How to cite this paper
El-Dreny, E & Shaheen, M. (2022). Utilizing the date palm (Phoenix canariensis) seeds in the preparation of some special foods of high nutritional value.Current Chemistry Letters, 11(3), 275-284.
Refrences
1. Bekheet S.( 2013) Date palm biotechnology in Egypt. App. Sci. Report., 3 (3) 144- 152.
2. Shams-Ardekani M.R., Khanavi M., Hajima Hmoodi M., Jahangiri M., and Hadjiakhoondi A. (2010) Comparison of antioxidant activity and total phenol contents of some date’s seed varieties from Iran. J. Pharm. Res., 9 (2) 141-146.
3. Nehdi I., Omri S., Khalil M.I., and Al-Resayes S.I. (2010) Characteristics and chemical composition of date palm (Pheonixcanariensis) seeds and seeds oil. Ind. Crops Prod., 32 (3) 360-365.
4. FAO (2021) (Food and Agriculture Organization of the United Nations). Statistical Databases. Downloaded from http://faostat.fao.org on April., 24.
5. FAO ( 2010) Statistical databases. http://faostat.fao.org Accessed June .
6. Scott–Thomas C.(2013) Food waste one of the great paradoxes of our times.
7. Besbes S., Drira L., Blecker C., Deroanne C., and Attia H. (2009) Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chem., 112 (2)
406-411.
8. Bouaziz M.A., Amara H.B., Attia H., Blecker C.H., and Besbes S. (2010) Effect of the addition of defatted date seeds on wheat dough performance and bread quality. J. Text. Stud.,41 (4) 511-531.
9. Hamada J. S., Hashim I. B., and Sharif F. A. (2002) Preliminary analysis and potential uses of date pits in foods. Food Chem.,76 (2) 135-137.
10. Sabah A., Jassim A., and Naji M. (2010) In vitro evaluation of the antiviral activity of an extract of date palm (Phoenix dactylifera L.) pits on a pseudomonas phage. Evid.-ased Complement. Altern.
Med.,7 (1) 57–62.
11. Aremu M. O., Olaofe O., and Akintayo T. E. (2006) Comparative Study on the chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours. Pak J Nutr., 5 (1) 34-38.
12. Ahmed A., Arshad M.U., Saeed F., Ahmed R.S., and Chatha S.A.S.(2016) Nutritional probing and HPLC profiling of roasted date pit powder. Pak J Nutr., 15 (3) 229.
13. Kchaou W., Abbès F., Mansour R. B., Blecker C., Attia H., and Besbes S. (2016) Phenolic
profile, antibacterial and cytotoxic properties of second grade date extract from Tunisian cultivars
(Phoenix dactylifera L.). Food Chem., 194 (1) 1048–1055.
14. Al-Alawi R., Al-Mashiqri J., Al-Nadabi J., Al-Shihi B., and Baqi Y. (2017) Date Palm Tree
(Phoenix dactylifera L.): Natural Products and Therapeutic Options. Front. Plant Sci., 845 (8) 1-12.
15. Curie D., Dugum J., and Bauman I. (2002) The influence of fungal amylase supplementation on amylolytic activity and baking quality of flour. Int. J. Food Sci. Technol., 37 (6) 673–680.
16. Bose D., and Shams-Ud-Din M. (2010) The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. J. Bangladesh Agri. Univ., 8 (1) 147-152.
17. AOAC. (2012) Official Methods of Analysis of AOAC International, 19th Edition
18. Hawk P .D., Oser B.L., and Summerson W.H. (1949) Practical physiology chemistry. J. Nutrition., 12 (9) 162-166.
19. Meda A., Lamien C.E., Romito M., Millogo J., and Nacoulma O.G. (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 91 (3) 571–577.
20. Boateng J., Verghese M., Walker L. T., and Ogutu S. ( 2008) Effect of processing on antioxidant content in selected dry beans (Phaseolus spp. L.). Food Sci. Technol., 41(9) 1541–1547.
21. Moure A., Franco D., Sineiro J., Dominguez H., Nunez M.J., and. Lema J. M (2001) Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds. Food Res. Int., 34 (2-3) 103–109.
22. Jakopiè J., Veberiè R., and Štampar F. ( 2009) Extraction of phenolic compounds from green walnut fruitsin different solvents. Acta agric. Slov., 93 (1) 11-15.
23. Schieber A., Keller P., and Carle R. ( 2001) Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatography A., 910 (2) 265-273.
24. ISO12966-4:(2015) International Organization for standardization, Animal and vegetable fats and oils, GC FAME.
25. Alsmeyer R. H., Cunningham A. E., and Happich M. L. (1974) Equations predict PER from amino acid analysis. Food Technol., 28 34–40.
26. Farag S. A., EL-Shirbeeny A., and Ashga E. N. (1996) Physicochemical studies for preparing quick-cooking rice by using gamma irradiation. Ann. Agric. Sci. Moshtohor.,34 (2) 641-652.
27. Pertuzatti P. B., Esteves S. M. R., Alves J. E., Lima L. C., and Borges J. E. (2015) Sensory evaluation of bakery and confectionery products prepared through semi-industrial and artisanal processes. Am. J. Food Technol., 3 (4) 32–36.
28 Chauhan G.S., Zillman R.R., and Eskin N.A.M. (1992). Dough mixing and bread making properties of quinoa-wheat flour blends. Int. J. Food Sci. Technol., 27 (6) 701–705.
29. Eman H. A. A.(2020) Utilization from date seeds as a by-product low-cost to prepare beverage cappuccino and the latte less caffeine, World J. Environ. Biosci.,9 (2) 14-20.
30. Abdul Afiq M. J., Abdul Rahman R., Che Man Y. B., AlKahtani H. A., and Mansor T. S. T. (2013) Date seed and date seed oil. Int. Food Res. J., 20 (5) 2035-2043.
31. Kryževičūté N., Jaime I., Diez A.M., Rovira J., and Venskutonis P.R. (2017) Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers. Int. J. Food Sci. Technol., 52 (8) 1852–1861.
32. Martín-Sánchez A.M., Cherif S., Ben-Abda J., BarberVallés X., Pérez- Álvarez J.Á., and Sayas-Barberá E. (2014) Phytochemicals in date co- products and their antioxidant activity. Food Chem.,158 513–520.
33. Vanin A.B., Orlando T., Piazza S.P., Puton B.M., Cansian R.L., Oliveira D., and Paroul N. (2014) Antimicrobial and antioxidant activities of clove essential oil and eugenyl acetate produced by enzymatic esterification. Appl. Biochem. Biotechnol., 174 1286-1298.
34. Biglari F., AlKarkhi A. F. M., and Mat E. A. (2009) Cluster analysis of antioxidant compounds indates (Phoenix dactylifera): Effect of long-term cold storage. Food Chem.,112 (4) 998–1001.
35. Golshan Tafti A., Solaimani D. N., and Yasini A. S.A. (2017) Physicochemical properties and applications of date seed and its oil. Int. Food Res. J ., 24 (4) 1399-1406.
36. Bouazizi A. M., Besbesi S., Blecker C., Wathelet B., Deroanne C., and Attia H. (2008) Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds. Fruits J., 63 (1) 37–43.
37. FAO/WHO (1991) Protein quality evaluation, Food and Agriculture Organization of the United Nation, Rome, Italy.
38. El-Porai E., Salama A., Sharaf A., Hegazy A., and Gadallah M. (2013) Effect of different milling processes on Egyptian wheat flour properties and pan bread quality. Ann. Agric. Sci., 58 (1) 51–59.
39. Najafi M. (2011) Date Seeds: A Novel and Inexpensive Source of Dietary Fiber. ICAFB.,9 323- 326.
40. Yaseen Y., Salim-ur-Rehman I., Iram A., Sakhawat A., and Imran P. (2012) Development and Nutritional Evaluation of Date Bran Muffins. EAS J Nutr Food Sci., 2 (1) 1-4.
41. Valdecantos M., Perez-Matute P., and Martinez J.(2009) Obesity and oxidative stress: role of antioxidant supplementation. Rev invest clin., 61 (2) 127-139.
42. Halaby M. S., Farag M. H., and Gerges A. H. (2014) Potential effect of date pits fortified bread on diabetic rats. IJNFS., 3 (2) 49-59.
43. Platat C., Habib H. M., Ibrahim W. H., Isameldin B., Hashim I., and Kamal Eldin A. (2013) Date seed powder-containing bread exhibits higher levels of flavonoids and antioxidant capacity compared to regular and whole wheat bread. FASEB., 27 371-376.
44. Safdar M.N., Kausar T., Jabbar S., Mumtaz A., Ahad K., and Saddozai A.A. (2017) Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration
techniques. J Food Drug Anal., 25 (3) 488-500.
45. Ahmadi Y., Ghorbanihaghjo A., and Argani H.(2017) The effect of statins on the organs: similar or contradictory. J. Cardiovasc. Thorac. Res., 9 (2) 64-70.
46. Mocelin R., Marcon M., Santo G.D., Zanatta L., Sachett A., and Schönell A.P.(2016) Hypolipidemic and antiatherogenic effects of Cynarascolymus in cholesterol-fed rats. Rev Bras Farmacogn., 26 (2) 233-239.
47. Hasan M., and Mohieldein A.(2016) In vivo evaluation of anti-diabetic, hypolipidemic, antioxidative activities of Saudi date seed extract on streptozotocin induced diabetic rats. JCDR., 10 (3) FF06-12.
48. Ali M. A.Y., and Khamis A. S. H. (2004) Mineral ion content of the seeds of six cultivars of Bahraini date palm (Phoenix dactylfera). J. Agric. Food Chem., 52 (21) 6522-6525.
2. Shams-Ardekani M.R., Khanavi M., Hajima Hmoodi M., Jahangiri M., and Hadjiakhoondi A. (2010) Comparison of antioxidant activity and total phenol contents of some date’s seed varieties from Iran. J. Pharm. Res., 9 (2) 141-146.
3. Nehdi I., Omri S., Khalil M.I., and Al-Resayes S.I. (2010) Characteristics and chemical composition of date palm (Pheonixcanariensis) seeds and seeds oil. Ind. Crops Prod., 32 (3) 360-365.
4. FAO (2021) (Food and Agriculture Organization of the United Nations). Statistical Databases. Downloaded from http://faostat.fao.org on April., 24.
5. FAO ( 2010) Statistical databases. http://faostat.fao.org Accessed June .
6. Scott–Thomas C.(2013) Food waste one of the great paradoxes of our times.
7. Besbes S., Drira L., Blecker C., Deroanne C., and Attia H. (2009) Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chem., 112 (2)
406-411.
8. Bouaziz M.A., Amara H.B., Attia H., Blecker C.H., and Besbes S. (2010) Effect of the addition of defatted date seeds on wheat dough performance and bread quality. J. Text. Stud.,41 (4) 511-531.
9. Hamada J. S., Hashim I. B., and Sharif F. A. (2002) Preliminary analysis and potential uses of date pits in foods. Food Chem.,76 (2) 135-137.
10. Sabah A., Jassim A., and Naji M. (2010) In vitro evaluation of the antiviral activity of an extract of date palm (Phoenix dactylifera L.) pits on a pseudomonas phage. Evid.-ased Complement. Altern.
Med.,7 (1) 57–62.
11. Aremu M. O., Olaofe O., and Akintayo T. E. (2006) Comparative Study on the chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours. Pak J Nutr., 5 (1) 34-38.
12. Ahmed A., Arshad M.U., Saeed F., Ahmed R.S., and Chatha S.A.S.(2016) Nutritional probing and HPLC profiling of roasted date pit powder. Pak J Nutr., 15 (3) 229.
13. Kchaou W., Abbès F., Mansour R. B., Blecker C., Attia H., and Besbes S. (2016) Phenolic
profile, antibacterial and cytotoxic properties of second grade date extract from Tunisian cultivars
(Phoenix dactylifera L.). Food Chem., 194 (1) 1048–1055.
14. Al-Alawi R., Al-Mashiqri J., Al-Nadabi J., Al-Shihi B., and Baqi Y. (2017) Date Palm Tree
(Phoenix dactylifera L.): Natural Products and Therapeutic Options. Front. Plant Sci., 845 (8) 1-12.
15. Curie D., Dugum J., and Bauman I. (2002) The influence of fungal amylase supplementation on amylolytic activity and baking quality of flour. Int. J. Food Sci. Technol., 37 (6) 673–680.
16. Bose D., and Shams-Ud-Din M. (2010) The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. J. Bangladesh Agri. Univ., 8 (1) 147-152.
17. AOAC. (2012) Official Methods of Analysis of AOAC International, 19th Edition
18. Hawk P .D., Oser B.L., and Summerson W.H. (1949) Practical physiology chemistry. J. Nutrition., 12 (9) 162-166.
19. Meda A., Lamien C.E., Romito M., Millogo J., and Nacoulma O.G. (2005) Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem., 91 (3) 571–577.
20. Boateng J., Verghese M., Walker L. T., and Ogutu S. ( 2008) Effect of processing on antioxidant content in selected dry beans (Phaseolus spp. L.). Food Sci. Technol., 41(9) 1541–1547.
21. Moure A., Franco D., Sineiro J., Dominguez H., Nunez M.J., and. Lema J. M (2001) Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds. Food Res. Int., 34 (2-3) 103–109.
22. Jakopiè J., Veberiè R., and Štampar F. ( 2009) Extraction of phenolic compounds from green walnut fruitsin different solvents. Acta agric. Slov., 93 (1) 11-15.
23. Schieber A., Keller P., and Carle R. ( 2001) Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J. Chromatography A., 910 (2) 265-273.
24. ISO12966-4:(2015) International Organization for standardization, Animal and vegetable fats and oils, GC FAME.
25. Alsmeyer R. H., Cunningham A. E., and Happich M. L. (1974) Equations predict PER from amino acid analysis. Food Technol., 28 34–40.
26. Farag S. A., EL-Shirbeeny A., and Ashga E. N. (1996) Physicochemical studies for preparing quick-cooking rice by using gamma irradiation. Ann. Agric. Sci. Moshtohor.,34 (2) 641-652.
27. Pertuzatti P. B., Esteves S. M. R., Alves J. E., Lima L. C., and Borges J. E. (2015) Sensory evaluation of bakery and confectionery products prepared through semi-industrial and artisanal processes. Am. J. Food Technol., 3 (4) 32–36.
28 Chauhan G.S., Zillman R.R., and Eskin N.A.M. (1992). Dough mixing and bread making properties of quinoa-wheat flour blends. Int. J. Food Sci. Technol., 27 (6) 701–705.
29. Eman H. A. A.(2020) Utilization from date seeds as a by-product low-cost to prepare beverage cappuccino and the latte less caffeine, World J. Environ. Biosci.,9 (2) 14-20.
30. Abdul Afiq M. J., Abdul Rahman R., Che Man Y. B., AlKahtani H. A., and Mansor T. S. T. (2013) Date seed and date seed oil. Int. Food Res. J., 20 (5) 2035-2043.
31. Kryževičūté N., Jaime I., Diez A.M., Rovira J., and Venskutonis P.R. (2017) Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers. Int. J. Food Sci. Technol., 52 (8) 1852–1861.
32. Martín-Sánchez A.M., Cherif S., Ben-Abda J., BarberVallés X., Pérez- Álvarez J.Á., and Sayas-Barberá E. (2014) Phytochemicals in date co- products and their antioxidant activity. Food Chem.,158 513–520.
33. Vanin A.B., Orlando T., Piazza S.P., Puton B.M., Cansian R.L., Oliveira D., and Paroul N. (2014) Antimicrobial and antioxidant activities of clove essential oil and eugenyl acetate produced by enzymatic esterification. Appl. Biochem. Biotechnol., 174 1286-1298.
34. Biglari F., AlKarkhi A. F. M., and Mat E. A. (2009) Cluster analysis of antioxidant compounds indates (Phoenix dactylifera): Effect of long-term cold storage. Food Chem.,112 (4) 998–1001.
35. Golshan Tafti A., Solaimani D. N., and Yasini A. S.A. (2017) Physicochemical properties and applications of date seed and its oil. Int. Food Res. J ., 24 (4) 1399-1406.
36. Bouazizi A. M., Besbesi S., Blecker C., Wathelet B., Deroanne C., and Attia H. (2008) Protein and amino acid profiles of Tunisian Deglet Nour and Allig date palm fruit seeds. Fruits J., 63 (1) 37–43.
37. FAO/WHO (1991) Protein quality evaluation, Food and Agriculture Organization of the United Nation, Rome, Italy.
38. El-Porai E., Salama A., Sharaf A., Hegazy A., and Gadallah M. (2013) Effect of different milling processes on Egyptian wheat flour properties and pan bread quality. Ann. Agric. Sci., 58 (1) 51–59.
39. Najafi M. (2011) Date Seeds: A Novel and Inexpensive Source of Dietary Fiber. ICAFB.,9 323- 326.
40. Yaseen Y., Salim-ur-Rehman I., Iram A., Sakhawat A., and Imran P. (2012) Development and Nutritional Evaluation of Date Bran Muffins. EAS J Nutr Food Sci., 2 (1) 1-4.
41. Valdecantos M., Perez-Matute P., and Martinez J.(2009) Obesity and oxidative stress: role of antioxidant supplementation. Rev invest clin., 61 (2) 127-139.
42. Halaby M. S., Farag M. H., and Gerges A. H. (2014) Potential effect of date pits fortified bread on diabetic rats. IJNFS., 3 (2) 49-59.
43. Platat C., Habib H. M., Ibrahim W. H., Isameldin B., Hashim I., and Kamal Eldin A. (2013) Date seed powder-containing bread exhibits higher levels of flavonoids and antioxidant capacity compared to regular and whole wheat bread. FASEB., 27 371-376.
44. Safdar M.N., Kausar T., Jabbar S., Mumtaz A., Ahad K., and Saddozai A.A. (2017) Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration
techniques. J Food Drug Anal., 25 (3) 488-500.
45. Ahmadi Y., Ghorbanihaghjo A., and Argani H.(2017) The effect of statins on the organs: similar or contradictory. J. Cardiovasc. Thorac. Res., 9 (2) 64-70.
46. Mocelin R., Marcon M., Santo G.D., Zanatta L., Sachett A., and Schönell A.P.(2016) Hypolipidemic and antiatherogenic effects of Cynarascolymus in cholesterol-fed rats. Rev Bras Farmacogn., 26 (2) 233-239.
47. Hasan M., and Mohieldein A.(2016) In vivo evaluation of anti-diabetic, hypolipidemic, antioxidative activities of Saudi date seed extract on streptozotocin induced diabetic rats. JCDR., 10 (3) FF06-12.
48. Ali M. A.Y., and Khamis A. S. H. (2004) Mineral ion content of the seeds of six cultivars of Bahraini date palm (Phoenix dactylfera). J. Agric. Food Chem., 52 (21) 6522-6525.