Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (<i>Phoenix dactylifera</i>L.) seed

Babiker, Elfadıl E.; Atasoy, Gülsüm; Özcan, Mehmet Musa; Juhaimi, Fahad Al; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Almusallam, Ibrahim A.

doi:10.1111/jfpp.14495

Cited by 17 publications

(16 citation statements)

References 29 publications

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“…Combining the sensory score radar map and taste intensity radar map, CA treatment had the highest sweetness score, the best sour score, and the lowest bitterness score. Therefore, CA was the optimal storage method that contributes to the taste quality of pomelo fruit (Babiker et al., 2020; Cheong et al., 2012). The taste intensity scale analysis not only visually reflects the fruit flavor quality during storage but also provides guidelines for the selection of fresh fruit, processing time, and storage methods, thus guiding the development of storage technologies.…”

Section: Resultsmentioning

confidence: 99%

Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

Wei

Zhang

et al. 2020

J Food Process Preserv

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This research examined the influence of the Pomelo fruit flavor characteristics of four storage methods—room temperature (CK), low‐temperature storage (LTS), modified storage of the atmosphere (MA), and controlled storage atmosphere (CA). The contents, type, and changes in the composition of the taste determining substances have been identified, including sugars, organic acids, and bitter substances. In addition, a sensory assessment was used to calculate the relation between storage and sweetness, acidity, and intensity changes. Results showed the content and change in each taste substance could not be directly related to the taste intensity and fruit flavor. A new taste intensity scale, with a significant correlation between sensory attributes (R2 = .991) was developed for taste assessment. Results indicated that CA storage could effectively control the reduction in sweetness and acidity and reduce the increase in bitterness. Practical applications The taste intensity scale can be used as an indicator for screening and selecting good‐quality storage methods. CA storage technology is a suitable method for improving the taste of stored pomelo fruits.

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Section: Resultsmentioning

confidence: 99%

Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

Wei

Zhang

et al. 2020

J Food Process Preserv

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“…[59][60][61] On the other hand, roasting at 180 • C for 30 min may be sufficient to trigger the liberation of covalently bound phenolics from the cell wall as well as heat-induced generation of extractable phenolics with low-molecular weights. [62] Similarly, Mohamed Ahmed et al (2020) and Babiker et al (2020) reported fluctuations in the TPC of sesame seeds subjected to microwave-roasting at different power levels for different treatment times and date seeds roasted at different oven temperatures for a specified time, respectively. [15,63] The TFC of unroasted tomato seeds was estimated to be 258.40 mg QE kg -1 .…”

Section: Proximate Compositions and Color Of Tomato Seedsmentioning

confidence: 96%

“…[62] Similarly, Mohamed Ahmed et al (2020) and Babiker et al (2020) reported fluctuations in the TPC of sesame seeds subjected to microwave-roasting at different power levels for different treatment times and date seeds roasted at different oven temperatures for a specified time, respectively. [15,63] The TFC of unroasted tomato seeds was estimated to be 258.40 mg QE kg -1 . This is lower than the TFC of freeze-dried tomato seeds (500-692 mg QE kg -1 ).…”

Section: Proximate Compositions and Color Of Tomato Seedsmentioning

confidence: 96%

“…[14,68] Decreased TCCs at 180 • C may be explained by the beginning of thermal degradation of carotenoid compounds due to the presence of unsaturated bonds in their structures, as previously reported for chia and date seeds roasted at high temperatures. [46,63] The lowest TCC of seeds roasted at 536 W may be attributed to the thermal degradation of carotenoids at a relatively high rate because of the higher moisture contents (4.63%) of these seeds. Greater susceptibility of carotenoids to thermal degradation in foods with higher moisture contents because of high temperatures was demonstrated by Beta and Hwang (2018).…”

Section: Proximate Compositions and Color Of Tomato Seedsmentioning

confidence: 99%

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Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Aksoylu Özbek,

Yıldız,

Günç Ergönül

et al. 2023

Euro J Lipid Sci & Tech

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The tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven‐roasting (at 120°C, 150°C, and 180°C for 25 min) and innovative microwave‐roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane‐extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both α‐ and γ‐tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg–1 after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg–1, followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150°C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg–1, respectively. The detrimental effect of microwave‐roasting on these compounds was more pronounced. In conclusion, microwave‐roasting at shorter times than conventional roasting produced tomato seed oils with well‐preserved bioactive components and few unfavorable changes.

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“…A recent study [ 1 ] demonstrated that there are important nutrients, including fatty acids (oleic, linoleic, lauric, palmitic, myristic and stearic acids being key fatty acids), tocopherols (predominant being α-tocotrienol) and phenolic acids (mainly gallic acid, syringic acid and catechins) in seeds of various date fruit varieties from Algeria, Morocco, Libya, Sudan and Pakistan. The contents of these nutrients are significantly reduced when date seeds are processed at higher temperature [ 8 ]. Development of functional foods and nutraceuticals require the extraction, isolation, identification, and quantification of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 Techniques

Ghafoor

Sarker

Juhaimi

et al. 2022

Foods

Self Cite

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Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology. Significantly higher (p < 0.05) phenolics (143.48–274.98 mg GAE/100 g), flavonoids (78.35–141.78 mg QE/100 g), anthocyanins (0.39–1.00 mg/100 g), and carotenoid (1.42–1.91 mg BCE/100 g) contents were detected in extracts obtained using SFE and SubCO2 methods. The evaluation of in vitro antioxidant properties showed that SFE and SubCO2 seed extracts demonstrated promising antioxidant (13.42–23.83 µg AAE/mL), antiradical (228.76–109.69 µg/mL DPPH IC50), ferric reducing antioxidant power (1.43–2.10 mmol TE/100 g) and ABTS cation scavenging (375.74-717.45 µmol TE/100 g) properties that were significantly higher than Soxhlet extracts. Both SFE and SubCO2 techniques can be effectively utilized as innovative and environmentally friendly alternatives to obtain high quality antioxidant rich extracts from date seed. These extracts may have potential functional and nutraceutical applications.

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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactyliferaL.) seed

Cited by 17 publications

References 29 publications

Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

Effects of four storage conditions on the sugar content, acidity, and flavor of “Guanxi” honey pomelo

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Extraction and Evaluation of Bioactive Compounds from Date (Phoenix dactylifera) Seed Using Supercritical and Subcritical CO2 Techniques

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