Antioxidant Potential of Cookies Formulated with Date Seed Powder.

Zein Najjar,Jaleel Kizhakkayil,Carine Platat,Constantinos Stathopoulos,Meththa Ranasinghe,Hira Shakoor

doi:10.3390/foods11030448

Zein Najjar, Jaleel Kizhakkayil + Show 4 more

Open Access

https://doi.org/10.3390/foods11030448

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Abstract

Utilising major waste products from the food industry can have both a great environmental impact and be a means to improve consumer health. Date seed is a food industry byproduct that has been proven to have high nutritional value. The aim of this work was to measure the total polyphenolic content (TPC), flavonoids, and antioxidant activity of the seeds of six date fruit varieties, Fard, Khalas, Khinaizi, Sukkary, Shaham, and Zahidi, and to use those seeds to enhance the antioxidant value of cookies by partially substituting flour with ground date seed. Date seed powder (DSP) was extracted at three levels of sample to solvent ratio (5:1, 10:1 and 15:1 mg/mL). Cookies were prepared using three substitution levels of wheat flour (2.5, 5.0, and 7.5%, w/w) by DSP and two types of flour (white and whole wheat), and were baked at two different temperatures, 180 and 200 °C. The composite cookies were found to contain a significant amount of TPC and flavonoids, and showed increased antioxidant activity compared with the control samples.

Highlights

The date palm tree is widely grown in regions of southwest Asia and North Africa [1,2,3], with more than 600 varieties currently cultivated [3,4]
Cookies formulated with 7.5% Fard variety made with white flour at either temperature had significantly higher total polyphenolic content (TPC) content, more than 962.17 μg/g, and at substitution level of 7.5% the TPC level were more than three-fold higher compared to the control cookies
Our results show that the substitution of flour with date seed powder significantly upgraded the content of polyphenols and flavonoids as well as the antioxidant activity

Summary

Introduction

The date palm tree is widely grown in regions of southwest Asia and North Africa [1,2,3], with more than 600 varieties currently cultivated [3,4]. Cookies and biscuits are among the most consumed bakery products, as they are ready to eat, cheap, and available in a wide range of flavours [9,10,11,12,13]; on the other hand, as with most bakery items, they are high in sugar and have low amounts of antioxidants, fibre, and minerals [14]. As the food industry generates high amounts of byproducts rich in valuable constituents which can be utilised as functional ingredients, such as antioxidants, incorporating these substances in food would be beneficial environmentally and economically while providing healthier options to consumers [32]. Development of cookies fortified with date seeds, the major by-product of the date industry, can generate significant impact environmentally through the reduction of waste financially through the development of a new product and the reduction of waste disposal costs, and societally through the enhanced nutrition made available to consumers

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