Effects of Ajwa date seeds on the oxidative stability of butter

Abstract

Butter is a widely used food product. However, owing to its rich fatty acid content (saturated and unsaturated fatty acids), it is prone to lipid oxidation, which may affect the quality of butter-containing products. Because of the possible toxic properties of synthetic antioxidants, recent research has focused on the use of natural antioxidants. This study aimed to evaluate the effects of Ajwa date seeds as natural antioxidants to retard lipid oxidation in butter. Date seeds as either a powder or extract were added to butter at concentrations of 0.5 % and 1 %; 100 % butter was used as the control. The samples were stored at 60 °C for 21 d. Radical scavenging activity, peroxide value, acid value, and thiobarbituric acid value (TBA) were analysed every 7 d. This study revealed a strong relationship between storage period and oxidative stability parameters. After 21 d, butter containing date seed powder exhibited higher radical scavenging activity than date seed extract. A reduction in peroxide, acid, and TBA values was also observed in butter samples containing date seed powder. In conclusion, date seed powder increased the oxidative stability of butter. Therefore, adding date seed powder to butter-rich food products can increase their shelf-life and stability.

Keywords

• Ajwa
• Antioxidants
• Butter
• Date seed
• Lipid oxidation
• DPPH