Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

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Abstract

In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p <0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

Original languageEnglish
Pages (from-to)385-393
Number of pages9
JournalInternational Journal of Food Engineering
Volume12
Issue number4
DOIs
Publication statusPublished - Jun 1 2016

Fingerprint

oxidative stability
Oils
oils
Temperature
p-anisidine value
temperature
acid value
Peroxides
peroxide value
Aflatoxins
Linoleic acid
Acids
Tocopherols
Oleic acid
dates (fruit)
Linoleic Acid
value added
Oleic Acid
thermal stability
melting

Keywords

  • date-pits oil
  • glass transition
  • melting
  • peroxide value
  • polyphenols

ASJC Scopus subject areas

  • Engineering (miscellaneous)
  • Food Science
  • Biotechnology

Cite this

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title = "Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures",
abstract = "In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p <0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.",
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author = "Naima Al-Kharousi and Mohammed Al-Khusaibi and Ismail Al-Bulushi and Nejib Guizani and Mostafa Waly and Rahman, {Mohammad Shafiur}",
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AU - Al-Kharousi, Naima

AU - Al-Khusaibi, Mohammed

AU - Al-Bulushi, Ismail

AU - Guizani, Nejib

AU - Waly, Mostafa

AU - Rahman, Mohammad Shafiur

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N2 - In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p <0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

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