جستجوی مقالات مرتبط با کلیدواژه "date seed" در نشریات گروه "صنایع غذایی"

Microwave radiation (MW) is an environmentally friendly technology and a physical method to enhance and modify the properties of flour. Dietary fiber-rich compounds in flour composition, such as date seed powder and wheat bran, can contribute to the health-promoting effects of the resulting flour and its derived products, such as bread. The present study aims to evaluate the impact of microwaves (750 watts for 120 seconds) on the combination of wheat bran and date seed powder (WB-DSP) and investigate the effects of its substitution on the physicochemical characteristics of wheat flour. To achieve this, wheat bran at various levels (3%, 6%, and 9%) and date seed powder (2%, 4%, and 6%) were combined (WB-DSP) and treated with microwave (WB-DSPMW). These mixtures were then substituted with wheat flour in proportions of 5%, 10%, and 15%. The produced flour samples were assessed for their physicochemical properties, color parameters (L*, a*, b*), and overall color difference (ΔE) compared to wheat flour as the control sample. The results revealed that microwave treatment led to lower moisture content and higher levels of ash and protein in the combination of wheat bran and date seed powder. Flour samples containing WB-DSPMW and WB-DSP showed higher water absorption capacity than the control sample (p < 0.05). Substituting WB-DSP combination with wheat flour significantly reduced L* and b* values and increased ΔE in flour samples compared to the control (p < 0.05). Based on the obtained results, it can be concluded that microwave application and substitution of wheat bran-date seed powder mixture with wheat flour plays a significant role in altering the physicochemical properties of wheat flour. Furthermore, further research is necessary to examine changes in other properties, such as functional properties and nutritional value of the resulting flour.

Bioactive compounds such as polyphenols and fibers in plant products are recognized for their health benefits . The beneficial effects of phenolic compounds are related to their antioxidant properties . The date seed is a waste of the date processing factories. Depending on the variety, the average weight of date seeds is about 10 - 15 % of date weight and as a source of dietary fiber . The purpose of this study was to compare the effect of traditional extraction methods (maceration) and ultrasound on the amount of phenolic and flavonoid compounds extracted from the three date seed varieties of Kababak, Zahedi and Astamaran in Bushehr Province and their antioxidant properties .

Date kernels were separated from the fruit and then washed with water to remove the flesh and finally dried and powdered. The maceration method was used to extract the powder . In order to investigate the effect of ultrasonic process on extraction of phenolic and flavonoid compounds, (5 , 15 , 25 minutes) and sound intensity ( 50 and 100 % ) were used . Total phenols and flavonoids were measured by Folin - Ciocalteu and aluminum trichloride colorimetry . Antioxidant activity was also determined by two methods of free radical scavenging DPPH and ABTS .

Comparison between the two extraction methods showed that the efficiency of extraction of the effective compounds of the seeds of all three varieties in the ultrasound method was higher than that of the maceration method . The most effective extraction efficiency of the compounds is 10 minutes and the sound intensity is 100 % . The results of antioxidant assays showed that the hydroalcoholic extracts of the kernels of three date cultivars are concentration dependent in free radical scavenging activity and with increasing concentration, their activity increases. Recent research showed that with the presence of phenol (29.34 mg / g of gallic acid ) and flavonoid (1282.66 µg/mg of quercetin), the most of Zahedi variety seed extract, Kababab variety has the highest antioxidant activity .

It can be said that the seed powder of Zahedi, Kabakab and Astamaran is a good source of fiber, carotenoids and mineral elements. Therefore, based on this research, powder and seed extract of various date varieties can be used as natural antioxidant compounds in different foods .

Date seed is considered as one of the most important wastes in the date processing industry which despite its high nutritional value, it is usually disposed of. This results in environmental contamination that require high cost to resolve. On the other hand, waste valorization in the food industry is important both in terms of environmental and economic benefits. Studies indicated that date seeds have a high nutritional value and could be considered as a good source of bioactive compounds (Platat, Habib, AL Maqbali, Jaber, & Ibrahim, 2014). The amount of dietary fiber in different types of date seeds varies between 20 to 80% w/w (Al-Juhaimi et al., 2018). Date seeds also contain 5.9-9.9% w/w protein (Bouaziz et al., 2008) and 5-13 w/w oil (Nehdi et al., 2010). The antioxidant properties of date seeds are also derived from its components such as vitamin E, beta-carotene and phenolic compounds. Thus, date seeds have the potential to be used as an ingredient in other foods, directly or indirectly (Al-Farsi et al., 2007). One of the relatively inexpensive ways to added value on date seed is to prepare a beverage from roasted date seed powder. The roasting process enhances the flavor of the brew, increases the shelf life of the product. It is hypothesized that roasting can lead to an alternative product for those who want to enjoy a somewhat coffee-like brew without caffeine (Fikry et al., 2019; Ghnimi, Almansoori, Jobe, Hassan, & Kamal, 2015). However, as it has been reported in terms of coffee, method of brewing and bean varieties can make a difference in the antioxidant properties of the final product (Vignoli, Bassoli, & Benassi, 2011). As a result, in this study, the effect of variety and method of preparation on the antioxidant properties of beverage obtained from roasted date seeds was investigated, which has not been mentioned so far. For this purpose, two types of date seed (Shahani and Mazafati) were used to prepare espresso, boiled and filtered brews and the results were compared with respective arabica coffee brews

Arabica coffee (Coffea arabica) and two types of Shahani and Mazafati dates were purchased from local stores in Mashhad, Iran. Three types of coffee brews including espresso, boiled and filtered brew were prepared. In this study, the antioxidant properties, phenolic and flavonoid content, caffeine, melanoidin, color parameters and pH of brews (espresso, boiled and filtered) were studied.

The phenolic content in Mazafati and Shahani and arabica coffee brews were in the range of 37-102, 41-194 and 52-328 mg/100 mL, respectively. The method of preparation also has a significant effect on the extraction of phenolic compounds, as the content of phenolic compounds in coffee increased from 52.94 prepared via the filter method to 328.33 mg in 100 ml of espresso coffee. In the present study, the total flavonoid content in Mazafati, Shahani and arabica coffee brews were 11-30, 14-68 and 32-200 mg/100 ml of beverage, respectively. The decrease in the content of phenolic as well as flavonoid content in date seed beverages can be attributed to both the lower amount of these compounds in the powders and the lower rate of their extraction. The results of Olechno et al. (2020) indicate a significant effect of the preparation method on various phenolic compounds content in coffee. The reducing power of Fe+3 in beverages obtained from Shahani date seed was almost twice that of found in Mazafati date seed. However, in all beverages, the highest reducing power of Fe+3 was found in espresso coffee (32.13 mmol Fe+2/L). Besides, the free radical scavenging power of DPPH in date seed brews were close to arabica coffee as the values in the date seeds of Shahani, Mazafati and arabica coffee (depending on the type of beverage) varied in the range of 2.66-8.79, 2.79-14.6 and 2.13-13.95 mmol Trolox/L, respectively. The results show a negligible amount of caffeine in the date seed brews as the amount of caffeine in these samples, regardless of the method of preparation, were 0.26-2.82 and 0.3-3.1 mg/100 ml, respectively. While caffeine content in coffee (regardless of preparation method) ranged from 36.90 to 75.24 mg per 100 ml of brew. The amount of melanoidins in Arabica coffee was significantly higher than those found in date seeds. This difference in melanoidins level can be seen in a variety of preparation methods. Espresso and boiled coffee brews had the highest amount of melanoidins in an insignificant manner (p>0.05). This trend was also observed in brews prepared from date seeds. The method of preparation had a significant effect on pH (p<0.05). The pH value in brews prepared from arabica coffee and Shahani date seed were as follows: filter> espresso> boiled and in Mazafati brews was as follows: espresso> filtered> boiled. Regarding color parameters, Shahani and Mazafati date seed brews were almost similar and indicated more L* than coffee brew. This proved that date seed brews are lighter than coffee brews. In general, the highest amount of L* (82.35) was observed in Shahani date seed brew prepared by filter method and the lowest amount (20.02) was observed in arabica coffee prepared by espresso method. Parameter b* indicates the range of yellow (+) to blue (-) and its value in beverages prepared from Shahani and Mazafati brews (27-37) was more than coffee drinks (17-25).

In general, although roasted date seeds brews had less antioxidant properties than arabica coffee brews, the results showed the presence of relatively moderate amounts of these compounds in date seed beverages provide high potential of use this drink in the future as healthy beverage. In addition, due to the absence of caffeine, these brews can be considered as a good option for people who are sensitive to caffeine.

Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products are frequently discarded to use as soil fertilizer or as feed for livestock. Roasting opens a cost-effective way to include date seed in the human diet. The aqueous extract of roasted date seed represented a coffee-like beverage. Date seed coffee has a relatively low acceptance among consumers and is usually supplemented with a variety of additives to improve the taste. Therefore, due to rising the global coffee price, in the present studywe aimed to substitute Arabica beans with roasted date seeds in order to make a coffee beverage similar to Coffea Arabica boiled coffee brew.  Substitution with roasted date seed resulted in lower lipids, protein and caffeine of coffee brews as the values were decreased from 330.67, 956.75, 76.51 mg/100 mL in Coffea Arabica (100%) to 192.61, 149.00, 45.59 mg/100 in date seed coffee (100%), respectively. Higher amounts of date seed also resulted in lower pH and acrylamide content. Accordingly, pH was decreased from 5.7 in D100 to 4.4 in A100. Acrylamide content was attenuated from 5.06 µg/100 mL in A100 to 1.71 µg/100 mL in D100. Reduction in viscosity was also observed from 0.93 (A100) to 0.86 mPa.s (D100). The mean value of the color parameter including L*, a* and b* in the 100% Coffea Arabica brew was more than the 100% date seed coffee, which indicated that the coffees brewed from date seeds in different proportions were brighter and had higher red and yellow color parameters. Substitution with date seed had less effect on the total phenol content as TPC of coffees ranged from 28 to 42 mg/100 mL for 100% date seeds brew and Coffea Arabica brew, respectively. On the other hand, the flavonoid content (TFC) of coffees was significantly affected by the amount of date seeds (5 to75 mg/100 mL for 100% date seeds and Coffea Arabica brew, respectively). All brews have high antioxidant activity. For DPPH the highest results (88/9 %) were obtained in the coffee brewed from 100% date seeds, while the FRAP value it was vice versa. The results of sensory evaluation indicated a high similarity among A100 and D10 coffees as parameters such as aroma, color and texture (concentration) of coffee were evaluated appropriate. The results also showed that substituting Coffea Arabica up to 35% with roasted date seeds can improve the overall acceptance of the coffee brews by reducing bitterness. In general, the ability to replace Coffea Arabica with date seeds up to 10 and 35% was reported acceptable in terms of sensory characteristics, as the color and aroma were similar to 100% Coffea Arabica. Besides that due to reduced bitterness, the overall acceptance were almost high.

Date seed, as a by-product of date processing industries, could be regarded as an excellent source of dietary fiber with interesting technological functionality. This study was conducted to investigate the effect of date seed powder (DSP) at different levels (0, 20, 30, and 40%) with different particle sizes (125, 250, and 500 mm) as a starch substitute on the physicochemical properties of batter and gluten-free sponge cake. According to the results of this study, the number of air bubbles in batter increased with decreasing particle size of DSP. By increasing the DSP level, batter consistency, firmness, viscosity index, and cohesiveness, as well as cake density were significantly increased; while the cake specific volume decreased. A significant increase in the cake volume index (at 40% level) and, the decreasing trend of batter consistency, firmness, viscosity index, and cohesiveness were observed by decreasing the DSP particle size. The results of colorimetry (L*a*b*) indicated that the addition of DSP and reducing its particle size significantly (p<0.05) reduced the color index of L * and * b, while increased the a* value of crumb color. The cake samples with higher levels of DSP were significantly harder and gummier (p<0.05). Moreover, with the addition of DSP, the porosity and crust color score of the cakes significantly reduced; and the DSP with larger particle size significantly (p<0.05) decreased the texture and flavor score of the cakes. Overall, the addition of up to 30% DSP with small particle size can be used in the production of gluten-free cakes with suitable sensory attributes.

The oil oxidation changes the organoleptic characteristics of foods and decreases the nutritional value and shelf life of oils and is harmful to consumer health due to formation of unfavorable compounds in oil. Currently, the most widely used antioxidants are synthetic antioxidants, but their use faced some restriction due to their carcinogenic properties. Hence, natural antioxidants such as tocopherols and ascorbic acid derivatives are widely used as safe natural antioxidants. The aim of the present study was evaluation of antioxidant properties of date palm and Zizyphus extracts and their combined extract on soybean oil oxidation.

In this research, initially the antioxidant effect of individual and combined aqueous extract of the zizyphus fruit and date seed in different concentration was measured and then the effect of the zizyphus fruit and date seed extracts and their selected combination based on previous step, on oxidative stability of soybean oil during storage was evaluated. For this purpose, the extracts were added to free antioxidant soybean oil and oxidative stability of oil was measured at temperature of 63 °c for 32 days using peroxide index, the induction period and also thiobarbituric acid index (TBA) and was compared with synthetic antioxidant BHT. The treatments used in antioxidant experiment were the individual and combined extract of the zizyphus fruit and date seed at two different concentration of 200 and 500 ppm with different ratio of combined extract including 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0. In the soybean oil stability experiment the treatments used were ratio of the combined zizyphus fruit and date seed extract of 20:80 at concentration of 200 ppm and two concentration of 200 and 500 pp for individual extract and BHT in two concentration of 100 and 200 ppm. The results were compared in three replications using the completely randomized design, in a factorial design experiment, ANOVA analysis and Duncan test (p < 0.05) by SPSS software (version 16) and the graphs were drawn by Microsoft Excel.

The results of the peroxide value and TBA tests showed there was no synergistic effect in the combined extract (zizyphus fruit :date seed with the ratio of 20:80, in concentration of 200 ppm). Yet in peroxide test this extract showed a significant better effect (p < 0.05) compared to BHT, but in TBA test, it showed similar function as synthetic antioxidant BHT. In individual extract at both concentration of 200 and 500 ppm they were comparable to BHT with the concentration of 100 and 200 ppm.

Results of present study indicates the zizyphus fruit and date seed extracts, as individual or combined extract could be used as an alternative to the synthetic antioxidant BHT.

Date seed as waste product can be used widely for many applications and nowadays many studies are carried out on its properties as natural preservative of food products. In this study, antioxidant and antimicrobial properties of different date seed extracts and their effects on the physicochemical, microbial and sensory properties of cupcakes were investigated. The date seed extract was obtained by using the water solvent and shaker method. The antioxidant activity of the extract was evaluated using DPPH radical scavenging method. The results showed that increasing the concentration of the extract increases the antioxidant activity. IC50 of date seed extract 1568.93 mg/L was calculated. The total phenol content of the extract was 119.53 ± 0.28 mg Gallic acid/gram extract. The antimicrobial activity of the extract against Salmonella typhimurium was evaluated by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (0.08 and 0.4 mg/ml respectively). The fraction of the extract components was evaluated using a high-performance liquid chromatography and different phenolic compounds such as Gallic acid, Catechin, Chloregenic acid, Rutin, Vanilin, p-Coumaric acid, Sinapic acid were identified. The extracts were added to the cupcake formulation at 4 levels 0, 0.05, 0.1 and 0.2%. Peroxide number, acidity, pH, proximate analysis and sensory evaluation tests were performed on cupcake samples. All cakes containing different concentrations of the extract (0, 0.05, 0.1 and 0.2µg/ml) were in the standard range for physicochemical properties. The total microbial count was performed for 28 days at 7-day intervals. The sample containing 0.2% of the date seed extract in terms of the microbial count was in the appropriate range, and in terms of sensory properties, the overall evaluation also received the highest score. Due to the presence of phenolic compounds and antioxidant and antimicrobial activity, date seed can be used as a natural inexpensive preservative in food formulations.

Dietary fiber is one of the important components in diet which possesses positive effects on health, in addition tohaving appropriate functional properties. Among plant sources, date seed is an abundant and inexpensive as well as rich source of dietary fiber. In this research, date seed was first fractionated into two parts including outer part (crust) and inner part (core) and then both parts were defatted. The two kinds of powders obtained from defatting crust and core were named crust fiber and core fiber. Chemical analysis showed that the amount of protein, insoluble dietary fiber and total dietary fiber in core were significantly higher than crust. Fat of crust was significantly higher than core. Also it was understood that the amount of total dietary fiber in both crust and core parts was high (70.68% and 74.17%, respectively). Water retention capacity and oil binding capacity of core fiber (2.80 and 1.29 gram/gram, respectively) were respectively higher and lower than crust fiber (2.66 and 1.40 gram/gram, respectively). Core fiber was lighter than crust fiber. The value of all the three parameters including water retention capacity, oil binding capacity and L* were acceptable in comparison with most of the agricultural by-products and commercial fibers.