Abstract Title:

Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil.

Abstract Source:

J Food Sci Technol. 2015 Feb ;52(2):1218-22. Epub 2013 Jun 25. PMID: 25694743

Abstract Author(s):

Mehmet Musa Özcan, Fahad Al Juhaimi

Article Affiliation:

Mehmet Musa Özcan


In this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 °C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations werecompared with BHA, the effect of 0.5 % extract concentration was more remarkable for olive oil up to 21 days. After 14 days of assay, all of seed extracts was effective at 60 °C in comparison with control. On the other hand, an important increase was observed in both the peroxide and free fatty acidity values during the experiment period. It concluded that date seed extract could be used as a oxidative inhibitor agent in oil and oil products.

Study Type : Plant Study
Additional Links
Pharmacological Actions : Antioxidants : CK(14410) : AC(5758)

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