title: Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil.
abstract: In this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 °C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations were compared with BHA, the effect of 0.5 % extract concentration was more remarkable for olive oil up to 21 days. After 14 days of assay, all of seed extracts was effective at 60 °C in comparison with control. On the other hand, an important increase was observed in both the peroxide and free fatty acidity values during the experiment period. It concluded that date seed extract could be used as a oxidative inhibitor agent in oil and oil products.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey.
authors.forename: Mehmet Musa
authors.initials: MM
authors.lastname: Özcan
authors.affiliation: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
authors.forename: Fahad
authors.initials: F
authors.lastname: Al Juhaimi
keywords: Date seed extract; Fatty acids; Olive oil; Oxidative stability; Peroxide