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Licensed Unlicensed Requires Authentication Published by De Gruyter February 16, 2016

Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

  • Naima Al-Kharousi , Mohammed Al-Khusaibi , Ismail Al-Bulushi , Nejib Guizani , Mostafa Waly and Mohammad Shafiur Rahman EMAIL logo


In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30 °C storage, while sharp rise was observed after 40 days in cases of 100 and 150 °C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

Funding statement: Funding: This study was funded by His Majesty’s Research Trust Fund SR/AGR/FOOD/11/01.


The authors would like to acknowledge the support of the Sultan Qaboos University towards this research in the area of food stability.


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Published Online: 2016-2-16
Published in Print: 2016-6-1

©2016 by De Gruyter

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