Comparative Evaluation of the Nutritional Composition and Antioxidant Activity of Roasted and Unroasted Date Seed (Phoenix dactylifera) Powder Extracts
Keywords:
Phoenix dactylifera, Roasting, Proximate compositionAbstract
The date seed (Phoenix dactylifera L.), a member of the Arecaceae family, produces seeds rich in dietary fiber, phenolics and essential nutrients. This study investigated the nutritional composition and antioxidant potential of roasted and unroasted Phoenix dactylifera seed powder extracts. Proximate, vitamin and mineral analyses were conducted using standardized methods. Roasting decreased moisture, and protein while carbohydrate and fat increased (carbohydrate: 73.92 ± 0.13 to 76.80 ± 0.06 %; fat: 5.54 ± 0.02 to 5.90 ± 0.04 %). while ash and crude fiber showed minor variations. Roasting reduced vitamins C, B1, B2, B3 and A. Mineral analysis showed high potassium in both samples, while roasted samples had more iron and zinc; with magnesium, sodium, calcium and phosphorus also well represented. Antioxidant activity by DPPH assay revealed an IC₅₀ of 26.91 ± 0.68 µg/ml (unroasted) and 44.97 ± 0.63 µg/mL (roasted), while standard ascorbic acid showed 1.62 ± 0.04 µg/ml. FRAP peaked at 93.60 ± 0.46 % (unroasted), 92.00 ± 0.28 % (roasted) and 98.40 ± 0.27 % (ascorbic acid). Unroasted seed powder retained more nutritional and antioxidant value, supporting its use in functional foods and nutraceuticals.
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Peng, M., Lu, D., Liu, J., Jiang, B., & Chen. J. (2021). Effect of roasting on the antioxidant activity, phenolic composition and nutritional quality of pumpkin (Cucurbita pepo L.) seeds. Frontiers in Nutrition, 8, Article 647354. https://doi.org/10.3389/fnut.2021.647354
Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods. Washington, DC: International Life Sciences Institute (ILSI) Press.
Rodriguez-Amaya, D. B., & Kimura, M. (2004). HarvestPlus Handbook for Carotenoid Analysis. International Food Policy Research Institute (IFPRI).
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Yousif, G. J., Al-ghamdi, S. S., & Ghnimi, S. (2018). Effect of roasting on the antioxidant activity and total phenolic content of different date seed varieties. Journal of Food Measurement and Characterization, 12(4), 2549-2557.
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Copyright (c) 2026 Jamila A. Omale, Bintu M. Mofio, Aminu Omale, Funmilola Audu, Palmah M. Nyadar, Suleiman M. Salisu, Sonia O. George, Godwin O. Mohammed, Wisdom O. Oniwon, Samuel A. Egu (Author)
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