H. Attia

Quality Characteristics and Oxidative Stability of Date Seed Oil During Storage

Studies were conducted on some quality characteristics of date seed oil from two date palm cultivars (Phoenix dactylifera L.): Deglet Nour and Allig. The following values were obtained for Deglet Nour and Allig cultivars respectively: unsaponifiable matter 8.92-7.76%, iodine value 45.49-44.08, total phenols 520.81-220.32µg/g oil, chlorophylls 0.86-0.58µg/g oil, viscosity 18.50-20.50mPa.s, refractive index 1.457-1.462, acidity 1.06-2.10mg KOH/g oil and peroxide index 16.00-25.00meq O2/100g oil. Lipid fractionation of date seed oil yielded 98.30-97.30% neutral lipids, 97.26-96.90% triglycerides, 0.25-0.18% phospholipids and 0.36-0.31% sterols. Gas-liquid chromatography revealed that the major unsaturated fatty acid was oleic acid (39.17-42.13%) while the main saturated fatty acid was lauric acid (24.34-22.56%). Date seed oil showed high medium molecular weight triglycerides (C32-C42, about 27%). Extinction coefficients at 232nm and 270nm increased slightly during 40days in oven (60°C) showing that date seed oil could be easily stored. The production of oil from date seeds provides the use of a renewable resource, and at the same time adding value to agricultural products.

Chemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia

The proximate composition of Aleppo pine (Pinus halepensis Mill.) seeds cultivated in Bizerta (Tunisia) were investigated for their fatty acid composition, and their thermal and physical properties of lipid fraction. The proximate analysis of pine seeds showed the following composition (on a dry-weight basis): protein 22.7%, oil 43.3%, ash 8.3% and total carbohydrate 25.7%. Potassium, magnesium and calcium were the predominant mineral elements present in the seeds and reached, together, about 1%. Oleic and linoleic acids were the major unsaturated fatty acids (27.3 and 48.8%, respectively), while the main saturated one was palmitic acid (8.75%). Myristic, myristoleic, palmitoleic, margaric, margaroleic, stearic, linolenic, arachidic, eicosenoic, eicosadienoic, eicosatrienoic, behenic and lignoceric acids were also detected. Thermal profile of Pinus halepensis Mill. seed oil, determined by its DSC melting curve, showed that the entire liquefaction of the Aleppo pine seed oil occurs at 8°C. CieLab colour parameters (L*, a*, b*), oxidative stability by Rancimat test and viscosity were also determined. Physico-chemical properties of the oil include: saponification number 190, peroxide value 3.18, iodine index 117, and a low acidity of 0.61%. Results suggested that the production of oil from Pinus halepensis seeds could provide a potential use in food, pharmaceutical, cosmetics and other non-food industries.

Effects of date seed oil on testicular antioxidant enzymes and epididymal sperm characteristics in male mice

The aim of this study was to evaluate the effect of date seed oil (DSO) on epididymal sperm characteristics and testicular antioxidant enzymes in male mice. DSO was diluted into isotonic saline solution (0.9%) and different doses (5, 10, 15 and 20%) were prepared. Fifty male mice were divided into five groups; in four groups DSO was given by intraperitoneal injection of oil solution for 28 days. The control group was injected by isotonic saline solution without DSO. Body and reproductive organ weights, sperm characteristics (count, motility, viability and morphology) were assessed. In addition, levels of malondialdehyde (MDA), activities of superoxide dismutase (SOD) and catalase (CAT) were investigated in testes. A significant increase in sperm count, motility and viability of all treated animal groups was observed when compared with the control group (P < 0.05). Unlike, the percentage of abnormal sperm was significantly lower in all treated groups than in the control group (P < 0.05). A significant decrease in MDA levels and marked increase in SOD and CAT activities in mice treated with high doses of DSO (15 and 20%) were also noted. We suggest that DSO can improve the epididymal sperm quality and could ameliorate the testicular strategy defences.

Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

This work aims at reducing the use of added NaCl in processed meat products because of its negative effects on hypertensive population by replacing it by sodium-free salts mixture (SM: KCl, MgCl2 and CaCl2) in fresh and cooked sausages. The technological, sensory, and microbiological effects of SM were compared with a commercial replacer based on seaweed extracts (AlgySalt®). A total substitution of NaCl with the latter and a partial one with SM (80% and 50%) were studied in cooked sausages and a total NaCl substitution with both substitutes was performed in fresh sausages. As a result, hardness increased in AlgySalt® reformulated samples, while it decreased when 80% SM were used. Whereas, AlgySalt® induced less cooking loses than SM. To some extent, microbiological counts showed a similarity between reformulated and control samples for both sausage types, whereas reformulated products containing SM revealed better sensory properties for both meat products. Therefore, using SM as NaCl replacer is adequate for processed meat products.