Antioxidant Potential of Cookies Formulated with Date Seed Powder

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

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

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.

Original languageEnglish
Article number448
JournalFoods
Volume11
Issue number3
DOIs
Publication statusPublished - Feb 1 2022

Keywords

  • Antioxidant
  • Cookies
  • Date seed
  • Flavonoids
  • Polyphenols

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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