Date seed powder‐containing bread exhibits higher levels of flavonoids and antioxidant capacity compared to regular and whole wheat bread

Abstract

Date fruit seeds have been identified as an excellent source of antioxidants that contribute to reduced risk of chronic diseases. Arabic bread, which is wheat flour‐based, is a major staple food in the Arab World. Higher antioxidant content has been observed in date seed powder compared to wheat and whole wheat flour. In the present study, date seed was used as a functional food ingredient to develop Arabic bread with potentially enhanced antioxidant capacity through replacement of wheat flour with different levels of date seed powder (5, 10, 15 and 20%). Regular and whole wheat Arabic breads were used as controls. Total flavonoids, total phenolics, antioxidant capacity, protein, fat, fiber, and moisture were determined. Nutritional properties were similar among controls, 5%, 10%, and 15% date seed powder bread. Bread with 20% date seed powder had significantly higher amounts of fiber and fat compared to others. Total flavonoids and antioxidant capacity increased in date seed powder bread in a dose‐dependent manner. A significantly higher content of total flavonoids was observed in 10%, 15%, and 20% date seed powder bread compared to controls. Antioxidant capacity was significantly higher in date seed powder bread compared to controls, even at 5%. These results demonstrate that date seed powder‐containing bread exhibits higher levels of flavonoids and antioxidant capacity compared to regular and whole wheat bread.