Share This Article:

Production of Mayonnaise from Date Pit Oil

Full-Text HTML Download Download as PDF (Size:185KB) PP. 938-943
DOI: 10.4236/fns.2011.29128    5,704 Downloads   10,948 Views   Citations


Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its physico-chemical properties, (refractive index, colour, acid value, peroxide value, iodine number, saponification number and unsaponifiable matter), total phenols, tocopherol content, fatty acid composition, hydrocarbons, and sterol compounds by gas liquid chromatography, and oxidative stability by Rancimat method at 100℃ ± 2℃. Mineral content of date pits was analyzed by atomic absorption spectrophotometry. Date pit oil was used to replace conventional oil in producing mayonnaise, and sensory qualities were evaluated in comparison with commercial mayonnaise prepared from corn oil. The data demonstrated that mayonnaise containing date pit oil was superior in sensory characteristics as compared with control manufactured from corn oil. Results showed that the date pit oil could be used as nontraditional oil in some food processing such as mayonnaise products.

Cite this paper

A. Basuny and M. AL-Marzooq, "Production of Mayonnaise from Date Pit Oil," Food and Nutrition Sciences, Vol. 2 No. 9, 2011, pp. 938-943. doi: 10.4236/fns.2011.29128.


[1] S. Besbes, C. Blecker, C. Deroanne, N. Drira and H. Attia, “Date Seeds: Chemical Composition and Characteristic Profiles of the Lipid Fraction,” Food Chemistry, Vol. 84, No. 4, 2004, pp. 577-584. doi:10.1016/S0308-8146(03)00281-4
[2] A. S. Hussein, G. A. Alhadrami and Y. H. Khalil, “The Use of Dates and Date Pits in Broiler Starter and Finisher Diets,” Bioresource Technology, Vol. 66, No. 3, 1998, pp. 219- 223. doi:10.1016/S0960-8524(98)00054-6
[3] M. Elleuch, S. Besbes, O. Roisuex, C. Blecher, C. Deroanne, N. Drira and H. Attia, “Date Flesh: Chemical Composition and Characteristics of the Dietary Fiber,” Food Chemistry, Vol. 111, No. 3, 2008, pp. 676-682. doi:10.1016/j.foodchem.2008.04.036
[4] J. S. Hammada, I. B. Hashim and A. F. Sharif, “Preliminary Analysis and Potential Uses of Date Pits in Foods,” Food Chemistry, Vol. 76, No. 2, 2002, pp. 135-137. doi:10.1016/S0308-8146(01)00253-9
[5] S. Al-Hooti, J. S. Sidhu, J. Al-Otaibi, H. Al-Ameer and H. Qabazard, “Processing Quality of Important Date Cultivars Grown in the United Arab Emirates for Jam, Butter and Dates-in-Syrup,” Advanced Food Science, Vol. 19, No. 1-2, 1997, pp. 35-40.
[6] N. Nacib, A. Nacib, G. Mostafa, L. Larbi, L. Abimi, M. Renmal and J. Bourdant, “Use of Date Products in Production of Thermophilic Dairy Starters Strain Streptococcus Thermophilus,” Bioresource Technology, Vol. 67, No. 3, 1999, pp. 291-295. doi:10.1016/S0960-8524(98)00115-1
[7] M. Al-Farsi, C. Alasalvar, M. Al-Abid, K. Al-Shoaily, M. Al-Amry and F. Al-Rawahy, “Compositional and Functional Characteristics of Dates, Syrups and Their by-Products,” Food Chemistry, Vol. 104, No. 3, 2007, pp. 943-947. doi:10.1016/j.foodchem.2006.12.051
[8] AOAC, “Official Methods of Association of Agriculture Chemists,” 20th Edition, AOAC, Washington DC, 2005.
[9] E. Mendez, G. Sanhueza, H. Spesisky and A. Valenzula, “Validation of the Rancimat Test for the Assessment of the Relative Stability of Fish Oils,” Journal of American Oil Chemical Society, Vol. 73, No. 8, 1996, pp. 1033-1037. doi:10.1007/BF02523412
[10] T. Gutfinger, “Polyphenols in Virgin Olive Oil,” Journal of American Oil Chemical Society, Vol. 58, No. 11, 1981, pp. 966-968. doi:10.1007/BF02659771
[11] R. S. Farag, E. A. Abdel Rahim, A. M. El-Sharabasy, F. M. Hewedy and A. A. Ragab, “Biochemical Studies on Lipids of Hins Egg during Incubation,” Seifen De-Fette, Wachse, Vol. 100, 1984, pp. 63-68.
[12] M. L. Wong, R. S. Timns and E. M. Goh, “Colorimetric Determination of Total Tocopherols in Palm Oil (Oleic and Stearin),” Journal of American Oil Chemical Society, Vol. 65, No. 2, 1988, pp. 258-261. doi:10.1007/BF02636412
[13] F. Mordert, “Comparison and Study of Methods of Obtaining Unsaponifiable Matter,” Journal Crops Grass, Vol. 6, 1986, pp. 389-397.
[14] R. P. Carpenter, D. H. Lyon and T. A. Hasdell, “Guidelines for Sensory Analysis in Food Product Development and Quality Control,” Food Chemistry, Vol. 103. 2006, pp. 71-91.
[15] W. G. Cochran and G. M. Cox, “Experimental Designs,” 2nd Edition, Wiley, New York, 1992.
[16] S. Al-Hooti, J. S. Sidhu and H. Qabazard, “Chemical Composition of Seeds Date Fruit Cultivars of United Arab Emirates,” Journal of Food Science & Technology, Vol. 35, No. 1, 1998, pp. 44-46.
[17] S. Devshony, A. Eteshola and A. Shani, “Characterization and Some Potential Application of Date Palm (Phoenix dactylifera L.) Seeds and Seed Oil,” Journal of American Oil Chemical Society, Vol. 69, 1992, pp. 595-597. doi:10.1007/BF02636115
[18] S. S. Al-Showiman, “Chemical Composition of Date Palm Seeds (Phoenix dactylifera L.) in Saudi Arabia,” Journal Chemical Society, Vol. 8, No. 1, 1990, pp. 15-24.
[19] S. Besbes, C. Blecker, C. Deroanne, G. Lognay, N. Drira and H. Attia, “Heating Effects on Some Quality Characteristics of Date Seed Oil,” Food Chemistry, Vol. 91, No. 3, 2005, pp. 469-476. doi:10.1016/j.foodchem.2004.04.037
[20] R. Aparicia, L. Roda, M. A. Albi and F. Gutierrez, “Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat,” Journal of Agriculture & Food Chemistry, Vol. 47, No. 10, 1999, pp. 4150-4155. doi:10.1021/jf9812230

comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.