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

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• 作者：Mehmet Musa ?zcan ; Fahad AL Juhaimi
• 关键词：Date seed extract ; Oxidative stability ; Olive oil ; Fatty acids ; Peroxide
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：52
• 期：2
• 页码：1218-1222
• 全文大小：208 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

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 were compared 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.