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
  • 11 Downloads

Abstract

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.

Keywords

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

Notes

Acknowledgements

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)

References

  1. Abdul Afiq MJ, Abdul Rahman R, Che Man YB, Al-Kahtani HA, Mansor T (2013) Date seed and date seed oil. Int Food Res J 20:2035–2043Google Scholar
  2. Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M (2009) Characterization of virgin olive oil from Super Intensive Spanish and Greek. Varieties grown in northern Tunisia. Sci Hortic 120:77–83CrossRefGoogle Scholar
  3. Anwar F, Hussain AJ, Iqbal S, Bhanger MI (2007) Enhancement of the oxidative stability of some vegetable oils by blending with Moringaoleifera oil. Food Chem 103:1181–1191CrossRefGoogle Scholar
  4. Azeem MW, Hanif MA, Al-Sabahi JN (2016) Production of biodiesel from low priced, renewable and abundant date seed oil. Renew Energy 86:124–132CrossRefGoogle Scholar
  5. Bhatnagar AS, Krishna AGG (2015) Stability of cold-pressed oil from commercial Indian Niger (Guizotia abyssinica (L.f.) Cass.) Seed as affected by blending and interesterification. J Am Oil Chem Soc 92:1671–1680CrossRefGoogle Scholar
  6. Chu YA, Kung YL (1998) A study on vegetable oil blends. Food Chem 62:191–195CrossRefGoogle Scholar
  7. Eromosele CO, Eromosele IC (2002) Fatty acid compositions of seed oils of Haematostaphisbarteri and Ximeniaamericana. Bioresour Technol 82:303–304CrossRefGoogle Scholar
  8. Fuentes E, Báez ME, Bravo M, Cid C, Labra F (2012) Determination of total phenolic content in olive oil samples by UV–visible spectrometry and multivariate calibration. Food Anal Method 5:1311–1319CrossRefGoogle Scholar
  9. Giovino A, Scibetta S, Saia S, Guarino C (2014) Genetic and morphologic diversity of European fan palm (Chamaerops humilis L.) populations from different environments from Sicily. Biol J Linnean Soc 176:66–81CrossRefGoogle Scholar
  10. Giovino A, Marino P, Domina G, Rapisarda P, Rizza G, Saia S (2015) Fatty acid composition of the seed lipids of Chamaerops humilis L. natural populations and its relation with the environment. Plant Biosyst 149:767–776CrossRefGoogle Scholar
  11. Gunstone FD (2002) Vegetable oils in food technology: Composition. Boca Raton, USA, CPC Press, Properties and usesGoogle Scholar
  12. Habib HM, Kamal H, Ibrahim WH, Al Dhaheri AS (2013) Carotenoids, fat soluble vitamins and fatty acid profiles of 18 varieties of date seed oil. Ind Crops Prod 42:567–572CrossRefGoogle Scholar
  13. Mensink RP, Temme EH, Hornstra G (1994) Dietary saturated and trans fatty acids and lipoprotein metabolism. Ann Med 26:461–464CrossRefGoogle Scholar
  14. Nehdi I, Omri S, Khalil MI, Al-Resayes SI (2010) Characteristics and chemical composition of date palm (Phoenix canariensis) seeds and seed oil. Ind Crops Prod 32:360–365CrossRefGoogle Scholar
  15. Nehdi IA, Sbihi H, Tan CP, Al-Resayes SI (2013) Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: Comparison with Helianthus annuus (sunflower) seed oil. Food Chem 136:348–353CrossRefGoogle Scholar
  16. Nehdi IA, Mokbli S, Sbihi H, Tan CP, Al-Resayes SI (2014) Chamaerops humilis L. var. argentea André date palm seed oil: a potential dietetic plant product. J Food Sci 79:534–539CrossRefGoogle Scholar
  17. Neo YP, Ariffin A, Tan CP, Tan YA (2010) Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts. Food Chem 122:353–359CrossRefGoogle Scholar
  18. O’Brien RD (2009) Fats and oils: formulating and processing for applications. Taylor & Francis Group, Boca RatonGoogle Scholar
  19. Rudzińska M, Hassanein MMM, Abdel-Razek AG, Ratusz K, Siger A (2016) Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J Food Sci Technol 53:1055–1062CrossRefGoogle Scholar
  20. Saldeen T, Li D, Mehta JL (1999) Differential effects of alpha- and gamma-tocopherol on low-density lipoprotein oxidation, superoxide activity, platelet aggregation and arterial thrombogenesis. J Am Coll Cardiol 34:1208–1215CrossRefGoogle Scholar
  21. Sbihi HM, Nehdi IA, Al-Resayes SI (2014) Characterization of White Mahlab (Prunusmahaleb L.) seed oil: a rich source of α-eleostearic acid. J Food Sci 79:795–801CrossRefGoogle Scholar
  22. Sbihi HM, Nehdi IA, Tan CP, Al-Resayes SI (2015) Characteristics and fatty acid composition of milk fat from Saudi Aradi goat. Grasas Aceites 66:1–8CrossRefGoogle Scholar
  23. Schwenke DC (2002) Does lack of tocopherols and tocotrienols put women at increased risk of breast cancer? J Nutrit Biochem 13:2–20CrossRefGoogle Scholar
  24. Shahidi F (2005) Bailey’s industrial oil and fat products. Wiley, HobokenCrossRefGoogle Scholar
  25. Siddeeg A, Xia W (2015) Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China. J Food Sci Technol 52:8172–8179CrossRefGoogle Scholar
  26. Siles L, Alegre L, Tijero V, Munné-Bosch S (2015) Enhanced tocopherol levels during early germination events in Chamaerops humilis var. humilis seeds. Phytochem 118:1–8CrossRefGoogle Scholar
  27. Tan CP, Man YBC (2002) Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chem 76:89–102CrossRefGoogle Scholar
  28. Tay PY, Tan CP, Abas F, Yim HS, Ho CW (2014) Assessment of extraction parameters on antioxidant capacity, polyphenol content, epigallocatechin gallate (EGCG), epicatechin gallate (ECG) and Iriflophenone 3-C-β-glucoside of agarwood (Aquilariacrassna) young leaves. Molecules 19:12304–12319CrossRefGoogle Scholar
  29. Thoo YY, Ho SK, Liang JY, Ho CW, Tan CP (2010) Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morindacitrifolia). Food Chem 120:290–295CrossRefGoogle Scholar
  30. Torres M, Martinez M, Pierantozzi P, Albanese M, Nasjleti A, Maestri A (2011) Contribution of compositional parameters to the oxidative stability of olive and walnut oil blends. J Am Oil Chem Soc 88:755–762CrossRefGoogle Scholar
  31. Yuen KH, Wong JW, Lim AB, Ng BH, Choy WP (2011) Effect of mixed-tocotrienols in hypercholesterolemic subjects. J Funct Foods Health Dis 1:106–117Google Scholar

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

Personalised recommendations