Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil
Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of see...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73355/1/SEED.pdf |
| _version_ | 1825950185613688832 |
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| author | Tan, Chin Ping Sbihi, Hassen Mohamed Mokbli, Sadok Nehdi, Imededdine Arbi Romdhani-Younes, M. Al-Resayes, Saud Ibrahim |
| author_facet | Tan, Chin Ping Sbihi, Hassen Mohamed Mokbli, Sadok Nehdi, Imededdine Arbi Romdhani-Younes, M. Al-Resayes, Saud Ibrahim |
| author_sort | Tan, Chin Ping |
| collection | UPM |
| description | Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes. |
| first_indexed | 2024-03-06T10:10:45Z |
| format | Article |
| id | upm.eprints-73355 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:10:45Z |
| publishDate | 2018 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-733552021-02-12T09:14:36Z http://psasir.upm.edu.my/id/eprint/73355/ Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil Tan, Chin Ping Sbihi, Hassen Mohamed Mokbli, Sadok Nehdi, Imededdine Arbi Romdhani-Younes, M. Al-Resayes, Saud Ibrahim Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes. Springer 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73355/1/SEED.pdf Tan, Chin Ping and Sbihi, Hassen Mohamed and Mokbli, Sadok and Nehdi, Imededdine Arbi and Romdhani-Younes, M. and Al-Resayes, Saud Ibrahim (2018) Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil. Journal of food science and technology-mysore, 55 (6). 2170 - 2179. ISSN 0022-1155; ESSN: 0975-8402 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5976602/ 10.1007/s13197-018-3134-x |
| spellingShingle | Tan, Chin Ping Sbihi, Hassen Mohamed Mokbli, Sadok Nehdi, Imededdine Arbi Romdhani-Younes, M. Al-Resayes, Saud Ibrahim Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title | Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title_full | Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title_fullStr | Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title_full_unstemmed | Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title_short | Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil |
| title_sort | characteristics of chamaerops humilis l var humilis seed oil and study of the oxidative stability by blending with soybean oil |
| url | http://psasir.upm.edu.my/id/eprint/73355/1/SEED.pdf |
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