Study and Comparison of Chemical and Antioxidant Properties of Mazafati Date Seed Germ and Seed Powder

Document Type : Research Paper

Authors

Department of Food Science and Technology, Nour Branch of Islamic Azad University, Nour, Iran

Abstract

Background and Objective: Ever since the concept of functional foods was introduced and consumer awareness of the relationship between health and food consumption increased, there has been a rise in demand for super healthy foods. There is a considerable amount of dietary fiber in date seeds, which plays a key role in disease prevention. Iran is one of the top date producers in the world, and considering the nutritional value of this product, the application of date seed, as a byproduct of the date industry, in human and animal nutrition has attracted great interest. Materials and Methods: In this study, date seed germ was prepared and compared with date seed in terms of antioxidant properties (Scavenging activity to DPPH radical, Total phenol determination), fiber, proteins, fats, and mineral salts. Results: The results showed an increase in antioxidant properties (Scavenging activity to DPPH radical, Total phenol determination), amount of fiber, protein, fat and minerals in date seed germ compared to date seed powder. Conclusion: Therefore, both date seed powder and date seed germ can be used in food formulation as functional foods.

Keywords

References

  1. Ottaway PB. Food Fortification and Supplementation, Technological, Safety and regulatory aspects. Woodhead Publishing in Food Science, Technology and Nutrition. 2008.
  2. Saway, WN. Chemical composition and nutritional quality of date seeds. J Food Sci. 1984;49:617-619.
  3. Almana HA, Mahmoud R. Palm date seed as an alternative source of dietary fibre in Saudi bread. Ecology Food Nutrition. 1994;32:261.
  4. Al. Farsi MA. Lee CY. Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed, 2011, pp.447-452. In: V. R. Preedy, R. R. watson & V. B. Patel (Eds.), Nuts and seeds in health and disease prevention. USA.
  5. Tadhani MB, Patel VH, Subhash R. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J Food Composition Ana. 2007;20:323-329.
  6. Manach C, Scalbert A, Morand C, Remesy C, Jimenez L. Polyphenols: Food sources and bioavailability. Clinical Nutrition. 2004;79:727-747.
  7. Amany MMB., Shaker MA. and Abeer AK. Antioxidant activities of date pits in a model meat system.International Food Research J. 2012;19:223-227.
  8. Karimi H, Piruzifard M, Hoseini H. The effect of adding date palm flour on the characteristics of bulk bread and bread, The 21st National Congress of Iranian Food Science and Technology, Shiraz. 2014.
  9. Fahloul D, Abdedaim M, Trystram G. Heat, mass transfer and physical properties of biscuits enriched with date powder. J Applied Sci Res. 2010;6:1680-1686.
  10. Ahmed LF, Rezq AA, Atti MRA. Additionai effect of defatted wheat germ Protein Isolate on nutritional value and functional properties of yogurts and biscuits. Australian J basic Applied Sci. 2010;4:3139-3147.
  11. Kumar P, Yadava RK, Gollen B, Kumar S, Verma RK, Yadav S. Nutritional contents and medicinal properties of wheat: a review. Life sciences and medicine research, volume: LSMR-22. 2011.
  12. Donselman H, Broschat T. Palm seed germination. Horticulture digest-University of Hawaii, Cooperative Extension Service (USA). 1987.
  13. AOAC. Association of official analytical chemists. Official Methods of Analysis, 17th ed., Arlington, VA. 2002.
  14. Institute of Standards and Industrial Research of Iran, Cereals and its products - Wheat - Properties and test methods, 104. 2012.
  15. Institute of Standards and Industrial Research of Iran, Animal feed, poultry aquaculture - Measurement of sodium and potassium by photometric flame test method, 8693. 2005.
  16. Institute of Standards and Industrial Research of Iran, Iron Ore - Magnesium content measurement - Flame atomic absorption spectroscopy method, 7183. 2016.
  17. Institute of Standards and Industrial Research of Iran, Method of determination for total fat content cereals and cereal products, 2862. 2007.
  18. Loghmanifar S, Roozbeh Nasiraie1 L, Nouri H, Jafarian S. Comparison of Fresh and Aged Garlic Extracts in Terms of Antioxidative Power and Allicin Content. J Med Plants and By-products. 2020. In Press. Doi:10.22092/jmpb.2020.342409.1193
  19. Salmanian Sh, Sadeghi A, Alami M, Ghorbani M. Evaluation of antioxidant activity, antioxidant activity and determination of flavonoid compounds of fruit wick, Iranian J Nutrition Sci Food Techno. 2013;8:185-177.
  20. Pinelo M, Del Fabbro P, Marzocco L, Nunez MJ, Vicoli MC. Optimization of continuous phenol extraction from Vitis vinifera byproducts. Food Chem. 2005;92:109-117.
  21. Petropoulos S, Fernandes A, Barros L, Ana Ciric Sokovic M, Ferreira I. Antimicrobial and antioxidant properties of various Greek garlic genotypes, Food Chem. 2017;S0308-8146:31716-8
  22. El-shurfa MY, Ahmad HS, Abou-Naji SE. Organic and Inorganic Constituents of date palm pit (seed). Date palm J.19825;1:275. 1982.
  23. Mostashari P. Investigating the effect of addition of normal and germinated date seed flour on nutritional and technological properties of sangak bread, MSc Thesis, Aras International Campus School. 2011.
  24. Asghari-pour S, Noshad M, Nasehi B, Jooyandeh H, Beiraghi- Toosi S, 2018. Optimization of physicochemical and functional properties of corn-based Snacks containing date kernel flour. J Food Processing Preserv. 2018.
  25. Attalla AM, Harraz FM. Chemical Composition of pits of selected date palm cultivars grown in the Qassim region. Saudi Arabia, Arab Gulf J Sci Res. 1996;14:629.
  26. Hashemi H, Ghiasi F, Eskandari M, Mojzoobi M. Investigation of the effect of dry heat process on nutritional and physical properties of wheat germ as a useful nutritional supplement. J Food Technol Res. 2016;26:1.
  27. Shurpalekar S, Rao PH. Wheat Germ. Advances in Food Research. 1976;23:187-304.
  28. AL- Hooti S, et al. Chemical composition of seed date fruit cultivars of United Arab Emirates. J Food Sci Technol. 1998;35:44-46.
  29. Ardekani MRS, et al. Comparison of antioxidant activity andtotal phenol contents of some date seed varieties from Iran. Iran J Pharm Res. 2010;9:141.
  30. Platat, C., Habib, HM., AL Maqbali, FD., Jaber, NN., and Ibrahim, WH. Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. J Nutrion Food Sci. 2014;S8:008.
  31. AL-Farsi MA, Lee CY. Optimization of phenolies and dietary fibreextraction from date seeds. Food Chem. 2008;108:977-985.
  1. Rizzello CG, Nionelli L, Coda R, De Angelis M, Gobbetti M. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chem. 2010;119:1079-89.
  1. Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M, 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem. 2002;50:1619-24.
  2. Najafi M. Application of Ultrasound in the Emulsion Production and Microencapsulation of Effective Compounds of Cardamom Oil. Doctoral dissertation, Ferdowsi University of Mashhad. 2010;1:90: 160-158.
  3. Maleki M, Ariaii P, Fallah H. Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition: Antioxidant Effect of Celery Extract on Canola Oil", J Food Processing Preserv. 2015. https://doi.org/10.1111/jfpp.12632
  4. Ghasemi E, Loghmanifar S, Salar S. The effect of adding date kernel powder on the qualitative and sensory properties of spongy cake. J Novel Applied Sci. 2020;9:47-53.
Journal of Medicinal plants and By-product
Volume 11, Special
April 2022
Pages 95-100

Files

Share

How to cite

Statistics