Potential of date seeds as a functional food components

被引：0
作者：
Gülden Gökşen
Özge Durkan
Sedat Sayar
H. İbrahim Ekiz
机构：
[1] Mersin University,Department of Food Engineering
来源：
Journal of Food Measurement and Characterization | 2018年 / 12卷
关键词：
Date seed; Dietary fiber; Antioxidant activity; Bile acid binding capacity; Technological properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The aim of this study was to determine proximate compositions, dietary fiber contents, technological properties and bile acid binding capacity of the date seeds of three cultivars (Safawi, Suhgai, and Mebruum) and to suggest their potential utilization as dietary fibre sources and bile acid binders. Total dietary fiber content of date seeds was in the range of 85.6–87.4% where the insoluble and soluble dietary fiber contents were in the range of 82.1–84.4% and 2.8–3.5%, respectively. Water-holding capacity ranged between 5.96 and 6.87 g/g DM for the all samples. Safawi seed contain the highest amount of total phenolic compounds (TPC) and the highest antioxidant activity. The bile acid bound by Safawi (94.11%) was significantly higher (p < 0.05) than the others. The higher bile acid binding capacity attributed to the hydrophobic interactions between dietary fiber fractions and bile acids. The results indicate that date seeds are more bound bile acids by providing more dietary fiber in the diet. The physicochemical and antioxidant properties of date seeds may also promote a valuable source to use as a novel food ingredient and supplemental product for health.
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页码：1904 / 1909
页数：5
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