gallic acid, caffeic acid, chlorogenic acid, syringic acid, p‐coumeric acid, m‐coumeric acid, and ferulic acid were 26.11 mg/100 g, 245.61 mg/100 g, 23.72 mg/100 g, 115.19 mg/100 g, 133.42 mg/100 g, 18.74 mg/100 g, 83.25 mg/100 g, 53.47 mg/100 g, and 49.97 mg/100 g. The concentrations of C18:1 in date seed oil, olein, and super olein were 43.64%, 48.91%, and 55.37%, respectively. Total phenolic contents of date seed oil, olein, and super olein were 191, 295, and 343 mg GAE/100 g. At the end of storage, the peroxide value of date seed oil, olein, and super olein was 0.55, 0.71, and 0.85 (MeqO2/kg) with no difference in color, smell, and taste. Practical applications Increased information on nutrition‐ and health‐associated disorders has a great influence on the development of functional foods. Unsaturated fatty acids, carotenoids, phytochemicals, and other bioactive compounds contained in vegetable oils have a large number of health benefits. Traditionally used vegetable oils are subjected to refining, bleaching, and deodorization to produce bland oils that lead to a complete elimination of almost all bioactive compounds. Date seed oil can be used in raw forms, and olein and super olein fractions of date seed oil were first time produced. Olein and super olein fractions had a higher concentration of unsaturated fatty acids, phenolic compounds than date seed oil with no difference in sensory characteristics. Olein and super olein fractions can be used in the development of the large number of functional foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Hussain

Nadeem

Gulzar

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

Promising features of mango (Mangifera indica L.) kernel oil: a review

2016

View full text Add to dashboard Cite

Mango kernel contains about 15 % good quality edible oil, that is comparable to soybean and cottonseed, which contain about 18-20 % oil. Mango kernel oil (MKO) has lower free fatty acids, carotenoid content and peroxide value, and is usually used without any processing, which is otherwise mandatory for commercial vegetable oils. Palmitic, stearic and oleic acids are the major fatty acids, triglyceride composition and fatty acid profile suggest wide range of trans free options. With 32-36 °C melting point, MKO is solid at room temperature, thus, does not require partial hydrogenation for application in foods. MKO can be used as an alternative of cocoa butter, which is used in chocolates and confectionaries. Total phenolic contents and induction period of MKO is greater than many commercial vegetable oils; thus, it can be used as an alternative of synthetic antioxidants for the preservation of fats and oils. Mangiferin, chlorogenic acid, quercetin and caffeic acid are the major phenolic compounds present in MKO. Functional properties of MKO can be further improved through fractionation, transesterification and interesterification for increased industrial applications.

show abstract

Antioxidant Activity of Date Palm Fruit (Phoenix dactylifera L.) Extract for Oxidative Stabilisation of Butter Oil at Ambient Temperature

Cited by 2 publications

References 25 publications

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil

Promising features of mango (Mangifera indica L.) kernel oil: a review

Contact Info

Product

Resources

About