Assessment of Chemical Composition and Oxidative Stability in Cold-pressed Date Kernel Oil from Phoenix dactylifera L.: Implications for Food Quality and Sustainability

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-3964-8093
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study presented a comprehensive analysis of date kernel oil from Phoenix dactylifera L., exploring its chemical composition, physical properties, and oxidative stability. Gas chromatography (GC) analysis revealed that the extracted oil is rich in unsaturated fatty acids (55%), with oleic acid being the major component (accounting 43.31%). Saturated fatty acids accounted for 45% of the total fatty acid composition. The identified bioactive compounds included carotenoids, β-sitosterol, cycloartenol, α-tocotrienol, and β-tocotrienol. Notably, the oil exhibited a high content of total tocols (60.77±0.26 mg/100 g) and carotenoids (235±0.00 mg/kg). The oxidative stability of date kernel oil was evaluated using Rancimat and differential scanning calorimetry (DSC) tests, demonstrating its strong resistance to oxidation. The oil exhibited an oil stability index of 34.87 h at 110°C based on the Rancimat test. The kinetic parameters related to the oil oxidative stability were also established. The findings of this research indicated that date kernel oil could be a promising and versatile bioresource for multiple applications, offering a sustainable method for managing waste from date fruit processing. This study highlights the importance of developing alternative uses for agricultural by-products, underlining the economic and environmental benefits of their valorization.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorKsibi, Nour
dc.contributor.authorYeddes, Walid
dc.contributor.authorSymoniuk, Edyta
dc.contributor.authorHammami, Majdi
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGrygier, Anna
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.contributor.authorJanowicz, Monika
dc.contributor.authorWannes, Wissem Aidi
dc.contributor.authorWroniak, Malgorzata
dc.contributor.authorRatusz, Katarzyna
dc.contributor.authorRebey, Ines Bettaieb
dc.contributor.authorTounsi, Moufida Saidani
dc.date.access2025-08-29
dc.date.accessioned2025-08-29T12:47:04Z
dc.date.available2025-08-29T12:47:04Z
dc.date.copyright2025-02-13
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,8
dc.description.number5
dc.description.points70
dc.description.versionfinal_published
dc.description.volume74
dc.identifier.doi10.5650/jos.ess24202
dc.identifier.eissn1347-3352
dc.identifier.issn1345-8957
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4536
dc.identifier.weblinkhttps://www.jstage.jst.go.jp/article/jos/74/5/74_ess24202/_article
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofJournal of Oleo Science
dc.relation.pages437-449
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enPhoenix dactylifera L.
dc.subject.endate kernel oil
dc.subject.enfatty acids
dc.subject.entocotrienols
dc.subject.ensterols
dc.subject.enoxidative stability
dc.titleAssessment of Chemical Composition and Oxidative Stability in Cold-pressed Date Kernel Oil from Phoenix dactylifera L.: Implications for Food Quality and Sustainability
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume74