Roasting‐Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits
6 affiliations
- 1Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
- 2Department of Food Science and Technology, Faculty of Agriculture University of Jiroft Jiroft Iran.
- 3Food Industry Research Co. Gorgan Iran.
- 4Food and Bio-Nanotech International Research Center (Fabiano) Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
- 5Amir Kabir Borna Bam Company Bam Iran.
- 6Halal Research Center of IRI, Iran Food and Drug Administration Ministry of Health and Medical Education Tehran Iran.
Abstract
Date pits (DPs), accounting for approximately 10% of the total fruit weight, are a major by-product of the date processing industry and are generated in large quantities as waste. By containing valuable nutritional and bioactive compounds, DPs have considerable potential for utilization as functional ingredients in food applications. The present study aimed to investigate the chemical composition, fatty acid (FA) profile, and total phenolic content (TPC) of Kaluteh DPs, as well as to evaluate the effects of roasting and extraction conditions on their bioactive properties. Raw DPs contained approximately 74.92% carbohydrates, 9.30% fat, 8.45% moisture, and 6.21% protein. FA analysis revealed that lauric acid was the predominant saturated FA, whereas oleic acid was the major unsaturated FA. Response surface methodology indicated that increasing extraction temperature, extraction time, and solvent-to-solid ratio (SSR) enhanced both TPC and antioxidant activity. The optimum conditions for maximizing TPC were 63°C, 2.03 h, and a SSR = 0.017 g/mL, whereas the highest antioxidant activity was achieved at 51°C, 3 h, and a SSR = 0.016 g/mL. Under these optimized conditions, roasted DP extracts had a TPC = 14.8 mg GAE/g and a DPPH radical scavenging of 98.53%. Roasting also reduced moisture content to 4.05% and induced changes in FA composition, with oleic and lauric acids remaining the predominant FAs in roasted samples. Overall, roasting and extraction optimization significantly improved the bioactive characteristics and nutritional value of Kaluteh DPs, highlighting their potential as a natural source of antioxidants and functional ingredients for food applications.
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BibTeX
@article{moghbeli2026roastinginduced,
title = {{Roasting‐Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits}},
author = {Sedighe Moghbeli and Fatemeh Heidari-Dalfard and Elham Assadpour and Mohammad Mahdi Shojaa-Fard and Seid Mahdi Jafari},
journal = {Food science \& nutrition},
year = {2026},
month = oct,
doi = {10.1002/fsn3.72479},
url = {https://europepmc.org/article/PMC/PMC13717594},
note = {CC BY},
}
RIS
TY - JOUR
TI - Roasting‐Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits
AU - Sedighe Moghbeli
AU - Fatemeh Heidari-Dalfard
AU - Elham Assadpour
AU - Mohammad Mahdi Shojaa-Fard
AU - Seid Mahdi Jafari
PY - 2026
DA - 2026/10/29
JO - Food science & nutrition
DO - 10.1002/fsn3.72479
UR - https://europepmc.org/article/PMC/PMC13717594
AB - Date pits (DPs), accounting for approximately 10% of the total fruit weight, are a major by-product of the date processing industry and are generated in large quantities as waste. By containing valuable nutritional and bioactive compounds, DPs have considerable potential for utilization as functional ingredients in food applications. The present study aimed to investigate the chemical composition, fatty acid (FA) profile, and total phenolic content (TPC) of Kaluteh DPs, as well as to evaluate the effects of roasting and extraction conditions on their bioactive properties. Raw DPs contained approximately 74.92% carbohydrates, 9.30% fat, 8.45% moisture, and 6.21% protein. FA analysis revealed that lauric acid was the predominant saturated FA, whereas oleic acid was the major unsaturated FA. Response surface methodology indicated that increasing extraction temperature, extraction time, and solvent-to-solid ratio (SSR) enhanced both TPC and antioxidant activity. The optimum conditions for maximizing TPC were 63°C, 2.03 h, and a SSR = 0.017 g/mL, whereas the highest antioxidant activity was achieved at 51°C, 3 h, and a SSR = 0.016 g/mL. Under these optimized conditions, roasted DP extracts had a TPC = 14.8 mg GAE/g and a DPPH radical scavenging of 98.53%. Roasting also reduced moisture content to 4.05% and induced changes in FA composition, with oleic and lauric acids remaining the predominant FAs in roasted samples. Overall, roasting and extraction optimization significantly improved the bioactive characteristics and nutritional value of Kaluteh DPs, highlighting their potential as a natural source of antioxidants and functional ingredients for food applications.
SN - 2048-7177
ER -