Valorizing date seeds in biscuits: A novel approach to incorporate bioactive components extracted from date seeds using microwave-assisted extraction
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A101430" target="_blank" >RIV/60460709:41210/24:101430 - isvavai.cz</a>
Result on the web
<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001163408800001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001163408800001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.resenv.2023.100147" target="_blank" >10.1016/j.resenv.2023.100147</a>
Alternative languages
Result language
angličtina
Original language name
Valorizing date seeds in biscuits: A novel approach to incorporate bioactive components extracted from date seeds using microwave-assisted extraction
Original language description
Date seeds contain various nutrients and bioactive compounds which can be utilized as functional food ingredients in a sustainable manner. This study optimized microwave-assisted extraction (MAE) of bioactive compounds from defatted date seed powder (DSP) and investigated the physicochemical properties of the remaining residues from seeds of three different date varieties (Khalas, Fardh, and Khenaizi). Both, the extracts and the residues were incorporated as functional ingredients in the biscuits. Under optimal conditions: power 700 W, time 6 min, temperature 45 degrees C, and particle size <125 mu m, the total phenolic content (TPC) and total flavonoid content (TFC) were 15.88 mg GAE/g DSP and 8.51 mg QE/g DSP, respectively, while the antioxidant activities were 17.93, 61.68 and 39.74 mmol TE/g DSP for 2,2' -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrlthydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP), respectively. Bioactive properties were significantly different (P<0.05) among three DSP varieties. The main phenolic compounds identified in defatted DSP were benzoic acid, catechin, ferulic acid, caffeic acid, and vanillin. Moisture content, water holding capacity (WHC), and color of the defatted DSP were significantly affected by microwaves. DSP extract and residue fortified biscuits showed enhanced TPC, TFC, and antioxidant properties. This study indicates that date seeds can be successfully used in food products to promote more sustainable food production.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
RESOURCES CONSERVATION AND RECYCLING
ISSN
0921-3449
e-ISSN
2666-9161
Volume of the periodical
15
Issue of the periodical within the volume
neuvedeno
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
12
Pages from-to
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UT code for WoS article
001163408800001
EID of the result in the Scopus database
2-s2.0-85182648535