Title: Date (Phoenix dactylifera L. cv. Medjool) Seed Flour, a Potential
Ingredient for the Food Industry: Effect of Particle Size on Its
Chemical, Technological, and Functional Properties |
Authors: Muñoz Tebar, Nuria ![](/image/ORCID.jpg) Candela-Salvador, Laura Pérez-Alvarez, José Angel ![](/image/ORCID.jpg) Lorenzo Rodriguez, Jose Manuel ![](/image/ORCID.jpg) Fernández-López, Juana Viuda-Martos, Manuel ![](/image/ORCID.jpg) |
Editor: MDPI |
Department: Departamentos de la UMH::Tecnología Agroalimentaria |
Issue Date: 2024-01 |
URI: https://hdl.handle.net/11000/31842 |
Abstract:
The objective of this work was to evaluate the effect of particle size on the chemical
composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties,
and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a
high content of total dietary fiber (67.89–76.67 g/100 g), and the reduction in particle size decreased
the moisture and protein contents, while the fat, mineral (Ca, Fe, Zn, and Mg), and fatty acid
contents were significantly increased, with oleic acid being the highest. Water activity increased with
decreasing particle size, and the finest flour (<210 mm) tended to be yellowish and reddish. The
water- and oil-holding capacities decreased in the flours with the smallest particle size compared to
the largest sizes. The main polyphenolic compounds in all the samples were catechin, epicatechin,
and epigallocatechin-3-gallate. The antioxidant activity significantly improved with reductions in
the particle size of the date seed flour, with the ABTS, DPPH, and FRAP values ranging between
8.99 and 20.68, 0.66 and 2.35, and 1.94 and 4.91 mg Trolox equivalent/g of date seed flour. The
results of the present study suggest that the flour obtained from date seeds cv. Medjool can be a
valuable co-product for the food industry due to its fiber content, essential fatty acids, and bioactive
compounds that can help reduce the amount of waste generated, promoting the circular economy in
the food chain.
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Keywords/Subjects: date seed flour polyphenolic profile mineral profile antioxidant activity particle size functional properties |
Knowledge area: CDU: Ciencias aplicadas: Ingeniería. Tecnología |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/openAccess |
DOI: https://doi.org/10.3390/ plants13030335 |
Appears in Collections: Artículos Tecnología Agroalimentaria
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