Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2170–2179 | Cite as

Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil

  • S. Mokbli
  • H. M. Sbihi
  • I. A. Nehdi
  • M. Romdhani-Younes
  • C. P. Tan
  • S. I. Al-Resayes
Original Article


Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.


Chamaerops humilis L. var. humilis seed oil Fatty acids Antioxidant properties Oxidative stability Blending 



The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding of this research through the Research Group Project No RGP-243.

Supplementary material

13197_2018_3134_MOESM1_ESM.docx (214 kb)
Supplementary material 1 (DOCX 213 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • S. Mokbli
    • 1
  • H. M. Sbihi
    • 2
  • I. A. Nehdi
    • 2
  • M. Romdhani-Younes
    • 3
  • C. P. Tan
    • 4
  • S. I. Al-Resayes
    • 2
  1. 1.Superior Institute of Biotechnology of Sidi ThabetUniversity ManoubaSidi ThabetTunisia
  2. 2.Chemistry Department, College of ScienceKing Saud UniversityRiyadhSaudi Arabia
  3. 3.Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of TunisUniversity of Tunis El ManarTunisTunisia
  4. 4.Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia

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