Journal of Food and Bioprocess Engineering

Chemical composition of seed and seed oil from Iranian commercial date cultivars

Document Type : Original research

Authors

1 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran

2 Seed and Plant Improvement Research Department, Kerman Agricultural and Natural Resources Research and Education Centre, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran

Abstract

In the present study, the seeds of two date palm (phoenix dactylifera L.) cultivars, Mazafati and Kalutah, were analyzed for their physical properties and chemical composition. Studies were also conducted on properties of oil extracted from the seeds and its fatty acid composition. The seeds constituted about 6-10% of the fruit weight. They, on the average, contained 4.84% protein, 12.22% fat, 27.58% fiber, 80.76% carbohydrates, 1.18% ash and 1.72% moisture. Mineral analysis showed higher concentration of Fe followed by Ca, Cu, Na, Zn and Mn. The seeds were also a rich source of phenolics, which ranged from 1840.93 to 1952.93 mg GAE/100 g. The average chemical characteristics of the date seed oils were: iodine value 55.153, saponification value 228.067 and peroxide value 15.537. The main fatty acids of the seed oils were oleic (48.10-50.50%), lauric (14.00-15.80%), palmitic (10.80-11.70%), myristic (10.60-10.90%), linoleic (7.70-8.20%) and stearic acids (3.00-3.40%).

Keywords

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Journal of Food and Bioprocess Engineering
Volume 2, Issue 1
June 2019
Pages 1-6