Mahmoud Younis, Isam Ali Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
{"title":"枣(Phoenix dactylifera L.)品种对枣籽和枣油中生物活性化合物、酚类成分、脂肪酸和元素含量的影响","authors":"Mahmoud Younis, Isam Ali Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar","doi":"10.1111/ijfs.17283","DOIUrl":null,"url":null,"abstract":"<p>In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat-Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat-Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat-Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)- Catechin and 1,2-dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat-Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils\",\"authors\":\"Mahmoud Younis, Isam Ali Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar\",\"doi\":\"10.1111/ijfs.17283\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat-Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat-Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat-Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)- Catechin and 1,2-dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat-Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement.</p>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17283\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17283","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils
In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat-Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat-Ali). The total phenolic quantities of the seeds were assigned to be between 330.83 (Rothanh Qassim) to 365.42 mg GAE/100 g (Osailah) while antioxidant activities of date seeds are assessed to be between 13.89 (Rothanh Qassim) and 38.74% (Nabtat-Ali). The total flavonoid quantities of the date seeds were displayed to be between 4824.83 (Osailah) and 9133.17 mg/100 g (Sbakah). The (+)- Catechin and 1,2-dihydroxy benzene quantities of the date seeds were established to be between 75.01 (Rothanh Qassim) and 186.02 mg/100 g (Sbakah) to 67.43 (Rothanh Qassim) and 199.89 mg/100 g (Sbakah), respectively. Oleic acid amounts of the seed oils were altered to be between 45.89 (Rothanh Qassim) and 52.55% (Nabtat-Ali). K, P, S, Ca and Mg were the key minerals of the date seeds. Considering the bioactive components, polyphenol contents, fatty acid composition and mineral content of date kernels, it is thought that date kernel powders can be added to some foods as a food supplement.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.