Heating effects on some quality characteristics of date seed oil

Abstract

Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 µg/g against 215 µg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (~30-40 h). This may indicate that they could bear thermal treatments that could be applied in refining procedures or in culinary treatments such as frying and cooking conditions. We could also expect that they may have a good shelf life.

Antioxidant Activity of Date Seed Oils of Fifteen Varieties from Iran

“…In another study on 14 varieties, the oil yields were given 5-9% (14). The oil yields of Tunisian palm seed, were presented 10.19 and 12.67 for Dajlate Noor and Alig varieties, respectively 2 .…”

“…Some reports were appeared in literature about fatty acid composition of date seed oil in other countries 2,[8][9][10][11][12][13][14][15][16][17] . Despite the application of the oil in the industries, few investigates has been carried out on the extraction of oil from date seeds cultivated in Iran 1,18 .…”

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

“…On the contrary, EVOO showed the lowest increase in viscosity. Several authors have studied physical changes during frying of several oils with different results (Bansal, Zhou, Barlow, Neo, & Lo, 2010;Besbes et al, 2005;Lalas, Gortzi, & Tsaknis, 2006;Sanchez-Gimeno et al, 2008b;Santos, Santos, & Souza, 2005;Valdes & Garcia, 2006). The increase of oil viscosity is attributed to polymerization and formation of high molecular weight compounds.…”

Physico-Chemical Characteristics of Date Seed Oil Grown in Sudan

“…For selenium the same above procedure was followed but using nickel sulphate 0.25 gm dissolved in 10 mL of 10% v/v nitric acid (Price, 1979). Table 1 reflects the physico-chemical characteristics of the extracted seeds oil of the two date palm cultivars (ALBarakawi and Alqundeila) compared with characteristics of some reported values cited in the Literature (Besbes et al, 2005;Devshony et al, 1992).…”

“…The date seeds as in most counties was finding little use as no research work was done on its possible useful constituents. However recent work including work done by (Besbes et al, 2005;2004a;2004b;Chiew et al, 2007;Devshony et al, 1992) proved that date seeds have extractable high value added components. The potential uses of date seed and its constituents are expected to cover uses in cosmetics, medicine, pharmaceuticals, feed and food industries (Harry, 1936;Salem and Hegazi, 1971;E1-Shurafa et al, 1982;Whaibi et al, 1985;Whaibi and Basalah, 1986;Mossa et al, 1986).…”