• 1 1Superior Institute of Biotechnology of Sidi Thabet, University Manouba, 2020 Sidi Thabet, Tunisia
  • 2 2Chemistry Department, College of Science, King Saud University, P.O. Box 2454, Riyadh, 1145 Saudi Arabia
  • 3 3Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, 2092 Tunis, Tunisia
  • 4 4Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
J Food Sci Technol, 2018 Jun;55(6):2170-2179.
PMID: 29892118 DOI: 10.1007/s13197-018-3134-x


Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.