Journal of Food Measurement and Characterization

, Volume 12, Issue 3, pp 1904–1909 | Cite as

Potential of date seeds as a functional food components

  • Gülden Gökşen
  • Özge Durkan
  • Sedat Sayar
  • H. İbrahim Ekiz
Original Paper


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.


Date seed Dietary fiber Antioxidant activity Bile acid binding capacity Technological properties 



This study was supported by Mersin University Scientific Research Projects Unit. [Project no: 2015-AP3-1050].


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Gülden Gökşen
    • 1
  • Özge Durkan
    • 1
  • Sedat Sayar
    • 1
  • H. İbrahim Ekiz
    • 1
  1. 1.Department of Food EngineeringMersin UniversityMersinTurkey

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