Effects of Ajwa date seeds on the oxidative stability of butter

Mansour, Ayah W.; Sindi, Heba A.

doi:10.1016/j.heliyon.2024.e24717

Cited by 6 publications

(1 citation statement)

References 41 publications

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“…Additionally, the 3% DSP group maintains moderate oxidative stability, while the other groups display varying patterns of oxidative stability over the storage period (Essa and Elsebaie 2022). Additionally, the 10% DSP consistently shows a decline in peroxide values throughout the storage period, indicating substantial improvement in oxidative stability (Mansour, and Sindi, 2024). In summary, the incorporation of date particularly at lower level (1 to 10%), demonstrates potential for enhancing the oxidative stability of beef burgers during storage, evident from the consistently lower peroxide values compared to the control group (Morsy and Elsabagh 2021).…”

Section: Effect Of Dsp Addition On Thiobarbituric Values (Tba) Of Chi...mentioning

confidence: 75%

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers

Kelany,

Limam,

Toweir

2024

AJAS

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The main objective of this study is to explore the potential use of date seed powder in improving the oxidative stability of some meat products; beef and chicken burgers. The phytochemical analysis of date seed powder revealed its significant antioxidant potential, including high DPPH scavenging activity (81.38%), low IC50 value (0.59 mg/mL), and substantial levels of phenolics (2.53 mg/g), flavonoids (1.37 mg/g), saponins (287 mg/100g), and anthocyanins (238 mg/100g). These properties, attributed to phenolics content, position date seed powderas a valuable source of natural antioxidants. When assessing the impact of date seed powder (DSP) supplementation on the oxidative stability of beef and chicken burgers, distinct outcomes were observed. Beef burgers with 1 to 10% DSP exhibited consistently lower peroxide values, indicating improved oxidative stability. On the contrary, chicken burgers showed varied peroxide values across all DSP concentrations (1, 3, 5, 7, and 10%). The Thiobarbituric Acid (TBA) values of beef and chicken burgers with varying DSP concentrations also displayed divergent trends. Specifically, the 3 and 10% DSP beef burger samples showed potential for maintaining or enhancing oxidative stability. Conversely, the influence of DSP addition on chicken burgers' oxidative stability varied across different concentrations. In this context, the findings suggest that DSP has the potential to improve the oxidative stability of beef burgers, while its impact on chicken burgers remains inconclusive.

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Section: Effect Of Dsp Addition On Thiobarbituric Values (Tba) Of Chi...mentioning

confidence: 75%

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers

Kelany,

Limam,

Toweir

2024

AJAS

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Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream

Aziminezhad,

Esmaeilzadeh Kenari,

Raftani Amiri

2024

Food Science & Nutrition

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The study aimed to investigate the antioxidant properties of ginseng and red quinoa extract nanoemulsion and its effect on the shelf life of dairy cream. Nanoemulsion includes dairy cream, Tween 80, chitosan, whey protein powder, chitosan/whey protein powder, red quinoa extract, ginseng extract, and a mixture of extracts (1:1). The highest total phenol content and total flavonoid content were related to ginseng extract (24,009.55 mg of gallic acid equivalent/kg, 883.16 mg quercetin/kg) with ethanol–water solvent (80:20). Most of the phenolic and flavonoid compounds of ginseng and red quinoa extracts were related to p‐coumaric acid (211.3 μg/g), catechin (29.6 μg/g), ellagic acid (73.88 μg/g), and rutin (34.12 μg/g), respectively. Considerable antioxidant power in the concentration of 800 ppm of red quinoa and ginseng extracts (ethanol–water solvent (50:50), (80:20)) in 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (80%, 82%, 80%, and 78%), bleaching β‐carotene: linoleic acid (81%, 73%, 77%, and 86%), and ferric reducing antioxidant power assays (70%, 73%, 72%, and 76%) was observed. Nanoemulsions of red quinoa extract with chitosan wall had the smallest particle size (250.67 nm), the highest encapsulation efficiency (72.79%), and the polydispersity index (0.34). Nanoemulsions containing ginseng + quinoa (1:1) with chitosan/whey protein powder wall showed the highest viscosity (5.30 mPa/s) and the mostzeta potential (−32.6 mv). Also, nanoemulsions of red quinoa extract showed the lowest amount of peroxide value and the thiobarbituric acid value (12 milliequivalent O2/kg–0.48 μg/mL) in dairy cream oil. In general, the red quinoa extract with chitosan wall was superior to other samples due to the delay in oxidation and positive effect on the shelf life of dairy cream.

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Assessment of nutritional composition, phytochemical screening, antioxidant, and antibacterial activities of date palm (Phoenix dactylifera) seeds

Himanshu,

Kumar,

Khangwal

et al. 2024

Discov Food

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Phoenix dactylifera seeds possess numerous health benefits, such as antioxidant, anti-inflammatory, and antimicrobial activities, due to presence of unique phytochemical components. In present study, the nutritional composition, phytochemical screening, anti-oxidant, and antimicrobial activity of date palm seed were investigated. Results of the present investigation revealed that date seed extract contains moisture content (4.34%), ash content (1.2%), protein (4.4%), and crude fiber (15.87/100 g) on a dry basis. This study explored the valorization potential of date seed by indicating the presence of beneficial phytochemicals such as alkaloids, phenols, flavonoids, terpenoids, and tannins, except steroids and cardiac glycosides. The total phenolic content was found to be 448 mg gallic acid equivalent (GAE) per 100 g of date seed powder, while the antioxidant activity (%) was determined to be 87.04 ± 1.98. FTIR spectral studies revealed the presence of different functional groups such as OH, C-H, C=O, and CH 2 within the range of 3800-800 cm −1 . Furthermore, gallic acid concentration in the date seed extract was noted to be 13.293 μg/mL using HPLC analysis. A strong antibacterial effect was observed against Pseudomonas aeruginosa and Bacillus cereus, resulting in the inhibition zone diameters of 18 mm and 17 mm, respectively. However, the antibacterial activity was found to be less effective against Escherichia coli and Staphylococcus aureus, both with an inhibition zone diameter of 16 mm. The research findings suggest that date seeds offer diverse medical applications and may serve as a potential source for various bioactive components.

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Effects of Ajwa date seeds on the oxidative stability of butter

Cited by 6 publications

References 41 publications

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers

Nanoemulsions of red quinoa and ginseng extracts with chitosan wall: Investigating the antioxidant properties and its effect on the shelf life of dairy cream

Assessment of nutritional composition, phytochemical screening, antioxidant, and antibacterial activities of date palm (Phoenix dactylifera) seeds

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