Abstract
In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 °C storage, while sharp rise was observed after 40 days in cases of 100 and 150 °C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.
Funding statement: Funding: This study was funded by His Majesty’s Research Trust Fund SR/AGR/FOOD/11/01.
Acknowledgment
The authors would like to acknowledge the support of the Sultan Qaboos University towards this research in the area of food stability.
References
1. El-Sharnouby GA, Al-Eid SM, Al-Otaibi M. Utilization of enzymes in the production of liquid sugar from dates. Afr J Biochem Res 2009;3:41–7.Search in Google Scholar
2. FAO. FAO Statistical Database, http//www.FAO.org, 2004.Search in Google Scholar
3. Besbes S, Blecker C, Deroanne C, Bahloul N, Lognay G, Drira NE, et al. Heating effects on some quality characteristics of date seed oil. Food Chem 1995;91:469–76.10.1016/j.foodchem.2004.04.037Search in Google Scholar
4. Chiew WP, Choo YM, Ma AN, Cheng HC. The effect of physical refining on palm vitamin E (tocopherol, tocotrienol and tocomonoenol). Am J Appl Sci 2007;4:337–74.10.3844/ajassp.2007.374.377Search in Google Scholar
5. Hossain MZ, Waly MI, Singh V, Sequeira V, Rahman MS. Chemical composition of date-pits and its potential for developing value-added product – a review. Polish J Food Nutr Sci 2014;64:215–26.10.2478/pjfns-2013-0018Search in Google Scholar
6. Rahman MS, Kasapis S, Al-Kharusi Z, Al-Marhubi IM, Khan AJ. Composition characterization and thermal transition of date pits powders. J Food Eng 2007;80:1–10.10.1016/j.jfoodeng.2006.04.030Search in Google Scholar
7. Sawaya WN, Khalil JK, Safi WJ. Chemical composition and nutritional quality of date seeds. J Food Sci 1984;49:617–19.10.1111/j.1365-2621.1984.tb12482.xSearch in Google Scholar
8. Besbes S, Blecker C, Deroanne C, Drira N, Attia H. Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chem 2004;84:577–84.10.1016/S0308-8146(03)00281-4Search in Google Scholar
9. Basuny AM, Al-Marzooq MA. Production of mayonnaise from date pit oil. Food Nutr Sci 2011;2:938–43.10.4236/fns.2011.29128Search in Google Scholar
10. Salah EB, Flamini G, El Arem A, Issaoui M, Dabbou S, Yahia L, et al. Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia. Int J Food Sci Technol 2012;47:1903–8.10.1111/j.1365-2621.2012.03049.xSearch in Google Scholar
11. Velasco J, Dobarganes C. Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 2002;104:661–76.10.1002/1438-9312(200210)104:9/10<661::AID-EJLT661>3.0.CO;2-DSearch in Google Scholar
12. Moigradean D, Poiana MA, Gogoasa I. Quality characteristics and oxidative stability of coconut oil during storage. J Agroaliment Process Technol 2012;18:272–6.Search in Google Scholar
13. Prescha A, Grajzer M, Dedyk M, Grajeta H. The antioxidant activity and oxidative stability of cold-pressed oils. J Am Oil Chem Soc 2014;91:1291–301.10.1007/s11746-014-2479-1Search in Google Scholar
14. Grajzer M, Prescha A, Korzonek K, Wojakowska A, Dziadas M, Kulma A, et al. Characteristics of rose hip (Rosa canina L.) cold-pressed oil and its oxidative stability studied by the differential scanning calorimetry method. Food Chem 2015;188:459–66.10.1016/j.foodchem.2015.05.034Search in Google Scholar
15. Al-Khusaibi M, Gordon MH, Lovegrove JA, Niranjan K. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. Int J Food Sci Technol 2012;47:1701–9.10.1111/j.1365-2621.2012.03024.xSearch in Google Scholar
16. Marinova EM, Yanishlieva NV. Antioxidant activity and mechanism of action of some phenolic acids at ambient and high temperatures. Food Chem 2003;81:189–97.10.1016/S0308-8146(02)00411-9Search in Google Scholar
17. Siger A, Nogala-Kalucka M, Lampart-Szczapa E. The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. J Food Lipids 2008;15:137–49.10.1111/j.1745-4522.2007.00107.xSearch in Google Scholar
18. El-Shurafa MY, Ahmed HS, Abou-Naji SE. Organic and inorganic constituent of dates palm pit (Seeds). J Date Palm 1982;2:275–84.Search in Google Scholar
19. Abdalla RS, Al-Basheer SG, El-Hussein AR, El-Rasheed AG. Physico-chemical characteristics of date seed oil grown in Sudan. Am J Appl Sci 2012;9:993–9.10.3844/ajassp.2012.993.999Search in Google Scholar
20. Akbari M, Razavizadeh R, Mohebbi GH, Barmak A. Oil characteristics and fatty acid profile of seeds from three varieties of date palm (Phoenix dactylifera) cultivars in Bushehr-Iran. Afr J Biotechnol 2012;11:12088–93.10.5897/AJB12.1084Search in Google Scholar
21. Rahman MS, Al-Saidi GS, Guizani N. Thermal characterization of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chem 2008;108:472–81.10.1016/j.foodchem.2007.10.079Search in Google Scholar
22. Slinkard K, Singleton VL. Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 1977;28:49–55.10.5344/ajev.1974.28.1.49Search in Google Scholar
23. AOAC. Official Methods of Association of Agriculture Chemists, 20th ed. Washington, DC: Association of Agriculture Chemists, 2005.Search in Google Scholar
24. AOCS. Method for Identify Refractive Index (RI) of Oils. Arbana, IL, USA: Official Methods and Recommended Practices of the American Oil Chemists’ Society, 2002.Search in Google Scholar
25. Halbault L, Barbe C, Aroztegui M, De La Torre C. Oxidative stability of semi-solid excipient mixtures with corn oil and its implication in the degradation of vitamin A. Int J Pharm 1997;147:31–41.10.1016/S0378-5173(96)04789-8Search in Google Scholar
26. SAS. The SAS System for Windows, Version 9. NC: SAS Institute, 2002.Search in Google Scholar
27. Besbes S, Blecker C, Deroanne C, Bahloul N, Lognay G, Drira NE, et al. Date seed oil: phenolic, tocopherol and sterol profiles. J Food Lipids 2004;11:251–65.10.1111/j.1745-4522.2004.01141.xSearch in Google Scholar
28. Afiq AM, Rahman AR, Man CY, AL-Kahtani HA, Mansor TS. Date seed and date seed oil. Int Food Res J 2013;20:2035–43.Search in Google Scholar
29. Codex. Codex Standard 193-1995: codex general standard for contaminants and toxins in food and feed. Codex Alimentarius. Rome: Food and Agriculture Organization of the United Nation, 1995.Search in Google Scholar
30. Al-Hooti S, Sidhu JS, Qabazard H. Chemical composition of seeds of date fruit cultivars of United Arab Emirates. J Food Sci Technol 1998;35:44–6.Search in Google Scholar
31. Besbes S, Blecker C, Deroanne C, Lognay G, Attia H. Quality characteristics and oxidative stability of date seed oil during storage. Food Sci Technol Int 2004;10:333–8.10.1177/1082013204047777Search in Google Scholar
32. Al-Shahib W, Marshall RJ. Fatty acid content of the seeds from 14 varieties of date palm Phoenix dactylifera L. Int J Food Sci Technol 2003;38:709–12.10.1046/j.1365-2621.2003.00723.xSearch in Google Scholar
33. Bruckert F, Casavant T, Satre M. Aromatic di-alanine repeats (AdAR) are structural motifs characteristic of the soluble N-ethylmaleimide-sensitive factor attachment protein (SNAP) family. Proteins 2001;45:40–6.10.1002/prot.1121Search in Google Scholar
34. Suresh S, Guizani N, Al-Ruzeki M, Al-Hadhrami A, Al-Dohani H, Al-Kindi I, et al. Thermal characteristic, chemical composition and polyphenol contents of date pits powder. J Food Eng 2013;119:668–79.10.1016/j.jfoodeng.2013.06.026Search in Google Scholar
35. Codex. Codex standard 210: codex standard for named vegetable oils. Codex Alimentarius: Fats, oils and related products, V8, 2nd ed. Rome: Food and Agriculture Organization of the United Nation and World Health Organization, 2001.Search in Google Scholar
36. Ismail R. Palm oil and palm olein frying applications. Asia Pac J Clin Nutr 2005;14:414–19.Search in Google Scholar
37. Gupta MK. Frying oils. In: Shahidi F, editor. Bailey’s Industrial Oil and Fat Products, 6th ed., Vol. 4. Hoboken: John Wiley & Sons, 2005.10.1002/047167849X.bio023Search in Google Scholar
38. Shahidi F, Wanasundara UN. Methods for measuring oxidative rancidity in fats and oils. In: Akoh CC, Min DB, editors. Food Lipid: Chemistry, Nutrition and Biotechnology. Boca Raton, FL: CRC Press, 2002.10.1201/9780203908815.ch14Search in Google Scholar
39. Karakaya S, Sebnem S. Changes in total polar compounds, peroxide value, total phenols and antioxidant activity of various oils used in deep fat frying. J Am Oil Chem Soc 2011;88:1361–6.10.1007/s11746-011-1788-xSearch in Google Scholar
40. Abdulkarim SM, Long K, Lai OM, Muhammad SK, Ghazali HM. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chem 2007;105:1382–9.10.1016/j.foodchem.2007.05.013Search in Google Scholar
41. Tan CP, Man CY, Selamat J, Yusoff MS. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem 2002;76:385–9.10.1016/S0308-8146(01)00272-2Search in Google Scholar
42. Aladedunye FA, Przybylski R. Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc 2009;86:149–56.10.1007/s11746-008-1328-5Search in Google Scholar
43. Lampi AM, Kamal-Eldin A. Effects of α- and γ-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols. J Am Oil Chem Soc 1998;75:1699–703.10.1007/s11746-998-0319-xSearch in Google Scholar
44. Verleyen T, Verhe R, Huyghebaert A, Dewettinck K, Grey W. Identification of α-tocopherol oxidation products in tri-olein at elevated temperature. J Agric Food Chem 2001;49:1508–11.10.1021/jf001142fSearch in Google Scholar PubMed
©2016 by De Gruyter
