Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

In this study, oxidative stability of date-pits (i.e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C-18:2, omega 6) followed by oleic acid (C-18:1, omega 9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/ g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 degrees C storage, while sharp rise was observed after 40 days in cases of 100 and 150 degrees C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.