This research was carried out in order to evaluate the benefits of date seed powder (DSP) by adding it to bakery products to enhance the nutritional value of these products and maximize the economic value of these wastes. Thus, the contents of the (DSP) were determined from the chemical composition, mineral elements, amino acids, fatty acids, phenols and flavonoids, afterthought DSP were added to the toast bread and crackers with a ratio of 5, 10 and 15 % as substitute of the wheat flour and then the organoleptic properties of these products were evaluated. The findings of these investigations revealed that the (DSP) contains important minerals, essential amino acids, unsaturated fatty acids and antioxidants, and all of these compounds have an effective effect on the health of the body. In addition, the Sensorial evaluation of toast bread and crackers were shown to be acceptable by the judges, and thus the possibility of adding DSP to bakery products.

The derivatives of 2,6-dihydroxyacetophenone[4]arene were synthesized via one-step in the presence of base catalyzed cyclocondensation reaction of equimolar volumes of different aliphatic aldehydes and 2,6-dihydroxyacetophenone. All the compounds were purified by column chromatography and characterized by ¹H-NMR Spectroscopy, ¹³C-NMR Spectroscopy, IR Spectroscopy, and Mass spectrometry techniques. The compounds were provided with good yield and can be successfully useful for various amino acid detection because of the four ketone groups in 2,6-Dihydroxyaceto-phenone[4]arene were able to react with the amino group of amino acid to give a stable product formation. It was caused by the intermolecular hydrogen bonded between the two groups, ketone and carboxylic group of amino acid. This recognition of amino acid was carried out in UV-vis spectroscopic technique.