Valorization of date palm by-products

Abdelrahman R Ahmed, Khaled M A Ramadan, Haiam O Elkatry, Nashi K Alqahtani, Eslam S A Bendary, Mahmoud M Ghuniem, Mohamed A A Mahmoud

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Abdelrahman R AhmedFood and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Khaled M A RamadanCentral Laboratories, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Haiam O ElkatryFood and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Nashi K AlqahtaniFood and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Eslam S A BendaryDepartment of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt.

Mahmoud M GhuniemMinistry of Agriculture and Land Reclamation, Agricultural Research Center (ARC), Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food (QCAP), 7 Nadi Elsaid St, Dokki, Giza 12311, Egypt.

Mohamed A A MahmoudDepartment of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Date palm processing yields underutilized by-products-fiber-rich date press cake (DPC) and lipid-rich date seed oil (DPSO)-with potential as multifunctional, sustainable ingredients. This study assessed their incorporation into cakes (DPC: 12.5-50 %; DPSO: 25-100 %) to improve nutritional, antioxidant, and shelf-life properties. Cakes with DPC had high phenolic and flavonoid contents (TP ≈ 548 mg GAE/100 g, TF ≈ 87 mg QE/100 g), with LC-MS confirming retention of catechin, chlorogenic acid, and quercetin post-baking. These contributed to 94.6 % DPPH radical scavenging, outperforming BHT. DPSO, rich in oleic acid (115.22 μg/g), reduced malondialdehyde by 94 %. Notably, both DPC and DPSO enhanced shelf-life: microbial counts after 21 days were 30-35 % lower than control. DPC-fortified cakes exceeded RDAs for Fe, Mn, and Zn, while remaining below ULs, confirming safety. Sensory evaluation supported acceptability at 12.5 % DPC and all DPSO levels. These findings demonstrate the thermal stability and dual functionality of DPC and DPSO in clean-label bakery applications.

Indexed as

Antioxidant phenolicsClean-label bakeryDate palm by-productsLipid oxidation stabilityNutritional fortification

Identifiers

PMID41158148

DOI10.1016/j.fochx.2025.103184

PMCPMC12554979

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