Effect of Date Varieties on Chemical Properties, Fatty Acid Composition and Amino Acid Contents of Date (Phoenix dactylifera L.) Seed and Oils

Özcan, Mehmet Musa; Şimşek, Şenay; Özcan, Mustafa Mete

doi:10.30492/ijcce.2020.38018

Effect of Date Varieties on Chemical Properties, Fatty Acid Composition and Amino Acid Contents of Date (Phoenix dactylifera L.) Seed and Oils

Document Type : Research Article

Authors

¹ Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya, TURKEY

² Department of Plant Sciences, Cereal Science Technology, North Dakota State University, Fargo, USA

³ Karapınar Aydoğanlar High Vocational College, Selçuk Unıversity, Konya, TURKEY

10.30492/ijcce.2020.38018

Abstract

The chemical properties, fatty acid composition, and amino acid contents of the date (Phoenix dactylifera L.) fruit seeds (Barhi, Khulas, Monaif Rozaiz, Soukari, Soulag, and Soughi) were determined. While crude protein contents of date samples range from 5.70% (Soulag) to 7.59% (Bahri) (p <0.05), oil contents of seed samples changed between 3.66% (Khulas) and 7.87% (Soulag). Glucose contents ranged from 0.69% (Bahri) to 2.31% (Soughi). Glutamic acid contents of samples ranged from 0.81% (Rozaiz) to 1.20 %(Bahri)(p <0.05). Myristic acid contents of seed oils changed between 11.79% (Khulas) and 15.13% (Soughi). In addition, palmitic acid contents of oils ranged from 8.13% (Monaif) to 10.63% (Rozaiz). While oleic acid contents of date seed oils vary between 32.84% (Monaif) and 43.51% (Khulas) (p <0.05), lauric acid contents of oil samples ranged
from 20,0 % (Rozaiz) to 32.83% (Monaif). Future studies will be conducted on phenolic and bioactive compounds of date seeds.

Keywords

Main Subjects

Food Science & Technology

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