Chemical composition of date-pits and its potential for developing value-added product - A review

Mohammad Zakir Hossain, Mostafa I. Waly, Vandita Singh, Venitia Sequeira, Mohammad Shafur Rahman

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

Moisture, protein, oil and carbohydrate contents of date-pits varied from 3.1-12.5, 2.3-6.9, 5.0-12.5 and 70.9-86.9 g/100 g date-pits, respectively. BET-monolayer (i.e. strongly bound) moisture content, solids-melting peak (at moisture: 6.7 g/100 g date-pits), and melting point of oil were 4.3 g/100 g dry-solids, 106oC, and 1.8oC, respectively. The major fatty acids were lauric, myristic, palmitic, stearic, oleic, and linoleic acids and polyphenol content varied from 21.0-62.0 mg/g date-pits depending on the varieties, types of solvent and temperature used for extraction. Date-pits showed effectives in animal and poultry feeds and it could be used as value added products, such as: dietary fibres, functional polysaccharides, caffeine-free drinks (similar to coffee), oil (biofuel or cooking oil), and other functional or medicinal products. Date-pits powder and activated carbon from date-pits showed effective in purifying water by removing different types of pollutants, such as heavy metals, boron, dyes, phenolic compounds, and pesticides. Date-pits also showed effective to be used as ingredient for composed, biomass, and fermentation processes.

Original languageEnglish
Pages (from-to)215-226
Number of pages12
JournalPolish Journal of Food and Nutrition Sciences
Volume64
Issue number4
DOIs
Publication statusPublished - Dec 18 2014

Fingerprint

value-added products
Oils
chemical composition
water content
cooking fats and oils
oils
Freezing
myristic acid
dodecanoic acid
melting point
dates (fruit)
Lauric Acids
activated carbon
caffeine
stearic acid
boron
carbohydrate content
melting
biofuels
palmitic acid

Keywords

  • antioxidant
  • bioactive compounds
  • date-pits
  • dietary fbre
  • edible oil
  • functional food

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Chemical composition of date-pits and its potential for developing value-added product - A review. / Hossain, Mohammad Zakir; Waly, Mostafa I.; Singh, Vandita; Sequeira, Venitia; Rahman, Mohammad Shafur.

In: Polish Journal of Food and Nutrition Sciences, Vol. 64, No. 4, 18.12.2014, p. 215-226.

Research output: Contribution to journalArticle

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