Preliminary analysis and potential uses of date pits in foods |
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| Affiliation: | 1. USDA-ARS-SRRC, Box 19687, New Orleans, LA 70179, USA;2. Department of Food Science and Nutrition, Faculty of Agricultural Sciences, UAE University, Al Ain, United Arab Emirates;1. Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan;2. School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan;3. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria, 3216, Australia;4. Department of Biosciences, COMSATS Institute of Information Technology, Islamabad 45550, Pakistan;5. Department for Management of Science and Technology Development & Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Viet Nam;6. Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan;1. Department of Petroleum and Chemical Engineering, College of Engineering, Sultan Qaboos University, Muscat 123, Oman;2. Department of Biology, College of Science, Sultan Qaboos University, Muscat 123, Oman;3. Department of Mechanical Engineering, University College London, London WC1E 7JE, UK;4. Institute of Advanced Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;1. Department of Healthcare and Food, Cardiff School of Health Sciences, Cardiff Metropolitan University, Llandaff Campus, Western Avenue, CF5 2YB Wales, UK;2. Department of Biomedical Sciences, Cardiff School of Health Sciences, Cardiff Metropolitan University, Llandaff Campus, Western Avenue, CF5 2YB Wales, UK;1. Department of Biology, Faculty of Sciences, Shahid Bahonar University of Kerman, Kerman, Iran;2. Department of Ecology, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran |
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| Abstract: | Date pits were examined for extractable high value-added components for including in functional foods. The objectives of this research were to conduct preliminary analysis of the pits from three leading varieties in UAE and to identify potential uses in foods. Date pits were odourless and had light to dark brown colour and a bland taste with slight bitterness. They contained 7.1–10.3% moisture, 5.0–6.3% protein; 9.9–13.5% fat; 46–51% acid detergent fibre; 65–69% neutral detergent fibre; and 1.0–1.8% ash. More than half of the pit protein could not be extracted consecutively with NaCl, ethanol and acetic acid. Pits had a substantial amount of oil that needed to be characterized for constituent components, biological activities and stability. Pits contained large quantities of fibre and, possibly, resistant starch that may have potential health benefits. Further research is needed to characterize isolated components and search for bioactive constituents with antimicrobial, antioxidant and other health-promoting activities. |
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