Effects of Ajwa date seeds on the oxidative stability of butter
Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024007485 |
| _version_ | 1797328599471095808 |
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| author | Ayah W. Mansour Heba A. Sindi |
| author_facet | Ayah W. Mansour Heba A. Sindi |
| author_sort | Ayah W. Mansour |
| collection | DOAJ |
| description | Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research has focused on the use of natural antioxidants. This study aimed to evaluate the effects of Ajwa date seeds as natural antioxidants to retard lipid oxidation in butter. Date seeds as either a powder or extract were added to butter at concentrations of 0.5 % and 1 %; 100 % butter was used as the control. The samples were stored at 60 °C for 21 d. Radical scavenging activity, peroxide value, acid value, and thiobarbituric acid value (TBA) were analysed every 7 d. This study revealed a strong relationship between storage period and oxidative stability parameters. After 21 d, butter containing date seed powder exhibited higher radical scavenging activity than date seed extract. A reduction in peroxide, acid, and TBA values was also observed in butter samples containing date seed powder. In conclusion, date seed powder increased the oxidative stability of butter. Therefore, adding date seed powder to butter-rich food products can increase their shelf-life and stability. |
| first_indexed | 2024-03-08T06:54:01Z |
| format | Article |
| id | doaj.art-686686820d8d4805a8706c9844558037 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T06:54:01Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-686686820d8d4805a8706c98445580372024-02-03T06:38:17ZengElsevierHeliyon2405-84402024-01-01102e24717Effects of Ajwa date seeds on the oxidative stability of butterAyah W. Mansour0Heba A. Sindi1Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi ArabiaCorresponding author. Department of Food and Nutrition, King Abdul Aziz University, P.O. Box: (1441) 21413, Saudi Arabia.; Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi ArabiaButter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research has focused on the use of natural antioxidants. This study aimed to evaluate the effects of Ajwa date seeds as natural antioxidants to retard lipid oxidation in butter. Date seeds as either a powder or extract were added to butter at concentrations of 0.5 % and 1 %; 100 % butter was used as the control. The samples were stored at 60 °C for 21 d. Radical scavenging activity, peroxide value, acid value, and thiobarbituric acid value (TBA) were analysed every 7 d. This study revealed a strong relationship between storage period and oxidative stability parameters. After 21 d, butter containing date seed powder exhibited higher radical scavenging activity than date seed extract. A reduction in peroxide, acid, and TBA values was also observed in butter samples containing date seed powder. In conclusion, date seed powder increased the oxidative stability of butter. Therefore, adding date seed powder to butter-rich food products can increase their shelf-life and stability.http://www.sciencedirect.com/science/article/pii/S2405844024007485AjwaAntioxidantsButterDate seedLipid oxidationDPPH |
| spellingShingle | Ayah W. Mansour Heba A. Sindi Effects of Ajwa date seeds on the oxidative stability of butter Heliyon Ajwa Antioxidants Butter Date seed Lipid oxidation DPPH |
| title | Effects of Ajwa date seeds on the oxidative stability of butter |
| title_full | Effects of Ajwa date seeds on the oxidative stability of butter |
| title_fullStr | Effects of Ajwa date seeds on the oxidative stability of butter |
| title_full_unstemmed | Effects of Ajwa date seeds on the oxidative stability of butter |
| title_short | Effects of Ajwa date seeds on the oxidative stability of butter |
| title_sort | effects of ajwa date seeds on the oxidative stability of butter |
| topic | Ajwa Antioxidants Butter Date seed Lipid oxidation DPPH |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024007485 |
| work_keys_str_mv | AT ayahwmansour effectsofajwadateseedsontheoxidativestabilityofbutter AT hebaasindi effectsofajwadateseedsontheoxidativestabilityofbutter |